Background. Qualitative and quantitative composition of human intestinal microbiota depends on many factors. Those which are the most often mentioned include genetic and environmental determinants. Recent studies suggest that the structure of intestinal microbiota population differs not only regionally but also locally. Its composition determines the proper functioning of the entire body. In order to favorably colonize the intestine, a probiotic therapy can be implemented, significantly modulating the composition of intestinal microbiota. Owing to a correlation between the genetic diversity of LAB and their location, there is a need to isolate potential probiotic bacteria from the surrounding environment. Dietary supplements and medicinal products containing probiotics available on the market often comprise too few microorganisms or a smaller number of species than declared on the packaging. The aim of the study was to determine the survival rate of environmental bacteria of the genus Bifidobacterium spp. and LAB, characteristic of farms in the Świętokrzyskie Province, in curd cheeses produced from low-pasteurized milk and stored at 3 ± 2 °C for 14 days. Microbiological analyses were performed in accordance with ISO standards.
Results and conclusions. Curd cheeses ensured a high number of bacteria of the genus Bifidobacterium spp. and lactic acid bacteria meeting the requirements for probiotics. Environmental strains of Bifidobacterium spp. were characterized by good survivability in the tvarogs, exceeding their initial number after 14 days of storage. The curd cheeses were similar to each other in terms of overall acceptability during the sensory analysis throughout the entire storage period. The tested cheeses are in line with the current nutritional trends aimed at enriching the diet with natural products containing microorganisms characteristic of a given environment.