Cheese as a Functional Matrix for Probiotics: From Strain Selection to Clinical Benefit
Authors
- Abdelfatah K. A. Ahmed Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
-
Omar A. A. Abdelsater
Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
- Mayada A. A. Abdelal Department of Poultry Science, Faculty of Agriculture, Assiut University, Assiut, Egypt
- Mahmoud E. A. Hamouda Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut, Egypt
- Pramith U. Don Idaho Milk Products, Jerome, ID 83338, USA
DOI:
https://doi.org/10.3923/pjn.2025.62.73Keywords:
Bifidobacterium, cheese ripening, functional dairy products, gut health, health benefits, lactic acid bacteria, Lactobacillus, microbial viability, sensory quality, Streptococcus thermophilusAbstract
Probiotics are defined as live microorganisms that confer health benefits to the host when consumed in adequate quantities. Since their introduction by Élie Metchnikoff in the early twentieth century, these microorganisms have attracted substantial scientific and commercial interest due to their established roles in supporting gastrointestinal health and improving the functional attributes of foods. Within the dairy sector, cheese has emerged as a particularly advantageous carrier for probiotic delivery owing to its high buffering capacity, compact structure and nutrient-rich composition, all of which contribute to enhanced microbial survival during manufacturing, storage and gastrointestinal transit. This review provides an overview of the historical evolution of the probiotic concept and examines the principal bacterial genera employed in probiotic cheeses, including <i>Lactobacillus</i>, <i>Bifidobacterium</i> and <i>Streptococcus thermophilus</i>. The microbiological traits, metabolic activities and adaptive strategies of these microorganisms are evaluated with respect to their influence on cheese composition, biochemical transformations, flavor development and overall sensory attributes. Furthermore, the review synthesizes evidence on the health-promoting effects associated with probiotic cheese consumption, encompassing antimicrobial properties, immunomodulatory activity, cholesterol-lowering potential, anticancer effects and improved lactose metabolism, alongside relevant safety considerations. In summary, probiotic cheese represents an integration of traditional dairy processing with modern functional food innovation. The incorporation of viable probiotic cultures into cheese not only enhances its nutritional and therapeutic value but also provides an effective and palatable vehicle for delivering beneficial microbes within the human diet.References
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