LAUSR

The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss- and Dutch-type cheeses. The levels of starter cultures were higher in Swiss-type cheeses containing L. paracasei LPC37 and L. rhamnosus HN001. Mesophilic citrate-fermenting bacteria were more abundant in cheeses containing L. acidophilus NCFM. The greatest reduction in Propionibacterium sp. counts was observed in cheeses produced with the addition of L. paracasei LPC37. All adjunct Lactobacillus sp. cultures stimulated changes in Enterococcus sp. counts and significantly influenced the counts of yeasts and molds in cheeses. Populations of coliform bacteria were lower in experimental cheeses than in control cheeses. The counts of butyric acid bacteria and anaerobic sulfite-reducing bacteria were reduced in experimental Swiss-type cheeses. Lactobacillus sp. used in the study are characterized by good viability and have no negative influence on starter cultures in cheese production. Practical applications Effect of three Lactobacillus sp. strains on technologically harmful microflora in cheeses. The protective (antibacterial) effect of bacteria depends on the type of cheese, temperature of ripening and storage, and the applied strain.