Protein degradation and amino acid metabolism by propionibacteria

Langsrud, Thor; Sørhaug, T.; Vegarud, G.

doi:10.1051/lait:19954-524

Cited by 19 publications

(24 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…and characterized. Amino acids, especially aspartic acid, alanine, serine and glycine, are degraded by Propionibacterium, with variations among species and strain [47]. On the other side, cutaneous propionibacteria, have the ability to hydrolyze different proteins, like gelatin and fibronectin, and to promote damages and inflammation of the host tissues.…”

Section: Main Physiological Characteristics Of Propionibacteriummentioning

confidence: 99%

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Zárate¹

2012

Probiotic in Animals

View full text Add to dashboard Cite

Section: Main Physiological Characteristics Of Propionibacteriummentioning

confidence: 99%

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Zárate¹

2012

Probiotic in Animals

View full text Add to dashboard Cite

“…The contribution of each of these flora to proteolysis remains unclear, and their proteolytic systems are incompletely described. PAB proteinases are weakly implicated in the breakdown of caseins [20]. Nevertheless, PAB possess nu-merous intracellular peptidases active on casein peptides [15].…”

Section: Introductionmentioning

confidence: 99%

Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Gagnaire

Thierry

Léonil

2001

Lait

View full text Add to dashboard Cite

-Proteolysis is a major event during cheese ripening. In Emmental cheese, the contribution of plasmin and thermophilic lactic starters to proteolysis has been well established. Our aim was to assess the contribution of each ripening flora to secondary proteolysis. With this aim, we used the aqueous phase (or juice) of Emmental cheese as a culture medium, which contains the enzymes released by thermophilic starters. Crude juice (containing all cheese flora) and cell-free juice either inoculated with two propionibacteria (PAB) strains or uninoculated (control), were incubated under anaerobiosis at 24 o C for 20 d. Free amino groups and free amino acids, bacterial growth and organic acids were followed throughout the incubation time. Facultatively heterofermentative lactobacilli (FHL) represented the main flora growing in crude juice up to 10 d incubation. FHL and PAB respectively reached 4.0 × 10 8 and 1.0 × 10 10 cfu . mL -1 of juice and consumed citrate and lactate, in accordance with that already observed in cheese. The level of amino groups increased linearly during incubation time by a factor of 1.9 in crude juice, 1.7 in cell-free juice and only 1.5 in juice inoculated with PAB strains, showing that the enzymes of thermophilic starters are the main contributors to secondary proteolysis. FHL growth resulted in a 16% increase in free amino acids compared to cell-free juice and in exhaustion of Arg and His. Both PAB strains caused a 18-27% decrease in free amino acids and also modified the amino acid distribution, with consumption of Asp, Gly, Glu, Ser and Ile. secondary proteolysis / Propionibacterium / facultative heterofermentative lactobacilli / Emmental cheese / free amino acid Résumé -Les lactobacilles hétérofermentaires facultatifs et les bactéries propioniques ont une faible contribution à la protéolyse secondaire de l'Emmental. La protéolyse est un phéno-mène majeur dans l'affinage du fromage. Dans l'Emmental, la contribution de la plasmine et des levains thermophiles à la protéolyse secondaire a été bien établie. Le but de cette étude était de 339 * Correspondence and reprints

show abstract

“…PAB possess proteolytic enzymes [57]; however, most of them are intracellular and are poorly released within the cheese. Fröhlich-Wyder et al [32] proposed that proteolysis and amino acid catabolism may result in a higher pH, and thus better growing conditions for the PAB, and hence a greater gas production.…”

Section: Interactions Between Startersmentioning

confidence: 99%

“…Martley and Crow [71] demonstrated that citrate metabolism can occur in Swiss-type cheese resulting in the complete utilisation of the citrate; it was suggested that non-starter Cit + lactobacilli may be responsible. Certain pathways of amino acid degradation can result in CO 2 production [57]; decarboxylation of amino acids results in the liberation of CO 2 and the conversion of amino acids to amines [17]. For example, decarboxylation of glutamic acid to γ-aminobutyric acid by mixed strains of thermophilic cultures is the main source of CO 2 in some Gouda-type cheeses [123].…”

Section: Other Sources Of Gasmentioning

confidence: 99%

Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese. Split defect is associated with an excessive production of gas or an unsuitable cheese body that cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is the apparent production of gas after the desired propionic fermentation of the warm room has taken place. No consensus exists as to the definitive causes of the defects, but possible causes are reviewed under factors that are associated with rheological behaviour (including cheese manufacture, acidification, intact protein content and proteolysis, seasonality of milk supply and ripening or storage temperature and duration) or with overproduction of gas (including milk microflora, propionic acid bacteria (PAB) -in particular strains with high aspartase activity and ability to grow at low temperatures, lactic acid bacteria, interactions between starter bacteria, facultatively heterofermentative lactobacilli (FHL) and other sources of gas including butyric acid fermentation). The influence of other parameters such as copper concentration, air incorporation, salt content, rind formation and cheese wrapping materials is also considered. Methods to reduce the prevalence of the split defect and secondary fermentation include addition of water to improve elastic properties by the removal of unfermented carbohydrate and the use of FHL to control PAB activity to prevent the production of excessive gas.Swiss-type cheese / split defect / secondary fermentation / eye formation Article published by EDP Sciences Résumé -Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuiteune revue. Les défauts de lainure et de fermentation secondaire des variétés de fromage à pâte pressée cuite se manifestent sous forme de fentes ou fissures qui peuvent entraîner le déclassement du fromage. Le défaut de lainure est associé à une production excessive de gaz ou à une pâte fromagère inadaptée pour contenir le gaz produit, ou à une combinaison des deux facteurs. La fermentation secondaire est la production apparente de gaz après que la fermentation propionique désirée dans la cave chaude ait eu lieu. Il n'existe pas de consensus sur les causes définitives de ces défauts, mais des causes possibles sont présentées au regard de facteurs associés au comportement rhéologique (incluant la fabrication fromagère, l'acidification, la teneur en protéines intactes et la protéolyse, la saisonnalité de l'approvisionnement de lait, et la température et la durée de l'affinage et du stockage) ou associés à la surproduction de gaz (incluant la microflore du lait, les bactéries propioniques, en particulier les souches ayant une activité aspartase élevée et l'aptitude à croître à basses températures, les bactéries lactiques, les interactions entre les bactéries du levain, les lactobacilles hétérofermentaires facultatifs et d'autres sources de gaz incluant la fermentation butyrique). L'...

show abstract

Protein degradation and amino acid metabolism by propionibacteria

Cited by 19 publications

References 22 publications

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Split defect and secondary fermentation in Swiss-type cheeses – A review

Contact Info

Product

Resources

About