Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: First evidence by using species-specific lysis markers

Journal of Dairy Research

Volumn 65, Issue 4, 1998, Pages 609-620

  Valence, Florence ^a   Richoux, Romain ^b   Thierry, Anne ^a   Palva, Airi ^c   Lortal, Sylvie ^a  

^a CEMAGREF   (France)

^b Institut Technique du Gruyère   (France)

^c FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE RIPENING; CHEESE; FOOD PROCESSING; IMMUNOANALYSIS; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS;

LACTOBACILLUS HELVETICUS; PROPIONIBACTERIUM FREUDENREICHII;

EID: 0031725571     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029998003021     Document Type: Article

References (48)

1. ACCOLAS, J. P., VEAUX, M., VASSAL, L. & MOCQUOT, G. 1978 [Development of the thermophilic lactic acid bacteria of hard cheese during pressing.] Lait 58 118-132
2. BERDAGUÉ, J.-L. 1986 [Rapid extraction of volatile free fatty acids from cheese.] Lait 66 233-246
3. BIE, R. & SJÖSTRÖM, G. 1975a Autolytic properties of some lactic acid bacteria used in cheese production. I. Material and methods. Milchwissenschaft 30 653-657
4. BIE, R. & SJÖSTRÖM, G. 1975b Autolytic properties of some lactic acid bacteria used in cheese production. II. Experiments with fluid substrates and cheese. Milchwissenschaft 30 739-747
5. BOTTAZZI, V. 1993 Aspects of lactic acid bacteria biology. I. Growth and lysis of Lactobacillus cells in cheese. In Biotechnology and Molecular Biology of Lactic Acid Bacteria for the Improvment of Foods and Feeds Quality, pp. 227-247 (Eds A. Zamorani, P. L. Manachini, V. Bottazzi and S. Coppola). Roma: Istituto Poligrafico e Zecca dello Stato.
6. BUISSON, V., KERJEAN, J. R. & COURROYE, M. 1987 [Miniaturization of cheese technology.] Technique Laitière & Marketing no. 1024 17-18, 20-23
7. CAPPA, F., BOTTAZZI, V., BOSI, F. & PARISI, M. G. 1997 Characterization of propionibacteria in Grana cheese. Scienza e Tecnica Lattiero-Caesaria 47 405-414
8. CHAPOT-CHARTIER, M.-P., DENIEL, C., ROUSSEAU, M., VASSAL, L. & GRIPON, J.-C. 1994 Autolysis of two strains of Lactococcus lactis during cheese ripening. International Dairy Journal 4 251-269
9. COPPOLA, R., NANNI, M., IORIZZO, M., SORRENTINO, A., SORRENTINO, E. & GRAZZIA, L. 1997 Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese. Journal of Dairy Research 64 305-310
10. CROW, V. L., COOLBEAR, T., GOPAL, P. K., MARTLEY, F. G., MCKAY, L. L. & RIEPE, H. 1995a The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal 5 855-875
11. CROW, V. L., MARTLEY, F. G., COOLBEAR, T. & ROUNDHILL, S. J. 1995b The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. International Dairy Journal 5 451-472
12. DEMARIGNY, Y., BEUVIER, E., DASEN, A. & DUBOZ, G. 1996 Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli. Lait 76 371-387
13. DEMETER, K. J., JANOSCHEK, A. & GÜENTHER, E. 1953 [Further details on the bacteriology of Emmental cheesemaking and ripening.] Milchwissenschaft 8 420-426
14. DUPUIS, C. & BOYAVAL, P. 1993 Esterase activity of dairy Propionibacterium. Lait 73 345-356
15. GAGNAIRE, V., LORTAL, S. & LÉONIL, J. 1998 Free active peptidases are detected in Emmental juice extracted before ripening in the warm room. Journal of Dairy Research 65 119-128
16. HANSEN, P. A. 1941 A study in cheese ripening. The influence of autolyzed cells of Streptococcus cremoris and Streptococcus lactis on the development of Lactobacillus casei. Journal of Dairy Science 24 969-976
17. HEISS, E. [Rapid methods for the determination of fat content of cheese.] Deutsche Molkerei-Zeituny 82 67-70
18. INTERNATIONAL DAIRY FEDERATION 1982 Cheese and Processed Cheese. Determination of the total solids content (reference method). Brussels: IDF (FIL-IDF Standard no. 88A)
19. INTERNATIONAL DAIRY FEDERATION 1988 Cheese and Processed Cheese Products. Determination of chloride content. Potentiometric method. Brussels: IDF (FIL-IDF Standard no. 88A)
20. ISOLINI, D., GRAND, M. & GLÄTTLI, H. 1990 [Selective media for enumeration of obligatory and facultative heterofermentative lactobacilli.] Schweizerische Milchwissenschaft und Forschung 19 57-59
21. KAWABATA, S., VASSAL, L., LE BARS, D., CESSELIN, B., NARDI, M., GRIPON, J.-C. & CHAPOT-CHARTIER M.-P. 1997 Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis. Lait 77 229-239
22. KELLERMEYER, R. W., ALLEN, S. H. G., STJERNHOLM, R. & WOOD, H. G. 1964 Methylmalonyl isomerase. 4. Purification and properties of the enzyme from propionibacteria. Journal of Biological Chemistry 239 2562-2569
