White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Source abstract
Abstract
The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Protein Hydrolysis and Bioactive Peptides · Gut microbiota and health
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Department of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece
Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization ‘DIMITRA’, Katsikas, 45221 Ioannina, Greece
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