Cited by 165Probiotics and Fermented FoodsAnimal Nutrition and PhysiologyInfant Nutrition and Health

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Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract

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Gardiner, G., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P.·1999·Journal of Dairy Science

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Abstract

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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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)
ORCID: Gardiner, G.
Stanton, C.
Collins, J.K.
Ross, R.P.
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)
DOI: 10.3168/jds.s0022-0302(99)75363-4
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: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 7133 d)
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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Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract

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