title: Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.
abstract: Exopolysaccharide-producing Lactobacillus mucosae DPC 6426 was previously shown to have promising hypocholesterolemic activity in the atherosclerosis-prone apolipoprotein-E-deficient (apoE(-/-)) murine model. The aim of this study was to investigate the suitability of reduced-fat Cheddar and Swiss-type cheeses as functional (carrier) foods for delivery of this probiotic strain. All cheeses were manufactured at pilot-scale (500-L vats) in triplicate, with standard commercially available starters: for Cheddar, Lactococcus lactis; and for Swiss-type cheese, Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Lactobacillus mucosae DPC 6426 was used as an adjunct culture during cheese manufacture, at a level of ~10(6) cfu·mL(-1) cheese milk (subsequently present in the cheese curd at>10(7) cfu·g(-1)). The adjunct strain remained viable at >5×10(7) cfu·g(-1) in both Swiss-type and Cheddar cheeses following ripening for 6 mo. Sensory analysis revealed that the presence of the adjunct culture imparted a more appealing appearance in Swiss-type cheese, but had no significant effect on the sensory characteristics of Cheddar cheeses. Moreover, the adjunct culture had no significant effect on cheese composition, proteolysis, pH, or instrumentally quantified textural characteristics of Cheddar cheeses. These data indicate that low-fat Swiss-type and Cheddar cheeses represent suitable food matrices for the delivery of the hypocholesterolemic Lactobacillus mucosae DPC 6426 in an industrial setting.
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996; Department of Microbiology, University College Cork, Ireland T12 YT20.
authors.forename: P M
authors.initials: PM
authors.lastname: Ryan
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996.
authors.forename: Z
authors.initials: Z
authors.lastname: Burdíková
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996.
authors.forename: T
authors.initials: T
authors.lastname: Beresford
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996.
authors.forename: M A E
authors.initials: MA
authors.lastname: Auty
authors.affiliation: Department of Microbiology, University College Cork, Ireland T12 YT20; APC Microbiome Institute, University College Cork, Ireland T12 YT20.
authors.forename: G F
authors.initials: GF
authors.lastname: Fitzgerald
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996; Department of Microbiology, University College Cork, Ireland T12 YT20; APC Microbiome Institute, University College Cork, Ireland T12 YT20.
authors.forename: R P
authors.initials: RP
authors.lastname: Ross
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996.
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheehan
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996; APC Microbiome Institute, University College Cork, Ireland T12 YT20. Electronic address: Catherine.Stanton@teagasc.ie.
authors.forename: C
authors.initials: C
authors.lastname: Stanton
mesh_terms: D000818:Animals; D002611:Cheese / Q000382:microbiology*; D007778:Lactobacillus / Q000378:metabolism*; D051379:Mice; D008892:Milk / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis*; D019936:Probiotics / Q000008:administration & dosage*
chemical_list: D011135:Polysaccharides, Bacterial
keywords: Cheddar; Lactobacillus mucosae; Swiss type; exopolysaccharide; reduced fat