Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella
Houshmand Sharafi, Mehran Moradi, Saber Amiri
Foods
Abstract
High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from <i>Lactobacillus acidophilus</i> LA-5 (P-LA-5), <i>Bifidobacterium animalis</i> BB-12 (P-BB-12), and their combination on the microbial (i.e., psychrophiles, mesophiles, lactic acid bacteria, and mold-yeast population) and sensory properties of HMMC were investigated. Postbiotics were prepared in a cheese whey model medium as a novel growth media and used as a preserving liquid in HMMC. The results demonstrate that postbiotics reduced the growth of all microorganisms (1.5-2 log CFU/g reduction) and P-LA5 and P-BB12 had the highest antibacterial performance on mesophiles and psychrophiles, respectively. Mold and yeast had the highest susceptibility to the postbiotics. Postbiotics showed a significant effect on maintaining the microbial quality of HMMC during storage, proposing postbiotics as a new preserving liquid for HMMC.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
postbiotics maintained microbial quality of HMMC
“Postbiotics showed a significant effect on maintaining the microbial quality of HMMC during storage, proposing postbiotics as a new preserving liquid for HMMC.”
P-LA5 had the highest antibacterial performance mesophiles
“P-LA5 and P-BB12 had the highest antibacterial performance on mesophiles and psychrophiles, respectively.”
postbiotics from Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 reduced growth of microorganisms
“Postbiotics were prepared in a cheese whey model medium as a novel growth media and used as a preserving liquid in HMMC. The results demonstrate that postbiotics reduced the growth of all microorganis...”