The use of soft fresh cheese manufactured from freeze concentrated milk as a novelty protective matrix on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic soft fresh cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacteriwn BB-12 in probiotic cheese followed by symbiotic cheese, this last one also with inulin addition. Finally, both novelty kinds of cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.