Lacticaseibacillus casei plays a pivotal role in cheese production, aiding lactose fermentation and affecting the ripening process by contributing to the breakdown complex compounds and generating volatile compounds influencing the final cheese flavor. During ripening, various biochemical processes induce degradation and formation of new chemical compounds, ultimately defining cheese flavor. Among these, free fatty acids released during lipolysis not only directly influence flavor but also serve as substrates for further reactions, yielding flavored catabolic end products. This study aimed to evaluate the impact of incorporating the autochthonous L. casei VC201 strain as an adjunct culture in cheesemaking on Valtellina Casera PDO ripening. Methods: Experimental cheese-making was conducted in two different dairies, and the evolution of free fatty acid profiles in cheese over 180 days of maturation was analyzed using gas chromatography with flame ionization detection (GC-FID). Results: Results obtained after 180 days of ripening reveal a reduction in eye formation of Valtellina Casera PDO cheese compared to control cheese and demonstrate an increase in free fatty acids during ripening, thus altering the lipid profile. Conclusions: The work was carried out within the OnFoods project (www.onfoods. it). It provides new insights into the role of Lacticaseibacillus casei in cheese ripening and emphasizes its potential to enhance the sensory attributes of Valtellina Casera PDO cheese
EFFECT OF METABOLIC ACTIVITY OF Lacticaseibacillus casei VC201 ON CHEESE FREE FATTY ACID PROFILE
F. Bonazza;S. Morandi;T. Silvetti;M. Brasca
2024
Abstract
Lacticaseibacillus casei plays a pivotal role in cheese production, aiding lactose fermentation and affecting the ripening process by contributing to the breakdown complex compounds and generating volatile compounds influencing the final cheese flavor. During ripening, various biochemical processes induce degradation and formation of new chemical compounds, ultimately defining cheese flavor. Among these, free fatty acids released during lipolysis not only directly influence flavor but also serve as substrates for further reactions, yielding flavored catabolic end products. This study aimed to evaluate the impact of incorporating the autochthonous L. casei VC201 strain as an adjunct culture in cheesemaking on Valtellina Casera PDO ripening. Methods: Experimental cheese-making was conducted in two different dairies, and the evolution of free fatty acid profiles in cheese over 180 days of maturation was analyzed using gas chromatography with flame ionization detection (GC-FID). Results: Results obtained after 180 days of ripening reveal a reduction in eye formation of Valtellina Casera PDO cheese compared to control cheese and demonstrate an increase in free fatty acids during ripening, thus altering the lipid profile. Conclusions: The work was carried out within the OnFoods project (www.onfoods. it). It provides new insights into the role of Lacticaseibacillus casei in cheese ripening and emphasizes its potential to enhance the sensory attributes of Valtellina Casera PDO cheeseI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
