Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese
The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes...
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| Veröffentlicht in: | International journal of dairy technology 2023-08, Vol.76 (3), p.583-596 |
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| container_title | International journal of dairy technology |
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| creator | Peralta, Guillermo H Aguirre, Andres Bürgi, María D Milagros Martínez, Luciano J Albarracín, Virginia H Menzella, Hugo G Pozza, Leila Hynes, Erica R Bergamini, Carina V |
| description | The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes in the metabolic activity of L90. HPH treatment led to a higher lactic acid content and lower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles of cheeses were modified by using cells or cell‐free extracts of L90. Finally, this study suggests that L90 could release bioactive peptides.
Impact of high‐pressure homogenisation on the metabolic activity of a mesophilic lactobacilli. |
| doi_str_mv | 10.1111/1471-0307.12949 |
| format | Article |
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Impact of high‐pressure homogenisation on the metabolic activity of a mesophilic lactobacilli.</description><subject>Cheese</subject><subject>Dairy products</subject><subject>Fermented milk products</subject><subject>High‐pressure homogenisation</subject><subject>Homogenization</subject><subject>Lactic acid</subject><subject>Lacticaseibacillus paracasei</subject><subject>Lysis</subject><subject>Metabolic activity</subject><subject>Milk</subject><subject>Peptide profile</subject><subject>Peptides</subject><subject>Physiological profile</subject><subject>Pressure effects</subject><subject>Pyruvic acid</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqFUclKxEAQDaLguJy9NniO9pKtvck4LjDgRcFb0-lUmx6TdOzuKHPzE_wKP8wvMZkRrxYFtfDeK6oqik4IPiOjnZMkJzFmOD8jlCd8J5r9dXbHnGVJnNP8aT868H6FMckZT2fR10JrUAFZjWrzXH9_fPYOvB8coNq29hk642UwtkOjtxBkaRujUG8DdMHIZiIupQpGSQ-mlMo0zeBRL53cdBDHF8h06M0EZ5HsqqnwJgzIh6Ey4Kdag2tHOahQa5qXDcpDa2rpKqRqAA9H0Z6WjYfj33gYPV4vHua38fL-5m5-uYwVIymPJcOZVoXWOs_HxVOqU0WTVFKVqaSgtExpVQEHXjJcESBJUfCClJzRsqiw4uwwOt3q9s6-DuCDWNnBdeNIQQtWZJjgLB1R51uUctZ7B1r0zrTSrQXBYnqGmE4vptOLzTNGRrplvJsG1v_Bxd3Vw5b3Ay22j1c</recordid><startdate>202308</startdate><enddate>202308</enddate><creator>Peralta, Guillermo H</creator><creator>Aguirre, Andres</creator><creator>Bürgi, María D Milagros</creator><creator>Martínez, Luciano J</creator><creator>Albarracín, Virginia H</creator><creator>Menzella, Hugo G</creator><creator>Pozza, Leila</creator><creator>Hynes, Erica R</creator><creator>Bergamini, Carina V</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-4316-0720</orcidid><orcidid>https://orcid.org/0000-0001-7356-1317</orcidid><orcidid>https://orcid.org/0000-0001-6361-987X</orcidid><orcidid>https://orcid.org/0000-0003-4368-5102</orcidid><orcidid>https://orcid.org/0000-0001-9413-4314</orcidid><orcidid>https://orcid.org/0000-0001-6930-2400</orcidid></search><sort><creationdate>202308</creationdate><title>Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese</title><author>Peralta, Guillermo H ; Aguirre, Andres ; Bürgi, María D Milagros ; Martínez, Luciano J ; Albarracín, Virginia H ; Menzella, Hugo G ; Pozza, Leila ; Hynes, Erica R ; Bergamini, Carina V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3159-a306fc8fff7703052f5c245a2c6c4822b52dde9e9b30d1e1488981b932b8d0c93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Cheese</topic><topic>Dairy products</topic><topic>Fermented milk products</topic><topic>High‐pressure homogenisation</topic><topic>Homogenization</topic><topic>Lactic acid</topic><topic>Lacticaseibacillus paracasei</topic><topic>Lysis</topic><topic>Metabolic activity</topic><topic>Milk</topic><topic>Peptide profile</topic><topic>Peptides</topic><topic>Physiological profile</topic><topic>Pressure effects</topic><topic>Pyruvic acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peralta, Guillermo H</creatorcontrib><creatorcontrib>Aguirre, Andres</creatorcontrib><creatorcontrib>Bürgi, María D Milagros</creatorcontrib><creatorcontrib>Martínez, Luciano J</creatorcontrib><creatorcontrib>Albarracín, Virginia H</creatorcontrib><creatorcontrib>Menzella, Hugo G</creatorcontrib><creatorcontrib>Pozza, Leila</creatorcontrib><creatorcontrib>Hynes, Erica R</creatorcontrib><creatorcontrib>Bergamini, Carina V</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peralta, Guillermo H</au><au>Aguirre, Andres</au><au>Bürgi, María D Milagros</au><au>Martínez, Luciano J</au><au>Albarracín, Virginia H</au><au>Menzella, Hugo G</au><au>Pozza, Leila</au><au>Hynes, Erica R</au><au>Bergamini, Carina V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese</atitle><jtitle>International journal of dairy technology</jtitle><date>2023-08</date><risdate>2023</risdate><volume>76</volume><issue>3</issue><spage>583</spage><epage>596</epage><pages>583-596</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). 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| subjects | Cheese Dairy products Fermented milk products High‐pressure homogenisation Homogenization Lactic acid Lacticaseibacillus paracasei Lysis Metabolic activity Milk Peptide profile Peptides Physiological profile Pressure effects Pyruvic acid |
| title | Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese |
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