Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles

Journal of Dairy Science

Volumn 86, Issue 10, 2003, Pages 3038-3047

  Garde, S ^a   Gaya, P ^a   Fernandez Garcia E ^a   Medina, M ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

Hisp nico cheese; Nisin microparticle; Proteolysis; Volatile compound

Indexed keywords

BACTERIA (MICROORGANISMS); OVIS;

ALGINIC ACID; AMINOPEPTIDASE; ANTIINFECTIVE AGENT; GLUCURONIC ACID; HEXURONIC ACID; MICROSPHERE; NISIN; PROTEINASE;

ANIMAL; ARTICLE; CATTLE; CHEESE; FOOD HANDLING; HUMAN; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SHEEP; TASTE; VOLATILIZATION;

ALGINATES; AMINOPEPTIDASES; ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; CHEESE; ENDOPEPTIDASES; FOOD HANDLING; GLUCURONIC ACID; HEXURONIC ACIDS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; MICROSPHERES; NISIN; SHEEP; TASTE; VOLATILIZATION;

EID: 0642373140     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73903-4     Document Type: Article

References (34)

1. Ayad, E. H. E., A. Verheul, J. T. M. Wouters, and G. Smit. 2000. Application of wild starter cultures for flavour development in pilot plant cheese making. Int. Dairy J. 10:169-179.
2. Benech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss. 2002. Inhibition of Listeria innocua in Cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture. Appl. Environ. Microbiol. 68:3683-3690.
3. Christensen, J. E., E. G. Dudley, J. A. Pederson, and J. L. Steele. 1999. Peptidases and amino acids catabolism in lactic acid bacteria. Antonie Leeuwenhoek 76:217-246.
4. Church, F. C., H. E. Swaisgood, D. H. Porter, and G. L. Catignani. 1983. Spectrophotometric assay using o-phtaldialdehyde for determination of pro teolysis in milk and isolated milk proteins. J. Dairy Sci. 66:1219-1227.
5. Degnan, A. J., N. Buyong, and J. B. Luchansky. 1993. Antilisterial activity of pediocin AcH in model food systems in the presence of an emulsifier or encapsulated within liposomes. Int. J. Food Microbiol. 18:127-138.
6. Dunn, H. C., and R. C. Lindsay. 1985. Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavors of Cheddar cheese. J. Dairy Sci. 68:2859-2874.
7. Engels, W. J. M., R. Dekker, C. De Jong, R. Neeter, and S. Visser. 1997. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 7:255-263.
8. Engels, W. J. M., and S. Visser. 1996. Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system. Neth. Milk Dairy J. 50:3-17.
9. Fernández del Pozo, B., P. Gaya, M. Medina, M. A. Rodríguez-Marín, and M. Nuñez. 1988. Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening. J. Dairy Res. 55:457-464.
10. Fox, P. F., and J. M. Wallace. 1997. Formation of flavor compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
11. Garde, S., P. Gaya, M. Medina, and M. Nuñez. 1997. Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture. Biotechnol. Lett. 19:1011-1014.
12. Garde, S., J. Tomillo, P. Gaya, M. Medina, and M. Nuñez. 2002a. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic adjunct culture and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. J. Agric. Food Chem. 50:3479-3485.
13. Garde, S., M. Carbonell, E. Fernández-García, M. Medina, and M. Nuñez. 2002b. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic adjunct culture, and a bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415. J. Agric. Food Chem. 50:6752-6757.
14. Gómez, M. J., S. Garde, P. Gaya, M. Medina, and M. Nuñez. 1997. Relationship between levels of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk. J. Dairy Res. 64:289-297.
15. Imhof, R., H. Glaettli, and J. O. Bosset. 1995. Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebensm. Wiss. Technol. 28:78-86.
16. Krause, I., A. Bockhardt, H. Neckermann, T. Henle, and H. Klostermeyer. 1995. Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives. J. Chromatogr. A 715:67-79.
17. Kunji, E. R. S., I. Mierau, A. Hagting, B. Poolman, and W. N. Konings. 1996. The proteolytic system of lactic acid bacteria. Antonie Leeuwenhoek 70:187-221.
18. Lane, C. N., and P. F. Fox. 1997. Role of starter enzymes during ripening of Cheddar cheese made from pasteurised milk under controlled microbiological conditions. Int. Dairy J. 7:55-63.
19. Liu, H. J., Y. Chang, H. W. Yan, F. H. Yu, and X. X. Liu. 1995. Determination of amino acids in food and feed by derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. J. AOAC Int. 78:736-744.
20. Martínez-Cuesta, M. C., P. Fernández De Palencia, T. Requena, and C. Peláez. 1998. Enhancement of proteolysis by a Lactococcus lactis bacteriocin producer in a cheese model system. J. Agric. Food Chem. 46:3863-3867.
21. Martínez-Cuesta, M. C., T. Requena, and C. Peláez. 2001. Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening. Int. J. Food Microbiol. 70:79-88.
22. Molimard, P., and H. E. Spinnler. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J. Dairy Sci. 79:169-184.
23. Morgan, S., R. P. Ross, and C. Hill. 1997. Increasing starter cell lysis in Cheddar cheese using a bacteriocin-producing adjunct. J. Dairy Sci. 80:1-10.
24. Nuñez, M., J. Tomillo, P. Gaya, and M. Medina. 1996. Bacteriocin quantification by the critical dilution method: a comparison of arbitrary units with diameter and area zone of growth inhibition. Milchwissenschaft 51:7-10.
25. Oumer, A., E. Fernández-García, C. Serrano, and M. Nuñez. 2000. Flavour of Hispánico cheese manufactured with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris as starter cultures. Milchwissenschaft 55:325-328.
26. Oumer, A., S. Garde, P. Gaya, M. Medina, and M. Nuñez. 2001a. The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria. J. Food Prot. 64:81-86.
27. Oumer, A., P. Gaya, E. Fernández-García, R. Mariaca, S. Garde, M. Medina, and M. Nuñez. 2001b. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture. J. Dairy Res. 68:117-129.
28. Rul, F., and V. Monnet. 1997. Presence of additional peptidases in Streptococcus thermophilus CNRZ 302 compared to Lactococcus lactis. J. Appl. Microbiol. 82:695-704.
29. Rychlik, M., and J. O. Bosset. 2001a. Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants. Int. Dairy J. 11:895-901.
30. Rychlik, M., and J. O. Bosset. 2001b. Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies. Int. Dairy J. 11:903-910.
31. Rychlik, M., R. Warmke, and W. Grosch. 1997. Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei III. Analysis of character impact flavour compounds. Lebensm. Wiss. Technol. 30:471-478.
32. Saboya, L. V., H. Goudédranche, J.-L. Maubois, A. L. S. Lerayer, and S. Lortal. 2001. Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: Extent of proteolysis and GC-MS profiles. Lait 81:699-713.
33. Steel, R. G. D., and J. H. Torrie. 1980. Principles and Procedures of Statistics: A Biometrical Approach. 2nd ed. McGraw-Hill Book Co., New York, NY.
34. Wan, J., J. B. Gordon, K. Muirhead, M. W. Hickey, and M. J. Coventry. 1997. Incorporation of nisin in micro-particles of calcium alginate. Lett. Appl. Microbiol. 24:153-158.