A Novel Wild-Type Lacticaseibacillus paracasei Strain Suitable for the Production of Functional Yoghurt and Ayran Products

Fermentation, Год журнала: 2025, Номер 11(1), С. 37 - 37

Опубликована: Янв. 17, 2025

Raw goat and ewe’s milk samples were used for the isolation of seven lactic acid bacteria new strains. After testing hemolytic activity resistance to antibiotics, specific functional properties evaluated; Lactococcus lactis subsp. FBM_1321 Lacticaseibacillus paracasei FBM_1327 strains resulted in highest cholesterol assimilation percentages ranging from 28.78 30.56%. In addition, strong adhesion capacity differentiated Caco-2 cells (1.77–21.04%) was mapped, lactobacilli exhibited antagonistic against foodborne pathogens compared lactococci. The able grow at low pH high NaCl concentrations, conditions that prevail food systems (cell counts ranged 1.77 8.48 log CFU/mL after exposure 3 5.66 9.52 concentrations up 8%). As a next step, freeze-dried immobilized Lc. on oat flakes preparation yoghurt ayran products. Cell loads strain remained stable both products (7.69 CFU/g 8.56 30 days storage 4 °C) throughout their shelf life. No significant changes volatile profile noticed, accepted by panel during sensory evaluation.

Язык: Английский

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Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Microorganisms, Год журнала: 2024, Номер 12(9), С. 1870 - 1870

Опубликована: Сен. 10, 2024

Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well increase product’s safety. This work studied effect Lactiplantibacillus pentosus L33 plantarum L125 free cells supernatants on feta cheese quality Listeria monocytogenes fate. In addition, rapid non-invasive techniques such Fourier transform infrared (FTIR) multispectral imaging (MSI) analysis were used classify samples based their attributes. Slices contaminated with 3 log CFU/g L. monocytogenes, then slices sprayed (i) two in co-culture (F, ~5 CFU/g), (ii) supernatant LAB (S) control (C, UHT milk) or wrapped Na-alginate edible films containing pellet (cells, FF) (SF) strains. Subsequently, stored air, brine, vacuum at 4 10 °C. During storage, microbiological counts, pH, water activity (aw) monitored while assessment was conducted. Also, every sampling point, spectral data acquired by means FTIR MSI techniques. Results showed that initial microbial population Feta ca. 7.6 consisted (>7 CFU/g) yeast molds lower levels, no Enterobacteriaceae detected. aerobic, storage for both temperatures, pathogen slightly postponed S F reached levels compared C ones. The mold delayed brine packaging. For aerobic °C, an elongation shelf life days observed samples. At extended 13 analyses provided reliable estimations using PLS-DA method, total accuracy (%) ranging from 65.26 84.31 60.43 89.12, respectively. conclusion, application bioprotective result extension feta’s provide a mild antimicrobial action against spoilage microbiota. Furthermore, findings this study validate effectiveness techniques, tandem analytics,

Язык: Английский

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Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening

Food Microbiology, Год журнала: 2025, Номер 128, С. 104737 - 104737

Опубликована: Янв. 30, 2025

Язык: Английский

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Five Years After the Lactobacillus Reclassification: Genomic and Functional Insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in Fermented Foods

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105118 - 105118

Опубликована: Июнь 1, 2025

Язык: Английский

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Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms

Journal of Food Measurement & Characterization, Год журнала: 2024, Номер unknown

Опубликована: Ноя. 16, 2024

Язык: Английский

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Assessing Lactobacillus Strains from Algerian Traditional Dairy Products for Probiotic Potential Benefits

Biocatalysis and Agricultural Biotechnology, Год журнала: 2024, Номер unknown, С. 103472 - 103472

Опубликована: Дек. 1, 2024

Язык: Английский

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