Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells

•Sea buckthorn berries (SBB) are used as a novel probiotic cell immobilisation carrier.•Bioprocess of feta cheese production was enhanced by SBB biocatalyst.•Ripened cheeses with SBB biocatalyst showed high microbiological stability.•SBB improved the physicochemical characteristics and aroma profile of feta cheeses.

Sea buckhorn berries (SBB, Hippophae rhamnoides L.) were used as a novel support for immobilisation of the probiotic strain L. casei ATCC 393. The biocatalyst was employed for the development of a bioprocess for feta-type cheese production that leads to the improvement of quality and nutritional characteristics. Specifically, the effect of SBB supported biocatalyst on the microbiological safety and aroma profile of cheeses was compared with control samples and cheeses containing free L. casei cells showing superior properties with increased content of esters, alcohols and terpenes. The presence of probiotic culture, either in free or immobilised form, affected positively the physicochemical characteristics of cheeses during ripening. Cheeses with SBB had enriched aroma with terpenes and carbonyl compounds and higher probiotic cell population. The proposed bioprocess of employing SBB as immobilisation carrier shows great potential for commercialisation and application in manufacturing of probiotic functional dairy food.