Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese
Indigenous <i>Lactococcus lactis</i> enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of <i>L. lactis<...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/9/1311 |
| _version_ | 1797504821953036288 |
|---|---|
| author | Justina Mileriene Loreta Serniene Kristina Kondrotiene Valentini Santarmaki Yiannis Kourkoutas Agne Vasiliauskaite Lina Lauciene Mindaugas Malakauskas |
| author_facet | Justina Mileriene Loreta Serniene Kristina Kondrotiene Valentini Santarmaki Yiannis Kourkoutas Agne Vasiliauskaite Lina Lauciene Mindaugas Malakauskas |
| author_sort | Justina Mileriene |
| collection | DOAJ |
| description | Indigenous <i>Lactococcus lactis</i> enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of <i>L. lactis</i> cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized <i>L. lactis</i> cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale. |
| first_indexed | 2024-03-10T04:09:49Z |
| format | Article |
| id | doaj.art-10ad5f6e593040e4bb477966410f58c6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:49Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-10ad5f6e593040e4bb477966410f58c62023-11-23T08:13:40ZengMDPI AGFoods2304-81582022-04-01119131110.3390/foods11091311Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd CheeseJustina Mileriene0Loreta Serniene1Kristina Kondrotiene2Valentini Santarmaki3Yiannis Kourkoutas4Agne Vasiliauskaite5Lina Lauciene6Mindaugas Malakauskas7Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaLaboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, GreeceLaboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, GreeceDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, LithuaniaIndigenous <i>Lactococcus lactis</i> enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of <i>L. lactis</i> cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized <i>L. lactis</i> cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.https://www.mdpi.com/2304-8158/11/9/1311indigenous <i>Lactococcus lactis</i>freeze-dryingthermal dryingimmobilizationraisinscurd cheese |
| spellingShingle | Justina Mileriene Loreta Serniene Kristina Kondrotiene Valentini Santarmaki Yiannis Kourkoutas Agne Vasiliauskaite Lina Lauciene Mindaugas Malakauskas Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese Foods indigenous <i>Lactococcus lactis</i> freeze-drying thermal drying immobilization raisins curd cheese |
| title | Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese |
| title_full | Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese |
| title_fullStr | Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese |
| title_full_unstemmed | Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese |
| title_short | Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese |
| title_sort | indigenous i lactococcus lactis i with probiotic properties evaluation of wet thermally and freeze dried raisins as supports for cell immobilization viability and aromatic profile in fresh curd cheese |
| topic | indigenous <i>Lactococcus lactis</i> freeze-drying thermal drying immobilization raisins curd cheese |
| url | https://www.mdpi.com/2304-8158/11/9/1311 |
| work_keys_str_mv | AT justinamileriene indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT loretaserniene indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT kristinakondrotiene indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT valentinisantarmaki indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT yianniskourkoutas indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT agnevasiliauskaite indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT linalauciene indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese AT mindaugasmalakauskas indigenousilactococcuslactisiwithprobioticpropertiesevaluationofwetthermallyandfreezedriedraisinsassupportsforcellimmobilizationviabilityandaromaticprofileinfreshcurdcheese |