The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow's milk. Under industrial conditions, three types of cheese were produced, ...i.e., traditionally with acid whey (AW), with starter culture
B1, or with starter culture
Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with
, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.
Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting ...effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture
LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC-MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g
, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.
Recently, probiotics are increasingly being used for human health. So far, only lactic acid bacteria isolated from the human gastrointestinal tract were recommended for human use as probiotics. ...However, more authors suggest that probiotics can be also isolated from unconventional sources, such as fermented food products of animal and plant origin. Traditional fermented products are a rich source of microorganisms, some of which may have probiotic properties. A novel category of recently isolated microorganisms with great potential of health benefits are next-generation probiotics (NGPs). In this review, general information of some "beneficial microbes", including NGPs and acetic acid bacteria, were presented as well as essential mechanisms and microbe host interactions. Many reports showed that NGP selected strains and probiotics from unconventional sources exhibit positive properties when it comes to human health (i.e., they have a positive effect on metabolic, human gastrointestinal, neurological, cardiovascular, and immune system diseases). Here we also briefly present the current regulatory framework and requirements that should be followed to introduce new microorganisms for human use. The term "probiotic" as used herein is not limited to conventional probiotics. Innovation will undoubtedly result in the isolation of potential probiotics from new sources with fascinating new health advantages and hitherto unforeseen functionalities.
The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). ...The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.
Food labelled with a "best before" date has a long shelf life. This study aimed to examine the respondents' knowledge and understanding regarding the labelling on food products, as well as to assess ...the microbiological, physico-chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used-a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the "best before" date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the "best before" date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibilityof extending the "best before" dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.
The interest in the study of the gut microbiome has grown exponentially. Indeed, its impact on health and disease has been increasingly reported, and the importance of keeping gut microbiome ...homeostasis clearly highlighted. However, and despite many advances, there are still some gaps, as well as the real discernment on the contribution of some species falls far short of what is needed. Anyway, it is already more than a solid fact of its importance in maintaining health and preventing disease, as well as in the treatment of some pathologies. In this sense, and given the existence of some ambiguous opinions, the present review aims to discuss the importance of gut microbiome in homeostasis maintenance, and even the role of probiotics, prebiotics, and symbiotics in both health promotion and disease prevention.
As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. ...Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic ...dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition.
In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more ...suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain
B1 (
B1) as a starter culture to produce acid-rennet cheeses using raw cow's milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and
B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43-69.70%) and monounsaturated fatty acids (MUFA) (25.85-26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested
B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the
B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.
Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises ...when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.
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