Two strains of Lactobacillus gasseri were tested for their suitability as probiotic additives to cheese. They werde added seperately along the processing of semi-hard cheese (Tilsit type and Swiss type cheese ) together with the starter cultures. Samples were drawn from the center region in defined intervals during the ripening phase to determine the survival of the probiotic strains. Only the strain K7 showed an ability to remain in concentrations above 106 cfu/g during the entire 90-day ripening period. No compromising effects were observed regarding acidification and flavour development by the addition of L. gasseri strains.
Behaviour of the probiotic strain Lactobacillus gasseri K7 in ripend semi-hard cheese