INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
New perspective to improve Lactobacillus paracasei functionality in cheese
PATRIGNANI, F.; TABANELLI, G.; BURNS, P.; VINDEROLA, G.; REINHEIMER, J.; GARDINI, F.; LANCIOTTI, R.
Journal of Food Processing & Technology
Omics Group Conferences
Año: 2012 vol. 3 p. 48 - 48
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 opportunities 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 Lb. paracasei gastric resistance in Caciotta, maintaining high strain viability in the product, and contributed to the positive modulation of the mice immune system.