Effect of defined-strain surface starters on the ripening of Tilsit cheese

Hannon, John A.; Sousa, M.J.; Lillevang, Søren K.; Sepulchre, A.; Bockelmann, Wilhelm; McSweeney, P.L.H.

doi:10.1016/j.idairyj.2004.03.001

Cited by 17 publications

(14 citation statements)

References 23 publications

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“…Similar observations were reported by Moatsou et al [33] for Feta cheese. Primary proteolysis of caseins in cheese is generally due mainly to the activity of chymosin (on α s1 -casein) and of plasmin (on β-casein) [17] but they are not the sole active proteolytic agents [29]. Wium et al [52] observed degradation of α s1 -casein in UF Feta cheese made without rennet and ascribed it to cathepsin D activity.…”

Section: Urea-pagementioning

confidence: 99%

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Hesari

Ehsani

Khosroshahi

et al. 2006

Lait

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-The relative contributions of rennet and starter to proteolysis during the storage of ultrafiltered (UF) Iranian white cheese were investigated. In the experimental design used, starter and rennet were, in separate treatments, omitted and gluconic acid-δ-lactone was used for acidification of starter-free samples. The experimental treatments used did not have significant effects on composition. Omission of rennet in manufacture significantly reduced proteolysis during ripening of UF white cheese, and caused differences in peptide profiles determined by both urea-polyacrylamide gel electrophoresis and reversed-phase HPLC; omission of starter had a considerably smaller effect on these parameters. In cheeses made without rennet, noticeable casein degradation was not observed suggesting little contribution of indigenous proteinases to proteolysis during the ripening of UF Iranian white cheese. Both rennet and starter contributed indirectly or directly to production of free amino acids in UF white cheese and omission of either of these agents strongly reduced production of FAA during ripening. Résumé -Contribution de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration (UF). Les contributions relatives de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration ont été étudiées au cours du stockage. L'expérimentation comportait respectivement un essai sans pré-sure et un essai sans ferment. L'acidification des fabrications sans ferment a été réalisée à l'aide de glucono-delta-lactone. Les différents traitements n'avaient pas d'effet significatif sur la composition. L'omission de la présure au cours de la fabrication réduisait de façon significative la protéolyse au cours de la maturation du fromage à pâte fraîche fabriqué par UF, et provoquait des différences dans les profils peptidiques observés aussi bien par électrophorèse sur gel polyacrylamide-urée que par chromatographie liquide en phase inverse ; l'omission de ferment avait un effet considérable-ment moins marqué sur ces paramètres. Dans les fromages fabriqués sans présure, aucune dégrada-tion perceptible de la caséine n'a été observée, suggérant ainsi une faible contribution des protéases endogènes à la protéolyse au cours de la maturation du fromage iranien de type pâte fraîche fabriqué par UF. La présure et les ferments contribuaient tous deux indirectement ou directement à la production des acides aminés libres dans le fromage UF à pâte fraîche et l'omission de l'un ou de l'autre de ces agents réduisait fortement la production des acides aminés libres au cours de la maturation. fromage à pâte fraîche iranien / ultrafiltration / présure / ferment / protéolyse Iranian white cheese / ultrafiltration / rennet / starter / proteolysis

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Section: Urea-pagementioning

confidence: 99%

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Hesari

Ehsani

Khosroshahi

et al. 2006

Lait

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“…Cheese was produced in 10 cm Â 10 cm Â 30 cm bricks of 2 kg each, in three cheese batches, as previously described (Hannon et al, 2004). Briefly, one set of Tilsit cheeses was brined in a normal brine bath and treated with a traditional ''old-young'' smear liquid and is hereafter referred to as cheese R. The other two sets of cheeses were brined in a bath containing defined levels of the yeast Debaryomyces hansenii and Staphylococcus sciuri and were smeared with liquids containing defined composition smear strains, C or D, see Table 1.…”

Section: Production Of Cheesesmentioning

confidence: 99%

The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis

Rademaker

Peinhopf

Rijnen

et al. 2005

International Dairy Journal

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“…The yeasts increase the pH by assimilating lactate and producing ammonia, thereby favoring the growth of less acid-tolerant ripening bacteria, whose concentration may exceed 10 10 CFU/g (16). The sources of ripening bacteria are cheese milk, brine baths, ripening room air, wooden shelves on which the cheese rests during ripening, human skin, and deliberately added cultures (18,25). These bacteria contribute to a large extent to the development of the typical color, flavor, and texture of smear-ripened cheeses.…”

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confidence: 99%

“…Their rapid growth also reduces the risk of contamination with spoilage microorganisms or pathogens such as Listeria monocytogenes (14). A better understanding of the microbial ecology of the surface of smear-ripened cheeses is needed to improve the control of microorganism growth on the surface of smear-ripened cheeses, which could, for example, facilitate the development of appropriate defined-strain surface cultures (6,8,18). Noordman et al (26) reported that Brevibacterium strains of dairy origin produce and/or utilize siderophores, small, high-affinity iron-chelating compounds (36) that have been detected in several types of cheese (27).…”

mentioning

confidence: 99%

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

Monnet

Back

Irlinger

2012

Appl Environ Microbiol

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ABSTRACTThe microflora on the surface of smear-ripened cheeses is composed of various species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. The objective of the present study was to show that iron availability is a limiting factor in the growth of typical aerobic ripening bacteria in cheese. For that purpose, we investigated the effect of iron or siderophore addition in model cheeses that were coinoculated with a yeast and a ripening bacterium. Both iron and the siderophore desferrioxamine B stimulated the growth of ripening bacteria belonging to the generaArthrobacter,Corynebacterium, andBrevibacterium. The extent of stimulation was strain dependent, and generally, the effect of desferrioxamine B was greater than that of iron. Measurements of the expression of genes related to the metabolism of iron byArthrobacter arilaitensisRe117 by real-time reverse transcription-PCR showed that these genes were transcribed during growth in cheese. The addition of desferrioxamine B increased the expression of two genes encoding iron-siderophore ABC transport binding proteins. The addition of iron decreased the expression of siderophore biosynthesis genes and of part of the genes encoding iron-siderophore ABC transport components. It was concluded that iron availability is a limiting factor in the growth of typical cheese surface bacteria. The selection of strains with efficient iron acquisition systems may be useful for the development of defined-strain surface cultures. Furthermore, the importance of iron metabolism in the microbial ecology of cheeses should be investigated since it may result in positive or negative microbial interactions.

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Effect of defined-strain surface starters on the ripening of Tilsit cheese

Cited by 17 publications

References 23 publications

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

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