Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations. (October 2015)

• Record Type: Journal Article
• Authors: Botta, Cristian; Bertolino, Marta; Zeppa, Giuseppe; Cocolin, Luca
• Is Part Of: Journal of functional foods. Volume 18:Part A(2016)
• Page Start: 106
• Page End: 116
• Publication Date: 2015-10
• Subjects: Cheese -- Probiotics -- Functional food -- Lactic acid bacteria; Lactose (PubChem CID: 84571) -- Glucose (PubChem CID: 53782692) -- Galactose (PubChem CID: 439357) -- Lactic acid (PubChem CID: 61503) -- Citric acid (PubChem CID: 311) -- Butyric acid (PubChem CID: 264) -- Acetic acid (PubChem CID: 176); Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.06.063
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Three putative probiotic lactobacilli used as adjunct culture in functional cheeses survived until the end of their ripening. Adjunct culture represented the dominant population of lactobacilli identified in functional cheeses. Cheeses produced with the adjunct cultures contained more SCFAs. The functional cheeses did not show differences in the sensory profile with respect to the control. The use of non-dairy probiotics in cheeses was demonstrated as an alternative way to develop new functional product. Abstract: Two strains of Lactobacillus plantarum (Lp S11T3E and Lp S2T10D) and one of Lactobacillus pentosus (Lps S3T60C), originally isolated from table olive fermentations, and previously characterized for their probiotic properties, have been added as adjunct cultures to Toma Piemontese Protected Denomination of Origin (PDO) cheese, in order to develop a functional dairy product. The cheeses were sampled throughout their manufacturing process and during the two months of ripening. Moreover, they were also subjected to in vitr o human digestion, followed by microbiological analysis. Monitoring of the inoculated strains was performed through molecular identification and biotyping. The organic acid and sugar contents of the cheeses were determined at each sampling point, while the organoleptic features were assessed by sensory evaluation. All isolated lactobacilli, during ripening and after digestion of the cheeses, were recognized as putative probiotics, and demonstrated to be well adapted to the food matrix investigated. The organic acid composition of the cheeses with the adjunct culture differed from the control, but this difference did not negatively affect the organoleptic profiles of the final product. Therefore, all the strains tested were to be usable as adjunct cultures in Toma Piemontese PDO production to develop a new functional food.