Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics

A Swiss cheese curd slurry model system was used as a preliminary screening method to determine the feasibility of the incorporation of probiotic bacteria (Bifidobacterium breve R0070, Bifidobacterium infantis R0033, Bifidobacterium longum R0175, and Pediococcus acidilactici R1001) into Swiss cheese. The cheese curd was inoculated with probiotic bacteria (8.0 log₁₀ cfu g⁻¹) and ripened anaerobically for 0, 7, and 10 days at 37 °C. Following ripening, counts of the probiotic bacteria increased to 9–10 log₁₀ cfu g⁻¹, with no significant difference in the viability of the four probiotic bacteria. Viable populations of Swiss cheese background microflora in the presence of each probiotic culture were comparable with the control. Ripening time, and to a lesser extent probiotic treatment had a significant effect on the content of several volatile flavor compounds. Similarly, ripening time contributed to a significant increase in the content of a majority of the free amino acids. The study demonstrated the feasibility of the incorporation of probiotic bacteria into Swiss cheese to produce a functional food.