INVESTIGADORES
VINDEROLA Celso Gabriel
artículos
Título:
Potential of High Pressure Homogenization on probiotic Caciotta cheese quality and functionality
Autor/es:
BURNS P; PATRIGNANI, F; TABANELLI, G.; VINDEROLA C.G.; SIROLI, L.; REINHEIMER, J.; GARDINI, F.; LANCIOTTI, R.
Revista:
Journal of Functional Foods
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2015 vol. 13 p. 126 - 136
ISSN:
1756-4646
Resumen:
The probiotic Lactobacillus paracasei A13, treated at 50 MPa sub-lethal high pressure
homogenisation (HPH), was used as adjunct for producing Caciotta cheese. The cell HPH
treatment was used because it has been proven to increase the in vitro strain functionality.
The starters and Lb. paracasei A13 viability, the cheese hydrolytic patterns and organoleptic
profiles were monitored. After cheesemaking and during ripening, the Lb. paracasei A13 gastric
acid resistance in cheese and the ability of the cheese, containing HPH-treated or untreated
cells, to modulate the gutmucosal immune system in mice were evaluated.Traditional
Caciotta was used as controls. The HPH-treated probiotic strain maintained high viability
for 14 days whilst the physico-chemical analyses on Caciotta cheese containing HPHtreated
cells showed a faster ripening, compared to other cheeses. For functional properties,
the 50 MPa treatment increased the Lb. paracasei gastric resistance in Caciotta, maintaining
high strain viability, but IL-10 producing capacity was lost by HPH-treatment whilst IgA
production was not modified.