Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains

Farahat, S.M.; Rabie, Abdelrahman M.; Farag, Ahmed

doi:10.1016/0308-8146(90)90052-6

Cited by 29 publications

(7 citation statements)

References 3 publications

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“…Because of different visual and organoleptical preferences of consumers, manufacturers of blue cheeses acknowledge to have at their disposal fungi strains with distinct technological properties. Variability in technological parameters among strains has been repeatedly reported for isolates of both P. roqueforti (Farahat, et al 1990;López-Díaz et al 1996;Larsen et al 1998) and G. candidum (Berger et al 1999;Marcellino et al 2001). Differences include all technological parameters examined in this work: proteolytic and lipolytic activities and growth at different salt concentrations and temperature.…”

Section: Discussionsupporting

confidence: 54%

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1. Introducción general

1994

La Verdadera Historia De Macondo

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Autochthonous starters are thought to increase quality and safety of traditional cheeses, while preserving their typicity. In order to select appropriate ripening cultures, twelve Penicillium roqueforti and ten Geotrichum candidum strains isolated from a Spanish traditional, blue-veined cheese were subjected to some biochemical and technological assays. Strains were all weakly proteolytic, whereas all P. roqueforti and four G. candidum strains proved to be lipolytic. None of the strains produced biogenic amines from their amino acid precursors. Under simulated cheese conditions (10ºC, pH=4.5 and 5% of NaCl), strains having superior technological performance than currently-in-use commercial strains were readily identified.

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Section: Discussionsupporting

confidence: 54%

“…Consequently, lactic acid bacteria strains from many PDO cheeses have been characterized in order of designing such specific starters (Ayad et al 1999;Randazzo et al 2008;De Angelis et al 2008;Franciosi et al 2009). However, attention to the eukaryotic counterparts has been paid only rarely (Farahat et al 1990;Ferreira and Villoen, 2003).…”

Section: Introductionmentioning

confidence: 99%

1. Introducción general

1994

La Verdadera Historia De Macondo

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“…Several authors (Dolezalek and Hoza 1969 ;El-Gendy and Marth 1980 ;Gripon 1987 ;Farahat et al 1990) have indicated the variability of the lipolytic and proteolytic activities of different strains of P. rogueforti and therefore their ability to influence in a different way on the ripening and quality of blue cheeses. In summary, all the strains investigated seemed to be suitable for the manufacture of blue cheese for their technological attributes.…”

Section: Resultsmentioning

confidence: 99%

Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

López-Dı́az

Santos

Otero

et al. 1996

Lett Appl Microbiol

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Nine strains of Penicillium roqueforti isolated from a traditional Spanish blue cheese (Valdeón cheese) along with two commercial strains were investigated for their ability to grow at different concentrations of salt and at different temperatures as well as for their proteolytic and lipolytic activities. Low concentrations of salt (1‐3%) were stimulating for all the strains, with 1% salt being the concentration with the highest stimulating effect in nearly all. The rate of growth at 10°C was 2‐3 times lower than at 25°C, the optimum temperature for the species. None of the strains, including the commercial cultures, showed proteolytic activity on casein agar, while all of them were lipolytic on tributyrin agar.

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“…The strategies for improving most biological technologies include exploitation of genetic diversity. Genetically diverse strains have been screened for specific traits to improve the use of microorganisms in the production of fermented foods (5,13,37,40,50,58,66) and antibiotics (17,49,57) and in the biodegradation of toxic compounds (63). In agriculture, a wealth of genetic diversity is available for many crops; this diversity extends the usefulness of a crop species far beyond that of any single cultivar (27,61).…”

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confidence: 99%

Zwittermicin A-producing strains of Bacillus cereus from diverse soils

Stabb

Jacobson

Handelsman

1994

Appl Environ Microbiol

160

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Bacillus cereus UW85 produces a novel aminopolyol antibiotic, zwittermicin A, that contributes to the ability of UW85 to suppress damping-off of alfalfa caused by Phytophthora medicaginis. UW85 produces a second antibiotic, provisionally designated antibiotic B, which also contributes to suppression of damping-off but has not been structurally defined yet and is less potent than zwittermicin A. The purpose of this study was to isolate genetically diverse strains of B. cereus that produce zwittermicin A and suppress disease. We found that most isolates of B. cereus that were sensitive to phage P7 or inhibited the growth of Erwinia herbicola produced zwittermicin A; therefore, phage typing and E. herbicola inhibition provided indirect, but rapid screening tests for identification of zwittermicin A-producing isolates. We used these tests to screen a collection of 4,307 B. cereus and Bacillus thuringiensis isolates obtained from bacterial stock collections and from diverse soils collected in Honduras, Panama, Australia, The Netherlands, and the United States. A subset of the isolates screened by the P7 sensitivity and E. herbicola inhibition tests were assayed directly for production of zwittermicin A, leading to the identification of 57 isolates that produced zwittermicin A; 41 of these isolates also produced antibiotic B. Eight isolates produced antibiotic B but not zwittermicin A. The assay for phage P7 sensitivity was particularly useful because of its simplicity and rapidity and because 22 of the 23 P7-sensitive isolates tested produced zwittermicin A. However, not all zwittermicin A-producing isolates were sensitive to P7, and the more labor-intensive E. herbicola inhibition assay identified a larger proportion of the zwittermicin A producers. Preliminary phenotypic characterization of the zwittermicin A-producing isolates obtained from soil and plant roots revealed a minimum of 31 distinct strains. We tested UW85 and 98 isolates from this

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Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains

Cited by 29 publications

References 3 publications

1. Introducción general

1. Introducción general

Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

Zwittermicin A-producing strains of Bacillus cereus from diverse soils

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