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Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of cheddar cheese

2023-10Journal article Open access
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dc.contributor.authorKhan, Awais
dc.contributor.authorNadeem, Muhammad
dc.contributor.authorAl-Asmari, Fahad
dc.contributor.authorImran, Muhammad
dc.contributor.authorAmbreen, Saadia
dc.contributor.authorRahim, Muhammad Abdul
dc.contributor.authorOranab, Sadaf
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorBartkiene, Elena
dc.contributor.authorRocha, João Miguel
dc.date.accessioned2023-11-08T10:02:18Z
dc.date.available2023-11-08T10:02:18Z
dc.date.issued2023-10
dc.description.abstractConjugated 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 (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 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 T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 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, T1, T2, T3, and T4 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/microorganisms11102613pt_PT
dc.identifier.eid85175043323
dc.identifier.issn2076-2607
dc.identifier.pmcPMC10609100
dc.identifier.pmid37894271
dc.identifier.urihttp://hdl.handle.net/10400.14/43003
dc.identifier.wos001099476900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCheesept_PT
dc.subjectConjugated linoleic acidpt_PT
dc.subjectLipolysispt_PT
dc.subjectLp. plantarumpt_PT
dc.titleEffect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of cheddar cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.titleMicroorganismspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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