Functional and technological effects of CLA-producing lactic acid bacteria in Minas Frescal cheese: Toward probiotic dairy innovation

Abstract

Consumer demand for healthier food options has sparked interest in conjugated linoleic acid (CLA) due to its potential health benefits. Dairy products naturally contain CLA, but levels often require enhancement. This study aims to identify CLA-producing bacteria and assess their efficacy in producing Minas Frescal cheese naturally enriched with CLA. We identified four CLA-producing bacterial strains from MRS broth, using three to create four cheese treatments: a control group (TTC) and three groups inoculated, respectively, with Lactococcus lactis subsp. lactis LL (TLL), Lacticaseibacillus rhamnosus LR (TLR), and Pediococcus pentosaceus PP (TPP). Analyses of proximate composition, pH, microbiology, and fatty acids showed that the cheeses met semi-fat criteria. Bacterial strains affected cheese characteristics like fat content, pH, color, and texture. While the study found that Lactococcus lactis subsp. lactis LL, Lacticaseibacillus rhamnosus LR, and Pediococcus pentosaceus PP cultures did not significantly enhance conjugated linoleic acid (CLA) levels in Minas Frescal cheese, it underscored their role in shaping the texture, color, and microbiota. These effects may directly influence the sensory attributes and microbiological stability of the cheese. Notably, TLL and TPP cheeses exhibited elevated counts of lactic acid bacteria, suggesting potential probiotic benefits. Moreover, the incorporation of Pediococcus pentosaceus PP represents an innovative strategy in dairy industry, contributing to the development of functional dairy products with enhanced health-promoting properties.