Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

Abstract

In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers.

Effect of Immobilized Pediococcus acidilactici ORE5 Cells on Pistachio Nuts on the Functional Regulation of the Novel Katiki Domokou-Type Cheese Microbiome

“…These results are in accordance with previous studies that demonstrated the enhancement of cell survival by cell immobilization [4,32,33]. Indeed, the incorporation of immobilized L. casei ATCC 393 on apple pieces and casein in yogurt resulted in cell loads > 7 logcfu/g up to 28 days of storage [32], while Shehata et al (2022) reported that soft cheese with immobilized L. paracasei cells on wheat bran exhibited high cell loads (>7.5 logcfu/g) after 30 days of storage [33]. Of note, a significant increase in lactobacilli numbers was observed up to 3 days of storage, which may be attributed to the ability of lactobacilli to adapt well to the milk environment [32].…”

“…The incorporation of immobilized probiotic cells resulted in higher cell viability compared to the cheese sample fortified with free cells, indicating the positive impact of cell immobilization on the maintenance of high cell loads. These results are in accordance with previous studies that demonstrated the enhancement of cell survival by cell immobilization [4,32,33]. Indeed, the incorporation of immobilized L. casei ATCC 393 on apple pieces and casein in yogurt resulted in cell loads > 7 logcfu/g up to 28 days of storage [32], while Shehata et al (2022) reported that soft cheese with immobilized L. paracasei cells on wheat bran exhibited high cell loads (>7.5 logcfu/g) after 30 days of storage [33].…”

“…In total, the esters identified in cheese samples are known to produce a fruity aroma in foods [34,44]. The acids found at increased concentrations in the KFP and KIP samples were sorbic, octanoic and decanoic acid, which were at higher amounts in the KFP samples-results that are in accordance with previous studies in dairy products fortified with probiotics [33,34]. Among alcohols, the most abundant were 3-methyl-1-butanol and 2-phenylethanol in all samples and are described as exerting malt notes and burnt aroma [4].…”

“…For the HS-SPME GC/MS analysis, samples at the beginning and after 3 days of storage were tested. The incorporation of free or immobilized cells affected the aroma profile of cheese, in accordance with previous studies on dairy products fortified with lactic acid bacteria [32,33]. Indeed, regarding esters, Dimitrellou et al [20] noted that cheese samples fortified with free L. casei cells exhibited higher amounts of ethyl hexanoate and ethyl decanoate compared to control cheese, as well as to cheese samples with immobilized cells on whey protein.…”

“…Indeed, regarding esters, Dimitrellou et al [20] noted that cheese samples fortified with free L. casei cells exhibited higher amounts of ethyl hexanoate and ethyl decanoate compared to control cheese, as well as to cheese samples with immobilized cells on whey protein. Similarly, Shehata et al [33] reported the detection of ethyl decanoate in soft whey cheese with free and immobilized L. paracasei cells; however, it was undetectable in the control cheese. In total, the esters identified in cheese samples are known to produce a fruity aroma in foods [34,44].…”