Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study

Burrata is a fresh pasta filata cheese produced in Italy and highly appreciated worldwide, for which extending shelf-life remains a significant challenge for the dairy industry. This study investigated the effect of incorporating protective microbial cultures (PMC), composed by Lactiplantibacillus plantarum and Carnobacterium spp. strains, on the sensory characteristics of the cheese during refrigerated storage, with particular focus on the volatilome as assessed by GC–MS-Olfactometry. Experimental burrata samples (CS) containing the protective microbial cultures were compared with control samples (CC) over 20 days of refrigerated storage. The PMC proved to be effective in countering the spoilage bacteria, with a significant delay of the growth of Enterobacteriaceae, coliforms and Pseudomonas spp. The volatile organic compounds (VOC) analysis, performed by GC–MS-O, confirmed reduced production of spoilage-related molecules such as ethanol, acetic acid, and 3-methyl-1-butanol in CS samples, responsible of off-odors in burrata. In addition to this, a better preservation of some key aroma-active compounds belonging to the class of ketones and aldehydes was observed by olfactometry results. The multivariate statistical approach of the sensory analysis and aroma-active VOC described well the evolution of the products over time, highlighting the enhanced sensory stability of CS samples. Overall, the application of protective microbial culture proved to be a practical and easy solution to extend shelf-life while preserving its sensory characteristics.