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