Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Bacterial Isolates
2.3. Cheese-like Model System
2.3.1. Preparation of Models
2.3.2. Microbiological Analysis and pH Monitorization
2.3.3. Determination of Proteolytic Indices
2.3.4. Protein and Peptide Profile
2.3.5. Free Amino Acid (FAA) Profile
2.3.6. Volatiles Fatty Acids (VFA) Profile
2.4. Statistical Analysis
3. Results and Discussion
3.1. Microbiological and pH Monitorization
3.2. Proteolysis
3.2.1. Protein and Peptide Profile
3.2.2. Soluble Nitrogen Assays
3.2.3. Free Amino Acids (FAA) Content
3.3. Volatiles
3.3.1. Volatile Fatty Acids (VFA)
3.3.2. Esters
3.4. Results Integration
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Species | Probiotic Potential [14] | Biogenic Amine Production and Antibiotic Resistance [14] | Extracellular Proteolytic Activity [22] | Lipolytic Activity [22] | Salt and Temperature Resistance [22] | D(-)-lactic acid Production [22] 1 | Acidification Potential [22] 2 | Antimicrobial Activity [22] 3 |
---|---|---|---|---|---|---|---|---|
Lacticaseibacillus paracasei PC | - | - | + | + | + | <1 | 1.8–2.0 | Listeria monocytogenes 934 Salmonella choleraesuis CECT 4395 |
Lactiplantibacillus plantarum PL1 | + | - | + | + | + | 6–8 | 2.6–2.8 | 3 Listeria spp. strains Bacillus cereus CECT 131 S. choleraesuis CECT 4395 |
Lactiplantibacillus plantarum PL2 | + | - | - | - | + | 8–10 | 2.6–2.8 | 3 Listeria spp. strains B. cereus CECT 131 S. choleraesuis CECT 4395 |
Lactobacillus crustorum CR | + | - | + | - | + | 1–4 | 2.2–2.4 | S. choleraesuis CECT 4395 |
Lactobacillus pentosus PE | + | - | + | - | + | 6–8 | 2.6–2.8 | S. choleraesuis CECT 4395 |
Levilactobacillus brevis BR1 | + | - | + | - | + | 1–4 | 2.0–2.2 | S. choleraesuis CECT 4395 |
Ripening Time | |||||
---|---|---|---|---|---|
Condition | 0 Days | 7 Days | 15 Days | 30 Days | 45 Days |
A: L. paracasei PC | 5.81 ± 0.14 a | 5.19 ± 0.05 a | 4.96 ± 0.09 a | 4.70 ± 0.05 a | 4.62 ± 0.07 a |
B: L. plantarum PL1 | 5.88 ± 0.05 a | 4.80 ± 0.04 b | 4.65 ± 0.05 b | 4.38 ± 0.02 b,c | 4.31 ± 0.03 b,c |
C: L. paracasei PC and L. plantarum PL1 | 6.12 ± 0.00 b | 5.29 ± 0.03 a | 4.92 ± 0.14 a | 4.63 ± 0.10 a,c | 4.39 ± 0.07 c,d |
