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Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains.

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Title: Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains.
Authors: Renoldi, Niccolò1 (AUTHOR), Innocente, Nadia1 (AUTHOR) nadia.innocente@uniud.it, Rossi, Anna1 (AUTHOR), Brasca, Milena2 (AUTHOR), Morandi, Stefano2 (AUTHOR), Marino, Marilena1 (AUTHOR)
Source: Food & Bioprocess Technology. Oct2024, Vol. 17 Issue 10, p3101-3113. 13p.
Subjects: Solid-phase analysis, Principal components analysis, Cluster analysis (Statistics), Raw milk, Cheesemaking
Abstract: The cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus strains were isolated from a semi-hard cheese and characterized for their proteolytic, esterase, and anticlostridial activity. Moreover, the strains were inoculated in a curd-based medium and the volatile compounds in the headspace of samples were evaluated by solid-phase microextraction–GC–MS analysis. Proteolytic activity was present in 30 strains, whereas only one Lb. paracasei strain showed esterase activity. All strains inhibited Cl. sporogenes, Cl. beijerinckii, and Cl. butyricum, and 18 isolates inhibited at least one Cl. tyrobutyricum strain. Principal component analysis and clustering analysis based on the volatilome grouped strains into three groups. One of these groups was characterized by high amounts of acids and esters and clustered with control samples inoculated with commercial starter cultures, suggesting similarity in the aroma profile. Strains belonging to this group with inhibitory effects against Cl. tyrobutyricum might be exploited as autochthonous adjunct cultures for the reduction of late-blowing defects in semi-hard cheeses. [ABSTRACT FROM AUTHOR]
Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 179535636
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  Data: Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains.
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  Data: <searchLink fieldCode="JN" term="%22Food+%26+Bioprocess+Technology%22">Food & Bioprocess Technology</searchLink>. Oct2024, Vol. 17 Issue 10, p3101-3113. 13p.
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  Data: <searchLink fieldCode="DE" term="%22Solid-phase+analysis%22">Solid-phase analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Principal+components+analysis%22">Principal components analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Cluster+analysis+%28Statistics%29%22">Cluster analysis (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Raw+milk%22">Raw milk</searchLink><br /><searchLink fieldCode="DE" term="%22Cheesemaking%22">Cheesemaking</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: The cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus strains were isolated from a semi-hard cheese and characterized for their proteolytic, esterase, and anticlostridial activity. Moreover, the strains were inoculated in a curd-based medium and the volatile compounds in the headspace of samples were evaluated by solid-phase microextraction–GC–MS analysis. Proteolytic activity was present in 30 strains, whereas only one Lb. paracasei strain showed esterase activity. All strains inhibited Cl. sporogenes, Cl. beijerinckii, and Cl. butyricum, and 18 isolates inhibited at least one Cl. tyrobutyricum strain. Principal component analysis and clustering analysis based on the volatilome grouped strains into three groups. One of these groups was characterized by high amounts of acids and esters and clustered with control samples inoculated with commercial starter cultures, suggesting similarity in the aroma profile. Strains belonging to this group with inhibitory effects against Cl. tyrobutyricum might be exploited as autochthonous adjunct cultures for the reduction of late-blowing defects in semi-hard cheeses. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Text: English
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      – SubjectFull: Cluster analysis (Statistics)
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      – TitleFull: Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains.
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              Text: Oct2024
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