23. KUCHROO, C. N. & FOX, P. F. 1982 Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 331-335
24. LAEMMLI, U. K. 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680-685
25. LANGSRUD, T. & REINBOLD, G. W. 1973 Flavor development and microbiology of Swiss cheese - a review II. Starters, manufacturing processes and procedures. Journal of Milk and Food Technology 36 531-542
26. LAW, B. A., SHARPE, M. E. & REITER, B. 1974 The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Journal of Dairy Research 41 137-140
27. LKMEÉ, R., LORTAL, S., CESSELIN, B. & VAN HEIJENOORT. J. 1994a Involvement of an N-acetylglucosaminidase in autolysis of Propionibacterium freudenreichii CNRZ 725. Applied and Environmental Microbilogy 60 4351-4358
28. LORTAL, S., LKMEÉ, R. & VALENCE, F. 1997a Autolysis of thermophilic lactobacilli and dairy propionibacteria : a review. Lait 77 133-150
29. LEMEÉ, R., ROUAULT, A., GUEZENEC, S. & LORTAL, S. 1994b Autolysis of 57 strains of dairy propionibacteria. Lait 74 241-251
30. LORTAL, S., ROUAULT, A., GUEZENEC, S. & GAUTIER, M. 1997b Lactobacillus helveticus: strain typing and genome size estimation by pulsed field gel electrophoresis. Current Microbiology 34 180-185
31. LORTAL, S., ROUSSEAU, M., BOYAVAL, P. & VAN HEIJENOORT, J. 1991 Cell wall and autolytic system of Lactobacillus helveticus ATCC 12046. Journal of General Microbiology 137 549-559
32. MALIK, A. C., REINBOLD, G. W. & VEDAMUTHU, E. R. 1968 An evalution of the taxonomy of Propionibacterium. Canadian Journal of Microbiology 14 1185-1191
33. MARSH, E. N., McKIE, N., DAVIS, N. K. & LEADLAY, P. F. 1989 Cloning and structural characterization of the genes coding for adenosylcobalamin-dependent methylmalonyl CoA mutase from Propionibacterium shermanii. Biochemical Journal 260 345-352
34. O'DONOVAN, C. M., WILKINSON, M. G., GUINEE, T. P. & FOX, P. F. 1996 An investigation of the autolytic properties of three lactococcal strains during cheese ripening. International Dairy Journal 6 1149-1165
35. OHMIYA K. & SATO, Y. 1970 Studies on the proteolytic action of dairy lactic acid bacteria. X. Autolysis of lactic acid bacterial cells in aseptic rennet curd. Agricultural and Biological Chemistry 34 457-463
36. OHMIYA, K. & SATO, Y. 1975 Promotion of autolysis in lactobacilli. Agricultural and Biological Chemistry 39 585-589
37. PROST, F. & CHAMBA, J. F. 1994 Effect of aminopeptidase activity of thermophilic lactobacilli on Emmental cheese characteristics. Journal of Dairy Science 77 24-33
38. RICHOUX, R. & KERJEAN, J. R. 1995 [Technological properties of pure propionibacteria strains : tests in small scale Swiss-type cheese.] Lait 75 45-59
39. SANDHOLM, E. & SARIMO, S. S. 1981 Autolysis of Streptococcus thermophilus. FEMS Microbiology Letter 11 125-129
40. SASAKI, M., BOOSMAN, B. W. & TAN, P. S. T. 1995 Comparison of proteolytic activities in various lactobacilli. Journal of Dairy Research 62 601-610
41. SYNDICAT INTERPROFESSIONEL DU GRUYÈRE FRANÇAIS 1997 [Hard Cooked Cheeses: Statistics, 1996.] Paris: SIGF
42. STEFFEN, C., EBERHARD, P., BOSSET, J. O. & RÜEGG, M. 1993 Swiss-type varieties. In Cheese : Chemistry, Physics and Microbiology, vol. 2, Major cheese groups, pp. 83-110 (Ed. P. F. Fox). London : Chapman & Hall
43. THIERRY, A., SALVAT-BRUNAUD, D., MADEC, M. N., MICHEL, F. & MAUBOIS, J.-L. 1998 [Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses.] Lait In press
44. TOWBIN, H., STAEHELIN, T. & GORDON, J. 1979 Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets : procedure and some applications. Proceedings of the National Academy of Sciences, USA 76 4350-4354
45. VALENCE, F. & LORTAL, S. 1995 Zymogram and preliminary characterization of Lactobacillus helveticus autolysins. Applied and Environmental Microbiology 61 3391-3399
46. VESANTO, E., PELTONIEMI, K., PURTSI, T., STEELE, J. L. & PALVA, A. 1996 Molecular characterization, overexpression and purification of a novel dipeptidase from Lactobacillus helveticus. Applied Microbiology and Biotechnology 45 638-645
47. WILKINSON, M. G., GUINEE, T. P. & FOX, P. F. 1994a Factors which may influence the determination of autolvsis of starter bacteria during Cheddar cheese ripening. International Dairy Journal 4 141-160
48. WILKINSON, M. G., GUINEE, T. P., O'CALLAGHAN, D. M. & FOX, P. F. 1994b Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. Journal of Dairy Research 61 249-202