White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
The aim of the present study is the evaluation of a novel potentially probiotic <i>Lactobacillus paracasei</i> SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/13/6182 |
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| author | Stavros Plessas Vasillios Ganatsios Ioanna Mantzourani Loulouda Bosnea |
| author_facet | Stavros Plessas Vasillios Ganatsios Ioanna Mantzourani Loulouda Bosnea |
| author_sort | Stavros Plessas |
| collection | DOAJ |
| description | The aim of the present study is the evaluation of a novel potentially probiotic <i>Lactobacillus paracasei</i> SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized <i>L. paracasei</i> SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried <i>L. paracasei</i> SP5 as a starter culture for the production of good-quality functional white brined cheeses. |
| first_indexed | 2024-03-10T09:52:57Z |
| format | Article |
| id | doaj.art-881b444afd4f422892d1137857fb6e79 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:52:57Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-881b444afd4f422892d1137857fb6e792023-11-22T02:34:51ZengMDPI AGApplied Sciences2076-34172021-07-011113618210.3390/app11136182White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial StrainStavros Plessas0Vasillios Ganatsios1Ioanna Mantzourani2Loulouda Bosnea3Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceDepartment of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, GreeceLaboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceDairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization ‘DIMITRA’, Katsikas, 45221 Ioannina, GreeceThe aim of the present study is the evaluation of a novel potentially probiotic <i>Lactobacillus paracasei</i> SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized <i>L. paracasei</i> SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried <i>L. paracasei</i> SP5 as a starter culture for the production of good-quality functional white brined cheeses.https://www.mdpi.com/2076-3417/11/13/6182white brined cheesecheese qualityripeningprebioticprobioticaromatic profile |
| spellingShingle | Stavros Plessas Vasillios Ganatsios Ioanna Mantzourani Loulouda Bosnea White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain Applied Sciences white brined cheese cheese quality ripening prebiotic probiotic aromatic profile |
| title | White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain |
| title_full | White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain |
| title_fullStr | White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain |
| title_full_unstemmed | White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain |
| title_short | White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain |
| title_sort | white brined cheese production by incorporation of a traditional milk cereal prebiotic matrix with a candidate probiotic bacterial strain |
| topic | white brined cheese cheese quality ripening prebiotic probiotic aromatic profile |
| url | https://www.mdpi.com/2076-3417/11/13/6182 |
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