INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
New perspective to improve Lactobacillus paracasei functionality in cheese.
Autor/es:
PATRIGNANI, F; TABANELLI, G.; BURNS, P; VINDEROLA, G.; REINHEIMER, J.; GARDINI, F.; LANCIOTTI, R.
Reunión:
Encuentro; International Conference and Exhibition on Probiotics; 2012
Resumen:
A
growing interest has raised toward technologies able to enhance the potential
of probiotic strains. High pressure homogenization (HPH) represents one of the
most studied opportunity for the dairy field. Aim of this research was to
consider the potential of HPH, performed at 50 MPa, on the probiotic Lactobacillus paracaseiA13 performances,
co-inoculated with the traditional starters, for the production of Caciotta
cheese. Three types of Caciotta were manufactured: type 1 (control, with the
traditional starters), type 2 (Caciotta with not-HPH treated Lactobacillus paracaseiA13), type 3
(Caciotta with HPH-treated Lactobacillus
paracasei A13). The three types were stored at 4°C. Viability of starters and Lb. paracaseiA13 as well as cheese
proteolytic and lipolytic patterns were monitored after cheesemaking and 1, 2,
3, 4, 5 weeks. Physicochemical and organoleptic analyses, at the same time of
storage, were carried out. Moreover the Lactobacillus
paracaseiA13 gastric acid resistance
was monitored over ripening both in cheese 2 and 3. Also the modulation of mice
immune system was evaluated after feeding with cheese added of HPH and not-HPH
treated strain.
The
probiotic maintained high viability (9.2 and 9.1 log cfu/g) up to the 14th
day of storage in both the Caciotta types. The electrophoretic analyses
underlined a faster proteolysis in Caciotta cheese containing HPH-treated
strain with respect to cheese types 1 and 2. Regarding the functional
properties, the HPH treatment at 50 MPa increased the Lb. paracasei gastric resistance in Caciotta, maintaining high
strain viability in the product, and contributed to the positive modulation of
the mice immune system.