D: L. plantarum PL2 | 5.94 ± 0.13 a | 4.63 ± 0.03 c | 4.52 ± 0.02 b | 4.33 ± 0.02 b | 4.49 ± 0.08 a,d |
E: L. crustorum CR | 5.73 ± 0.01 a | 4.64 ± 0.01 c | 4.52 ± 0.14 b | 4.42 ± 0.03 b,c | 4.23 ± 0.07 b |
F: L. pentosus PE | 5.28 ± 0.04 c | 4.18 ± 0.04 d | 4.00 ± 0.03 c | 3.86 ± 0.02 d | 3.84 ± 0.01 e |
G: L. brevis BR1 | 6.22 ± 0.03 b | 5.77 ± 0.05 g | 5.33 ± 0.06 d | 5.22 ± 0.06 e | 4.98 ± 0.05 f |
H: Control | 6.55 ± 0.01 d | 6.29 ± 0.01 f | 6.00 ± 0.01 e | 5.60 ± 0.02 f | 5.36 ± 0.03 g |
Condition | ||||||||
---|---|---|---|---|---|---|---|---|
FAA | A | B | C | D | E | F | G | H |
Asp | 68.10 ± 5.69 a,b | 58.69 ± 5.77 a,d | 73.14 ± 4.57 b | 159.67 ± 7.21 c | 39.10 ± 1.15 e | 49.10 ± 3.01 d,e | 26.08 ± 1.86 g | 13.49 ± 0.21 f |
Glu | 126.88 ± 1.20 a | 105.57 ± 4.45 b | 150.89 ± 3.82 c | 164.47 ± 4.75 c | 127.52 ± 4.94 a | 80.52 ± 8.95 d | 46.70 ± 4.81 e | 78.55 ± 0.20 d |
Cys | N.D. a | N.D. a | 1.30 ± 0.35 b | 5.03 ± 0.63 c | 6.25 ± 0.07 d | N.D. a | 0.47 ± 0.02 a | N.D. a |
Asn | 31.44 ± 6.40 a | 28.39 ± 4.91 a | 31.56 ± 1.56 a | 42.88 ± 2.18 b | 18.12 ± 0.39 c,e | 28.09 ± 5.40 a,c | 13.93 ± 1.91 d | 5.18 ± 0.01 d |
Ser | 52.22 ± 0.00 a | 7.04 ± 1.31 b | 22.53 ± 3.10 c | 17.72 ± 0.24 d | 8.34 ± 0.42 b,e | 11.51 ± 1.04 e | 15.60 ± 0.23 d | 5.79 ± 0.70 b |
Gln | 117.14 ± 13.78 a | 30.55 ± 0.00 b | 103.22 ± 6.51 a,e | 11.78 ± 0.94 b,c | N.D. c | 78.78 ± 22.41 e | 38.11 ± 6.55 d | N.D. c |
Thr | 37.61 ± 1.75 a | 12.97 ± 2.05 b | 27.53 ± 1.85 c | 25.99 ± 0.00 c | 14.83 ± 0.53 b | 18.69 ± 0.50 d | 5.96 ± 0.30 e | N.D. f |
Arg | 52.92 ± 6.86 a | 76.04 ± 3.33 b | 106.18 ± 5.87 c | 55.84 ± 5.75 a | 39.67 ± 1.37 d | 50.77 ± 5.68 a,d | 38.73 ± 1.12 d | 62.02 ± 0.50 a |
Ala | 122.48 ± 1.44 a,b | 102.14 ± 0.44 c | 119.91 ± 5.49 a | 129.07 ± 1.35 b | 110.32 ± 0.18 c | 53.27 ± 5.05 d | 27.39 ± 1.93 e | 51.25 ± 2.57 d |
Tyr | 109.32 ± 8.09 a | 65.03 ± 3.91 b | 105.37 ± 9.45 a | 60.84 ± 3.21 b | 1.50 ± 0.00 c | N.D. c | 70.59 ± 5.97 b | 8.95 ± 0.59 c |
Val | 80.58 ± 17.11 a | 30.55 ± 1.64 b | 57.01 ± 2.18 c | 108.11 ± 6.48 d | 68.17 ± 0.16 a,c | 65.87 ± 4.74 a,c | 53.48 ± 2.26 c | 9.46 ± 0.45 e |
Trp | 58.49 ± 0.00 a | N.D. b | 24.90 ± 4.95 c | 7.14 ± 1.11 d | N.D. b | 16.02 ± 0.29 e | 22.28 ± 3.69 c,e | N.D. b |
