Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese
Open accessAbstract
Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria ( Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log 10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = −0.7939 and r=−0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.
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Traditional fermentation agents used in goat cheese production have inherent limitations in improving both texture and flavor.
“Traditional fermentation agents have limited efficacy in enhancing both texture and flavor.”
From Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening (2025) · cites this paper as Bartkiene et al., 2018
In the section on acidity, texture, color, and overall acceptability (page unavailable), control cheese and cheese made with nonimmobilized basil-LAB had lower acceptability than cheese made with immobilized basil-LAB. The paper does not establish that traditional fermentation agents generally have limited efficacy in improving both texture and flavor; it reports that LAB contribute to cheese texture, and its comparison concerns specific basil-LAB preparations. (LLM, conf=0.82)
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Chen, Z., Xie, W., Wei, Z., Sheng, B., Xue, X., & Chen, S. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26760 · Cited by 4 · see citing works
- Authors
- Bartkiene, E., Laurikietyte, R., Lele, V., Zavistanaviciute, P., Mozuriene, E., & Baltusnikiene, A.
- Affiliations
- Lithuanian University of Health Sciences (LT)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2018-12
- Volume
- 101
- Issue
- 12
- Pages
- 10866-10876
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2893295990
- Cited by
- 13
- References
- 43
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 2 · 2022: 4 · 2021: 2 · 2019: 1
- FWCI
- 0.70
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Lithuanian University of Health Sciences (submittedVersion)
- Funders
- Lietuvos Sveikatos Mokslų Universitetas
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Ocimum basilicum, lactic acid bacteria, agar immobilization, taste masking, natural preservatives, Lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus brevis, cheese shelf life, cheese acceptability, Enterobacteriaceae, cheese hardness, cheese pH
- MeSH terms
- Agar, Animals, Cheese, Fermentation, Food Microbiology, Goats, Milk, Taste, Ocimum basilicum, Lactobacillales
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