Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

Cuffia, Facundo; Pavón, Yanina Lorena; George, Guillermo; Reinheimer, Jorge Alberto; Burns, Patricia

doi:10.1177/1082013219854563

Cited by 4 publications

(7 citation statements)

References 19 publications

(29 reference statements)

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“…In complex mixtures of microorganisms like some fermented foods, the presence of specific microbes can modify the final balance with a beneficial or deleterious effect [8,60,61]. Some microorganisms can promote the survival of others through the liberation of growth-promoting factors to the media [31,68]. For instance, some published reports indicate that the presence of yeasts is favorable for the maintenance of LAB viability, probably because of their nutritional properties [39,69,70].…”

Section: Interplay Between Microbial Groupsmentioning

confidence: 99%

“…A study on cheese inoculated with probiotics revealed that pH was stable during 29 days of storage at 4 • C, however, when the storage was at 12 • C a significant acidification occurred in the samples. Again, the change was dependent on the inoculated probiotic bacteria [68]. The authors suspected that the indirect stimulation of bacteria viability by microbial metabolites may explain pH reduction.…”

Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

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Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 • C being the most detrimental condition, while −20 and 4 • C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

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Section: Interplay Between Microbial Groupsmentioning

confidence: 99%

Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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“…Probiotic bacteria, the presence of which is observed in various types of chees, are primarily: B. bifidum, B. lactis, L. acidophilus, L. casei, L. paracasei, and L. rhamnosus [45]. Moreover, in studies on cheese, the following strains of microorganisms have been observed: Pediococcus acidilactici CHOOZIT TM [20,[45][46][47]. The amount of the microorganisms is a a very variable value and depends on many factors, and can be less than 10 3 to 10 9 CFU/g, especially in ripening cheeses at some maturation stages [22,45].…”

Section: Effects On the Risk Of Cardiovascular Eventsmentioning

confidence: 99%

Influence of natural dairy probiotics on health

Wojciechowska-Alwin¹,

Sikora

Lipski

et al. 2019

J Pre Clin Clin Res.

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Introduction. Probiotics are live microorganisms which, administered in appropriate amounts, have a beneficial effect on human health. Food products that contain these microorganisms are known as natural probiotics. Probiotic food include the group of dairy products in which fermented milk products are majority. Objective. The aim of the study is to review current data and summarize knowledge on the effects of consumption of dairy probiotics on human health. The review also aims at discussing the potential of these health-supporting microorganisms as a prevention factor against civilization diseases. State of knowledge. Consumption of probiotic food, especially natural dairy probiotic food, may have a positive effect on health due to the presence of probiotic bacteria or by the presence of their metabolites (postbiotics) demonstrating bioactive effects. The intake of these products is associated with the improvement of parameters such as lipid profile, insulin sensitivity, cardiovascular risk parameters, or presents protective effect on bones. Studies show a correlation between the consumption of natural probiotics and reduction in duration of diarrhea or alleviation of the course of inflammatory bowel diseases. Conclusion. The influence of natural dairy probiotics consumption on the state of health has recently been broadly investigated. Regular consumption of these products has shown beneficial effect on gut microbiota and on a wide range of health parameters. However, further studies are necessary to draw a precise conclusion.

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“…Therefore, the addition of pure cultures of these microorganisms to milk during processing is of great importance for the quality of the final product [1]. Their presence contributes to flavor development during cheese ripening based on their multiple enzymatic activities [6]. In most cheeses, lactobacilli generally dominate the population of non-starter lactic acid bacteria (NSLAB).…”

Section: Introductionmentioning

confidence: 99%

“…dextranicum has also been found in the microbiota of traditional raw milk cheeses [7]. Selected mesophilic lactobacillus strains from non-starter lactic acid bacteria (NSLAB) have been used as co-cultures in cheese-making to control potentially harmful microbiota, improve cheese flavor, diversify, and possibly accelerate ripening [6]. As a result, many studies have examined the effect of different starter cultures on the properties of soft and semi-hard cheeses [8][9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Salih¹,

Uysal²

2023

GSC Adv. Res. Rev.

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Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 cheeses. Total solids, protein, fat, and acidity values and lipolysis degree of control (T5) cheese were lower than T4 and T1 cheeses, and higher than T2 and T3 cheeses. The proteolysis degree of control (T5) cheese was the lowest when the cheeses were stored at 15 °C, and the highest among all cheeses except T1 and T4 cheeses when stored at 4 °C. The acidity value, protein, salt, and the degree of lipolysis and proteolysis were higher in cheese samples stored at 15 °C. All sensory properties scored best in T1, T4, and T3 cheeses compared to control (T5) cheese. Cheeses stored at 4 °C scored better for odor and overall acceptability. The use of starter culture in the production of white cheese positively affected the properties of the cheeses, especially T4 cheeses containing Lactobacillus helveticus, and T1 cheeses made with mesophilic culture were better than other cheeses in terms of physicochemical and sensory properties.

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Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

Cited by 4 publications

References 19 publications

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Influence of natural dairy probiotics on health

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

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