Probiotic Minas Frescal cheese added with Wezmannia coagulans GBI-30: Proteomic analysis, rheological properties and fatty acid composition

Abstract

Background Probiotic strains from the Bacillus genus have attracted significant attention in the functional foods sector thanks to their technological advantages over traditional probiotic strains.

Aim The objective of this study was to examine the impact of adding the spore-forming probiotic Weizmannia coagulans GBI-30 at various concentrations (6, 8 and 10 log cfu/g) to Minas Frescal cheese.

Method The influence of different probiotic concentrations on the profile of bioactive peptides, fatty acid composition and rheological properties was evaluated.

Major Findings The addition of W. coagulans promoted the release of different bioactive peptides with potential antihypertensive, antimicrobial, antidiabetic and immunomodulatory activities. Moreover, the lipid profile of the probiotic cheeses showed a significant increase in unsaturated fatty acids, monounsaturated (MUFA) and polyunsaturated (PUFA), recognised for their health-promoting effects, including benefits for cardiovascular and metabolic health. These changes likely reflect adaptive responses of the probiotic cells and their impact on the lipid metabolism within the matrix. From a structural standpoint, cheeses supplemented with W. coagulans exhibited improved rheological and textural properties, including greater firmness and cohesiveness.

Scientific and Industrial Implications These findings suggest that adding W. coagulans to Minas Frescal cheese is a promising way to improve the product's quality and provide consumers with a differentiated product that may have positive health benefits. Due to the similar behaviour observed in all W. coagulans dosages, and taking into account economic reasons, adding 6 log cfu/g is an interesting and adequate option for Minas Frescal cheese.