Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese

Abstract

A high viability of probiotics in food product, with a living cells threshold of 10 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free-cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.

The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

“…Obtained results indicate that optimal conditions were achieved during spray drying process. Similar results were obtained in our previous studies [ 23 , 29 ].…”

“…salivarius strains with probiotic potential [ 47 , 48 ]. Our previous studies [ 29 ] demonstrated a high viability and survival rate of spray dried Lb. plantarum 564 cells while using a constant inlet air temperature of 170 °C and outlet temperature of 80 °C, indicating successful use of applied spray drying conditions as a method of bacterial preservation in the present research.…”

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

“…Radulović et al. () reported that the addition of Lactobacillus plantarum 564 (free‐ and spray‐dried cells) to soft goat cheese resulted in both great viability of the probiotic bacteria and sensory acceptance. These results suggest that spray‐dried Lb.…”

“…In fact, the probiotic goat cheese was well-accepted (flavor, appearance, texture, color, and global liking) by consumers, although the purchase intention was low. Radulović et al (2017) reported that the addition of Lactobacillus plantarum 564 (free-and spray-dried cells) to soft goat cheese resulted in both great viability of the probiotic bacteria and sensory acceptance. These results suggest that spray-dried Lb.…”

Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese

“…Traditional cheeses are a potential pool of new LAB strains with desirable biological and metabolic properties such as: acidogenic activity, production of antimicrobial compounds, production of proteinases, and probiotic properties [ 18 , 19 , 20 ]. Among LAB, the genera Lactococcus and Enterococcus are most commonly used as adjunct cultures in different products to control foodborne pathogens or to improve product quality [ 17 , 21 , 22 , 23 ].…”