Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

Abstract

This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of low-fat Cheddar cheese. Three batches of cheese were made by employing a non-EPS-producing cheese starter (control), in combination with Lb. plantarum JLK0142 as an adjunct and the purified EPS as an ingredient. Lactobacillus plantarum JLK0142 survived well in cheese, with counts of 7.99 log cfu/g after 90 d of ripening. All experimental cheeses (with adjunct culture or EPS ingredient) had higher moisture, proteolysis, and sensory scores, and lower hardness and cohesiveness compared with the control cheese. Water-soluble extracts from the experimental cheeses outperformed that of the control in scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and hydroxyl radicals, and inhibiting α-amylase, angiotensin-converting enzyme, and HT-29 tumor cell growth. Therefore, incorporation of the EPS-producing culture of Lb. plantarum JLK0142 is promising for improvement of low-fat cheese quality and bioactivities.

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

“…rhamnosus (1.108 ± 0.02 N) (Table S4). This might be due to the ability of certain lactic acid bacteria to direct some part of sugar for the biosynthesis of the exopolysaccharides (EPS) (Paiva et al., 2016), As a result, EPS can improve texture and protect cells from osmotic stress and desiccation (Wang et al., 2019; Zhang et al., 2015). Work of shear was also reported similar trend as in case of firmness, wherein FMS with L .…”

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

“…Considering the complexity of the proteolytic systems of the most different LAB species and the importance of these enzymatic profiles in the release of biopeptides, the use of proteolytic adjunct cultures that produce enzymes with specificity to hydrolyze milk proteins and release bioactive peptides has been considered a strategy for the development of functional cheeses 14,16,54–60 …”

Biotechnological approaches for the production of designer cheese with improved functionality

“…plantarum SKT109, and Lb. plantarum JLK0142 with improved yield and antioxidant potential (Costa et al., 2010; Wang, Wu, Fang, & Yang, 2019). Cheddar cheese prepared using Lb.…”

“…Cheddar cheese prepared using Lb. plantarum JLK0142 in combination with non‐EPS‐producing cheese starter showed significantly high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐azino‐ bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) scavenging activities in addition to inhibitory effects on α‐amylase, ACE, and HT‐29 tumor cell growth (Wang et al., 2019).…”