Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions

• Published in: International dairy journal 2025-01, Vol.160, p.106096, Article 106096
• Main Authors: Barcelos, Samuel Carneiro de, Salles, Hévila Oliveira, Teixeira-Sá, Daniele Maria Alves, Galdino, Isadora Kaline Camelo Pires de Oliveira, Alonso Buriti, Flávia Carolina, dos Santos, Karina Maria Olbrich, Egito, Antônio Silvio do
• Format: Article
• Language: English
• Subjects: Autochthonous culture; Freeze-dried autochthonous strain; Goat cheese; In vitro gastrointestinal resistance
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2024.106096

A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), cultivated in skimmed goat milk and its technological suitability in the production of Minas Frescal Goat Cheese (MFGC) was investigated. The viability of the freeze-dried culture was greater than 8.92 Log CFU g−1 during 360 days of storage at −22 °C. Lp-TRA061676 incorporated into MFGC showed remarkable survival, with populations of 9.65 Log CFU g−1 and a survival rate under in vitro gastrointestinal tract conditions of 96.90% for 28 days at 4 °C. Lp-TRA061676 did not modify the proximate composition of MFGC, but it affected the physicochemical characteristics and instrumental color, and improved the product's texture. These results demonstrate the suitability of Lp-TRA061676 for producing MFGC and the potential of this cheese to be used as an effective matrix to protect the strain from gastrointestinal conditions.