Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

• Published in: Fermentation (Basel) 2023-05, Vol.9 (5), p.441
• Main Authors: Kiš, Marta, Zdolec, Nevijo, Kazazić, Snježana, Vinceković, Marko, Jurić, Slaven, Dobranić, Vesna, Oštarić, Fabijan, Marić, Ivan, Mikulec, Nataša
• Format: Article
• Language: English
• Subjects: Abomasum; Acids; Bacteria; Biodiversity; Cheese; Dairy industry; Food; Goats; Lactiplantibacillus plantarum; Lactococcus lactis; lamb abomasum; microencapsulation; Microparticles; Microscopy; Milk; natural rennet; Paški sir; Ripening; Sheep; Sodium; Starter cultures; Strains (organisms); Suckling behavior
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation9050441

This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.