Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period

Autores
Batistela, Mara Elisa; Bergamini, Carina Viviana; Ale, Elisa Carmen; Peralta, Guillermo Hugo
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacillus rhamnosus 73 (L73). The strain’s viability after freeze-drying and storage, its metabolic activity in cultured milk, and its performance as a ripening agent in miniature cheeses were evaluated. Neither the freeze-drying process nor the storage conditions negatively affected its viability, as L73 maintained its initially high levels (>10 log cfu mL−1) throughout the storage period. L73 improved the overall quality of the cheeses, as a reduction in hydrophobic peptides (i.e., potential bitter peptides) was evidenced in cheese manufactured with L73. Furthermore, L73 exhibited protective properties, as evidenced by the decreased availability of compounds that could be used as energy sources by adventitious microorganisms (e.g., galactose, hippuric acid) and the increased production of lactic acid in both cultured milk and cheese.
Fil: Batistela, Mara Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
NSLAB
ADJUNCT CULTURE
PROTECTIVE CULTURES
MINIATURE CHEESE MODEL
FREEZE-DRYING
STORAGE
SURVIVAL
METABOLIC ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/276890
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/276890
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage PeriodBatistela, Mara ElisaBergamini, Carina VivianaAle, Elisa CarmenPeralta, Guillermo HugoNSLABADJUNCT CULTUREPROTECTIVE CULTURESMINIATURE CHEESE MODELFREEZE-DRYINGSTORAGESURVIVALMETABOLIC ACTIVITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacillus rhamnosus 73 (L73). The strain’s viability after freeze-drying and storage, its metabolic activity in cultured milk, and its performance as a ripening agent in miniature cheeses were evaluated. Neither the freeze-drying process nor the storage conditions negatively affected its viability, as L73 maintained its initially high levels (>10 log cfu mL−1) throughout the storage period. L73 improved the overall quality of the cheeses, as a reduction in hydrophobic peptides (i.e., potential bitter peptides) was evidenced in cheese manufactured with L73. Furthermore, L73 exhibited protective properties, as evidenced by the decreased availability of compounds that could be used as energy sources by adventitious microorganisms (e.g., galactose, hippuric acid) and the increased production of lactic acid in both cultured milk and cheese.Fil: Batistela, Mara Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaMDPI2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/276890Batistela, Mara Elisa; Bergamini, Carina Viviana; Ale, Elisa Carmen; Peralta, Guillermo Hugo; Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period; MDPI; Fermentation; 11; 7; 7-2025; 1-152311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/7/409info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11070409info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-17T14:20:41Zoai:ri.conicet.gov.ar:11336/276890instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-17 14:20:41.473CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
title Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
spellingShingle Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
Batistela, Mara Elisa
NSLAB
ADJUNCT CULTURE
PROTECTIVE CULTURES
MINIATURE CHEESE MODEL
FREEZE-DRYING
STORAGE
SURVIVAL
METABOLIC ACTIVITY
title_short Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
title_full Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
title_fullStr Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
title_full_unstemmed Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
title_sort Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period
dc.creator.none.fl_str_mv Batistela, Mara Elisa
Bergamini, Carina Viviana
Ale, Elisa Carmen
Peralta, Guillermo Hugo
author Batistela, Mara Elisa
author_facet Batistela, Mara Elisa
Bergamini, Carina Viviana
Ale, Elisa Carmen
Peralta, Guillermo Hugo
author_role author
author2 Bergamini, Carina Viviana
Ale, Elisa Carmen
Peralta, Guillermo Hugo
author2_role author
author
author
dc.subject.none.fl_str_mv NSLAB
ADJUNCT CULTURE
PROTECTIVE CULTURES
MINIATURE CHEESE MODEL
FREEZE-DRYING
STORAGE
SURVIVAL
METABOLIC ACTIVITY
topic NSLAB
ADJUNCT CULTURE
PROTECTIVE CULTURES
MINIATURE CHEESE MODEL
FREEZE-DRYING
STORAGE
SURVIVAL
METABOLIC ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacillus rhamnosus 73 (L73). The strain’s viability after freeze-drying and storage, its metabolic activity in cultured milk, and its performance as a ripening agent in miniature cheeses were evaluated. Neither the freeze-drying process nor the storage conditions negatively affected its viability, as L73 maintained its initially high levels (>10 log cfu mL−1) throughout the storage period. L73 improved the overall quality of the cheeses, as a reduction in hydrophobic peptides (i.e., potential bitter peptides) was evidenced in cheese manufactured with L73. Furthermore, L73 exhibited protective properties, as evidenced by the decreased availability of compounds that could be used as energy sources by adventitious microorganisms (e.g., galactose, hippuric acid) and the increased production of lactic acid in both cultured milk and cheese.
Fil: Batistela, Mara Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacillus rhamnosus 73 (L73). The strain’s viability after freeze-drying and storage, its metabolic activity in cultured milk, and its performance as a ripening agent in miniature cheeses were evaluated. Neither the freeze-drying process nor the storage conditions negatively affected its viability, as L73 maintained its initially high levels (>10 log cfu mL−1) throughout the storage period. L73 improved the overall quality of the cheeses, as a reduction in hydrophobic peptides (i.e., potential bitter peptides) was evidenced in cheese manufactured with L73. Furthermore, L73 exhibited protective properties, as evidenced by the decreased availability of compounds that could be used as energy sources by adventitious microorganisms (e.g., galactose, hippuric acid) and the increased production of lactic acid in both cultured milk and cheese.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/276890
Batistela, Mara Elisa; Bergamini, Carina Viviana; Ale, Elisa Carmen; Peralta, Guillermo Hugo; Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period; MDPI; Fermentation; 11; 7; 7-2025; 1-15
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/276890
identifier_str_mv Batistela, Mara Elisa; Bergamini, Carina Viviana; Ale, Elisa Carmen; Peralta, Guillermo Hugo; Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period; MDPI; Fermentation; 11; 7; 7-2025; 1-15
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/7/409
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11070409
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1851852049075929088
score 13.176297

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