Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

Abstract

The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes in the metabolic activity of L90. HPH treatment led to a higher lactic acid content and lower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles of cheeses were modified by using cells or cell‐free extracts of L90. Finally, this study suggests that L90 could release bioactive peptides.