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1 Department of Microbiology and
2 Department of Biochemistry, University of Tartu, 50411 Tartu, Estonia
3 Institute of Food Technology, Estonian Agricultural University, 54014 Tartu, Estonia
Corresponding author: M. Mikelsaar; e-mail: marikam{at}ut.ee.
The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (109 cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobacillus was added into milk simultaneously with starter cultures (cheese A) and into drained curd (cheese B). After addition of probiotic L. fermentum ME-3, the cheese composition, flavor, and aroma were comparable to the control cheese (score values = 4.5, 4.2, and 3.7 for control cheese, cheese A, and cheese B, respectively). Cheese A, which had good sensory properties, was chosen for further testing of viability and probiotic properties. The probiotic strain was found to withstand the technological processing of cheese, surviving and sustaining moderate antimicrobial and high antioxidative activity throughout ripening and storage (the ripened cheese contained approximately 5 x 107 cfu/g viable ME-3 cells), although the viability of the ME-3 strain incorporated into the cheese showed a slight decrease between d 24 and 54 after cheese preparation. Semisoft cheese "Pikantne" serves as a suitable carrier of antimicrobial and antioxidative L. fermentum ME-3.
Key Words: antimicrobial activity • antioxidative activity • lactobacilli • probiotic cheese
Abbreviation key: LA = linolenic acid, Mn-SOD = Mn-superoxide dismutase, OHEL = obligately heterofermentative lactobacilli, TAA = total antioxidative activity
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