Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

Abstract

Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45°C and probiotic viability was assessed during storage at 4°C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4°C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4°C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug −1 after 60 days of storage at 4°C. Furthermore, the absence of p a t h o g e n s s u c h a s S a l m o n e l l a , S t a p h y l o c o c c i , Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta-pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.

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

“…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, ). The latest reports confirm the effectiveness of immobilization on viability of lactic acid bacteria for the production of probiotic dairy products (Bosnea et al., ; Schoina et al., ; Terpou et al., ).…”

Strategies to Encapsulate the Staphylococcus aureus Bacteriophage phiIPLA-RODI

“…Thus, nanoencapsulation of different compounds like vitamins, minerals, and proteins confers several advantages since the molecules inside the nanovesicles are protected from hazardous environmental conditions and display increased stability as well as greater intestinal and epidermal absorption [ 15 , 16 , 17 , 18 ]. Indeed, there are several examples in literature where microencapsulation increased the stability of probiotic bacteria in dairy products [ 19 ], or the viability of these bacteria during their passage through the gastrointestinal tract [ 20 , 21 ]. Similarly, nanoencapsulation of an antimicrobial peptide (nisin) or lysozyme allowed overcoming stability issues and prevented their interaction with food components when used as additives for dairy products to control the growth of pathogenic bacteria [ 22 , 23 ].…”

Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

“…Traditionally, yoghurt is produced from milk by the synergistic action of lactic acid bacteria (LAB) such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus [5]. The addition of beneficial probiotic bacteria (bifidobacteria and lactobacilli) to yogurt presents a challenge, basically because of their interaction with other microbial species present in yogurt and sensitivity to yogurt constituents, processing, and storage conditions (pH, temperature, lactic acid concentration, oxygen, micronutrients, etc.…”