The role of autolysis of lactic acid bacteria in the ripening of cheese

Crow, Vaughan L.; Coolbear, Tim; Gopal, Pramod K.; Martley, Frank G.; McKay, Larry L.; Riepe, Heidi R.

doi:10.1016/0958-6946(95)00036-4

Cited by 194 publications

(166 citation statements)

References 52 publications

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“…Compared with IL416, the presumed lysis of the AM2 strain did not improve growth of Lactobacillus strains. Thomas [33] demonstrated that lactobacilli are able to grow on lactococcal cell homogenate, so it is generally supposed that lytic starters improve lactobacilli development in cheese [6,21]. We did not observe such an improvement for lactobacilli adjunct in our experiment.…”

Section: Discussioncontrasting

confidence: 74%

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Hynes

Bach

Lamberet

et al. 2003

Lait

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-Washed-curd cheeses manufactured with either Lactococcus lactis subsp. lactis IL416 or Lactococcus lactis subsp. cremoris AM2 were used to test the role of six Lactobacillus strains from the CNRZ collection as adjunct cultures. Proteolysis and volatile profile determinations were performed on all cheeses after 28 days of ripening; a trained panel assessed sensory characteristics. We observed that overall, the lactococcal starter strains had a major influence on cheese taste and texture. Control cheeses manufactured with the strain IL416 were mild. Lactobacilli adjunct addition to cheeses manufactured with the strain IL416 had a strong effect on their flavour attributes. In contrast, control cheeses manufactured with the strain AM2 had greater flavour intensities and were saltier and more acidic. These cheeses were more affected in their texture profile and overall flavour intensity, and to a lesser extent in their flavour profile by lactobacilli addition. In summary, while the major cheese characteristics are determined by the starter strain used, addition of lactobacilli adjuncts L. plantarum 1572, L. plantarum 1310 and L. casei 1227 can affect flavour and texture of washed-curd cheese products.Lactobacilli adjunct culture / starter / proteolysis / volatile compound / sensory property Résumé -Contribution du levain et d'une culture secondaire de lactobacilles à la protéolyse, au profil des composés volatils et aux caractéristiques sensorielles de fromages à pâte pressée. Des fromages à pâte pressée ont été fabriqués avec soit Lactococcus lactis subsp. lactis IL416, soit Lactococcus lactis subsp. cremoris AM2 pour tester le rôle de six souches de lactobacilles de la collection CNRZ en tant que culture secondaire. La protéolyse et le profil des composés volatils ont été déterminés sur tous les fromages après 28 jours d'affinage et un jury entraîné a établi leur profil sensoriel. Nous observons avant tout une influence majeure de la souche de levain lactocoque sur le goût et la texture des fromages. Les fromages témoins fabriqués avec la souche IL416 sont neutres et l'ajout d'une culture secondaire de lactobacilles a un fort impact sur les attributs de flaveur de ces fromages. Au contraire, les fromages témoins fabriqués avec la souche AM2 possèdent une plus forte intensité de flaveur, ils sont plus salés et plus acides. La texture et l'intensité globale de flaveur et, dans une moindre mesure, le profil de flaveur de ces fromages sont aussi davantage affectés par

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Section: Discussioncontrasting

confidence: 74%

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Hynes

Bach

Lamberet

et al. 2003

Lait

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“…The low production of FAA by S. thermophilus compared to lactobacilli may be due to the different rate of autolysis of the two bacterial species. Amino peptidases are intracellular enzymes which are liberated into the growth medium only after celllysis [10]. Lysis of thermophilic streptococci in chee se is a slow process since it is detected only after 30 d of ripening in model chee se [18].…”

