In this study, a novel potential probiotic strain Lactobacillus paracasei K5, previously isolated from traditional Greek Feta cheese and kefir grains, was evaluated as an adjunct culture for industrial white brined cheese production. Targeting industrial applications, apart from free cell cultures, a novel ready-to-use freeze-dried immobilized biocatalyst was prepared. The biocatalyst composed of L. paracasei K5 cells immobilized on delignified wheat bran prebiotic carrier and was freeze-dried without cryoprotectants. The adjunct free or immobilized culture was added separately without prior adaptation during white brined cheese manufacture and the produced cheeses were compared with commercial white brined cheeses. Several parameters that affect the acceptability and quality of the cheeses, including microbial populations, physicochemical parameters, volatile by-products and organoleptic characteristics, were analyzed through 70 days of storage. Results showed that the viability of the adjunct culture added either free or immobilized remained in high levels (7 to 8 log cfu/g) during maturation and storage. In addition, all white brined cheeses with the adjunct probiotic culture showed a sharp decrease in spoilage and pathogenic microorganisms such as enterobacteria, salmonella, staphylococci and coliforms during cheese maturation, especially when compared with the commercial white brined cheeses. Finally, after maturation time exceeded, all cheeses were characterized as safe for human consumption. Cheeses volatile compounds were significantly enhanced by the incorporated immobilized biocatalysts. These findings indicate the potential industrial use of freeze-dried ready-to-use immobilized lactobacilli as reinforcement adjunct cultures for the production of good-quality functional cheese products. PRACTICAL APPLICATION The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

中文翻译：

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一种新型潜在益生菌副干酪乳酸杆菌 K5 菌株作为辅助培养物加入工业白盐干酪中的生长能力

在这项研究中，一种新的潜在益生菌菌株副干酪乳杆菌 K5，之前从传统的希腊羊乳酪和开菲尔谷物中分离出来，被评估为工业白盐水奶酪生产的辅助培养物。针对工业应用，除游离细胞培养外，制备了一种新型即用型冻干固定化生物催化剂。生物催化剂由固定在脱木质麦麸益生元载体上的副干酪乳杆菌 K5 细胞组成，并在没有冷冻保护剂的情况下冷冻干燥。在白盐渍干酪制造过程中单独添加无添加剂或固定化培养物，无需事先调整，并将生产的干酪与商业白盐渍干酪进行比较。影响奶酪可接受性和质量的几个参数，包括微生物种群，通过 70 天的储存分析物理化学参数、挥发性副产物和感官特性。结果表明，在成熟和储存期间，游离或固定添加的辅助培养物的活力保持在高水平（7 至 8 log cfu/g）。此外，所有添加益生菌的白盐渍奶酪在奶酪成熟过程中的腐败和病原微生物（如肠杆菌、沙门氏菌、葡萄球菌和大肠菌群）急剧减少，尤其是与商业白盐渍奶酪相比。最后，在超过成熟时间后，所有奶酪都被鉴定为可供人类安全食用。掺入的固定化生物催化剂显着增强了奶酪的挥发性化合物。这些发现表明冻干即用型固定化乳酸杆菌作为增强辅助培养物生产优质功能性奶酪产品的潜在工业用途。实际应用 通过结合功能性成分开发的新型食品上市，为消费者的饮食提供了潜在的好处，并为生产者提供了新的商机。益生菌食品是功能性食品的重要类别之一。因此，本研究的重点是开发一种新型即用型冻干潜在益生菌生物催化剂，用于功能性白盐渍奶酪生产。这种生物催化剂的潜在工业应用通过它们作为辅助培养物的结合而突出，从而产生优质的功能性奶酪。