<i>Lacticaseibacillus</i> <i>paracasei</i> KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese
Mohamed G. Shehata,
Nourhan M. Abd El-Aziz,
Amira G. Darwish,
Sobhy A. El-Sohaimy
Affiliations
Mohamed G. Shehata
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab 21934, Alexandria, Egypt
Nourhan M. Abd El-Aziz
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab 21934, Alexandria, Egypt
Amira G. Darwish
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab 21934, Alexandria, Egypt
Sobhy A. El-Sohaimy
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab 21934, Alexandria, Egypt
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers.
