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Comparison of the effects of two soy waste-based culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheese

Published online by Cambridge University Press:  13 January 2025

M. Victoria Beret ,
Carina V. Bergamini ,
Paula Giménez ,
Elisa C. Ale ,
I. Verónica Wolf  and
Guillermo H. Peralta
M. Victoria Beret
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
Carina V. Bergamini
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
Paula Giménez
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
Elisa C. Ale
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
I. Verónica Wolf
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
Guillermo H. Peralta*
Affiliation:
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina Facultad de Ciencias Agrarias (FCA-UNL), Kreder 2805, Esperanza, Argentina
*
Corresponding author: Guillermo H. Peralta; Email: gperalta@fiq.unl.edu.ar
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Abstract

We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of Lacticaseibacillus paracasei 90 (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening. Lactobacilli counts in experimental cheeses manufactured with L90 were ~8 log CFU/g at 40 d, meanwhile adventitious lactobacilli reached ~4 log CFU/g in the control cheese (made without L90). The levels of lactic acid, citric acid and pyruvic acid were similar among cheeses at 40 d, reaching levels of ~1433 mg/100 g, ~172 mg/100 g, and 7 mg/100 g, respectively. However, the concentration of lactic acid showed numerical differences between experimental and control cheeses. The cheeses made with the adjunct culture showed lower residual galactose (< 588 mg/100 g) in comparison with the control cheese (836 mg/100 g), highlighting the potential of L90 to play a bioprotective role. In the same vein, orotic and hippuric acids were metabolized at different degrees in cheeses made with L90, reaching levels of < 3.7 mg/100 g and < detection limit, respectively, at 40 d. In general, volatile compounds profiles were not negatively affected by the culture media used. On the contrary, the production of key aroma compounds (diacetyl and acetoin) was positively affected by the growth of L90 in these alternative media. The results demonstrated that the L90 strain could be used as an adjunct culture in Cremoso cheese, regardless of the culture media employed for its growth.

Keywords

Adjunct cultureCremoso cheeseLactobacilliwaste-based culture media
Type
Research Article
Information
Journal of Dairy Research , First View , pp. 1 - 9
Copyright
Copyright © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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