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Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions

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Abstract

The objective of this study was to evaluate the suitability of two strains of probiotic bacteria (Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated individually into Boursin-type goat cheese and their in vitro resistance through the passage of the gastrointestinal tract in the cheese. The viability of B. lactis and Lb. rhamnosus cultures was unaffected throughout 35 days of storage at 4 °C, with a final count of > 7 log CFU/g. No significant difference (p > 0.05) was observed between probiotic treatments and control in relation to pH and titratable acidity. B. animalis presented greater resistance to the artificial gastric and enteric juices than Lb. rhamnosus, with mean decreases in the initial populations of 0.2 and 4.0 log CFU/g within 35 days of storage, respectively. The addition of probiotic cultures did not affect the consumer acceptance of the goat cheeses. Three segments of consumers with different liking were identified. The results demonstrated that “Boursin” goat cheese is a promising matrix for the incorporation and protection of B. animalis subsp. lactis.

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  1. Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, RJ, CEP 23.897-000m, Brazil

    I. B. A. Martins

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, CEP 23020-470, Brazil

    R. Deliza, K. M. O. dos Santos, E. H. M. Walter & A. Rosenthal

  3. Department of Food Science and Technology, Federal Institute of Education Science and Technology of the Southeast of Minas Gerais—Campus Rio Pomba, Rio Pomba, MG, CEP 36180000, Brazil

    J. M. Martins

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Martins, I.B.A., Deliza, R., dos Santos, K.M.O. et al. Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions. Food Bioprocess Technol 11, 853–863 (2018). https://doi.org/10.1007/s11947-018-2060-2

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