Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece.
Hellenic Agricultural Organization DEMETER, Dairy Research Inst., Katsikas, 45221, Ioannina, Greece.
J Food Sci. 2018 Mar;83(3):723-731. doi: 10.1111/1750-3841.14079. Epub 2018 Feb 23.
In this study, a novel potential probiotic strain Lactobacillus paracasei K5, previously isolated from traditional Greek Feta cheese and kefir grains, was evaluated as an adjunct culture for industrial white brined cheese production. Targeting industrial applications, apart from free cell cultures, a novel ready-to-use freeze-dried immobilized biocatalyst was prepared. The biocatalyst composed of L. paracasei K5 cells immobilized on delignified wheat bran prebiotic carrier and was freeze-dried without cryoprotectants. The adjunct free or immobilized culture was added separately without prior adaptation during white brined cheese manufacture and the produced cheeses were compared with commercial white brined cheeses. Several parameters that affect the acceptability and quality of the cheeses, including microbial populations, physicochemical parameters, volatile by-products and organoleptic characteristics, were analyzed through 70 days of storage. Results showed that the viability of the adjunct culture added either free or immobilized remained in high levels (7 to 8 log cfu/g) during maturation and storage. In addition, all white brined cheeses with the adjunct probiotic culture showed a sharp decrease in spoilage and pathogenic microorganisms such as enterobacteria, salmonella, staphylococci and coliforms during cheese maturation, especially when compared with the commercial white brined cheeses. Finally, after maturation time exceeded, all cheeses were characterized as safe for human consumption. Cheeses volatile compounds were significantly enhanced by the incorporated immobilized biocatalysts. These findings indicate the potential industrial use of freeze-dried ready-to-use immobilized lactobacilli as reinforcement adjunct cultures for the production of good-quality functional cheese products.
The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.
在这项研究中，一种新型潜在益生菌菌株干酪乳杆菌 K5 被评估为工业白盐水奶酪生产的辅助培养物。针对工业应用，除了游离细胞培养物外，还制备了一种新型即用型冷冻干燥固定化生物催化剂。生物催化剂由固定在脱木质素小麦麸皮前体上的干酪乳杆菌 K5 细胞组成，并且在没有冷冻保护剂的情况下冷冻干燥。在白盐水奶酪制造过程中，无需事先适应，分别添加游离或固定化的辅助培养物，然后将生产的奶酪与商业白盐水奶酪进行比较。通过 70 天的储存，分析了影响奶酪可接受性和质量的几个参数，包括微生物种群、理化参数、挥发性副产物和感官特性。结果表明，在成熟和储存过程中，添加的游离或固定化辅助培养物的活菌数保持在较高水平（7 到 8 log cfu/g）。此外，所有添加益生菌培养物的白盐水奶酪在奶酪成熟过程中，特别是与商业白盐水奶酪相比，都显示出腐败和病原菌（如肠杆菌、沙门氏菌、葡萄球菌和大肠菌群）数量急剧减少。最后，成熟时间超过后，所有奶酪均被认为可安全供人类食用。固定化生物催化剂显著增强了奶酪的挥发性化合物。这些发现表明，冷冻干燥即用型固定化乳杆菌可作为强化辅助培养物，用于生产高质量的功能性奶酪产品，具有潜在的工业用途。
通过功能性成分的加入，开发出新型食品投放市场，为消费者的饮食提供了潜在的益处，为生产者提供了新的商机。益生菌食品是功能性食品的一个重要类别。因此，本研究侧重于开发一种新型即用型冷冻干燥潜在益生菌生物催化剂，用于功能性白盐水奶酪的生产。这种生物催化剂的潜在工业应用通过其作为辅助培养物的加入得到了强调，这些辅助培养物生产出了高质量的功能性奶酪。
