Francesca Trevisiol, Niccolò Renoldi, Anna Rossi, Giulia Di Filippo, Marilena Marino, Nadia Innocente
{"title":"作为抗发泡剂的乳酸酶杆菌:对蒙塔西奥奶酪成熟和感官特征演变的影响","authors":"Francesca Trevisiol, Niccolò Renoldi, Anna Rossi, Giulia Di Filippo, Marilena Marino, Nadia Innocente","doi":"10.1007/s11947-024-03555-1","DOIUrl":null,"url":null,"abstract":"<p>Recently, the <i>Lacticaseibacillus casei</i> group strains have been gaining growing interest due to their potential to be used as secondary adjunct cultures in cheese. This work aimed to test autochthonous <i>Lb. casei</i> strains as anti-blowing agents and to evaluate their impact on the evolution of the ripening and the sensory profile of Montasio cheese. The cheesemaking trial included a control production without lysozyme (C1), a control with lysozyme (C2), and four experimental productions, each containing a different pool of autochthonous <i>Lb. casei</i> strains (EX1-4). Samples were taken during ripening, and physicochemical, microbiological, and sensory analyses were carried out. <i>Lb. casei</i> counts indicate that the selected strains survived the cheesemaking and maintained their viability of about 9 log cfu g<sup>−1</sup> at the end of the ripening. Only EX3 showed a significant slowdown of the proteolytic index compared to controls over time. Furthermore, from the principal component analysis, it emerged that at the end of the 120-day-long ripening, C2 and the experimental samples were characterized by similar profiles of volatile compounds. The late-blowing defect (LBD) was observed exclusively in C1, whereas it was not detected in the control sample with lysozyme or in any experimental samples. These findings not only confirmed the efficacy of lysozyme in preventing LBD but also supported the effectiveness of the selected <i>Lb. casei</i> strains as anti-blowing agents with the ability to contribute to the final volatile profile without compromising the typicality of the product.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"8 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese\",\"authors\":\"Francesca Trevisiol, Niccolò Renoldi, Anna Rossi, Giulia Di Filippo, Marilena Marino, Nadia Innocente\",\"doi\":\"10.1007/s11947-024-03555-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Recently, the <i>Lacticaseibacillus casei</i> group strains have been gaining growing interest due to their potential to be used as secondary adjunct cultures in cheese. This work aimed to test autochthonous <i>Lb. casei</i> strains as anti-blowing agents and to evaluate their impact on the evolution of the ripening and the sensory profile of Montasio cheese. The cheesemaking trial included a control production without lysozyme (C1), a control with lysozyme (C2), and four experimental productions, each containing a different pool of autochthonous <i>Lb. casei</i> strains (EX1-4). Samples were taken during ripening, and physicochemical, microbiological, and sensory analyses were carried out. <i>Lb. casei</i> counts indicate that the selected strains survived the cheesemaking and maintained their viability of about 9 log cfu g<sup>−1</sup> at the end of the ripening. Only EX3 showed a significant slowdown of the proteolytic index compared to controls over time. Furthermore, from the principal component analysis, it emerged that at the end of the 120-day-long ripening, C2 and the experimental samples were characterized by similar profiles of volatile compounds. The late-blowing defect (LBD) was observed exclusively in C1, whereas it was not detected in the control sample with lysozyme or in any experimental samples. 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Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese
Recently, the Lacticaseibacillus casei group strains have been gaining growing interest due to their potential to be used as secondary adjunct cultures in cheese. This work aimed to test autochthonous Lb. casei strains as anti-blowing agents and to evaluate their impact on the evolution of the ripening and the sensory profile of Montasio cheese. The cheesemaking trial included a control production without lysozyme (C1), a control with lysozyme (C2), and four experimental productions, each containing a different pool of autochthonous Lb. casei strains (EX1-4). Samples were taken during ripening, and physicochemical, microbiological, and sensory analyses were carried out. Lb. casei counts indicate that the selected strains survived the cheesemaking and maintained their viability of about 9 log cfu g−1 at the end of the ripening. Only EX3 showed a significant slowdown of the proteolytic index compared to controls over time. Furthermore, from the principal component analysis, it emerged that at the end of the 120-day-long ripening, C2 and the experimental samples were characterized by similar profiles of volatile compounds. The late-blowing defect (LBD) was observed exclusively in C1, whereas it was not detected in the control sample with lysozyme or in any experimental samples. These findings not only confirmed the efficacy of lysozyme in preventing LBD but also supported the effectiveness of the selected Lb. casei strains as anti-blowing agents with the ability to contribute to the final volatile profile without compromising the typicality of the product.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.