A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation

Abstract

SummaryHererin, the biopreservation (Lactiplantibacillus plantarum) was embedded into double‐layer nanofiber film (BDNF) composed of poly‐L‐lactic acid and polyethylene oxide via electrospinning process. Results showed that the embedded L. plantarum cells could manage to survive and maintain a high viability for about 15 days at 4 °C in the absence of external nutrients. The immobilisation of L. plantarum cells had no negative effect on their antibacterial activity. The application of BDNF on Mongolian cheese (MC) was constructed as a mutualistic symbiosis‐like system (MSS). Within BDNF‐MC‐MSS, nutritious matrix endowed L. plantarum a continuous antibacterial effect against undesirable microorganisms. Furthermore, the Mongolian cheese in MSS exhibited better quality because the packaging could strongly preserve them by inhibiting the growth of moulds and yeasts, reducing water loss, slowing fat precipitation, and improving texture characteristics during the storage period. The results suggested the feasibility of BDNF‐MC‐MSS as a novel way for Mongolian cheese preservation.