Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

B. Ganesan, Bart C Weimer, J. Pinzon, N. Dao Kong, G. Rompato, C. Brothersen, D. J. Mcmahon

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Aims: Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handling, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. We added probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis subsp. lactis to full-fat, reduced-fat and low-fat Cheddar cheeses, aiming to study their survival over 270 days of ageing and to determine the role of the cheese matrix in their survival. Methods and Results: Probiotic and other lactic acid bacterial populations were enumerated by quantitative PCR using primers specifically targeting the different bacterial genera or species of interest. Bifidobacteria were initially added at 106 CFU g-1 cheese and survived variably in the different cheeses over the 270-day ageing process. Probiotic lactobacilli that were added at 107 CFU g-1 cheese and incident nonstarter lactobacilli (initially at 108 CFU g-1 cheese) increased by 10- to 100-fold over 270 days. Viable bacterial populations were differentiated using propidium monoazide followed by species-specific qPCR assays, which demonstrated that the starter and probiotic microbes survived over ageing, independent of cheese type. Addition of probiotic bacteria, at levels 100-fold below that of starter bacteria, modified starter and nonstarter bacterial levels. Conclusions: We demonstrated that starter lactococci, nonstarter lactobacilli and probiotic bacteria are capable of surviving throughout the cheesemaking and ageing process, indicating that delivery via hard cheeses is possible. Probiotic addition at lower levels may also alter starter and nonstarter bacterial survival. Significance and Impact of the Study: We applied qPCR to study multispecies survival and viability and distinctly enumerated bacterial species in commercial-scale Cheddar cheese manufacture.

Original languageEnglish (US)
Pages (from-to)1642-1656
Number of pages15
JournalJournal of Applied Microbiology
Volume116
Issue number6
DOIs
StatePublished - 2014

Fingerprint

Probiotics
Cheese
Lactic Acid
Bacteria
Population
Lactobacillus
Survival
Fats
Lactococcus
Lactobacillus acidophilus
Lactobacillus casei
Physiological Stress
Bifidobacterium
Insurance Benefits
Milk
Food
Equipment and Supplies
Polymerase Chain Reaction

Keywords

  • Cheddar cheese
  • Low fat
  • Nonculturability
  • Probiotic
  • Survival

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. / Ganesan, B.; Weimer, Bart C; Pinzon, J.; Dao Kong, N.; Rompato, G.; Brothersen, C.; Mcmahon, D. J.

In: Journal of Applied Microbiology, Vol. 116, No. 6, 2014, p. 1642-1656.

Research output: Contribution to journalArticle

Ganesan, B, Weimer, BC, Pinzon, J, Dao Kong, N, Rompato, G, Brothersen, C & Mcmahon, DJ 2014, 'Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria', Journal of Applied Microbiology, vol. 116, no. 6, pp. 1642-1656. https://doi.org/10.1111/jam.12482
Ganesan, B. ; Weimer, Bart C ; Pinzon, J. ; Dao Kong, N. ; Rompato, G. ; Brothersen, C. ; Mcmahon, D. J. / Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. In: Journal of Applied Microbiology. 2014 ; Vol. 116, No. 6. pp. 1642-1656.
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AU - Brothersen, C.

AU - Mcmahon, D. J.

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