Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin

The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the cheese was exposed to conditions simulating those found in the gastro-intestinal tract. Throughout the entire whole shelf-life period of the cheese, the probiotic cell counts were higher than those recommended for probiotic products containing 5% of inulin. The probiotic bacterium exhibited satisfactory resistance to low pH values and to high concentrations of bile salts. The addition of probiotic cells and inulin generated no alterations in the physicochemical characteristics of cheese.