title: Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk.
abstract: Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study.
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Ciudad Universitaria, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain ; Probisearch, 28760 Tres Cantos, Spain.
authors: Nivia
authors: N
authors: Cárdenas
authors: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA, Carretera de La Coruña, km. 7.5, 28040 Madrid, Spain.
authors: Javier
authors: 0000-0003-4050-058X
authors: J
authors: Calzada
authors: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA, Carretera de La Coruña, km. 7.5, 28040 Madrid, Spain.
authors: Angela
authors: A
authors: Peirotén
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Ciudad Universitaria, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain ; Probisearch, 28760 Tres Cantos, Spain.
authors: Esther
authors: 0000-0002-7141-3588
authors: E
authors: Jiménez
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Ciudad Universitaria, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain.
authors: Rosa
authors: 0000-0002-0124-3632
authors: R
authors: Escudero
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Ciudad Universitaria, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain ; Probisearch, 28760 Tres Cantos, Spain.
authors: Juan M
authors: JM
authors: Rodríguez
authors: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA, Carretera de La Coruña, km. 7.5, 28040 Madrid, Spain.
authors: Margarita
authors: 0000-0001-9692-4977
authors: M
authors: Medina
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Ciudad Universitaria, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain ; Probisearch, 28760 Tres Cantos, Spain.
authors: Leónides
authors: L
authors: Fernández
mesh_terms: D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003116:Color; D058645:Denaturing Gradient Gel Electrophoresis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification*; D050296:Microbial Viability; D008895:Milk, Human / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D019936:Probiotics / Q000378:metabolism*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012677:Sensation; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water
chemical_list: D012336:RNA, Ribosomal, 16S; D055549:Volatile Organic Compounds; D014867:Water