Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro

The present study predicted an evaluation of supports for immobilization of Lactobacillus casei CSL3, as well as its viability during storage in Petit Suisse cheese and passage through the GIT in vitro. In order to choose the appropriate support, immobilizations were performed with three dehydrated fruits: pineapple, guava and kiwi. In these fruits, the concentration of the microorganism was evaluated for a period of 43 days under refrigeration. Petit Suisse cheese was prepared and divided into two portions: C – L. casei CSL3 in its free state – and T1 – L. casei CSL3 immobilized on pineapple (biocatalyst). Physicochemical (pH, acidity, water activity, moisture, protein and syneresis), microbiological (probiotic viability, simulated GIT, sanitary and hygienic aspects) and sensory analyses were performed. It could be observed that the pineapple maintained a higher concentration of bacteria at the end of storage time, thus being the chosen support. When evaluated for the production of lactic acid, the immobilization maintained higher catalytic activity. Regarding the viability of the probiotic during storage time and its simulated GIT, there were no differences, which leads us to assume that by participating in the fermentation, the immobilization maintained a greater stability of bacteria. •Three dehydrated fruits, were evaluated how most suitable support for L. casei CSL3.•Pineapple kept the largest concentration of probiotic cells among the other fruits.•Two Petit Suisse were prepared, one with free bacteria and one with immobilized.•Immobilization maintained higher production of lactic acid by probiotic.•Petit Suisse protected bacteria kept high concentrations after shelf life and GIT.