title: Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.
abstract: The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.
authors.affiliation: Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece.
authors.forename: Dimitra
authors.initials: D
authors.lastname: Dimitrellou
authors.affiliation: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. Electronic address: pkandylis@yahoo.gr.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Kandylis
authors.affiliation: Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece.
authors.forename: Marianthi
authors.initials: M
authors.lastname: Sidira
authors.affiliation: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
authors.forename: Athanasios A
authors.initials: AA
authors.lastname: Koutinas
authors.affiliation: Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece.
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas
mesh_terms: D000818:Animals; D018914:Cells, Immobilized; D002611:Cheese / Q000382:microbiology*; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005511:Food Handling; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007780:Lacticaseibacillus casei; D050296:Microbial Viability; D008894:Milk Proteins / Q000378:metabolism*; D025341:Principal Component Analysis; D019936:Probiotics; D013210:Staphylococcus / Q000302:isolation & purification; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D055549:Volatile Organic Compounds; D000067816:Whey Proteins
keywords: Feta-type cheese; Lactobacillus casei; cell immobilization; whey protein