| Title: | Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk |
| Author(s): | Fernandez-Pacheco P; Ramos Monge IM; Poveda JM; Diaz-Maroto MC; Arevalo-Villena M; |
| Address: | "Department of Analytical Chemistry and Food Technology, Faculty of Environmental Science and Biochemistry, University of Castilla-La Mancha, Toledo, Spain. Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigacion Cientifica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cow's milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cow's milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and to consider their potential use as biocontrol agents. RESULTS: Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. CONCLUSION: Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. (c) 2022 Society of Chemical Industry" |
| Keywords: | Animals Sheep Cattle Female Milk/chemistry Saccharomyces cerevisiae Fermentation Yeasts Odorants/analysis *Cultured Milk Products/analysis *Probiotics/analysis fermented ewe's milk probiotic yeasts sensorial profile technological characterization; |
| Notes: | "MedlineFernandez-Pacheco, Pilar Ramos Monge, Ines Maria Poveda, Justa Maria Diaz-Maroto, M Consuelo Arevalo-Villena, Maria eng SBPLY/ 17/180501/000528/Junta de Comunidades de Castilla-La Mancha/ Fondo Europeo de Desarrollo Regional/ Junta de Comunidades de Castilla La-Mancha/ England 2022/12/20 J Sci Food Agric. 2023 Jun; 103(8):4107-4118. doi: 10.1002/jsfa.12394. Epub 2023 Jan 4" |
