| Title: | Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese |
| Author(s): | Bancalari E; Montanari C; Levante A; Alinovi M; Neviani E; Gardini F; Gatti M; |
| Address: | "Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy. Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, Italy. Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy. Electronic address: monica.gatti@unipr.it" |
| DOI: | 10.1016/j.foodres.2020.109284 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese. Due to the short ripening time, pasteurization is necessary to eliminate the potential pathogenic bacteria, which may be present in raw milk, causing also the reduction of ripened cheese flavor. The purpose of this research was to evaluate the effect of a selected wild Lactobacillus paracasei strain experimentally used as adjunct culture to enhance the flavour formation in a short-ripened caciotta-type cheese. An integrated polyphasic approach was used to compare the experimental and control Caciotta produced in a company located in Emilia Romagna region (Italy). It was demonstrated how the L. paracasei 4341 was able to develop in curd and cheese interacting with the acidifying commercial starter. The main acidifying starter species, were differently affected by the presence of the adjunct culture. Streptococcus thermophilus shown comparable behavior in all cheese-making step of control and experimental Caciotta, while Lactobacillus delbrueckii subsp bulgaricus, growth was slowed down by the presence of the adjunct culture during the whole ripening time. The higher amount of volatile compounds and organic acids due to the adjunct L. paracasei 4341 lead to a clear differentiation of the experimental Caciotta respect to the control, in terms of aromatic profile, color, texture and sensorial perception" |
| Keywords: | *Cheese/analysis Food Microbiology Italy *Lacticaseibacillus paracasei Taste Adjunct culture Lactobacillus paracasei Cheese flavour Experimental Caciotta cheese RT-qPCR Sensory characteristics; |
| Notes: | "MedlineBancalari, Elena Montanari, Chiara Levante, Alessia Alinovi, Marcello Neviani, Erasmo Gardini, Fausto Gatti, Monica eng Research Support, Non-U.S. Gov't Canada 2020/06/13 Food Res Int. 2020 Sep; 135:109284. doi: 10.1016/j.foodres.2020.109284. Epub 2020 May 5" |