Section: Influence Of S Thermophilus On Pab Growthmentioning

confidence: 99%

Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Baer

Ryba

1999

Lait

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-The growth of propionic acid bacteria was directly dependent on the concentration of free amino acids in cheese, regardless of the strains of lactobacilli contained in the raw mixed cultures, suggesting that the growth of these bacteria was mainly dependent on the proteolytic activity of lactic acid bacteria. The stimulating effect of S. thermophilus was poor probably because this species produces only low amounts of amino acids in milk or cheese. Lactobacilli, which undergo cell Iysis shortly after cheese manufacture, produce large amounts of amino acids. Facultatively heterofermentative lactobacilli were shown to reduce the risk of secondary fermentation in Emmental cheese. This interaction was not due to their production of diacetyl, formate or acetate. Propionibacteria able to grow at 14 "C have a greater tendency to induce secondary fermentation compared to those unable to grow at this temperature. © InralElsevier, Paris.propionic acid bacteria / lactic acid bacteria / facultatively heterofermentative Iactobacilli / interaction / secondary fermentation Résumé -Interaction entre les bactéries propioniques et les bactéries lactiques thermophiles. L'étude présentée a porté sur l'interaction entre les bactéries propioniques (BP) et 23 levains lactiques, 30 de leurs souches isolées, 36 souches isolées de produits laitiers fabriqués hors de la Suisse, une culture de S. thermophilus ainsi que la flore naturelle de deux laits de mélange. La croissance des bactéries lactiques a été réalisée dans des expériences de simulation de fabrication fromagère dans du lait UHT, dont le pH a été maintenu au niveau de celui du fromage par l'ajout de carbonate de calcium. Les lactosérums obtenus ont été utilisés comme source d'azote pour la croissance des BP. Les résul-tats ont montré que l'intensité de la croissance des BP variait en fonction du lactosérum utilisé. Toutefois, les différences observées ne dépendaient pas spécifiquement de la souche des bactéries lactiques, mais uniquement de la concentration en acides aminés. Les différences entre les intensités de croissance ont pu être supprimées en uniformisant la concentration des acides aminés ajoutés, ce qui suggère que la croissance des BP dépend essentiellement de l'activité protéolytique des bactéries lactiques. L'effet stimulant de S. thermophilus sur la croissance des BP a été peu prononcé à cause de la faible concentration des acides aminés libérés. Par contre, les lactobacilles, dont la lyse cellulaire apparaît rapidement après la fabrication du fromage, produisent de grandes quantités d'acides aminés qui stimulent la croissance des BP. Il a été démontré que l'addition de lactobacilles hétérofermentaires Oral communication at the 2nd Symposium on Propionibacteria, Cork, Ireland, June 25-27, 1998.

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“…Starter bacteria are added at high concentrations to milk, and counts attain 10 8 -10 9 CFU·g -1 after cheese manufacture; however, the bacteria die and lyse during ripening, at rates that vary from strain to strain [3]. The intracellular peptidases are then released into the curd, where they can hydrolyse peptides generated from primary proteolysis to free amino acids (FAA) [7]. Some amino acids are sapid compounds themselves, but FAA in cheese are mainly important as precursors of flavour, since LAB can metabolise them to ammonia, carbonyl and sulfur compounds, etc., all of which strongly influence cheese flavour [29].…”

Section: Introductionmentioning

confidence: 99%

Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

Hynes

Ogier

Son

et al. 2003

Lait

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-Ten strains of Lactobacillus were tested as adjunct cultures in combination with two different Lactocococcus lactis starters in miniature washed-curd cheeses manufactured under controlled bacteriological conditions. Growth of lactobacilli seemed to depend on the strain used, but was not influenced by the starter strain (either L. lactis subsp. lactis lL416 or L. lactis subsp. cremoris AM2). Lactococcal counts in miniature cheeses with AM2 starter and added lactobacilli were higher than in control cheeses without lactobacilli. Consistently good survival (~100% after four weeks) was observed for IL416, regardless of the presence of adjunct culture). In contrast, AM2 starter cell viability decreased slowly over the same time period. Gross composition and protein analyses were performed on the miniature cheeses. Our results indicate that production of soluble nitrogenous compounds was influenced by the lactobacilli adjunct, and depended on the starter strain. We conclude that the use of different combinations of starter and adjunct cultures can result in marked differences in bacterial populations and product properties. Such studies may be used to choose the combination of strains necessary to obtain a product with particular properties.Lactobacilli adjunct culture / starter / proteolysis / cheese Résumé -Influence du levain et d'une culture secondaire de lactobacilles sur l'affinage des fromages miniatures type pâte pressée. Dix souches de lactobacilles de la collection CNRZ ont été testées en tant que culture secondaire, en combinaison avec deux souches différentes de levain Lactococcus lactis, dans des fromages miniatures type pâte pressée fabriqués en conditions bactériologiques contrôlées. La croissance des lactobacilles semble dépendre de la souche utilisée, mais elle n'est pas influencée par la souche de levain (L. lactis subsp. lactis IL416 ou L. lactis subsp. cremoris AM2). La numération des lactocoques dans les fromages miniatures fabriqués avec la souche AM2 et addition de lactobacilles est plus élevée que dans les fromages témoins sans ajout de lactobacilles. Comme attendue, une bonne survie a été observée pour IL416 (~100 % après quatre semaines), et ce indépendamment de la présence d'une culture secondaire. Au contraire, la viabilité de AM2 a décru au cours de la même période. La composition globale et des analyses biochimiques ont été réalisées sur les fromages miniatures. Nos résultats indiquent que l'addition de lactobacilles influence la production de composés azotés solubles en liaison avec la souche de

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The role of autolysis of lactic acid bacteria in the ripening of cheese

Cited by 194 publications

References 52 publications

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

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