The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening

Zhang, Xiuxiu; Hao, Xinyue; Wang, Haixia; Li, Xiaodong; Liu, Lu; Yang, Wanshuang; Zhao, Mingqi; Wang, Lina; Bora, Awa Fanny Massounga

doi:10.1016/j.idairyj.2020.104947

Cited by 19 publications

(19 citation statements)

References 36 publications

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“…helveticus peptidases. Results from our study agree with previous research, which indicated that after formed by rennet of soluble peptides, which were hydrolysis at a fast rate by bacterial peptidases [ 30 , 31 , 32 ].…”

Section: Resultssupporting

confidence: 93%

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2021

Animals

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Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses.

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Section: Resultssupporting

confidence: 93%

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2021

Animals

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“…Since FOS showed the highest percentage increase in growth index, it was the better prebiotic supplementation in sucrose and lactose systems. Growth-promoting effects of inulin and FOS on L. plantarum have been reported in the presence of lactose-rich food matrices such as fermented milk [7], yogurts [8], whey [47], and cheese [48]. The positive effect was also exhibited in glucose and fructose systems but at a lower percentage of increase.…”

Section: Growth Studymentioning

confidence: 99%

Viability, Storage Stability and In Vitro Gastrointestinal Tolerance of Lactiplantibacillus plantarum Grown in Model Sugar Systems with Inulin and Fructooligosaccharide Supplementation

2021

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This study aims to investigate the effects of inulin and fructooligosaccharides (FOS) supplementation on the viability, storage stability, and in vitro gastrointestinal tolerance of Lactiplantibacillus plantarum in different sugar systems using 24 h growth and 10 days survival studies at 37 °C, inulin, and FOS (0%, 0.5%, 1%, 2%, 3% and 4%) supplementation in 2%, 3%, and 4% glucose, fructose, lactose, and sucrose systems. Based on the highest percentage increase in growth index, sucrose and lactose were more suitable sugar substrates for inulin and FOS supplementation. In survival studies, based on cell viability, inulin supplementation showed a better protective effect than FOS in 3% and 4% sucrose and lactose systems. Four selected sucrose and lactose systems supplemented with inulin and FOS were used in a 12-week storage stability study at 4 °C. Inulin (3%, 4%) and FOS (2%, 4%) supplementation in sucrose and lactose systems greatly enhanced the refrigerated storage stability of L. plantarum. In the gastrointestinal tolerance study, an increase in the bacterial survival rate (%) showed that the supplementation of FOS in lactose and sucrose systems improved the storage viability of L. plantarum. Both inulin and FOS supplementation in sucrose and lactose systems improved the hydrophobicity, auto-aggregation, co-aggregation ability of L. plantarum with Escherichia coli and Enterococcus faecalis.

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“…In another study, they introduced the same strains in white‐brined cheese by using the same methods. Even if microencapsulation induces the production of acetaldehyde and diacetyl, encapsulating probiotic cells improves their viability while not affecting the sensory properties of the cheese (Gobbetti et al, 1998; Zhang et al, 2021).…”

Section: Storage Stability Of Encapsulated Probioticsmentioning

confidence: 99%

“…High stability at 4°C (1999) cells improves their viability while not affecting the sensory properties of the cheese (Gobbetti et al, 1998;Zhang et al, 2021).…”

Section: Temperature and Oxygenmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials.

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The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening

Cited by 19 publications

References 36 publications

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Viability, Storage Stability and In Vitro Gastrointestinal Tolerance of Lactiplantibacillus plantarum Grown in Model Sugar Systems with Inulin and Fructooligosaccharide Supplementation

Recent trends in encapsulation of probiotics in dairy and beverage: A review

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