School of Bioscience and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy.
School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/A, 62032 Camerino, Italy.
Food Res Int. 2022 Sep;159:111627. doi: 10.1016/j.foodres.2022.111627. Epub 2022 Jul 8.
The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely studied, but their impacts, especially as additives in preserving liquids, on the high-moisture mozzarella cheese quality parameters remained underexplored. The current study studied and compared the effects of four preserving liquid formulations - brine solution (sodium chloride, as control), a salt mixture solution, and two lactobacilli solutions (Lactiplantibacillus plantarum IMC 509 in brine solution) or SYNBIO® (a 1:1 ratio of Lacticaseibacillus rhamnosus IMC 501 and Lacticaseibacillus paracasei IMC 502) - on the microbial, chemical (volatile fatty acids), physicochemical (moisture, weight, pH, colour), texture (adhesiveness, hardness, cohesiveness, gumminess, springiness, chewiness) and sensorial qualities of mozzarella stored for 30 days at 4 °C. The quality of the governing solution, including microbial content, lactobacilli viability, pH, turbidity, and smell, was also monitored. For the first 10 days of storage, all samples demonstrated similar physicochemical variations: the firmness and chewiness of the mozzarella lessened, the pH values of the liquid decreased, but cheese microbial growth increased, as did the levels of free fatty acids, the mozzarella pH values and skin whiteness. At day 20, mozzarella stored in mesophilic lactobacilli liquid, especially SYNBIO®, had a spongy structure, tasted more bitter and sour, and had lower pH values than mozzarella in the simple brine solution. Moreover, the cheese sample and liquid of SYNBIO® also presented higher coliform and Pseudomonas spp. counts than that detected in the control, the SYNBIO® liquid, especially in the later period of storage, exhibited a yogurt smell and increased turbidity. By contrast, Mozzarella packed into salt mixture liquid exhibited somewhat more adhesiveness and gumminess, a saltier taste and slightly higher microbial counts than the control sample. The mozzarella samples differed slightly in colour and texture as well. The overall quality changes suggested that the use of the studied mesophilic lactobacilli as governing liquid additives may not be appropriate for high-moisture mozzarella cheese preservation.
嗜温乳杆菌在奶酪制作和成熟过程中的作用已得到广泛研究，但它们的影响，特别是作为添加剂在保持液体中的作用，对高水分马苏里拉奶酪质量参数的影响仍未得到充分探索。本研究研究并比较了四种保存液配方 - 盐水溶液（氯化钠，作为对照）、盐混合物溶液和两种乳杆菌溶液（植物乳杆菌 IMC 509 在盐水溶液中）或 SYNBIO®（鼠李糖乳杆菌 IMC 501 和副干酪乳杆菌 IMC 502 的 1:1 比例）- 对在 4°C 下储存 30 天的马苏里拉奶酪的微生物、化学（挥发性脂肪酸）、物理化学（水分、重量、pH 值、颜色）、质地（粘性、硬度、内聚性、胶粘性、弹性、咀嚼性）和感官质量的影响。还监测了控制溶液的质量，包括微生物含量、乳杆菌活力、pH 值、浊度和气味。在储存的前 10 天，所有样品都表现出相似的物理化学变化：马苏里拉奶酪的硬度和咀嚼性降低，液体的 pH 值降低，但奶酪微生物生长增加，游离脂肪酸水平增加，马苏里拉奶酪的 pH 值和外皮变白。在第 20 天，在嗜温乳杆菌液体中储存的马苏里拉奶酪，特别是 SYNBIO®，具有海绵状结构，味道更苦更酸，pH 值低于简单盐水溶液中的马苏里拉奶酪。此外，与对照相比，SYNBIO®液体中的奶酪样品和液体还呈现出更高的大肠菌群和假单胞菌属的计数，尤其是在储存后期，SYNBIO®液体呈现出酸奶味和增加的浊度。相比之下，装入盐混合物液体的马苏里拉奶酪表现出稍强的粘性和胶粘性、更咸的味道和略高的微生物计数，高于对照样品。奶酪样品的颜色和质地也略有不同。总体质量变化表明，使用研究中的嗜温乳杆菌作为控制液体添加剂可能不适合高水分马苏里拉奶酪的保存。
