Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Abstract

Bio-preservation of Nigerian soft-white cheese (wara) in submerged consortium of bacteriocinogenic lactic acid bacteria (LAB) culture was investigated. Lactobacillus acidophilus PIT17 and Lactococcus lactis PIT30 were isolated from pito using the pour plate technique on MRS medium. The selection of L. acidophilus PIT17 and L. lactis PIT30 for the bio-preservation studies were based on their ability to produce acidophilin and nisin to inhibit the growth of the test isolates. The 'wara' were submerged in consortia of the L. acidophilus PIT17 and L. lactis PIT30 culture and were kept/stored at 2, 4, 6, 8, and 10°C and at room temperature. The shelf-life of the wara alongside control was determined. Physicochemical and proximate analysis, microbial counts and organoleptic characteristics of the wara were also carried out before and after the bio-preservation. The shelf life of the wara were observed with a significant difference (p < 0.05) at storage temperatures of 2°C (5 days), 4°C (6 days), 6°C (4 days), 8°C (3 days), 10°C (6 days) and 24±1°C (3 days). The proximate analysis of wara showed significant difference (p < 0.05) at different storage temperatures employed. The total viable bacterial count (TVBC) of the cheese (wara) decreased significantly (p < 0.05) after 24 h of submerged bio-preservation of wara from 9.8 × 10 5 cfu/ml, 1.3 × 10 6 cfu/g to between 6.2 × 10 5 and 7.5 × 10 5 cfu/g. The organoleptic characteristics of wara revealed that there were significant difference (p < 0.05) in colour, texture, aroma, taste, and general acceptability.

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

“…These bacteria can metabolize the constituents of the food matrix and produce compounds such as peptides, amino acids, aldehydes, alcohols, organic acids, esters, and fatty acids. These compounds play an important role in determining the shelf life, aroma, taste, and texture of fermented foods (Alizadeh Behbahani et al., 2019 , 2020 ; Mohammed et al., 2018 ; Saboktakin‐Rizi et al., 2021 ; Sun et al., 2020 ). Therefore, LAB are often used as starters in food production processes.…”

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

“…The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions, which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates (Moatsou and Park, 2017). Selected LAB improve nutritional quality, shelf life, and acceptability of soft white goat cheese (Mohammed et al, 2018), and basil enhances the volatile composition and acceptability of dairy products (Gurkan and Hayaloglu, 2017). According to our results, the use of immobilized basil-LAB bioproducts is a suitable method to improve the overall acceptability of fresh goat cheese; immobilization leads to the production of cheese with better acceptability compared with cheese produced with nonimmobilized basil.…”