Comparative Evaluation of Yogurt and Low‐Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei
Abstract
This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid resistance of probiotic L. casei in low-fat Cheddar cheese and yogurt. Cheese and yogurt were made by standard methods and the probiotic L. casei adjunct was added at approximately 10(7) CFU/g with the starter cultures. Low-fat cheese and yogurt samples were stored at 8 and 2 degrees C, respectively, and numbers of the L. casei adjunct were periodically determined by plating on MRS agar that contained 5 microg/mL of erythromycin. L. casei 334e counts in cheese and yogurt remained at 10(7) CFU/g over 3 mo and 3 wk, respectively, indicating good survival in both products. Acid challenge studies in 8.7 mM phosphoric acid (pH 2) at 37 degrees C showed numbers of L. casei 334e in yogurt dropped from 10(7) CFU/g to less than 10(1) CFU/g after 30 min, while counts in cheese samples dropped from 10(7) CFU/g to about 10(5) after 30 min, and remained near 10(4) CFU/g after 120 min. As a whole, these data showed that low-fat Cheddar cheese is a viable delivery food for probiotic L. casei because it allowed for good survival during storage and helped protect cells against the very low pH that will be encountered during stomach transit.
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An in vitro study indicated that the cheese matrix was more effective at protecting a probiotic Lacticaseibacillus casei strain at stomach pH 2.0 in comparison to yogurt.
“An in vitro study indicated that the cheese matrix was more effective at protecting a probiotic Lacticaseibacillus casei strain at stomach pH (2.0) in comparison to yogurt (Sharp, McMahon, & Broadbent, 2008).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Sharp et al., 2008
Sharp et al. (2008) showed a reduction of 2 log CFU/g of Lb. casei 334e when exposed to a 30-minute acid stress test in a low-fat Cheddar matrix, while the same strain showed a 6 log CFU/g reduction following the same acid test in a yogurt matrix.
“Sharp et al. (2008) showed a reduction of 2 log CFU/g of Lb. casei 334e when exposed to a 30-minute acid stress test in a low-fat Cheddar matrix, while the same strain showed a much higher 6 log CFU/g reduction following the same acid test in a yogurt matrix (Sharp et al., 2008).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Sharp et al., 2008
The overall findings presented here are in agreement with those of Sharp and colleagues (2008) concerning the potential of Cheddar cheese as a promising probiotic vehicle.
“While these log reductions vary, the overall findings presented here are in agreement with those of Sharp and colleagues (2008) concerning the potential of Cheddar cheese as a promising probiotic vehicle (Sharp et al., 2008).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Sharp et al., 2008
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- Authors
- Sharp, M. D., McMahon, D. J., & Broadbent, J. R.
- Affiliations
- Utah State University (US)
- Corresponding author
- Sharp, M.D.
- McMahon, D.J.
- Broadbent, J.R.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2008-09
- Volume
- 73
- Issue
- 7
- Pages
- M375-7
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1980797366
- Cited by
- 88
- References
- 14
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 1 · 2023: 2 · 2022: 3 · 2021: 5 · 2020: 1 · 2019: 7 · 2018: 1 · 2017: 5 · 2016: 2 · 2015: 12 · 2014: 10 · 2013: 5 · 2012: 10
- FWCI
- 10.67
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Digital Commons - USU (Utah State University) (submittedVersion)
- Funders
- Utah Agricultural Experiment Station
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- probiotics, Lactobacillus casei, yogurt, acid resistance, probiotic viability, storage stability, erythromycin resistance
- MeSH terms
- Cheese, Fermentation, Food Handling, Food Microbiology, Hydrogen-Ion Concentration, Lacticaseibacillus casei, Phosphoric Acids, Yogurt, Colony Count, Microbial, Probiotics
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