Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese

Ribeiro, Layena Lindsy Souza Martins; Araújo, Gustavo Parreira; Ribeiro, Keyla de Oliveira; Torres, Ieda Maria Sapateiro; Martinis, Elaine Cristina Pereira De; Marreto, Ricardo Neves; Alves, Virgínia Farias

doi:10.1007/s42770-021-00579-z

Cited by 6 publications

(2 citation statements)

References 61 publications

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“…However, fungal spoilage remains a problem for cheese producers despite technological advances in existing preservation methods. New preservation technologies have been introduced in recent years, including bioprotective cultures or edible coatings containing antimicrobial agents [ 62 , 63 , 71 , 72 , 73 , 74 , 75 ].…”

Section: Discussionmentioning

confidence: 99%

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Pires,

Pietruszka,

Bożek

et al. 2024

Foods

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Sheep’s second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7–8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products.

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Section: Discussionmentioning

confidence: 99%

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Pires,

Pietruszka,

Bożek

et al. 2024

Foods

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“…There are several studies that showed how the encapsulation process could be a great tool for ensuring the cells' survival and viability in the intricate food matrix. For example, in the case of fermented sausages, the combination of non-encapsulated and encapsulated bacterial cultures may be particularly effective for the application of functional starter cultures with proven probiotic potential in order to enhance the hygienic and sensory qualities while also delivering probiotics in finished products [9,10].…”

Section: Introductionmentioning

confidence: 99%

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

et al. 2023

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This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.

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Lactic Acid Bacteria: Taxonomy, Characteristic Features, Physiology, and Diversity

Rama,

Bucker,

Salazar

et al. 2024

Antimicrobial Peptides From Lactic Acid Bacteria

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Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese

Cited by 6 publications

References 61 publications

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

Lactic Acid Bacteria: Taxonomy, Characteristic Features, Physiology, and Diversity

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