Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese
Justina Mileriene,
Loreta Serniene,
Kristina Kondrotiene,
Valentini Santarmaki,
Yiannis Kourkoutas,
Agne Vasiliauskaite,
Lina Lauciene,
Mindaugas Malakauskas
Affiliations
Justina Mileriene
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Loreta Serniene
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Kristina Kondrotiene
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Valentini Santarmaki
Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Yiannis Kourkoutas
Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Agne Vasiliauskaite
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Lina Lauciene
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Mindaugas Malakauskas
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized L. lactis cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.
