In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

Cuffia, Facundo; George, Guillermo; Vinderola, Gabriel; Reinheimer, Jorge Alberto; Burns, Patricia

doi:10.1016/j.foodres.2019.108606

Cited by 18 publications

(15 citation statements)

References 47 publications

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“…In our study, LAB-enriched pasta-filata cheeses received a better score for aroma intensity compared to the CC group. In contrast, some studies have concluded that scores for aroma intensity of pasta-filata cheese increased with adjunct culture (Minervini et al, 2012;Cuffia et al, 2017Cuffia et al, , 2019Reale et al, 2019). Some of the aroma and taste descriptors described in our study are consistent with results obtained in previous artisanal pasta-filata cheese studies.…”

Section: Discussionsupporting

confidence: 90%

“…In our study, we observed mean scoring just above the middle category (3.4 ± 0.6) at the end of the storage period. As was also observed in our study, Cuffia et al (2019) reported no uniform effect of LAB addition into pasta-filata on mechanical attributes such as stickiness. Nevertheless, Albenzio et al (2013) determined higher stickiness in LAB-enriched pasta-filata.…”

Section: Discussionsupporting

confidence: 81%

“…acidophilus LA5 survived the heating process in pasta-filata cheese production, as its counts decreased after 1 day of storage by only 0.5 log CFU/g, and during ripening, the counts remained stable above 8 log CFU/g (Cuffia et al, 2017). Additionally, in the study of Cuffia et al (2019), the counts of Lcb. rhamnosus GG and Lb.…”

Section: Discussionmentioning

confidence: 96%

“…acidophilus LA5 and Lcb. rhamnosus GG has been previously reported to improve the elasticity of pasta-filata soft cheese (Cuffia et al, 2017(Cuffia et al, , 2019. Nevertheless, Braghieri et al (2015) reported that LAB incorporation into Scamorza induced lower elasticity.…”

Section: Discussionmentioning

confidence: 97%

“…Sandoval-Copado et al (2016) incorporated lactococci and streptococci into Oaxaca cheese and found that LABenriched cheeses featured lower intensity of undesirable cowshed aroma. Several studies focusing on the incorporation of LAB into pasta-filata have reported a higher level of sensory perception of bitterness (Sandoval-Copado et al, 2016;Cuffia et al, 2019;Reale et al, 2019) in comparison with conventional (non-LAB) cheeses. As also observed by Albenzio et al (2013) and Sandoval-Copado et al (2016), the scoring of acid taste was comparable with that of the control sample, but pasta-filata cheeses with the addition of LAB received slightly lower scores regarding intensity of acid taste.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

et al. 2020

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In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 81%