Phe | 128.85 ± 11.45 a | 78.99 ± 4.99 d,e | 106.08 ± 6.86 b | 50.30 ± 3.28 f,g | 57.66 ± 0.19 e,f | 82.09 ± 8.89 c,d | 100.78 ± 9.26 b,c | 33.56 ± 3.73 g |
Ile | 59.40 ± 0.90 a | 7.41 ± 0.94 b | 29.17 ± 2.52 c | 14.82 ± 1.34 d | 13.99 ± 0.38 d | 16.12 ± 3.09 d | 11.21 ± 2.23 b,d | N.D. e |
Leu | 362.85 ± 11.29 a | 240.14 ± 5.48 b | 259.76 ± 2.93 c | 257.44 ± 5.72 b,c | 121.31 ± 2.89 d | 167.21 ± 5.23 e | 194.98 ± 11.01 f | 49.74 ± 1.08 g |
T 1 | 1460.57 ± 43.53 a | 843.51 ± 12.84 b | 1218.54 ± 41.87 c | 1111.11 ± 23.76 d | 626.78 ± 4.69 e | 718.02 ± 22.88 f | 666.30 ± 24.32 e,f | 317.98 ± 7.46 g |
Condition | ||||||||
---|---|---|---|---|---|---|---|---|
VFA | A | B | C | D | E | F | G | H |
iC5 | 5.07 ± 0.45 a,b | 12.40 ± 2.47 c | 5.52 ± 1.29 a | 4.14 ± 0.08 a,b | 11.77 ± 1.26 c | 2.12 ± 0.53 b,d | 0.28 ± 0.02 d | 0.36 ± 0.01 d |
C5 | 4.74 ± 0.41 a,b | 4.28 ± 0.90 a | 43.94 ± 0.62 c | 7.73 ± 0.40 b,d | 10.58 ± 2.99 d | 0.27 ± 0.02 e | 0.71 ± 0.15 e | 0.35 ± 0.09 e |
C6 | 679.33 ± 5.85 a,b | 230.47 ± 52.62 c,d | 712.74 ± 14.44 a,b | 826.58 ± 144.78 b | 1689.07 ± 221.27 e | 515.68 ± 126.03 a,d | 8.78 ± 0.23 c | 26.09 ± 2.94 c |
C7 | 11.94 ± 1.47 a | 10.95 ± 1.69 a | 11.85 ± 0.42 a | 16.53 ± 1.28 a | 28.63 ± 5.52 b | 15.60 ± 0.26 a | 1.15 ± 0.27 c | 0.31 ± 0.05 c |
C8 | 736.15 ± 78.56 a.b | 555.73 ± 80.34 a | 697.15 ± 6.72 a,b | 666.96 ± 113.86 a,b | 1403.49 ± 185.82 c | 910.45 ± 19.95 b | 90.76 ± 9.08 d | 21.03 ± 0.43 d |
C9 | 9.41 ± 2.51 a,b,c | 6.78 ± 1.54 c,d | 8.84 ± 0.69 b,c,d | 7.12 ± 2.09 c,d | 15.53 ± 4.31 a | 14. 51 ± 2.42 a,b | 3.12 ± 0.83 d | 2.72 ± 0.16 d |
C10 | 742.24 ± 8.83 a,b,c | 601.01 ± 153.83 a | 609.91 ± 22.82 a,b | 882.07 ± 133.13 c | 716.96 ± 139.11 a,b,c | 861.11 ± 43.09 b,c | 203.22 ± 43.59 d | 16.57 ± 2.04 d |
C12 | 77.27 ± 12.43 a,b | 47.24 ± 4.04 a | 61.34 ± 1.79 a,b | 70.40 ± 11.21 a,b | 73.72 ± 18.16 a,b | 89.51 ± 0.58 b | 72.63 ± 17.83 a | 2.43 ± 0.37 c |
Total 1 | 2266.15 ± 92.85 a | 1468.87 ± 18.48 b | 2151.28 ± 44.13 a,b | 2481.52 ± 402.64 a | 3949.74 ± 578.44 c | 2409.24 ± 145.39 a | 380.65 ± 69.29 d | 69.86 ± 5.60 d |
Condition | ||||||||
---|---|---|---|---|---|---|---|---|
Ester | A | B | C | D | E | F | G | H |
