Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese
DOI:
https://doi.org/10.5433/1679-0359.2021v42n1p167Keywords:
Dairy product, Probiotics, Sensory analysis.Abstract
Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.Downloads
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References
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Queiroga, R. D. C. R. D. E., Santos, B. M., Gomes, A. M. P., Monteiro, M. J., Teixeira, S. M., Souza, E. L., Pereira, C. J. D., & Pintado, M. M. E. (2013). Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture. LWT-Food Science and Technology, 50(2), 538-544. doi: 10.1016/j.lwt. 2012.08.011
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Schittler, L., Perin, L. M., Lima, M. J., Lando, V., Todorov, S. D., Nero, L. A., & Silva, W. P. (2019) Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese. Journal of Food Science and Technology, 56, 5128-5137. doi: 10.1007/s13197-019-039 85-2
Silva, R. A., Bezerra, V. S., Pimentel, M. C. B., Porto, A. L. F., Cavalcanti, M. T. H., & Luiz, J., F. (2016). Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese. Journal of the Science of Food and Agriculture, 96(13), 4337-4344. doi: 10.1002/jsfa.7640
Soares, E. K. B., Esmerino, E. A., Ferreira, M. V. S., Silva, M. A. A. P., Freitas, M. Q., & Cruz, M. G. (2017). What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Research International, 102, 553-558. doi: 10.1016/j.foodres.2017.08.053
Sousa, A. Z. B., Abrantes, M. R., Sakamoto, S. M., Silva, J. B. A., Lima, P. O., Lima, R. N., Rocha, M. O. C. & Passos, Y. D. B. (2014). Physical-chemical and microbiological aspects of the rennet cheese sold in the Northeast States of Brazil. Arquivos do Instituto Biológico, 81(1), 30-35. doi: 10.1590/S1808-16572014 000100006
Tofalo, R., Schirone, M., Fasoli, G., Perpetuini, G., Patrignani, F., Manetta, A. C., Lanciotti, R., Corsetti, A., Martino, G., & Suzzi, G. (2015). Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chemistry, 175, 121-128. doi: 10.1016/j.foodchem.2014.11.088
Yerlikaya, O., & Akbulut, N. (2019). Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture. Journal of Food Science and Technology, 56(4), 2175-2185. doi: 10.1007/s13197-019-03699-5
Zeppa, G., Conterno, L., & Gerbi, V. (2001). Determination of organic acids, sugars, diacetyl and acetoin in cheese by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 49(6), 2722-2726. doi: 10.1021/jf0009403
Zommiti, M., Cambronel, M., Maillot, O., Barreau, M., Sebei, K., Feuilloley, M., Ferchichi, M., & Connil, N. (2018). Evaluation of probiotic properties and safety of Enterococcus faecium isolated from artisanal Tunisian meat “Dried Ossban”. Frontiers in Microbiology, 9, 168. doi: 10.3389/fmicb.2018.0168
Barros, D. M., Moura, D. F., Rocha, T. A., Santos, A. E. S., Silva, M. R. O., Ferreira, S. A. O., Fonte, R. A. B., & Machado, E. C. L. (2019). Coalho cheese with incorporated chitosan and as a coating: effect on the viability of Staphylococcus aureus and sensory acceptance. Semina: Ciências Agrárias, 40(6), 3477-3492. doi: 10.5433/1679-0359.2019v40n6Supl3p3477
Bezerra, T. K. A., Arcanjo, N. M. O., Garcia, E. F., Gomes, A. M. P., Queiroga, R. C. R. E., Souza, E. L., & Madruga, M. S. (2017). Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. LWT - Food Science and Technology, 75, 710-718. doi: 10.1016/j.lwt.2016.10.023
Castro, R. C. S., Oliveira, A. P. D., Souza, E. A. R., Correia, T. M. A., Souza, J. V., & Dias, F. S. (2018). Lactic acid bacteria as biological control of Staphylococcus aureus in goat "coalho" cheese. Food Technology and Biotechnology, 56(3), 431-440. doi: 10.17113/ftb.56.03.18.5736
Coelho, E. M., Padilha, C. V. S., Miskinis, G. A., Sá, A. G. B., Pereira, G. E., Azevêdo, L. C., & Lima, M. S. (2018). Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: method validation and characterization of products from northeast Brazil. Journal of Food Composition and Analysis, 66, 160-167. doi: 10.1016/j.jfca.2017.12.017
Costa, C. F., Fusieger, A., Andretta, M., Camargo, A. C., Carvalho, A. F., Menezes, D. R., & Nero, L. A (2020). Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese. Journal of Dairy Science, 103(4), 3082-308. doi: 10.3168/jds.2019-17791
Food Agriculture Organization of the United Nations/World Health Organization (2002). Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food. Recuperado de http://www.fao. org/3/a-a0512e.pdf
Karaca, O. B., & Guven, M. (2018). Effects of proteolytic and lipolytic enzyme supplementations on lipolysis and proteolysis characteristics of white cheeses. Foods, 7(8), 125, 2018. doi: 10.3390/foods7080125
Martino, G. P., Quintana, I. M., Espariz, M., Blancato, V. S., & Magni, C. (2016). Aroma compounds generation in citrate metabolism of Enterococcus faecium: genetic characterization of type I citrate gene cluster. International Journal of Food Microbiology. 218(2), 27-37. doi: 10.1016/j.ijfoodmicro.2015.11. 004
Matera, J., Luna, A. S., Batista, D. B., Pimentel, T. C., Moraes, J., Kamimura, B. A., Ferreira, M. V. S., Silva, H. L. A., Mathias, S. P., Esmerino, E. A., Freitas, M. K., Raices, R. S. L., Quitério, S. L., Sant'Ana, A. S., Silva, M. C. & Cruz, A. G. (2018). Brazilian cheeses: a survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Research International, 108, 18-26. doi: 10.1016/j.foodres.2018.03.014
Medeiros, R. S., Araújo, L. M., Queiroga, V., Neto, Andrade, P. P., Melo, M. A., & Gonçalves, M. M. B. P. (2016). Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast. CyTA - Journal of Food, 14(4), 613-620. doi: 10.1080/19476337.2016.1185468
Ministério da Agricultura, Pecuária e Abastecimento (1996). Portaria n° 146 de 07 de março de 1996. Regulamentos técnicos de identidades e qualidades de produtos Lácteos.
