African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Development and characterization of a symbiotic cheese added with Saccharomyces boulardii and inulin

Rafael Zamora-Vega1, José Luis Montañez-Soto1*, José Venegas-González1, Aurea Bernardino-Nicanor2, Leopoldo González Cruz2 and Héctor Eduardo Martínez-Flores3
1Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Michoacán. Justo Sierra 28. C.P. 59510. Jiquilpan, Mich. México. 2Instituto Tecnológico de Celaya. Avenida Tecnológico y García Cubas s/n. C.P. 38010. Celaya, Gto. México. 3Facultad de Químico-Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros. Morelia, Mich, México.
Email: [email protected]

  •  Accepted: 22 May 2013
  •  Published: 04 June 2013


The aim of this work was to develop and characterize a functional food (fresh cheese) by incorporation of a probiotic microorganism (Sacharomyces boulardii) and a prebiotic agent (inulin), both encapsulated with sodium alginate and cactus mucilage. The microorganism viability incorporated in the fresh cheese in free and encapsulated form was evaluated at the beginning and the end of the cheese shelf life. The organoleptic characteristics (color, odor, taste, texture and overall acceptability) of the elaborated cheese were evaluated too. The viability of the probiotic microorganism added in encapsulated form was greater than that shown by the microorganism added unencapsulated, after 30 days of keeping the cheeses at 4°C. The addition of the symbiotic S. boulardii e inulin did not alter the chemical composition of the cheese, but improves its organoleptic properties and makes it more acceptable to consumers. The viability of microorganisms during all cheese shelf life satisfies the minimum quantity recommended by the Food and Agriculture Organization for this cheese is considered as probiotic food.


Key words: Saccharomyces boulardii, symbiotic cheese, probiotic, prebiotic, inulin.