A new probiotic cheese with antioxidative and antimicrobial activity

Area of Science:

• Food Science and Technology
• Microbiology
• Dairy Science

Background:

• Traditional Estonian semisoft cheese "Pikantne" lacks probiotic properties.
• Probiotic bacteria offer potential health benefits, including antimicrobial and antioxidative activities.

Purpose of the Study:

• To develop an original probiotic semisoft cheese using the Estonian "Pikantne" variety.
• To incorporate the probiotic Lactobacillus fermentum strain ME-3 into the cheese matrix.
• To evaluate the survival, probiotic properties, and sensory attributes of the developed cheese.

Main Methods:

• Two cheese production methods were employed, varying the addition point of Lactobacillus fermentum ME-3 (milk vs. curd).
• Cheese composition, flavor, and aroma were assessed and compared to a control.
• Viability of L. fermentum ME-3, its antimicrobial, and antioxidative activities were monitored throughout ripening and storage.

Main Results:

• Probiotic cheese (Cheese A) exhibited sensory properties comparable to the control cheese.
• Lactobacillus fermentum ME-3 survived cheese production and demonstrated sustained moderate antimicrobial and high antioxidative activity.
• Viable probiotic cell counts remained significant (approx. 5 x 10(7) cfu/g) post-ripening, despite a slight decrease over time.

Conclusions:

• Semisoft Estonian "Pikantne" cheese is a suitable carrier for the probiotic Lactobacillus fermentum ME-3.
• The developed probiotic cheese retains beneficial functional properties and acceptable sensory characteristics.
• This research offers a novel functional food product with potential health benefits.