Mileriene Justina, Serniene Loreta, Kasparaviciene Beatrice, Lauciene Lina, Kasetiene Neringa, Zakariene Gintare, Kersiene Milda, Leskauskaite Daiva, Viskelis Jonas, Kourkoutas Yiannis, Malakauskas Mindaugas
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania.
Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-44249 Kaunas, Lithuania.
Microorganisms. 2023 Feb 9;11(2):436. doi: 10.3390/microorganisms11020436.
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected ( ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic LL16 strain decreased ( ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly ( < 0.05) higher counts of LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.
本研究旨在利用两种副产品——酸性乳清和苹果渣，以及具有益生菌潜力的本土LL16菌株，生产出具有功能特性的可持续奶酪。酸性乳清蛋白奶酪是通过对新鲜酸性乳清进行热凝固，并添加苹果渣、LL16菌株或两者的混合物来强化最终产品而制成的。在冷藏储存的14天内，对感官、理化、蛋白水解和微生物参数进行了评估。在奶酪中添加苹果渣对（≤0.05）奶酪成分（水分、蛋白质、脂肪、碳水化合物和纤维）、质地、颜色（亮度、红度和黄度）以及总体感官可接受性产生了影响。添加推定的益生菌LL16菌株降低了（≤0.05）谷氨酸浓度，从而使酸性乳清奶酪中的γ-氨基丁酸（GABA）显著增加。在第7天，添加苹果渣导致LL16的数量略有增加（<0.05），表明苹果渣成分对菌株存活有积极影响。在第1天，观察到苹果渣和LL16对奶酪中的蛋白水解（pH 4.6可溶性氮和游离氨基酸）具有共生效应，这可能对总体感官接受度产生了积极影响。
