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J Dairy Sci

Title:		Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools
Author(s):		Balthazar CF; Guimaraes JT; Silva R; Filho EGA; Brito ES; Pimentel TC; Rodrigues S; Esmerino EA; Silva MC; Raices RSL; Granato D; Duarte M; Freitas MQ; Cruz AG;
Address:		"Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niteroi-RJ, Brazil; Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas-SP, Brazil. Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niteroi-RJ, Brazil. Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niteroi-RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil. Department of Food Technology, Federal University of Ceara, 60440-900 Fortaleza-CE, Brazil; Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil. Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil. Federal Institute of Parana (IFPR), 87703-536 Paranavai-PR, Brazil. Department of Food Technology, Federal University of Ceara, 60440-900 Fortaleza-CE, Brazil. Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil. Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland. Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil. Electronic address: food@globo.com"
Journal Title:		J Dairy Sci
Year:		2021
Volume:		20210302
Issue:		5
Page Number:		5133 - 5140
DOI:		10.3168/jds.2020-19172
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (alpha-lactose and beta-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for alpha-lactose, beta-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using (1)H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses"
Keywords:		Animals *Cheese/analysis Magnetic Resonance Spectroscopy Metabolome *Probiotics *Volatile Organic Compounds/analysis Lacticaseibacillus casei 01 amino acid chemometrics fresh cheese probiotic;
Notes:		"MedlineBalthazar, Celso F Guimaraes, Jonas T Silva, Ramon Filho, Elenilson G A Brito, Edyr S Pimentel, Tatiana C Rodrigues, Sueli Esmerino, Erick A Silva, Marcia Cristina Raices, Renata S L Granato, Daniel Duarte, Maria Carmela K H Freitas, Monica Q Cruz, Adriano G eng 2021/03/06 J Dairy Sci. 2021 May; 104(5):5133-5140. doi: 10.3168/jds.2020-19172. Epub 2021 Mar 2"