Dietary fibers and protective lactobacilli drive burrata cheese microbiome.

This study aimed at improving the functional attributes and shelf-life of burrata cheese by using protective lactobacilli ( Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructoligosaccharides and inulin. Six burrata cheeses were made by using: i) the traditional protocol (control); ii) addition of 0.5% fructoligosaccharides and inulin (DF cheese); iii) protective lactobacilli in milk alone (PL cheese); iv) protective lactobacilli in milk and governing liquid (2PL cheese); v) protective lactobacilli in milk and dietary fibers (DF_PL cheese); and vi) protective lactobacilli in milk, governing liquid and dietary fibers (DF_2PL cheeses). As expected, DF, DF_PL and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL) showed the lowest acidification during cheese-making and storage. Lactic and acetic acids and ethanol were found at the lowest concentration in these samples. Analyses of cultivable microbiota and microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus , Lactococcus lactis , Leuconostoc lactis ) during cheese-making and storage. Protective lactobacilli slowed down the growth of staphylococci, coliforms and Pseudomonas sp. especially in early storage. According to the different microbiome assembly, burrata samples differed in peptide profiles and level of free amino acids. As shown by sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf-life of burrata cheese. Compared to cheeses made by culture protective only in milk, those containing cultures also in the governing liquid did not further prolong shelf-life and received lower acceptability scores by the panelist. IMPORTANCE This study provided more in-depth knowledge of the microbiome of burrata cheese and set-up a novel biotechnology using prebiotics dietary fibers and probiotic protective Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered as an useful tools to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced flavor formation and shelf life of burrata cheese.