Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Lazzi, Camilla; Povolo, Milena; Locci, Francesco; Bernini, Valentina; Neviani, Erasmo; Gatti, Monica

doi:10.1016/j.ijfoodmicro.2016.06.009

Cited by 47 publications

(35 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Foods 2020, 9, 268 9 of 15 and ketones among VOCs was also found by Abbatangelo et al [36] in PR cheese, by Lazzi et al [37] in 13-month Grana Padano cheese and by Ceruti et al [38] in Reggianito cheese. Data are expressed as the mean ± standard deviation.…”

supporting

confidence: 53%

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

D’Incecco

Limbo

Hogenboom

et al. 2020

Foods

View full text Add to dashboard Cite

Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of αs1- and β-casein, indicating residual activity of both chymosin and plasmin. Similarly, continuous release of free amino acids supported the activity of peptidases deriving from lysed bacterial cells. Volatile flavor compounds, such as short-chain fatty acids and some derived ketones, alcohols and esters, evaluated by gas chromatography with solid-phase micro-extraction, accumulated as well. Cheese microstructure was characterized by free fat trapped in irregularly shaped areas within a protein network, with native fat globules being no longer visible. This study showed for the first time that numerous biochemical and structural variations still occur in a hard cheese at up to 50 months of aging, proving that the ripening extension deserves to be highlighted to the consumer and may justify a premium price.

show abstract

supporting

confidence: 53%

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

D’Incecco

Limbo

Hogenboom

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Propionic acid bacteria in Emmental cheese are predominant, while lactic acid bacteria undergo massive lysis during cheese ripening [54][55][56]. Killed lactic acid bacteria were, however, shown to modulate chemically-induced colitis [57][58][59][60].…”

Section: Discussionmentioning

confidence: 99%

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

et al. 2020

View full text Add to dashboard Cite

Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.

show abstract

“…Typically NSLAB grow after cheese brining, as they are resistant to heat and acid treatment that occur during cheese manufacturing and maturation. Bacterial autolysis pro-Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria Zhaoxu Meng,* Lanwei Zhang,* † 1 Liang Xin,* Kai Lin,* HuaXi Yi, † 1 and Xue Han* *School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150000, China †College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China vokes the release of enzymes during the final months of a long maturation process (Martínez et al, 2011;Lazzi et al, 2016). Although industrial cheese production is now well established, the NSLAB composition remains an uncontrolled factor and is suspected to be the cause of inconsistent quality of hard and semihard cheeses (Briggiler-Marcó et al, 2007;Burns et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

View full text Add to dashboard Cite

The potential of 25 Lactobacillus isolates from 8 semihard artisanal goat cheeses manufactured in 4 different Mediterranean areas was examined for use as nonstarter lactic acid bacteria. The isolates were identified using 16S rDNA sequence analysis. Sixteen strains belonged to Lactobacillus paracasei and 9 to Lactobacillus rhamnosus. The isolates were first screened for salt tolerance, exopolysaccharide and diacetyl production, proteolytic and lipolytic activity, and acidification and autolyzing capacities. Most of the lactobacilli displayed strong salt tolerance [20 strains, including 13 of Lb. paracasei and 7 of Lb. rhamnosus, could grow at 6% (wt/vol) salt], low acidification activity (16 strains, including 9 of Lb. paracasei and 7 of Lb. rhamnosus, presented change in pH ≤0.4 U after 6 h of growth), and high autolytic activity (14 strains, including 9 of Lb. paracasei and 5 of Lb. rhamnosus, showed autolysis values ranging between 25 and 65%). Eleven Lb. paracasei and 6 Lb. rhamnosus produced exopolysaccharide, whereas 8 Lb. paracasei and 4 Lb. rhamnosus produced diacetyl. Moreover, 9 Lb. paracasei and 6 Lb. rhamnosus showed proteolytic activity; none of the isolates showed lipolytic activity. Based on the above characteristics, 8 strains were further evaluated for peptidase activity, including aminopeptidase, dipeptidyl aminopeptidase, and dipeptidase activities. The results indicated that all strains showed peptidase activity toward selected substrates. The substrate speciﬁcity and extent of peptidase activities were strain-dependent. Four strains (A-3, B-4, D-3, and D-8) presented the best characteristics and represented the most promising nonstarter lactic acid bacteria candidates for use in industrial manufacturing of goat cheese.

show abstract

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Cited by 47 publications

References 40 publications

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Contact Info

Product

Resources

About