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Journal of Dairy Science Vol. 82 No. 7 1379-1387
© 1999 by American Dairy Science Association ®
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Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract

G. Gardiner 1, C. Stanton 1, P. B. Lynch 1, J. K. Collins 2, G. Fitzgerald 2, and R. P. Ross 1

1 Teagasc, Moorepark, Fermoy, County Cork, Ireland
2 University College Cork, Ireland

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°C for 15 mo (4 x 108 cfu/g) and in yogurt during storage at 4°C for 21 d (4 x 107 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 1010 cfu/d from Cheddar cheese or 3.7 x 109 cfu/d from yogurt. During the feeding period, Cheddar cheese yielded a significantly higher mean fecal probiotic count (2 x 106 cfu/g of feces) than did yogurt (5.2 x 105 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.

Key Words: probiotic • Cheddar cheese • carrier • viable

Submitted on October 30, 1998
Accepted on February 22, 1999




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