Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

Reale, Anna; Ianniello, Rocco Gerardo; Ciocia, Felicia; Renzo, Tiziana Di; Boscaino, Floriana; Ricciardi, Annamaria; Coppola, Raffaele; Parente, Eugenio; Zotta, Teresa; McSweeney, P.L.H.

doi:10.1016/j.idairyj.2016.08.005

Cited by 36 publications

(25 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…casei cultivated under respiratory promoting conditions; the respirative adjuncts, moreover, decreased the amounts of several aroma compounds which are recognized as defect (because of sweet or fruity or moulded‐ripened cheese flavour) by professional Cheddar cheese graders (Reale et al . ).…”

Section: Discussionmentioning

confidence: 97%

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 97%

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

et al. 2017

View full text Add to dashboard Cite

show abstract

“…) and Cheddar‐type cheeses (Reale et al . ). In yeast‐fermented doughs, the use of L. casei N87 cultivated under respiratory conditions resulted in enhanced hydrolysis of wheat proteins, compared to L. casei cells growing anaerobically, suggesting that the respiratory adjuncts may be useful to improve the texture of bakery products.…”

Section: Potential Exploitation Of Respirative Phenotypes In Food Indmentioning

confidence: 97%

“…diacetyl, acetoin, methionol) was also demonstrated in Cheddar‐type cheeses produced with L. casei strains cultivated under respiratory conditions (Reale et al . ). The respiratory adjuncts decreased the amounts of several aldehydes, ketones, esters and secondary alcohols, which are regarded as defect (sweet or fruity or moulded ripened cheese flavour) by professional Cheddar cheese graders.…”

Section: Potential Exploitation Of Respirative Phenotypes In Food Indmentioning

confidence: 97%

“…Recently, the features of respirative lactobacilli (i.e. increased production of ROS-scavenging enzymes and aroma compounds compared to anaerobic cultures) have been exploited to improve the quality and taste of sourdoughs (Reale et al 2016a) and Cheddar-type cheeses (Reale et al 2016b). In yeast-fermented doughs, the use of L. casei N87 cultivated under respiratory conditions resulted in enhanced hydrolysis of wheat proteins, compared to L. casei cells growing anaerobically, suggesting that the respiratory adjuncts may be useful to improve the texture of bakery products.…”

Section: Potential Exploitation Of Respirative Phenotypes In Food Indmentioning

confidence: 99%

See 1 more Smart Citation

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

2017

View full text Add to dashboard Cite

SummaryThis review outlines the recent advances in the knowledge on aerobic and respiratory growth of lactic acid bacteria, focusing on the features of respiration-competent lactobacilli. The species of the genus Lactobacillus have been traditionally classified as oxygen-tolerant anaerobes, but it has been demonstrated that several strains are able to use oxygen as a substrate in reactions mediated by flavin oxidases and, in some cases, to synthesize a minimal respiratory chain. The occurrence of genes related to aerobic and respiratory metabolism and to oxidative stress response apparently correlates with the taxonomic position of lactobacilli. Members of the ecologically versatile Lactobacillus casei, L. plantarum and L. sakei groups are apparently best equipped to deal with aerobic/respiratory growth. The shift from anaerobic growth to aerobic (oxygen) and/or respiratory promoting (oxygen, exogenous haem and menaquinone) conditions offers physiological advantages and affects the pattern of metabolite production in several species. Even if this does not result in dramatic increases in biomass production and growth rate, cells grown in these conditions have improved tolerance to heat and oxidative stresses. An overview of benefits and of the potential applications of Lactobacillus cultures grown under aerobic or respiratory conditions is also discussed.

show abstract

“…The diacetyl and acetoin are produced via citrate metabolism by citrate-positive LAB (L. lactis, Lb. casei) through aspartate catabolism described by the L-aspartate-L-alanine-pyruvate steps [23]. The degradation pathway of the alanine by Lb.…”

Section: Amino Acids' Third Specific Degradation Pathwaymentioning

confidence: 99%

Natural Flavours Obtained by Microbiological Pathway

Petrovici¹,

Ciolacu²

2018

Generation of Aromas and Flavours

View full text Add to dashboard Cite

In the last years, the demands for natural flavours have dramatically increased. To fulfil the consumer requests, researchers are looking for new and alternative methods to obtain qualitative aroma compounds by utilising microbiological pathways. Some microorganisms like lactic acid bacteria or yeasts are capable of synthesising specific flavours corresponding to diacetyl and acetaldehyde as secondary metabolites. By supplying the culture media with flavour precursors and optimising the primary culture media, high amount of specific flavours could be obtained. Also, the biosynthesis of each specific flavour is influenced by the type of amino acids and sugars involved in the bioprocess. Thus, by changing the ratio of amino acids and sugars in the culture media, different amounts of flavour can be obtained. In this context, monitoring the compositions of the culture media and fermentation conditions is crucial in obtaining high amounts of a qualitative-specific aroma.

show abstract

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

Cited by 36 publications

References 39 publications

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

Natural Flavours Obtained by Microbiological Pathway

Contact Info

Product

Resources

About