Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract
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Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. This strain had previously been shown to possess properties required of a probiotic microorganism including the ability to relieve irritable bowel syndrome. The strain was found to survive to high numbers in Cheddar cheese during ripening at 8 degrees C for 15 mo (4 x 10(8) cfu/g) and in yogurt during storage at 4 degrees C for 21 d (4 x 10(7) cfu/g). In an in vitro model system, Cheddar cheese was found to have a greater protective effect than yogurt upon exposure of the probiotic culture to porcine gastric juice at pH 2. Subsequently, a feeding trial involving 8 pigs per group was performed in which a rifampicin-resistant variant of the probiotic strain was fed for 21 d at a mean daily intake of 1.3 x 10(10) cfu/d from Cheddar cheese or 3.7 x 10(9) cfu/d from yogurt. During the feeding period, Cheddar cheese yielded a significantly higher mean fecal probiotic count (2 x 10(6) cfu/g of feces) than did yogurt (5.2 x 10(5) cfu/g of feces). These data indicate that mature Cheddar cheese compares very favorably with fresh yogurt as a delivery system for viable probiotic microorganisms to the gastrointestinal tract.
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Cheese may be a more suitable vehicle for microbes than yogurt.
“It has been suggested that cheese may be a more suitable vehicle for microbes than yogurt (Gardiner, Stanton, Lynch, Collins, Fitzgerald, & Ross, 1999).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Gardiner et al., 1999
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- Authors
- Gardiner, G., Stanton, C., Lynch, P. B., Collins, J. K., Fitzgerald, G., & Ross, R. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1999-07
- Volume
- 82
- Issue
- 7
- Pages
- 1379-1387
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2125167217
- Cited by
- 165
- References
- 52
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 2 · 2022: 3 · 2021: 5 · 2020: 4 · 2019: 3 · 2018: 3 · 2017: 7 · 2016: 4 · 2015: 8 · 2014: 7 · 2013: 7 · 2012: 18
- FWCI
- 9.40
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Teagasc
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- Cheddar cheese, probiotics, Enterococcus faecium, probiotic delivery systems, cheese ripening, yogurt, pigs, irritable bowel syndrome
- MeSH terms
- Animals, Animal Feed, Cheese, Feces, Female, Gastric Juice, Gastrointestinal Contents, Male, Swine, Yogurt, Weight Gain, Enterococcus faecium
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