Growth Capacity of a Novel Potential Probiotic <i>Lactobacillus paracasei K5</i> Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου, Αντωνία; Bosnea, Loulouda; Kanellaki, Maria; Plessas, Stavros; Bekatorou, Argyro; Bezirtzoglou, Eugenia; Κουτίνας, Αθανάσιος Α.

doi:10.1111/1750-3841.14079

Cited by 35 publications

(36 citation statements)

References 57 publications

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“…After the 1st week of cold storage, the viability of IC was statistically higher compared to the viability of FC. This may be credited to the protective effect of the prebiotic immobilisation substrate, as other researchers have demonstrated the employment of DWB as a carrier of lactic acid bacteria for fermented dairy products production [ 31 , 39 ]. Furthermore, there are reports in the literature claiming that immobilization clearly protects cells from the acidic environment of the juices and leads to a limited viability loss [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

et al. 2018

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The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3–0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214–264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165–199 mg GAE/100 mL) and non-fermented juice (135–169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.

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Section: Resultsmentioning

confidence: 99%

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

et al. 2018

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“…At day 60, the composition of cheeses was found within the range of other Italian ewes' milk cheeses (Coda et al, 2006). It has been previously observed that the addition of probiotic microorganisms did not affect the main compositional parameters (moisture, salt, fat and protein contents) of different cheese types (Zhang et al, 2013;Perotti et al, 2014;Terpou et al, 2018), and did not negatively influence the ripening process of Edam cheese (Sabikhi et al, 2014).…”

Section: Physico-chemical Composition Of Caciotta Cheese During Ripeningmentioning

confidence: 52%

“…It has been demonstrated that efficient starter culture and/or an enforcement by an adjunct is essential to achieve a fast pH decrease, thus contributing to control these undesired microorganisms (Terpou et al, 2018). The viable counts of LAB and yeasts are shown in Table 3.…”

Section: Microbiota Analysismentioning

confidence: 99%

Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

et al. 2020

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The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1 H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese' profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 10 8-10 9 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.

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“…The aroma compounds were extracted by headspace solid‐phase microextraction (HS‐SPME) (Nzekoue et al., 2019; Reyes‐Díaz et al., 2019; Terpou et al., 2018). Prior to extraction, the milk cake samples were thawed at room temperature for 4 hr and then cut into small squares of uniform size.…”

Section: Methodsmentioning

confidence: 99%

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Cited by 35 publications

References 57 publications

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

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