Sour milk production by wheat bran supported probiotic biocatalyst as starter culture

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

“…These values comply with the main requirement for probiotic foods regarding a minimum population of 7 log cfu/g live probiotic cells at the moment of consumption (Shori, ). This result is also in accordance with previous studies that described the suitability of wheat bran as immobilization carrier (Terpou et al., , ) and its ability to deliver probiotic lactic acid bacteria to the human gut (Charalampopoulos et al., ; Shori, ). Moreover, another outcome from the presented results is that cheeses produced by adjunct immobilized cells showed higher viability of L. paracasei K5, thus promoting fermentation rates and improving ripening of fermented foods.…”

“…The immobilized biocatalyst was washed twice with Ringers solution ¼ strength and freeze‐dried overnight in a freeze‐drying system (FreeZone 4.5, Labconco, Kansas City, Mo., U.S.A.) as described previously by Terpou et al. (). The freeze‐dried immobilized biocatalyst was collected and added as an adjunct culture during white brined cheese production without any pretreatment.…”

“…Prebiotics are non‐digestible food ingredients that can benefit the host by stimulating the growth of probiotic bacteria in order to successfully colonize to the intestine, improving the health of the hosts (Anadón, Martínez‐Larrañaga, Arés, & Martínez, ; Kumar, Nagpal, Hemalatha, Yadav, & Marotta, ). There is a great interest in finding prebiotic‐rich food matrices like wheat bran which is a byproduct during flour production and has been successfully used as an immobilization support for the production of probiotic dairy products (Terpou, Bekatorou, Kanellaki, Koutinas, & Nigam, ; Terpou et al., , ). More specifically, wheat bran contains xylo‐oligosaccharides (XOS) which can significantly enhance human immune system by enhancing the growth of probiotic bacteria (Gullón et al., ; Mäkeläinen, Saarinen, Stowell, Rautonen, & Ouwehand, ; Ravn et al., ; Sapirstein, ).…”

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

“…Volatile compounds identified by solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) in whey beverages (A2: 0.6 g of the immobilized biocatalyst per 100 mL of whey; B2: 0.6 g of Pistacia terebinthus resin per 100 mL of whey; C: control sample) after 30 days of storage (all values presented as percentage). [22,23,25,37,[67][68][69][70][71], RT: Positive identification by retention times that agrees with authentic compounds and by the mass spectra of authentic compounds generated in the laboratory, MS: tentative identification by mass spectra obtained from NIST107, NIST21, and SZTERP libraries, Nd: not detected, Tr: Traces (<0.1%).…”

“…Regarding esters, ethyl butanoate, ethyl hexanoate, and ethyl octanoate have been detected in all samples. Their presence, even in low concentrations, has been associated with fruity and floral aromas and flavors, and esters are considered important compounds due to their ability to reduce the effect of unpleasant odors that might be caused by phenolic compounds or short-chain fatty acids [69].…”