Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles


The influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium fact is 1394), prebiotic compounds (FOS and inulin) and ripening time (0-60 days) on the free fatty acid (FFA) profile of cheese, with special emphasis on the conjugated linoleic acid (CLA) content, was investigated. After 60 days of ripening, 10(9)-10(10) cfu g(-1) cheese were recorded in both probiotic and synbiotic cheeses, despite harsh conditions of low pH values (4.1-5.1) and low moisture content (<30%, w/w). Increases in total FFA and CLA were observed throughout the ripening period, especially in synbiotic cheeses containing FOS and inulin (50:50) inoculated with B. lactis B94. The addition of FOS alone or combined with inulin did not significantly affect probiotic strain growth and viability during the ripening period: however, the advantage of the addition of prebiotic compounds in probiotic cheese manufacture is that it may allow the production of cheeses with improved performance as far as functional CLA compounds are concerned, as well as an improved nutritional quality reflected in a lower atherogenicity index. (C) 2011 Elsevier Ltd. All rights reserved.



subject category

Chemistry; Food Science & Technology; Nutrition & Dietetics


Rodrigues, D; Rocha-Santos, TAP; Gomes, AM; Goodfellow, BJ; Freitas, AC

our authors


The authors gratefully acknowledge ORAFTI and Neoquimica S.A, Portugal, for providing the FOS and Inulin, Chr. Hansen and DSM for providing the probiotic strains for incorporation in cheeses and the National Association of Breeders of Sheep Serra da Estrela (ANCOSE), Oliveira do Hospital, for allowing the cheese production in their manufacturing facilities. This work was funded by FEDER under the Operational Program for Competitiveness Factors - COMPETE and by National funds via FCT - Fundacao para a Ciencia e a Tecnologia within the framework of project PROBIO-CAPS - references FCOMP-01-0124-FEDER-008792 and PTDC/AGR-ALI/71051/2006. This work was also funded through scholarships, references SFRH/BPD/73781/2010 and SFRH/BPD/65410/2009 under QREN - POPH funds, co- financed by the European Social Fund and Portuguese National Funds from MCTES.

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