Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T058
DOI: https://doi.org/10.24326/ICDSUPL2.T058
Published online: 19 April 2023
ICDSUPL, 2, T058 (2023)
Fermentates and coatings with L. paracasei for control of fresh cheese spoilage
Agne Vasiliauskaite1*, Justina Mileriene1, Beatrice Kasparaviciene1, Elvidas Aleksandrovas1, Epp Songisepp2, Ida Rud3, Lars Axelsson3, Sandra Muizniece-Brasava4, Inga Ciprovica4, Liis Lutter2, Mindaugas Malakauskas1, Loreta Serniene1
1 Department of Food Safety and Quality, Veterinary faculty, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania
2 BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
3 Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
4 Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
* Corresponding author: agne.vasiliauskaite@lsmu.lt
Abstract
The use of protective lactobacilli in edible coatings opens new possibilities to naturally enhance hygienic quality of dairy products. The purpose of this study was to apply liquid acid whey protein concentrate (AWPC) based edible coating with entrapped indigenous antifungal Lacticaseibacillus paracasei A11 to prevent the spoilagey of fresh acid-curd cheese. L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). Both the fermentate and coating were tested for their antifungal properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), prolonging the shelf life for six days.
Funding: The project “The edible coating formulated with liquid acid whey protein and bioactive compounds, and biopackaging for safety and quality of probiotic cheese” (Biocoat) benefits from a 974 thousand € grant from Iceland, Liechtenstein, and Norway through the EEA Grants. The aim of the project is to develop an edible coating formulated with liquid acid whey protein concentrate and bioactive compounds, in combination with biodegradable packaging to ensure safety, extend the shelf life, and enhance functionality of probiotic cheese. Project contract with the Research Council of Lithuania (LMTLT) No is S-BMT-21-10 (LT08-2-LMT-K-01-046).
How to cite
A. Vasiliauskaite, J. Mileriene, B. Kasparaviciene, E. Aleksandrovas, E. Songisepp, Ida Rud3, L. Axelsson, S. Muizniece-Brasava, I. Ciprovica, L. Lutter, M. Malakauskas, L. Serniene, 2023. Fermentates and coatings with L. paracasei for control of fresh cheese spoilage. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T058