Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

Abstract

The importance of functional foods added with probiotics and prebiotics is directly related with the promotion of the health benefits of human. In this study the survival of the probiotic Lactobacillus rhamnosus GG in a semi-ripened cheese added with agave juice, was determined. Cheese ripening was carried out at 14 °C for 35 days. The pH changes were measured and the hydrolysis of the protein was evaluated through the analysis of free amino groups by the trinitrobenzenesulfonic acid (TNBS) method and SDS-PAGE polyacrylamide gel electrophoresis. At the end of the study, in the symbiotic cheese, the viability of the probotic was increased in two logarithmic cycles (from 6.73 to 8.72 log CFU). A more active proteolytic process was observed with the addition of agave juice, due to the high production of low molecular weight peptides and the concentration of free amino groups (8.63 mg/L). The pH did not have a significant difference between the control and the cheese studied. With the obtained results, it is seen that agave juice is an ingredient that can be added to semi ripening cheeses with the objective of improving the survival capacity of probiotic microorganisms, which are used as starters.

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

“…It also has antimicrobial properties. Therefore, several research studies have already been conducted to develop fermented and non-fermented products enriched with LGG, such as yoghurt, buttermilk, milk, fruit drinks, salad dressing, dry sausages, and cheese [ 22 , 23 , 24 , 25 ]. The aim of this study was to evaluate the viability of probiotic LGG in kefir products made with kefir grains and natural kefir starter cultures without grain.…”

Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1

“…Previous studies have investigated strategies to enhance probiotic survival in a variety of different matrices. For instance, Ramírez-Godínez et al (2022) found that the use of agave juice in the production of semiripened Mexican cheese improved survival of LGG.…”

“…Fermented dairy products, like milk, yogurt and kefir, have traditionally been used as carriers of probiotics (Valero-Cases et al, 2020) because they possess favorable growth conditions for a variety of probiotic strains, in addition to properties that promote the absorption and bioavailability of nutrients (Rasika et al, 2021). More recently, the increasing demand for functional foods has led to innovative incorporation of a variety of probiotic strains in to frozen desserts like cow, camel, goat and sheep milk ice cream, as well as semiripened cheese and fruit juices (Pimentel et al, 2022;Ramírez-Godínez et al, 2022;White and Hekmat, 2018). Simultaneously, the incorporation of probiotics into plant-based dairy substitutes has increased as vegan and vegetarian diet patterns gain popularity (Charlebois et al, 2018).…”

Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface

“…For that reason, carbohydrate breakdown has a different mechanism of use and it is dependent on the strains utilized for fermentation [46]. In fact, different investigations have shown that some potential prebiotic materials integrated in production of fermented milks and ripened cheeses activate the proteolytic system of lactic acid bacteria in special those like-probiotics [17,47]. Recently, Habibi-Najafi et al [48] and Pinto et al [49] have reported the activation of the endoproteolytic system of different lactobacillus integrated into the manufacturing of symbiotic yogurt enriched by inulin, with activation being dependent on carbon source concentration.…”