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Fermentates and coatings with L. paracasei for control of fresh cheese spoilage
Songisepp, Epp | BioCC OÜ, Tartu, Estonia |
Rud, Ida | Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway |
Axelsson, Lars | Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway |
Muizniece-Brasava, Sandra | Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia |
Ciprova, Inga | Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia |
Lutter, Liis | BioCC OÜ, Tartu, Estonia |
Date Issued |
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2023-04-19 |
no. T058
Section Technology
ISBN 978-83-7259-390-0 on-line
OA, (CC BY) license.
The use of protective lactobacilli in edible coatings opens new possibilities to naturally enhance hygienic quality of dairy products. The purpose of this study was to apply liquid acid whey protein concentrate (AWPC) based edible coating with entrapped indigenous antifungal Lacticaseibacillus paracasei A11 to prevent the spoilagey of fresh acid-curd cheese. L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). Both the fermentate and coating were tested for their antifungal properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), prolonging the shelf life for six days.
Funding(s) | Grant No |
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Lietuvos mokslo taryba | S-BMT-21-10 (LT08-2-LMT-K-01-046) |