Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis

Surber, Georg; Spiegel, T.; Dang, Bich Phuong; Pombo, Alan Frederick Wolfschoon; Rohm, Harald; Jaros, Doris

doi:10.1016/j.jfoodeng.2021.110664

Cited by 12 publications

(8 citation statements)

References 43 publications

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“…Li, Li, Chen, Feng, Rui, Jiang, and Dong [ 4 ] investigated the in-situ EPS produced by Lactobacillus plantarum 70,810 could be used to modify water holding capacity, textural properties, viscosity and flavor of the products. Surber, Spiegel, Dang, Wolfschoon Pombo, Rohm, and Jaros [ 5 ] studied the physicochemical and functional properties of cream cheese prepared by three Lactococcus lactis strains with different EPS production. The effect of EPS concentration produced by different strains on the texture of the gel is still controversial, as reported by Surber, Mende, Jaros, and Rohm [ 6 ], so the influence of EPS characteristics on the hardness of the gel is still valuable.…”

Section: Introductionmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.

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Section: Introductionmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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“…It can be hypothesised that creaminess could be also associated with in situ EPS synthesis by L. fermentum D12 [ 12 ]. According to Surber et al [ 30 ] LAB producing ropy EPS may contribute to the improved texture and syneresis of cream cheese. Namely, EPS synthesising LAB have been applied for thickening and stabilizing fermented dairy products, resulting with higher microbiological quality and reduced production costs [ 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…Of those, 10 casein peptides were significantly higher abundant, with two being specific (HQPHQPLPPTVMFPPQ and LVYPFPGPIHNSLPQN) compared to the control cheese. Among four β-CN peptides, WMHQPHQPLPPT shows anti-inflammatory capacity, LVYPFPGPIHNSLPQN [ 30 ] and VYPFPGPIPN [ 31 ] exert ACE-inhibitory activity, while YQEPVLGPVRGPFPIIV, produced by all of the consortium LAB strains in monoculture, exerts several beneficial effects, including ACE-inhibitory, immunomodulatory, antithrombotic and antimicrobial activities [ 33 , 34 , 35 ]. The ACE-inhibitory peptide YQEPVLGPVRGPFPIIV has been reported in several kinds of cheese produced in different regions [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

et al. 2021

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This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.

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“…Cream cheese is one of the most widely used dairy products and has a soft and smooth texture with a mildly acidic flavor (Brighenti et al, 2018 ; Pombo, 2021 ; Popescu et al, 2023 ). It is a type of unripened soft cheese produced from a mixture of cream and milk or skim milk and contains a high‐fat level (Ong et al, 2020 ; Surber et al, 2021 ). There is a high trend for low‐fat cream cheese production and consumption today.…”

Section: Introductionmentioning

confidence: 99%

“…or skim milk and contains a high-fat level (Ong et al, 2020;Surber et al, 2021). There is a high trend for low-fat cream cheese production and consumption today.…”

mentioning

confidence: 99%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis

Cited by 12 publications

References 43 publications

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

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