Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Abstract

Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 was employed to develop functionalized acid whey cheese (requesón) added with in situ produced exopolysaccharide (EPS) and tested as a carrier of commercial probiotic Lactobacillus paracasei ssp.paracasei. This EPS consists of glucose and galactose units, linked by β 1-4/6 bonds.The optimum temperature of EPS biosynthesis at pH 4.6 was 37°C (0.274 mg/mL of whey). Four different requesón formulations were prepared and analyzed in terms of texture properties and color. The addition of EPS increased the production yields, improved hardness, elasticity, and adhesiveness, and slightly decreased the L* component of color (luminosity). This study supports the utilization of acid whey wastes to obtain functional cheese such as requesón in which the EPS component can not only improve processing yields but also increase the values of hardness, elasticity and adhesiveness and slightly decrease luminosity of the product.

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

“…Rehman et al [ 136 ] used a high EPS-producing strain of Lactobacillus kefiranofaciens isolated from Tibetan kefir grain to improve the chewiness and hardness of mozzarella cheese. In a recent study, in situ production of EPS was used to improve the production yield and rheological properties (hardness, elasticity and adhesiveness) of sour whey cheese-requesón [ 137 ].…”

Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains

“…In addition, an increase in the biomass weight of 50 ± 2% was recorded, indicating that there was kefiran production since it is associated with the formation of the granules (Gentry et al, 2023). According to the spectrophotometric quantification method, a kefiran concentration of 4.471 ± 0.012 mg/mL was obtained, having a higher production compared to that reported by Carrero-Puentes et al (2022), as a concentration of 0.276 ± 0.042 mg EPS/mL was achieved when fermenting whey with Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772.…”

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey

“…Several attempts have also been made to extend the shelf life of whey cheeses, most of them based on the use of modified atmosphere packaging [17][18][19][20] and, more recently, using lactic acid bacteria, including probiotics, as bioprotective cultures [21][22][23][24][25][26]. Regarding the incorporation of probiotic strains in Requeijão, considerable research has been performed by Madureira and coworkers [27][28][29][30][31][32][33][34].…”