Ministério da Agricultura, Pecuária e Abastecimento (2001). Instrução Normativa n° 30 de 26 de junho de 2001. Regulamentos técnicos de identidade e qualidade de manteiga da terra ou manteiga de garrafa, queijo de coalho e queijo de manteiga.
Ministério da Agricultura, Pecuária e Abastecimento (2006). Instrução normativa nº 68, de 12 dezembro de 2006. Oficializa os Métodos Analíticos Oficiais Físico-Químicos, para Controle de Leite e Produtos Lácteos.
Oliveira, D., Vidal, L., Ares, G., Walter, E. H. M., Resenthal, A., & Eliza, R. (2017). Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT - Food Science and Technology, 79, 234-241. doi: 10.1016/j.lwt.2017.01.020
Piqueras-Fiszman, B., & Spence, C. (2015). Sensory expectations based on product-extrinsic food cues: an interdisciplinary review of the empirical evidence and theoretical accounts. Food Quality and Preference, 40, 165-179. doi: 10.1016/j.foodqual.2014.09.013
Queiroga, R. D. C. R. D. E., Santos, B. M., Gomes, A. M. P., Monteiro, M. J., Teixeira, S. M., Souza, E. L., Pereira, C. J. D., & Pintado, M. M. E. (2013). Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture. LWT-Food Science and Technology, 50(2), 538-544. doi: 10.1016/j.lwt. 2012.08.011
Rodrigues, D., Rocha-Santos, T. A. P., Pereira, C. I., Gomes, A. M., Malcata, F. X., & Freitas, A. C. (2011). The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. Food Science and Technology, 44(1), 100-108. doi: 10.1016/j.lwt.2010.05.021
Sarantinopoulos, P., Kalantzopoulos, G., & Tsakalidou, E. (2002). Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology, 76(1-2), 93-105. doi: 10.1016/s0168-1605(02)00021-1
Schittler, L., Perin, L. M., Lima, M. J., Lando, V., Todorov, S. D., Nero, L. A., & Silva, W. P. (2019) Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese. Journal of Food Science and Technology, 56, 5128-5137. doi: 10.1007/s13197-019-039 85-2
Silva, R. A., Bezerra, V. S., Pimentel, M. C. B., Porto, A. L. F., Cavalcanti, M. T. H., & Luiz, J., F. (2016). Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese. Journal of the Science of Food and Agriculture, 96(13), 4337-4344. doi: 10.1002/jsfa.7640
Soares, E. K. B., Esmerino, E. A., Ferreira, M. V. S., Silva, M. A. A. P., Freitas, M. Q., & Cruz, M. G. (2017). What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Research International, 102, 553-558. doi: 10.1016/j.foodres.2017.08.053
Sousa, A. Z. B., Abrantes, M. R., Sakamoto, S. M., Silva, J. B. A., Lima, P. O., Lima, R. N., Rocha, M. O. C. & Passos, Y. D. B. (2014). Physical-chemical and microbiological aspects of the rennet cheese sold in the Northeast States of Brazil. Arquivos do Instituto Biológico, 81(1), 30-35. doi: 10.1590/S1808-16572014 000100006
Tofalo, R., Schirone, M., Fasoli, G., Perpetuini, G., Patrignani, F., Manetta, A. C., Lanciotti, R., Corsetti, A., Martino, G., & Suzzi, G. (2015). Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chemistry, 175, 121-128. doi: 10.1016/j.foodchem.2014.11.088
Yerlikaya, O., & Akbulut, N. (2019). Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture. Journal of Food Science and Technology, 56(4), 2175-2185. doi: 10.1007/s13197-019-03699-5
Zeppa, G., Conterno, L., & Gerbi, V. (2001). Determination of organic acids, sugars, diacetyl and acetoin in cheese by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 49(6), 2722-2726. doi: 10.1021/jf0009403
Zommiti, M., Cambronel, M., Maillot, O., Barreau, M., Sebei, K., Feuilloley, M., Ferchichi, M., & Connil, N. (2018). Evaluation of probiotic properties and safety of Enterococcus faecium isolated from artisanal Tunisian meat “Dried Ossban”. Frontiers in Microbiology, 9, 168. doi: 10.3389/fmicb.2018.0168
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2021-01-19
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Machado, T. de O. X., Mesquita, R. V. dos S. C., Sillva, V. O. da, Araújo, M. B., Oliveira, A. P. D. de, Souza, J. V. de, … Peixoto, R. de M. (2021). Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. Semina: Ciências Agrárias, 42(1), 167–178. https://doi.org/10.5433/1679-0359.2021v42n1p167
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