Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation

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

“…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, ).…”

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

“…Likewise, the fact that the proposed starter culture did not receive lower scores compared to the commercial sourdough that was applied weekly in the bakery can be considered a positive outcome. In addition, even though wheat bran could affect the texture and volume of the bread negatively, as highlighted in previous studies [24], this was not observed by the evaluators. Regarding mold spoilage, it seems that the sourdough bread made with immobilized SP2 sourdough was more resistant (p < 0.05) compared to the other samples, since spoilage was observable after the 13th day of storage.…”

“…pentosaceus SP2 was immobilized on wheat bran, which was supplied by a local cereal processing company (Orestiada, Greece). The immobilization procedure included the mixing of 0.5 g of harvested cell mass with 5 g of wheat bran in 500 mL MRS broth and incubating at 37 • C for 48 h. Afterwards, the immobilized cells were washed twice with Ringers solution 1 /4 strength for the removal of free cells [24,25].…”

“…Likewise, the addition of starter culture in the sourdough and the application of immobilization clearly enhanced the viability of P. pentosaceus SP2 in the sourdoughs after incubation at 30 • C for 24 h, as shown in Figure 1. Specifically, wheat bran (a cereal processing by-product) that was used as the immobilization carrier is considered as a prebiotic substrate which enhances the viability of probiotic bacteria and can be incorporated in novel functional foods [24].…”

“…For these reasons, P. pentosaceus SP2 was evaluated in this study as a potential starter culture in sourdough bread making. Moreover, the culture was also immobilized on wheat bran as a means to enhance its viability since immobilization has been previously shown to be a useful technique for the survival of cells during processing and storage [24].…”