Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

Abstract

The present study aimed at characterizing traditional Wagashi cheese while defining as well the contribution of probiotic Lacticaseibacillus or Enterococcus strains to the biophysical and biochemical features of probiotic Wagashi cheeses vacuum packed and stored at 4 °C for 30 days. The strains were added to the cheese during production and their effect on proteolysis, lipolysis, color, and textural features during refrigerated storage was assessed throughout storage using standard methods. All the parameters were affected by storage and strains. Proteolysis of traditional Wagashi cheese ranged between 0.4 and 0.75 mg/mL serine while those with added probiotics were between 0.12 and 0.98 mg/mL serine. As for lipolysis, values were comprised between 4.77 and 8.03 and 3.01–10.34% oleic acid for traditional and probiotic Wagashi cheese respectively. L. rhamnosus and L. plantarum were found to have a higher peptidolysis and lipase activity respectively. However, their addition didn’t affect the cheeses’ whiteness. Color parameters were affected by hardness, chewiness, and the dyeing process. The cheeses’ textural features except for springiness were affected by storage time, strains, and proteolysis. The present work shows the relevance of improving the scientific knowledge of both traditional and probiotic Wagashi cheese.