Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese

Abstract

This study aimed to evaluate the effects of incorporating liposome-encapsulated nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose, cheeses were made using a selected nisin tolerant cheese starter culture. Proteolysis, free fatty acid production, rheological parameters and hydrophilic/hydrophobic peptides evolution were monitored over 6 mo ripening. Sensory quality of cheeses was evaluated after 6 mo. Incorporating the nisin-producing strain into cheese starter culture increased proteolysis and lipolysis but did not significantly affect cheese rheology. Liposome-encapsulated nisin did not appear to affect cheese proteolysis, rheology and sensory characteristics. The nisinogenic strain increased the formation of both hydrophilic and hydrophobic peptides present in the cheese water extract. Sensory assessment indicated that acidic and bitter tastes were enhanced in the nisinogenic strain-containing cheese compared to control cheese. Incorporating Lb. casei and the nisinogenic culture into cheese produced a debittering effect and improved cheese flavor quality. Cheeses with added Lb. casei and liposome-encapsulated nisin Z exhibited the highest flavor intensity and were ranked first for sensory characteristics.

Recent developments in cheese cultures with protective and probiotic functionalities

“…diacetylactis UL719 and two nisin-tolerant lactococci. After 6 months of ripening, rheological properties were not significantly different while proteolysis, lipolysis and formation of hydrophilic and hydrophobic peptides increased in cheese containing the nisin Z producer compared with control cheese [7]. Enzymatic capabilities of Lc.…”

“…However, for cheeses produced using these two strains, in combination or not with Lc. diacetylactis UL719, a bitter off-flavor and an acidic taste were observed [7], probably due to a low amino-peptidasic activity of these strains compared with commercial starter cultures. Nevertheless, cheese bitterness could be corrected and flavor improved by incorporating a high proteolytic strain, Lactobacillus casei subsp.…”

“…Benech et al [7] studied the textural, physicochemical and sensory attributes of Cheddar cheese made with a mixed culture containing Lactococcus lactis subsp. lactis biovar.…”

“…Enzymatic capabilities of Lc. diacetylactis UL719 cells or autolysis of a nisin-sensitive subpopulation of the starter may be responsible for proteolysis in cheese containing the bacteriocinogenic strain [7]. In this study, the two nisin-tolerant lactococci were also selected for their high acidifying capacity in milk.…”

Synthesis and Characterization of Nisin Loaded TPP Cross Linked Chitosan Nanoparticles

“…The antimicrobial action of nisin is through the formation of pores in the cell membranes of pathogen and is now widely used in various food applications [9][10][11][12][13][14]. Liposome encapsulated nisin has been developed and their efficacy was tested in milk fermentation and the ripening of cheddar cheese [15,16]. The stability of Nisin in liposome and micro particles of calcium has also been studied by several authours [17][18][19][20].…”