Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

Rattray, Fergal P.; Fox, Patrick F.

doi:10.3168/jds.s0022-0302(99)75308-7

Cited by 124 publications

(94 citation statements)

References 69 publications

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“…The Brevibacterium genus is a heterogeneous mixture of coryneform organisms that have particular application to industrial production of vitamins, amino acids for fine chemical production, and are commonly used in cheese production (Amador et al 1999;Rattray & Fox 1999). This genus contains nine species from diverse habitats, such as soil, poultry, fish, human skin, and food.…”

Section: Brevibacterium Linens Bl2 Bio (Contributed By Bart Weimer)mentioning

confidence: 99%

Discovering lactic acid bacteria by genomics

Klaenhammer

Altermann

Arigoni

et al. 2002

Lactic Acid Bacteria: Genetics, Metabolism and Applications

134

145

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This review summarizes a collection of lactic acid bacteria that are now undergoing genomic sequencing and analysis. Summaries are presented on twenty different species, with each overview discussing the organisms fundamental and practical significance, environmental habitat, and its role in fermentation, bioprocessing, or probiotics. For those projects where genome sequence data were available by March 2002, summaries include 30 a listing of key statistics and interesting genomic features. These efforts will revolutionize our molecular view of Gram-positive bacteria, as up to 15 genomes from the low GC content lactic acid bacteria are expected to be available in the public domain by the end of 2003. Our collective view of the lactic acid bacteria will be fundamentally changed as we rediscover the relationships and capabilities of these organisms through genomics.

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Section: Brevibacterium Linens Bl2 Bio (Contributed By Bart Weimer)mentioning

confidence: 99%

Discovering lactic acid bacteria by genomics

Klaenhammer

Altermann

Arigoni

et al. 2002

Lactic Acid Bacteria: Genetics, Metabolism and Applications

134

145

View full text Add to dashboard Cite

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“…The mechanisms of the effects caused by these strains are still unknown and need to be studied in detail. A bacterium related to the two strains, Brevibacterium linens is used in the ripening of cheese, and makes the cheese color yellow or orange by producing a carotenoid pigment during ripening (Rattray & Fox, 1999). Though B. linens in cheese making is a minor strain in comparison with lactic acid bacteria, the bacterium has already been commercialized as a starter for cheese making and has been recognized for its participation in the maturation of cheese.…”

Section: Discussionmentioning

confidence: 99%

“…The pH of cheese is decreased by lactic acid bacteria in the beginning, and then rises to neutral pH through the effects of other microbes such as yeast. At the neutral condition, B. linens is believed to start the growth, and then gradually brings the cheese to the alkalinity by producing such alkaline materials as a basic amino acid, for example ornithine (Rattray & Fox, 1999). The bacterium produces also antibiotics against such bacteria as Bacillus, Arthrobacter, and Listeria, and prevents the microbial spoilage of cheese during long periods of storage (Rattray & Fox, 1999).…”

Section: Discussionmentioning

confidence: 99%

“…At the neutral condition, B. linens is believed to start the growth, and then gradually brings the cheese to the alkalinity by producing such alkaline materials as a basic amino acid, for example ornithine (Rattray & Fox, 1999). The bacterium produces also antibiotics against such bacteria as Bacillus, Arthrobacter, and Listeria, and prevents the microbial spoilage of cheese during long periods of storage (Rattray & Fox, 1999). Together with B. linens, B. helvolum was often isolated from ripened cheese, and it was also assumed to play a role in the maturation of cheese (Lechner & Ginzinger, 1995).…”

Section: Discussionmentioning

confidence: 99%

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Bacterial Adjunct to Improve the Quality of Alkaline Noodles

