Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria

Nazan Kavas,Özer Kinik,Gökhan Kavas,Gülçin Şatir,Mustafa Ateş,Muammer Kaplan

doi:10.1590/fst.34620

Abstract

Abstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.

Highlights

Goat milk, which is the most used one in cheese production among milk products, has the quality of being a very common raw material used in cheese production (Popović-Vranješ et al, 2017; Barłowska et al, 2018; Mituniewicz–Małek et al, 2019; Herman-Lara et al, 2019)
The promotion of the physiological balance of the system by healthy microorganisms in intestinal system is called “probiosis” and those microorganisms are called “probiotic microorganisms” (Zendeboodi et al, 2020). It is clearly seen from the table (Table 1) that the resistance of the probiotic bacteria used as culture in the experiment to biological barriers is more enduring compared to lactic acid bacteria which are used in the cheese production and which are composed of Lactococcus
The resistances of the lactic acid bacteria used in cheese production, in both of pH, to gastric secretion are found to be lower when compared with probiotic bacteria

Summary

Introduction

Goat milk, which is the most used one in cheese production among milk products, has the quality of being a very common raw material used in cheese production (Popović-Vranješ et al, 2017; Barłowska et al, 2018; Mituniewicz–Małek et al, 2019; Herman-Lara et al, 2019). It is seen that in order to protect and even increase the numbers of probiotic microorganisms in metabolism, the experiments done on some important factors have intensified (Sanders et al, 2018). It has been detected with a number of experiments, that probiotics are necessary for the prosperity and survival of the microorganisms which are healthy for the body. Microencapsulation technique provides important advantages for especially the production and protection of probiotic strains, the processing of the host food and, preserving of viability in gastrointestinal system (Rezaei et al, 2019). Microencapsulation is defined as the covering of the material in the condition of solid, liquid and gas, with a covering material which is either protein or carbon dioxide or both

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