Details
| Original language | English |
|---|---|
| Article number | 2613 |
| Journal | Microorganisms |
| Volume | 11 |
| Issue number | 10 |
| Publication status | Published - 23 Oct 2023 |
Abstract
Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
Keywords
- cheese, conjugated linoleic acid, lipolysis, Lp. plantarum
ASJC Scopus subject areas
- Medicine(all)
- Microbiology (medical)
- Immunology and Microbiology(all)
- Virology
- Immunology and Microbiology(all)
- Microbiology
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In: Microorganisms, Vol. 11, No. 10, 2613, 23.10.2023.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese
AU - Khan, Awais
AU - Nadeem, Muhammad
AU - Al-Asmari, Fahad
AU - Imran, Muhammad
AU - Ambreen, Saadia
AU - Rahim, Muhammad Abdul
AU - Oranab, Sadaf
AU - Esatbeyoglu, Tuba
AU - Bartkiene, Elena
AU - Rocha, João Miguel
N1 - Publisher Copyright: © 2023 by the authors.
PY - 2023/10/23
Y1 - 2023/10/23
N2 - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
AB - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
KW - cheese
KW - conjugated linoleic acid
KW - lipolysis
KW - Lp. plantarum
UR - http://www.scopus.com/inward/record.url?scp=85175043323&partnerID=8YFLogxK
U2 - 10.3390/microorganisms11102613
DO - 10.3390/microorganisms11102613
M3 - Article
VL - 11
JO - Microorganisms
JF - Microorganisms
SN - 2076-2607
IS - 10
M1 - 2613
ER -