Use of probiotic yeasts with biocontrol activity for fermentation of ewes milk
There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cows milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cows milk with milk...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/40289 |
| Acceso en línea: | https://doi.org/10.1002/jsfa.12394 https://hdl.handle.net/10578/40289 |
| Access Level: | acceso abierto |
| Palabra clave: | fermented ewe's milk probiotic yeasts sensorial profile technological characterization |
| Sumario: | There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cows milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cows milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewes milk and to consider their potential use as biocontrol agents. Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. |
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