Ethyl butanoate | 28.86 ± 4.68 a | 7.36 ± 2.05 b | 6.06 ± 0.72 b | 23.27 ± 3.54 a | 29.40 ± 3.05 a | 11.08 ± 1.19 b | 67.31 ± 7.57 c | 6.97 ± 0.86 b |
Ethyl isovalerate | N.D. a | N.D. a | N.D. a | N.D. a | N.D. a | N.D. a | 0.50 ± 0.07 b | N.D. a |
Ethyl valerate | 0.36 ± 0.10 a | 0.59 ± 0.02 a | 0.15 ± 0.02 a | 0.26 ± 0.06 a | N.D. a | 0.15 ± 0.01 a | 4.85 ± 0.78 b | N.D. a |
Ethyl hexanoate | 34.89 ± 9.08 a,b | 10.18 ± 0.46 c,d | 13.65 ± 2.20 c,d | 23.13 ± 2.37 a,c | 35.80 ± 5.42 a,b | 16.24 ± 3.38 c,d | 49.15 ± 8.16 b | 7.70 ± 2.27 d |
Ethyl Heptanoate | 1.48 ± 0.18 a,b | 0.85 ± 0.13 a,c | 0.98 ± 0.18 a | 0.62 ± 0.04 a,c | 2.15 ± 0.36 b | 1.06 ± 0.27 a | 9.27 ± 0.72 d | N.D. c |
Ethyl Octanoate | 82.75 ± 24.68 a,b | 28.25 ± 6.44 b,c | 15.16 ± 4.61 c | 18.83 ± 5.19 c | 116.67 ± 30.03 a | 66.90 ± 22.04 a,b,c | 445.79 ± 32.71 d | 18.28 ± 4.51 c |
Ethyl Nonanoate | 1.17 ± 0.21 a | 0.30 ± 0.06 a | 0.16 ± 0.00 a | 0.73 ± 01 a | 1.28 ± 0.13 a | 0.82 ± 0.21 a | 16.57 ± 2.69 b | 0.24 ± 0.05 a |
Ethyl decanoate | 166.50 ± 13.11 a | 24.61 ± 5.77 a | 26.34 ± 6.42 a | 27.97 ± 4.01 a | 128.24 ± 35.00 a | 77.55 ± 21.91 a | 1954.83 ± 135.72 b | 27.64 ± 4.06 a |
Ethly dodecanoate | 68.30 ± 3.56 a | 26.34 ± 7.59 a | 35.93 ± 8.36 a | 22.33 ± 4.00 a | 107.83 ± 10.97 a | 49.04 ± 13.40 a | 878.09 ± 145.55 b | 6.05 ± 0.23 a |
Total 1 | 384.32 ± 48.46 a | 98.46 ± 22.52 b,c | 98.43 ± 20.70 b,c | 117.15 ± 19.22 b,c | 421.37 ± 84.96 a | 222.83 ± 62.41 b | 3426.36 ± 43.08 d | 66.88 ± 10.15 c |
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Araújo-Rodrigues, H.; Martins, A.P.L.; Tavaria, F.K.; Dias, J.; Santos, M.T.; Alvarenga, N.; Pintado, M.E. Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods 2023, 12, 701. https://doi.org/10.3390/foods12040701
Araújo-Rodrigues H, Martins APL, Tavaria FK, Dias J, Santos MT, Alvarenga N, Pintado ME. Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods. 2023; 12(4):701. https://doi.org/10.3390/foods12040701
Chicago/Turabian StyleAraújo-Rodrigues, Helena, António P. L. Martins, Freni K. Tavaria, João Dias, Maria Teresa Santos, Nuno Alvarenga, and Manuela E. Pintado. 2023. "Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture" Foods 12, no. 4: 701. https://doi.org/10.3390/foods12040701