Acceleration of cheese ripening

Fox, Patrick F.; Wallace, J. M.; Morgan, Sheila; Lynch, Catherine; Niland, E. J.; Tobin, John T.

doi:10.1007/bf00395937

Cited by 194 publications

(55 citation statements)

References 114 publications

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“…Growth under high-salt conditions is of industrial importance, because NaCl concentration is 0.3 M in the gut when lactobacilli are used as a probiotic and about 0.35 M (2 % w/v) and up to 0.6 M (about 3.5 % w/v) in cheeses (Crow et al 1995;Fox et al 1996). Pre-growth in high salt prior to lyophilization increases bacterial survival after the process, an important quality in the starter culture industry (Kets et al 1996;Koch et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356

Palomino

Waehner

Martin

et al. 2016

Appl Microbiol Biotechnol

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In this work, we studied the role of surface layer (S-layer) proteins in the adaptation of Lactobacillus acidophilus ATCC 4356 to the osmotic stress generated by high salt. The amounts of the predominant and the auxiliary S-layer proteins SlpA and SlpX were strongly influenced by the growth phase and high-salt conditions (0.6 M NaCl). Changes in gene expression were also observed as the mRNAs of the slpA and slpX genes increased related to the growth phase and presence of high salt. A growth stage-dependent modification on the S-layer protein profile in response to NaCl was observed: while in control conditions, the auxiliary SlpX protein represented less than 10 % of the total S-layer protein, in high-salt conditions, it increased to almost 40 % in the stationary phase. The increase in S-layer protein synthesis in the stress condition could be a consequence of or a way to counteract the fragility of the cell wall, since a decrease in the cell wall thickness and envelope components (peptidoglycan layer and lipoteichoic acid content) was observed in L. acidophilus when compared to a non-S-layer-producing species such as Lactobacillus casei. Also, the stationary phase and growth in high-salt medium resulted in increased release of S-layer proteins to the supernatant medium. Overall, these findings suggest that pre-growth in high-salt conditions would result in an advantage for the probiotic nature of L. acidophilus ATCC 4356 as the increased amount and release of the S-layer might be appropriate for its antimicrobial capacity.

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Section: Introductionmentioning

confidence: 99%

Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356

Palomino

Waehner

Martin

et al. 2016

Appl Microbiol Biotechnol

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“…After 2 months of aging, levels of b-CN decreased slightly, but intact a S1 -CN was almost completely hydrolyzed and the peak area for a S1 -CN (f 24-199) was at least 2-fold higher. Since hydrolysis of intact b-CN and a S1 -CN in Cheddar cheese is due almost exclusively to the respective actions of the native milk protease plasmin and residual chymosin [16], these data indicated chymosin had a more active role than plasmin in primary proteolysis during the first 2 months of ripening. Two month-old cheese also contained two small peaks that comigrated with purified a S1 -CN (f 1-9) and a S1 -CN (f 1-13).…”

Section: Separation Of Large-molecular-weight Proteins and Peptides Imentioning

confidence: 83%

Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

2001

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Milk protein is an important component of the human diet throughout much of the world. The ability to assess the relative composition and integrity of milk proteins or peptides in dairy foods or food ingredients is important because these molecules have a profound effect on product functionality and quality. This communication describes two capillary electrophoretic methods that are useful for the analysis of proteins and casein-derived peptides in cheese and milk products. One technique, which uses a buffer containing citrate/phosphate (pH 3.3), 4 M urea, and a polymeric additive in a coated capillary, is useful for qualitative and quantitative analysis of proteins and peptides in milk, cheese, and whey products. The second method employs a citrate/phosphate buffer (pH 2.8) and a bare silica capillary, and is well suited for the analysis of small, casein-derived peptides in aqueous cheese extracts.

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“…Therefore, the ripening could be accelerated by increasing the activity of rennet in cheese curd. However, Fox and colleagues reviewed that an increased rennet level in cheese curd never accelerates ripening but causes bitterness [15]. They suggest that rennet containing chymosin and C. parasitica proteinase might be useful for accelerating ripening of cheese.…”

Section: Acceleration Of Cheese Ripening Withmentioning

confidence: 97%

“…Subsequent cleavage of the curd protein proceeds slowly enough to avoid imbalanced degradation, which would lead to organoleptic and rheological problems during ripening. Instead of the traditional animal source, calf rennet-chymosin can be expressed by genetically modified microorganisms, like yeasts or fungi [9,10,[14][15][16]. In a study by van den Brink and colleagues, heterologous gene expression was used to increase the chymosin synthesis rate [17].…”

Section: Milk Clotting With Proteasesmentioning

confidence: 97%

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Current enzymatic milk fermentation procedures

Beermann

Hartung

2012

Eur Food Res Technol

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Aside from bacteria, yeasts and moulds, enzymes from animal, vegetal and microbial sources are increasingly utilized for milk fermentation providing a broad spectrum of innovative product conceptions. In order to alter texture and flavour or to improve the nutritional value of milk-based products from different animal milks, microbial and enzymatic fermentation procedures are traditionally established worldwide. To date, genomic and proteomic approaches enable new selection strategies for precise enzymes for modern product applications. Hereby, generating beneficial health ingredients from milk is a main aspect. New insights into the biochemical mechanisms of enzymatic digestion and genetic engineering lead to enzymes with exact defined functions for explicit ripening flavour development or the improvement of texture of fermented milk products. The ability to synthesize complex exo-polysaccharides or to release bioactive peptides by accurate proteolytic activities of enzymes or to enzymatically cross-link the protein matrix in order to modify the texture characteristics of fermented milk products is a raising facet, especially for specific pharma-or nutraceutical applications. This review aimed at discussing the recent research activities on milk fermentative enzymes, with focus on the broad spectrum of enzyme origins and current aspects of genetic engineering. New approaches on proteolytic, lipolytic, glycolytic as well as milk clotting and protein cross-linking enzymatic activities are examined and associated with possible product applications. From technical prospective, advantages and disadvantages of immobilized enzymes within milk fermentation processes are critically discussed.

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Acceleration of cheese ripening

Cited by 194 publications

References 114 publications

Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356

Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356

Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

Current enzymatic milk fermentation procedures

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