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<p>This study investigated the technological potential of ultrasound (US) application during milk fermentation with autochthonous lactic acid bacteria (LAB) (<i>Lactococcus lactis</i> AQLM2 and <i>Lacticaseibacillus rhamnosus</i> 6QLR4) and evaluated its effects on the development of value-added ricotta cheese by analyzing volatile compounds in both fermented milk and ricotta. In addition, the physicochemical, microbiological, and sensory attributes of the final product were assessed. US treatment on fermented milk was evaluated through viable cell counts and volatile compound profiling following sonication at 25&#xa0;kHz and 150 W for 0, 5, 10, and 15&#xa0;min. Principal component analysis (PCA) indicated that 10&#xa0;min of US treatment enhanced the production of volatile compounds such as ketones, aldehydes, and carboxylic acids, reflecting increased metabolic activity of <i>Lcb. rhamnosus</i> 6QLR4 and <i>Lc. lactis</i> AQLM2. The major aromatic compounds identified in the fermented milk were ethanoic acid (acetic acid), butane-2,3-dione (diacetyl), and 3-hydroxybutan-2-one (acetoin). Ricotta samples were produced in triplicate under the following conditions: C (control, no LAB), WM (with <i>Lc. lactis</i> AQLM2 and <i>Lcb. rhamnosus</i> 6QLR4), and WM-U (same LAB strains, pretreated with US for 10&#xa0;min). Ricottas produced with LAB (WM and WM-U) showed aromatic profiles distinct from the control (C). Although the ricotta samples exhibited different volatile compound profiles, minimal differences were detected in the sensory attributes assessment, likely due to the limited diversity of compounds in ricotta and the use of untrained panelists. Nevertheless, the WM-U sample showed a higher purchase intention. While US treatment of LAB did not enhance the ricotta’s sensory attributes in this study, the use of these microorganisms improved its aromatic profile, offering a promising biotechnological strategy to enhance the sensory characteristics of fermented dairy products.</p>

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Ultrasound-assisted Fermentation by Lactic Acid Bacteria: Effects on the Technological, Sensory, and Microbiological Characteristics of Ricotta Cheese

  • 期刊论文

  • 发表日期：

    2025年6月2日

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  • Manuela Araujo Costa,
  • Daniel Kuhn,
  • Caroline Schmitz,
  • Daniel Neutzling Lehn,
  • Claucia Fernanda Volken de Souza

摘要

This study investigated the technological potential of ultrasound (US) application during milk fermentation with autochthonous lactic acid bacteria (LAB) (Lactococcus lactis AQLM2 and Lacticaseibacillus rhamnosus 6QLR4) and evaluated its effects on the development of value-added ricotta cheese by analyzing volatile compounds in both fermented milk and ricotta. In addition, the physicochemical, microbiological, and sensory attributes of the final product were assessed. US treatment on fermented milk was evaluated through viable cell counts and volatile compound profiling following sonication at 25 kHz and 150 W for 0, 5, 10, and 15 min. Principal component analysis (PCA) indicated that 10 min of US treatment enhanced the production of volatile compounds such as ketones, aldehydes, and carboxylic acids, reflecting increased metabolic activity of Lcb. rhamnosus 6QLR4 and Lc. lactis AQLM2. The major aromatic compounds identified in the fermented milk were ethanoic acid (acetic acid), butane-2,3-dione (diacetyl), and 3-hydroxybutan-2-one (acetoin). Ricotta samples were produced in triplicate under the following conditions: C (control, no LAB), WM (with Lc. lactis AQLM2 and Lcb. rhamnosus 6QLR4), and WM-U (same LAB strains, pretreated with US for 10 min). Ricottas produced with LAB (WM and WM-U) showed aromatic profiles distinct from the control (C). Although the ricotta samples exhibited different volatile compound profiles, minimal differences were detected in the sensory attributes assessment, likely due to the limited diversity of compounds in ricotta and the use of untrained panelists. Nevertheless, the WM-U sample showed a higher purchase intention. While US treatment of LAB did not enhance the ricotta’s sensory attributes in this study, the use of these microorganisms improved its aromatic profile, offering a promising biotechnological strategy to enhance the sensory characteristics of fermented dairy products.