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Microorganisms 2019, 7(1), 3; https://doi.org/10.3390/microorganisms7010003

Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production

1
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500, Patras, Greece
2
Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
3
Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece
*
Author to whom correspondence should be addressed.
Received: 30 October 2018 / Revised: 20 December 2018 / Accepted: 22 December 2018 / Published: 26 December 2018
(This article belongs to the Special Issue Probiotics: From Quality Assessment to Microbial Ecology)
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Abstract

In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture that was either free or immobilized. The immobilized biocatalyst composed of Lactobacillus paracasei K5 cells absorbed within delignified wheat bran prebiotic carrier. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect acceptability, quality and shelf-life of Feta-type cheese were investigated, including microbial populations, physicochemical characteristics and cheese volatiles through 90 days of ripening and storage. Survival of L. paracasei K5 remained in high levels (≥6.0 log cfu/g) after the 90th day of cheese production, as recorded by combining microbiological enumeration and strain-specific multiplex PCR analysis. The use of the freeze-dried novel starter culture (free or immobilized) enhanced the aromatic profile of Feta-type cheeses. Finally, the use of the potentially synbiotic immobilized biocatalyst further improved aromatic characteristics of produced cheese and decrease of possible spoilage or pathogenic microorganisms. These findings indicate the potential industrial use of freeze-dried L. paracasei K5 as starter culture for the production of good-quality functional Feta-type cheese. View Full-Text
Keywords: Feta-type cheese; Lactobacillus paracasei K5; starter culture; freeze-drying; probiotics; aromatic profile Feta-type cheese; Lactobacillus paracasei K5; starter culture; freeze-drying; probiotics; aromatic profile
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Terpou, A.; Mantzourani, I.; Galanis, A.; Kanellaki, M.; Bezirtzoglou, E.; Bekatorou, A.; Koutinas, A.A.; Plessas, S. Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. Microorganisms 2019, 7, 3.

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