Saito

Nishio

Takata

et al. 2003

FSTR

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We screened the bacteria affecting the quality of alkaline noodles to improve the noodles by biological methods. Brevibacterium helvolum B8 and Arthrobacter sp. B25 were selected as strains providing favorable effects on alkaline noodles from 158 bacteria able to grow under a high alkaline condition. The addition of these strains to alkaline noodles increased the degree of yellowness of the noodles and repressed the formation of organic acids which caused reduction in the pH. The increase of other bacteria in the noodles and the appearance of mold on the noodle surface were also suppressed, so that it was assumed that these bacteria had also the ability to prevent microbial spoilage of the noodles. These results suggested that B. helvolum B8 and Arthrobacter sp. B25 were useful in improving the appearance and retaining the quality of alkaline noodles. Keywords: alkaline noodles, bacteria, BrevibacteriumAlkaline noodles are important in the diet of populations of many countries in Eastern Asia. They are made from an especially strong type of wheat flour, water, sodium chloride, and alkaline salts, called "kansui" in Japanese (Nagao, 1996). Kansui is a mixture of alkaline salts that may include sodium or potassium carbonates, bicarbonate, phosphates, and even sodium hydroxide. The high pH caused by the addition of kansui makes alkaline noodles characteristically yellow by the reactions of flavones (Miskelly, 1996) and changes the texture of the cooked product, which becomes firm, elastic, and springy with a smooth surface (Miskelly & Moss, 1985). Simultaneously, kansui may be useful to repress the growth of spoilage microorganisms in storage before cooking (Miskelly, 1996). To date, studies on the quality of alkaline noodles have been focused on the effects of kansui on the noodles color and/or physical and rheological properties of protein or starch in the flour (Morris et al., 2000;Akashi et al., 1999;Crosbie et al., 1999;Ross et al., 1997;Konik et al., 1994;Kruger et al., 1992;Shelke et al., 1990); however, details on these features are still unclear.In manufacturing alkaline noodles, the dough or mixture of ingredients is usually compressed with a rolling pin or by passing it through a roller, allowed to rest, which sometimes takes a day, and then sheeted before being cut into strips. It is the resting process which gives the noodles a favorable color and texture; however, it also allows spoilage by microorganisms. Thus, chemical compounds are optionally supplemented to guarantee the quality of alkaline noodle, they include alcohol or organic acids as preservatives and riboflavin or yellow pigment extracted from a gardenia as a coloring additive. The enzyme, transglutaminase, is commercialized as a ripening accelerator that increases the firmness and elasticity of alkaline noodles by forming glutamine and lysine linkages in wheat gluten within a short period (Sakamoto et al., 1996). It was also demonstrated that baker's yeast added to the dough had the effect of preserving the property and aroma by producing a...

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“…Moreover, statistical approaches offer ideal ways for process optimization studies in solid-state fermentation and have advantages because of the fundamental principles of statistics, randomization and replication (4,17,20). There are also some reports on optimization of submerged fermentation using B.linens (24,33). However, there is no literature found on the production of protease by SSF using B.linens through a statistical approach.…”

Section: Introductionmentioning

confidence: 99%

Medium optimization of protease production by Brevibacterium linens DSM 20158, using statistical approach

Shabbiri¹,

Adnan²,

Jamil³

et al. 2012

Braz. J. Microbiol.

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Various cultivation parameters were optimized for the production of extra cellular protease by Brevibacterium linens DSM 20158 grown in solid state fermentation conditions using statistical approach.The cultivation variables were screened by the Plackett-Burman design and four significant variables (soybean meal, wheat bran, (NH 4 ) 2 SO 4 and inoculum size were further optimized via central composite design (CCD) using a response surface methodological approach. Using the optimal factors (soybean meal 12.0g, wheat bran 8.50g, (NH 4 ) 2 SO 4 ) 0.45g and inoculum size 3.50%), the rate of protease production was found to be twofold higher in the optimized medium as compared to the unoptimized reference medium.

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Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

Cited by 124 publications

References 69 publications

Discovering lactic acid bacteria by genomics

Discovering lactic acid bacteria by genomics

Bacterial Adjunct to Improve the Quality of Alkaline Noodles

Medium optimization of protease production by Brevibacterium linens DSM 20158, using statistical approach

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