Role of arginine in the development of secondary microflora in Swiss-type cheese

International Dairy Journal

Volumn 12, Issue 10, 2002, Pages 831-840

  Laht, Tiiu Maie ^a   Kask, S ^a,b   Elias, P ^c   Adamberg, K ^a,b   Paalme, T ^a,b  

^a NATIONAL INSTITUTE OF CHEMICAL PHYSICS AND BIOPHYSICS   (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^c ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

Author keywords

Arginine deiminase pathway; Growth yield; NSLAB; Ornithine; Swiss type cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PARACASEI;

EID: 0036394028     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00088-2     Document Type: Article

References (35)

1. Benson, J. R. (1976). Instruction manual. Single-column amino acid analysis. Durrum Chemical Corporation.
2. Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001). Recent advances in cheese microbiology. International Dairy Journal, 11, 259-274.
3. Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999). Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek, 76, 217-246.
4. Crow, V., Curry, B., & Hayes, M. (2001). The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. International Dairy Journal, 11, 275-283.
5. Crow, W. L., & Thomas, T. D. (1982). Arginine metabolism in lactic streptococci. Journal of Bacteriology, 150, 1024-1032.
6. 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, 372-384.
7. Drews, M., Kasemets, K., Nisamedtinov, I., & Paalme, T. (1998). Continuous cultivation of insect and yeast cells at maximum specific growth rate. Proceedings of Estonian Academy of Sciences. Chemistry, 47, 175-188.
8. Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (1999). Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature Cheddar cheese. Applied and Environmental Microbiology, 65, 3418-3426.
9. Fox, P. F., Lucey, J. A., & Cogan, T. M. (1990). Glucolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science and Nutrition, 29, 237-253.
10. Fox, P. F., & McSweeney, P. L. H. (1996). Proteolysis in cheese during ripening. Food Reviews International, 12, 457-509.
11. Fox, P. F., McSweeney, P. L. H., & Lynch, C. M. (1998). Significance of non-starter lactic acid bacteria in Cheddar cheese. The Australian Journal of Dairy Technology, 53, 83-89.
12. Gagnaire, V., Thierry, A., & Lèonil, J. (2001). Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese. Lait, 81, 339-353.
13. Hettinga, D. H., & Reinhold, G. W. (1972). The propionic acid bacteira-a review. II. Metabolism. Journal of Milk and Food Technology, 35, 358-372.
14. International Dairy Federation. (1995). Milk and milk products. Guidelines of sampling. FIL-IDF Standard 50C.
15. KEGG database. http://www.genome.ad.jp/kegg/metabolism.html.
16. Laht, T.-M., & Vilu, R. (1988). Use of HPLC, FPLC and PAAG for monitoring of cheese ripening in Swiss-cheese manufacture. Proceedings of the 2nd International Conference on Biochemical Separations. Keszthely, Hungary, October 2-7, 1988.
17. Lavanchy, P., Buhlmann, C., & Blanc, B. (1979). Comparative tests in Emmental cheese with and without late fermentation. II. Amino acids. Schweizerische Milchwirtschaftliche Forschung, 8, 9-14.
18. Law, B. A., Castañón, M., & Sharpe, M. E. (1976). The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese. Journal of Dairy Research, 43, 117-125.
19. Lindberg, A.-M., Christiansson, A., Rukke, E.-O., Eklund, T., & Molin, G. (1996). Bacterial flora of Norwegian and Swedish semi-hard cheese after ripening, with special reference to Lactobacillus. Netherlands Milk and Dairy Journal, 50, 563-572.
20. Liu, S. Q., & Pilone, G. J. (1998). A review: arginine metabolism in wine lactic acid bacteria and its practical significance. Journal of Applied Microbiology, 84, 315-327.
21. Martley, F. G., & Crow, V. L. (1993). Interactions between non-starter microorganisms during cheese manufacture and ripening. International Dairy Journal, 3, 461-483.
22. Peterson, S. D., & Marshall, R. T. (1990). Nonstarter lactobacilli in cheddar cheese: a review. Journal of Dairy Science, 73, 1395-1410.
23. Pirt, S. J. (1973). The maintenance energy of bacteria in growing cultures. Proceedings of Royal Society London Series B., 163, 224-231.
24. Poolman, B. (1993). Energy transduction in lactic acid bacteria. FEMS Microbiology Reviews, 12, 125-148.
25. Rapposch, S., Eliskases-Lechner, F., & Ginzinger, W. (1999). Growth of facultatively heterofermentative lactobacilli on starter cell suspensions. Applied and Environmental Microbiology, 65, 5597-5599.
26. Rehman, S.-U., McSweeney, P. L. H., & Fox, P. F. (1999). A study on the role of the indigenous microflora of raw milk on the ripening of Cheddar cheese. Milchwissenschaft, 54, 388-392.
27. Stringer, S. C., Dodd, C. E. R., Morgan, M. R. A., & Waites, W. M. (1995). Detection of microorganisms in situ in solid foods. Trends in Food Science and Technology, 6, 370-374.
28. Stuart, M. R., Chou, L. S., & Weimer, B. C. (1999). Influence of carbohydrate starvation and arginine on culturability and amino acid utilization of Lactococcus lactis subsp. lactis. Applied and Environmental Microbiology, 65, 665-673.
29. 2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem. International Journal of Food Microbiology, 65, 11-22.
30. Thomas, T. D. (1987). Cannibalism among bacteria found in cheese. New Zealand Journal of Dairy Science and Technology, 22, 215-219.
31. Turner, K. W., Morris, H. A., & Martley, F. G. (1983). Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation. New Zealand Journal of Dairy Science and Technology, 18, 117-123.
32. Williams, A. G., & Banks, J. M. (1997). Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal, 7, 763-774.
33. Williams, A. G., Withers, S. E., & Banks, J. M. (2000). Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal, 10, 17-23.
34. Williams, A. G., Noble, J., & Banks, J. M. (2001). Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal, 11, 203-215.
35. Wimpenny, J. W. T., Leistner, L., Thomas, L. V., Mitchell, A. J., Katsaras, K., & Peetz, P. (1995). Submerged bacterial colonies within food and model system: their growth, distribution and interactions. International Journal of Food Microbiology, 28, 299-315.