Affinage et qualité du Gruyère de Comté. IV. Etude de la protéolyse

Collin, J.C.; Berdagué, Jean‐Louis; Dognin-Bergeret, Mai; Grappin, R.; Muttoni, Marie-Pierre; Rolet-Répécaud, Odile

doi:10.1051/lait:1987318

Cited by 31 publications

(14 citation statements)

References 3 publications

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“…Total nitrogen (TN), pH 4.6-soluble nitrogen (SN) and 12% TCA-soluble nitrogen (NPN) were determined according to Gripon et al [6] using the Kjeldahl method [12]. Casein breakdown was evaluated by urea-PAGE of the pH 4.6-insoluble nitrogen according to Collin et al [3].…”

Section: Cheese Analysismentioning

confidence: 99%

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Richoux

Aubert

Roset

et al. 2008

Dairy Sci. Technol.

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-Proteolysis is known to be a key factor for cheese stretchability. However, proteolysis in Swiss cheese is rather limited because of the inactivation of rennet during cooking. To determine the contribution of the main agents of Swiss cheese proteolysis, experimental cheeses were manufactured with various Lactobacillus cultures or with various amounts of plasmin added. Marked differences in stretchability were observed among the Lactobacillus cultures. Lactobacillus helveticus strains yielded higher stretchability than Lactobacillus delbrueckii subsp. lactis strains and than mixed cultures of both species. Plasmin addition improved the stretchability at the early stages of ripening (cold room ripening) only. Strong relationships were observed between the proportion of hydrophobic peptides in the fraction of pH 4.6-soluble nitrogen and cheese stretchability. These results show that Lactobacillus culture is a key factor for Swiss cheese stretchability and suggest the involvement of hydrophobic soluble peptides in Swiss cheese stretchability. stretchability / Swiss-type cheese / proteolysis / Lactobacillus helveticus / Lactobacillus delbrueckii subsp. lactis

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Section: Cheese Analysismentioning

confidence: 99%

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Richoux

Aubert

Roset

et al. 2008

Dairy Sci. Technol.

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“…La composition caséique de ces substrats a été déter-minée par électrophorèse SDS de la fraction insoluble à pH 4,6 [6]. La caséine Hammarsten ne contient pas de caséines paraK, β dégradée et αs1-I, issues de l'action de la chymosine et de la plasmine (Tab.…”

Section: Substrats D'hydrolyseunclassified

Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromages à pâte pressée cuite

Chopard

Schmitt²,

Perreard

et al. 2001

Lait

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-Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses. The average peptidic pattern was established from 253 French Emmental cheeses sampled in 50 factories. It contained 53 peptidic peaks, 4 of which were the most important in quantity. Two Lactobacillus helveticus strains and five Lactobacillus delbrueckii ssp. lactis strains were tested in Emmental experimental cheesemaking in association with three different propionic strains (21 cheeses). The Propionibacterium freudenreichii strains did not affect the peptidic pattern of ripened Emmental cheese. On the other hand, 13 peptidic peaks were significantly influenced by the thermophilic lactobacilli strain. The two species of thermophilic lactobacilli were discriminated by three peptidic peaks. Seven peptidic peaks were correlated with the ammonia amount in ripened Emmental cheese. No significant correlation was found between peptidic peaks and SN/TN and NPN/TN. At the same time, the peptidic pattern produced by the seven lactobacilli strains were studied in laboratory. The most specific peptidic peak of the French Emmental cheese were not found by using the Hammarsten casein as substrate. Another substrate, similar to hard cooked cheeses, lyophilized and sterilized by ionisation was tested. This substrate was obtained with microfiltered milk and Streptococcus thermophilus strains only. This substrate digested by thermophilic lactobacilli allowed to find the specific peptidic peaks of the French Emmental cheese. For example, the 14th peak obtained in laboratory was significantly different according to lactobacilli species, as it was observed in the Emmental cheese experiments. This peak distinguished the strains inside the Lb. delbrueckii ssp. lactis too.

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“…' Collin et al (1987) avaient également observé l'importance du facteur fromagerie (composition du lait, technologie) sur la fraction NS et les différentes caséines. Les fromages provenant de la fromagerie F4 ont un taux de petits peptides et d'acides aminés et une proportion de "12 plus importants que ceux des autres fromageries.…”

Section: Composition Des Fromages (Tableau Iii)unclassified

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II. Applications en sites industriels

Bouton

Guyot

Dasen

et al. 1994

Lait

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(Reçu le 13 avril 1993; accepté le 8 septembre 1993) Résumé -Cette étude a permis de vérifier en site industriel, l'aptitude protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté et sélectionnées à partir de tests d'activités sur cultures (dosages des groupements -NH 2 par l'acide 2,4,6 trinitrobenzène sulfonique et de l'activité leucine aminopeptidasique). L'importance et la nature de la protéolyse observées sur fromages n'ont pas de relation étroite avec l'activité protéolytique des souches mesurée en laboratoire. En association avec des streptocoques thermophiles, les espèces' L delbrueckii subsp lactis produisent davantage d'acides aminés et de petits peptides que les associations avec L helveticus. La comparaison de profils peptidiques obtenus par CLHP pour les 2 espèces montre que la surface cumulée des pics en fin de chromatogramme, plus importante chez les fromages fabriqués avec les souches de L helveticus L79 et L80, est corrélée avec la note d'amertume.

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Affinage et qualité du Gruyère de Comté. IV. Etude de la protéolyse

Cited by 31 publications

References 3 publications

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromages à pâte pressée cuite

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II. Applications en sites industriels

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