. 2024 Aug 30;9:100829. doi: 10.1016/j.crfs.2024.100829

Table 1.

Gross chemical composition (moisture, fat, protein, NaCl, ash and pH) and cell density (log CFU/g) of total bacterial count, mesophilic cocci, thermophilic cocci, mesophilic lactobacilli, yeasts, enterococci, and enterobacteria determined by a culture-dependent method.

Samples^a	Gross chemical composition							Microbial groups log CFU/g
Samples^a	Moisture %^g	Fat %^g	Protein %^h	NaCl %^g	Ash %^g	pH	Total bacterial count	Mesophilic cocci	Thermophilic cocci	Mesophilic lactobacilli	Yeasts	Enterococci	Enterobacteria
Control^b	61.87 ± 0.17^bc	9.92 ± 0.56^a	48.48 ± 0.57^a	1.23 ± 0.03^b	3.18 ± 0.02^ab	5.52 ± 0.01^a	8.46 ± 0.02^a	8.62 ± 0.02^a	8.72 ± 0.02^a	7.10 ± 0.12^d	2.25 ± 0.05^c	3.50 ± 0.06^c	1.54 ± 0.09^c
SY^c	61.67 ± 0.05^c	9.75 ± 1.03^a	46.63 ± 0.59^ab	1.40 ± 0.01^b	3.12 ± 0.02^bc	5.17 ± 0.01^b	7.74 ± 0.18^b	7.33 ± 0.01^c	7.35 ± 0.18^c	7.45 ± 0.03^c	3.62 ± 0.22^a	7.28 ± 0.03^b	5.41 ± 0.01^a
SYR^d	62.27 ± 0.20^b	9.03 ± 0.29^a	47.15 ± 0.26^a	1.73 ± 0.02^a	3.28 ± 0.02^a	5.03 ± 0.01^c	7.59 ± 0.03^b	7.36 ± 0.00^c	7.50 ± 0.01^c	7.43 ± 0.26^bc	3.92 ± 0.07^a	7.29 ± 0.02^b	5.37 ± 0.09^a
MR^e	60.58 ± 0.08^d	10.04 ± 0.23^a	43.61 ± 0.52^b	1.39 ± 0.01^b	2.98 ± 0.01^c	5.11 ± 0.03^bc	7.67 ± 0.09^b	7.81 ± 0.16^b	7.83 ± 0.11^b	7.86 ± 0.15^ab	3.09 ± 0.09^b	7.70 ± 0.01^a	5.02 ± 0.03^b
MRR^f	63.15 ± 0.07^a	9.00 ± 1.00^a	45.96 ± 1.48^ab	1.73 ± 0.14^a	3.12 ± 0.06^bc	5.05 ± 0.04^bc	7.81 ± 0.26^b	7.89 ± 0.18^b	7.83 ± 0.16^b	8.02 ± 0.21^a	2.81 ± 0.03^b	7.72 ± 0.09^a	4.90 ± 0.16^b

Statistical analysis was performed with One-way ANOVA and the pairwise comparison by Tukey's post-hoc analysis using R version 4.2.2. Data in the same column with different letters are significantly different (P < 0.05). All the control and hybrid cheese analogues (HCA) samples were fermented with a combination (SC3) of a commercial starter Lyofast MOT 082 CE (1 UC/100 L) and Lacticaseibacillus rhamnosus (10⁵ CFU/mL).

Control is referred to a dairy-based fresh cheese.

SY is referred to a hybrid cheese analogue made with added 3.5% SYF flour (20% spent yeast and 80% soybean flours), without rennet.

SYR is referred to a hybrid cheese analogue made with added 3.5% SYF flour (20% spent yeast and 80% soybean flours), with rennet.

MR is referred to a hybrid cheese analogue made with added 3.5% MRF flour (20% malt rootlets and 80% soybean flours), without rennet.

MRR is referred to a hybrid cheese analogue made with added 3.5% MRF flour (20% malt rootlets and 80% soybean flours), with rennet.

Results are expressed in g per 100g of fresh sample.

Results are expressed in g per 100g of dry matter (DM).