Wagashi cheese: Probiotic bacteria incorporation and significance on microbiological, physicochemical, functional and sensory properties during storage

Abstract

This study evaluated the incorporation of Lactobacillus or an Enterococcus probiotic bacteria into Wagashi cheese with a focus on their viability during production and storage, and their significance on key quality features evaluated using standard methods and a reference frame specific for Wagashi. Probiotic bacteria were added following heat treatment. Addition of probiotic strains did not affect protein content in contrary to fat, dry matter, pH and titratable activity, which were influenced by strain and storage time. Final bacteria count exceeded 7 log cfu/g suggested for probiotic cheeses. Yeast and mould counts decreased in all cheese, except for RwLc. Probiotic cheese samples, except RwLc, were similar considering their mesophilic lactic acid bacteria (LAB) counts conversely to the differences denoted for their thermophilic LAB counts. All cheeses exhibited antioxidant activity. Total phenolic content was highest in the control (Rc). Butyric, ascorbic, formic, citric, propionic, malic and lactic acid were found in the cheeses. All cheeses were scored higher than 5, and RwLp, RwLr had a significantly higher acceptability. Key cheese features were not negatively affected during storage, highlighting the suitability of Wagashi cheese as a dietary source of probiotic bacteria.