Functional Burrata cheese enriched with Lacticaseibacillus casei ATCC 393: Insights into production, unique characteristics, and aromatic profile

Abstract

The aim of this study was to improve the aromatic profile, functional attributes and extend shelf life by incorporating Lacticaseibacillus casei subsp. casei ATCC393 into Burrata cheese. Two-batches of cheese were produced; the probiotic-group (LC-BC), and the control-group (C-BC). The results revealed successful integration of this strain into Burrata cheese. The presence of L. casei was found to enhance the cheese environment, promoting its growth. This strain can be characterized by high productions of mainly ethyl-acetate and 2-heptanone compunds, and then acetoin, diacetyl, hexanoic-acid, and acetaldehyde compounds for Burrata cheese. The LC-BC, enriched with diacetyl, exhibited a creamy, slightly sweet, and buttery aroma, contributing to its distinct sensory profile. Consequently, the L. casei ATCC393 proved to be a valuable addition, enhancing the quality, sensory appeal, and shelf life of Burrata cheese. It was demonstrated that Burrata-Cheese is well-suited for probiotic applications, contributing valuable insights to the existing body of literature.

Keywords

• Lacticaseibacillus casei
• probiotic
• Burrata cheese
• aroma compounds
• qPCR