Probiotic bacteria and human health: the case of probiotic Pecorino cheese.

Probiotics are live microorganisms that beneficially influence human health; the majority of probiotics are found in the gastrointestinal tract and are mainly represented by lactobacilli and bifidobacteria. The most popular food delivery systems for probiotics have been fermented and unfermented milk, dessert, and fresh and ripened cheeses. Food containing probiotic bacteria belongs to the category of functional food and actively enhances health by improving the balance of microflora in the gut. Consumption of probiotic foods is associated with stimulation of the immune system, anticancer effects, lowering of cholesterol, normalizing intestinal flora by protection against diarrheal disease, alleviation of lactose-intolerance symptoms. Probiotic viable cell number of about 108 cfu/ml or greater is generally recommended for preventing and treating diseases. This paper reviewed recent research on the development of probiotic cheeses; in particular it has been examined the possibility: i) to produce new probiotic version of traditional cheese without modification in the main features of traditional cheese; ii) to accelerate the ripening process in terms of both proteolysis and lipolysis by probiotic incorporation into the cheese matrix; iii) to improve healthfulness and functional properties of traditional dairy products. Recent findings on probiotic Pecorino cheese have been reviewed.