Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

• Published in: Current research in food science Vol. 9; p. 100829
• Main Authors: Palatzidi, Anastasia, Nikoloudaki, Olga, Torreiro, Maria Garcia, Matteucci, Carolina, Ferrentino, Giovanna, Scampicchio, Matteo Mario, Di Cagno, Raffaella, Gobbetti, Marco
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2024; Elsevier
• Subjects: Brewery side-streams; Fermentation; Hybrid cheese analogues; Malt rootlets; Plant ingredients; Spent yeast; Spent yeast; Plant ingredients; Brewery side-streams; Fermentation; Malt rootlets; Hybrid cheese analogues
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2024.100829

This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed with pasteurized milk, and the developed HCA were evaluated for their biochemical and textural properties. The addition of a fermentation step improved nutrient availability and led to pH (range 4.79–5.60) and moisture content (range 45.86%–61.29%) similar to traditional animal-based fresh cheeses (control). The inclusion of side-stream flours led to coagulation, even without rennet addition. The higher the concentration of the flour used, the faster the coagulation time, suggesting synergistic effect between the enzymes of the rennet and the enzymes present in the fermented side-stream flours. Nevertheless, textural properties were inferior compared to the control. Selected HCA formulations with added 3.5% flour exhibited increased counts of enterococci and enterobacteria cell densities, ranging from 7.28 ± 0.03 to 7.72 ± 0.09 log CFU/g and 4.90 ± 0.16 to 5.41 ± 0.01 log CFU/g, respectively. Compared to the control sample, HCA formulations exhibited higher concentrations of organic acids, peptides, and free amino acids (FAAs). Lactic acid reached up to 23.78 ± 0.94 g/kg of dry matter (DM), while the peptide area reached up to 22918.50 ± 2370.93 mL⋅AU. Additionally, the total concentration of individual FAAs reached up to 2809.74 ± 104.85 mg/kg of DM, contrasted with the control, which resulted in lower concentrations (847.65 ± 0.02 mg/kg of DM). The overall findings suggested that despite challenges in microbiological quality and textural properties, HCA produced with the inclusion of up to 3.5% brewery side-stream flours could be a sustainable solution to produce nutritious dairy alternatives. [Display omitted] •Brewery side-streams effectively used to create hybrid cheese analogues.•Side-stream flours exhibited rennet-like activity.•Increased flour hastened milk coagulation but compromised texture and taste.•Microbial quality of hybrid cheese analogues was lower than a dairy-based cheese.•Hybrid cheese analogues showed high concentrations of peptides and free amino acids.