Dietary fibers and protective lactobacilli drive burrata cheese microbiome.

This study aimed at improving the functional attributes and shelf-life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructoligosaccharides and inulin. Six burrata cheeses were made by using: i) the traditional protocol (control); ii) addition of 0.5% fructoligosaccharides and inulin (DF cheese); iii) protective lactobacilli in milk alone (PL cheese); iv) protective lactobacilli in milk and governing liquid (2PL cheese); v) protective lactobacilli in milk and dietary fibers (DF_PL cheese); and vi) protective lactobacilli in milk, governing liquid and dietary fibers (DF_2PL cheeses). As expected, DF, DF_PL and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL) showed the lowest acidification during cheese-making and storage. Lactic and acetic acids and ethanol were found at the lowest concentration in these samples. Analyses of cultivable microbiota and microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, Leuconostoc lactis) during cheese-making and storage. Protective lactobacilli slowed down the growth of staphylococci, coliforms and Pseudomonas sp. especially in early storage. According to the different microbiome assembly, burrata samples differed in peptide profiles and level of free amino acids. As shown by sensory analysis, the addition ...
Source: Applied and Environmental Microbiology - Category: Microbiology Authors: Tags: Appl Environ Microbiol Source Type: research