Figures & data
Table 1. Composition of control and probiotic Cheddar cheeses
Figure 1. WSE SDS-PAGE gel electrophoresis. Line 1: control; Line 2: cheese with Lactobacillus casei; Line 3: cheese with Lactobacillus plantarum; Line 4: cheese with Lactobacillus plantarum and Lactobacillus casei
![Figure 1. WSE SDS-PAGE gel electrophoresis. Line 1: control; Line 2: cheese with Lactobacillus casei; Line 3: cheese with Lactobacillus plantarum; Line 4: cheese with Lactobacillus plantarum and Lactobacillus casei](/cms/asset/ace2058e-824f-452a-a91e-b0c95a90e484/ljfp_a_1579836_f0001_b.gif)
Figure 2. DPPH radical scavenging activity of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P < 0.05).Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei
![Figure 2. DPPH radical scavenging activity of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P < 0.05).Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei](/cms/asset/594a6cb2-3989-4079-9fa0-762ff1fe5d57/ljfp_a_1579836_f0002_b.gif)
Figure 3. DPPH radical scavenging activity (IC50 value in mg/mL) of WSE obtained from Cheddar cheese. Results are expressed as mean ±standard error of means; n = 3 sets of data analysed in duplicate. Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei
![Figure 3. DPPH radical scavenging activity (IC50 value in mg/mL) of WSE obtained from Cheddar cheese. Results are expressed as mean ±standard error of means; n = 3 sets of data analysed in duplicate. Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei](/cms/asset/62b06bbf-3d4c-4e4d-86f5-3b5bbba73854/ljfp_a_1579836_f0003_b.gif)
Figure 4. Reducing power of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei
![Figure 4. Reducing power of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei](/cms/asset/94b704c7-c0c3-4a2c-876f-ec67be471d3b/ljfp_a_1579836_f0004_b.gif)
Figure 5. Hydroxyl radical scavenging activity of WSE obtained from Cheddar. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei
![Figure 5. Hydroxyl radical scavenging activity of WSE obtained from Cheddar. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei](/cms/asset/abf0c528-2df2-4b07-bc72-7027b2668ca4/ljfp_a_1579836_f0005_b.gif)
Figure 6. The DPPH radical scavenging activity of WSE before and after simulated gastrointestinal digestion. Results are expressed as mean ± standard error of means; n = 3 sets of data analyzed in duplicate. A-D Means in the same stages of digestion by different samples are significantly different (P < 0.05).a-g Means in the same sample by different stages of digestion are significantly different (P < 0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei
![Figure 6. The DPPH radical scavenging activity of WSE before and after simulated gastrointestinal digestion. Results are expressed as mean ± standard error of means; n = 3 sets of data analyzed in duplicate. A-D Means in the same stages of digestion by different samples are significantly different (P < 0.05).a-g Means in the same sample by different stages of digestion are significantly different (P < 0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei](/cms/asset/5a2e6bde-e3df-435f-8e87-7574f7d29b6d/ljfp_a_1579836_f0006_b.gif)
Table 2. Texture profile analysis (TPA) of control and probiotic Cheddar cheeses
Table 3. Sensory scores for control and probiotic Cheddar cheeses