Studio dell’attività di Lacticaseibacillus casei come agente antigonfiore in formaggi a latte crudo

Abstract

The aim of the present study was to evaluate the ability of Lacticaseibacillus casei to prevent anomalous fermentation in Latteria-type semi-hard cheese. Four laboratory-scale cheeses were produced: two control cheeses and two sperimental ones obtained with the addition of L. casei LC4-P1 (a commercial strain) and a strain isolated from Grana Padano. Chemical, physical, and microbiological analysis were performed to evaluate the development of ripening and the kinetics of microbial growth. From a microbiological point of view, results excluded a negative influence of the bioprotective species on the indigenous microflora throughout ripening. On the other hand, both L. casei strains slowed down the proteolytic phenomena during ripening and the aromatic profile analysis highlighted the inefficacy of LC4-P1 to prevent butyric acid production, a typical indicator of late blowing defect.