Comparison of the effects of two soy waste-based culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheese.

Abstract

We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of Lacticaseibacillus paracasei 90 (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening. Lactobacilli counts in experimental cheeses manufactured with L90 were ~8 log CFU/g at 40 d, meanwhile adventitious lactobacilli reached ~4 log CFU/g in the control cheese (made without L90). The levels of lactic acid, citric acid and pyruvic acid were similar among cheeses at 40 d, reaching levels of ~1433 mg/100 g, ~172 mg/100 g, and 7 mg/100 g, respectively. However, the concentration of lactic acid showed numerical differences between experimental and control cheeses. The cheeses made with the adjunct culture showed lower residual galactose (< 588 mg/100 g) in comparison with the control cheese (836 mg/100 g), highlighting the potential of L90 to play a bioprotective role. In the same vein, orotic and hippuric acids were metabolized at different degrees in cheeses made with L90, reaching levels of < 3.7 mg/100 g and < detection limit, respectively, at 40 d. In general, volatile compounds profiles were not negatively affected by the culture media used. On the contrary, the production of key aroma compounds (diacetyl and acetoin) was positively affected by the growth of L90 in these alternative media. The results demonstrated that the L90 strain could be used as an adjunct culture in Cremoso cheese, regardless of the culture media employed for its growth.