Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

PERALTA, GUILLERMO H; AGUIRRE, ANDRES; BÜRGI, MARÍA D MILAGROS; MARTÍNEZ, LUCIANO J; ALBARRACÍN, VIRGINIA H; MENZELLA, HUGO G; POZZA, LEILA; HYNES, ERICA R; BERGAMINI, CARINA V

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2023

1364-727X

The influence of high-pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs wereobserved in cells treated with HPH, which were linked to the release of intracellular enzymes andchanges in the metabolic activity of L90. HPH treatment led to a higher lactic acid content andlower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles ofcheeses were modified by using cells or cell-free extracts of L90. Finally, this study suggests thatL90 could release bioactive peptides.