Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells

Abstract Sea buckhorn berries (SBB, Hippophae rhamnoides L.) were used as a novel support for immobilisation of the probiotic strain L. casei ATCC 393. The biocatalyst was employed for the development of a bioprocess for feta-type cheese production that leads to the improvement of quality and nutritional characteristics. Specifically, the effect of SBB supported biocatalyst on the microbiological safety and aroma profile of cheeses was compared with control samples and cheeses containing free L. casei cells showing superior properties with increased content of esters, alcohols and terpenes. The presence of probiotic culture, either in free or immobilised form, affected positively the physicochemical characteristics of cheeses during ripening. Cheeses with SBB had enriched aroma with terpenes and carbonyl compounds and higher probiotic cell population. The proposed bioprocess of employing SBB as immobilisation carrier shows great potential for commercialisation and application in manufacturing of probiotic functional dairy food.

• Publication year

  2017

• Venue

  Lwt - Food Science and Technology

• Publication date

  2017-06-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1016/J.LWT.2016.11.021
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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