Development of multi-strain probiotic cheese: Nisin production in food and gut

Three strains with technological and probiotic properties (Lactococcus lactis INIA 650, Lacticaseibacillus paracasei P272 Bifidobacterium breve P734) were used in different combinations as adjunct cultures for the manufacture of pasteurized ewe's milk. The three showed good viability during cheese ripening. Moreover, they all able to survive after addition samples an vitro colonic model. nisin-producing strain L. 650 was produce antimicrobial peptide nisin not only ripening, but also None added had a negative influence their physicochemical or sensory characteristics when compared control cheese. This work shows suitability vehicle multi-strain combination potential dual effect food gut.