Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese
Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against <i>Penicillium</i> species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) co...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2149 |
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| author | Ana Moreno Jorge Calpe Victor Dopazo Carlos Luz Juan Manuel Quiles Giuseppe Meca |
| author_facet | Ana Moreno Jorge Calpe Victor Dopazo Carlos Luz Juan Manuel Quiles Giuseppe Meca |
| author_sort | Ana Moreno |
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| description | Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against <i>Penicillium</i> species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) coatings. LAB strains were first screened with a dual-culture assay. Fermentations in Man–Rogosa–Sharpe (MRS) broth and milk whey were lyophilized and tested, with whey-based ferments showing greater antifungal activity. All whey ferments inhibited fungal growth, with KK<sub>13</sub>, KB<sub>2</sub>, KB<sub>3</sub>, and KB<sub>4</sub> being the most effective based on MIC and MFC assays. KB<sub>3</sub>-fermented whey had the highest levels of antifungal metabolites, such as phenyllactic acid. A coating containing 5% HPMC and 100 g/L of KB<sub>3</sub>-fermented whey was applied to cheese slices, reducing the fungal counts of <i>Penicillium commune</i> by more than 1 Log<sub>10</sub> CFU per gram and extending shelf life by 12 days. In whole-cheese trials with natural contamination, this coating delayed visible fungal growth until day 60, extending shelf life by 45 days compared with uncoated samples and 33 days compared with coated controls. These findings support the use of LAB-fermented whey and HPMC coatings as natural preservation strategies, thereby contributing to the sustainable reuse of dairy by-products. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
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| series | Foods |
| spelling | doaj-art-cdf694701c3a4759afc532bc64308bd82025-08-20T03:50:21ZengMDPI AGFoods2304-81582025-06-011413214910.3390/foods14132149Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of CheeseAna Moreno0Jorge Calpe1Victor Dopazo2Carlos Luz3Juan Manuel Quiles4Giuseppe Meca5Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainConsumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against <i>Penicillium</i> species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) coatings. LAB strains were first screened with a dual-culture assay. Fermentations in Man–Rogosa–Sharpe (MRS) broth and milk whey were lyophilized and tested, with whey-based ferments showing greater antifungal activity. All whey ferments inhibited fungal growth, with KK<sub>13</sub>, KB<sub>2</sub>, KB<sub>3</sub>, and KB<sub>4</sub> being the most effective based on MIC and MFC assays. KB<sub>3</sub>-fermented whey had the highest levels of antifungal metabolites, such as phenyllactic acid. A coating containing 5% HPMC and 100 g/L of KB<sub>3</sub>-fermented whey was applied to cheese slices, reducing the fungal counts of <i>Penicillium commune</i> by more than 1 Log<sub>10</sub> CFU per gram and extending shelf life by 12 days. In whole-cheese trials with natural contamination, this coating delayed visible fungal growth until day 60, extending shelf life by 45 days compared with uncoated samples and 33 days compared with coated controls. These findings support the use of LAB-fermented whey and HPMC coatings as natural preservation strategies, thereby contributing to the sustainable reuse of dairy by-products.https://www.mdpi.com/2304-8158/14/13/2149edible-coatingbiopreservationcheeselactic acid bacteria<i>Penicillium</i>LAB-fermented whey |
| spellingShingle | Ana Moreno Jorge Calpe Victor Dopazo Carlos Luz Juan Manuel Quiles Giuseppe Meca Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese Foods edible-coating biopreservation cheese lactic acid bacteria <i>Penicillium</i> LAB-fermented whey |
| title | Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese |
| title_full | Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese |
| title_fullStr | Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese |
| title_full_unstemmed | Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese |
| title_short | Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese |
| title_sort | development of a natural coating based on fermented milk whey for biopreservation of cheese |
| topic | edible-coating biopreservation cheese lactic acid bacteria <i>Penicillium</i> LAB-fermented whey |
| url | https://www.mdpi.com/2304-8158/14/13/2149 |
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