Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture

Schoina Vasiliki, Antonia Terpou, Loulouda Bosnea, Maria Kanellaki, Poonam Singh - Nee Nigam

Research output: Contribution to journalArticle

18 Citations (Scopus)
53 Downloads (Pure)

Abstract

Pissa Paphos, a natural mastic resin (Pistacia terebinthus) was evaluated as an encapsulating and matrix-formingmaterial for the immobilisation of the probiotic bacterium Lactobacillus casei ATCC 393. The immobilized biocatalystwas added as an adjunct for the production of functional myzithra cheese. In total, four myzithra cheeseswere manufactured: (a) Cheese with L. casei cells entrapped in P. terebinthus matrix (Pissa Paphos) (b) Cheesewith free L. casei cells and P. terebinthus resin, (c) Cheese with free L. casei cells without the resin and (d)Traditional myzithra cheese. P. terebinthus resin provided antimicrobial properties by suppressing the growth offungi/yeasts in myzithra cheeses during refrigerated storage. On the contrary, the presence of the resin did notaffect the cell counts of the probiotic microorganism which maintained in high populations (above 9 log CFUg−1) during storage. Additionally, the viscus matrix of the resin seems to confer a protective effect on theentrapped L. casei cells since higher populations were observed over free cells. Moreover, all myzithra cheeseswith incorporated resin were characterized by an exceptional mastic gum aroma and pleasant coherent texturewhich indicates the product's high commercialization potential.
Original languageEnglish
Pages (from-to)441-448
JournalLWT - Food Science and Technology
Volume89
Early online date11 Nov 2017
DOIs
Publication statusPublished - 1 Mar 2018

Keywords

  • Pistacia terebinthus resin
  • Probiotics
  • Encapsulation
  • Terpenes
  • Myzithra cheese

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