LAUSR

Copper imparts better organoleptic properties to cheese, while cheese acts as a vehicle for probiotic cultures. These studies revealed that copper stress changed key probiotic properties like acid and bile salt tolerance of a model organism Lactobacillus helveticus CD6. After growing the culture in copper stress, the acid tolerance at pH 2 was lost along with a decrease in bile salt tolerance by 15%, while other desiring properties like auto-aggregation, cell surface hydrophobicity and antibacterial activity were improved. This study suggests that copper tolerant culture with retained probiotic properties could be used to deliver through cheese to the consumers.