Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

Abstract

Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

“…We can speculate that the coating presence contributed to cheese proteolysis by preserving the moisture in cheese ( Figure 2 b) and thus favouring the growth or survival of LAB ( Figure 3 a) that resulted in significantly lower pH ( Figure 2 c) and higher acidity values ( Figure 2 d; ( p < 0.05)). Furthermore, the addition of L. helveticus strain to the coating significantly sped up the above-mentioned process ( p < 0.01), showing that the immobilisation in coating may be an effective way for microorganism survival [ 26 ].…”

“…Preparation of bioactive coatings with protective LAB incorporated is an innovative field in the dairy industry, and therefore, only a small number of studies on this topic are available [ 25 ]. Coating formulations supporting LAB survival [ 26 ] could be a good aid in not only ensuring microbiological safety but also enhancing the flavour of such type of cheese.…”

Functional Cheeses: Updates on Probiotic Preservation Methods

“…Olivo et al [76] evaluated the edible coating (film-forming solution) using a mixture of sodium alginate, calcium chloride, and water as a vehicle for probiotic bacteria in cheeses. The samples were then subjected to four treatments: uncoated cheeses (SEMc), cheeses coated with sodium alginate (AG), cheeses coated with sodium alginate and L. acidophilus (0.001%) (AGLA), and cheeses coated with sodium alginate and L. helveticus (0.001%) (AGLH) and these products were analyzed for 15 days.…”