Cheeses with propionic acid fermentation

Cheese: Chemistry, Physics and Microbiology

Volumn 2, Issue C, 2004, Pages

  Frohlich Wyder M T ^a   Bachmann, H P ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748147490     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80042-3     Document Type: Article

References (40)

1. Bachmann H.P. Die Vergärung von Aspartat durch Propionsaurebakterien steigert das Risiko von Nachgärung beim Emmentaler Käse. Agrarforschung 5 (1998) 161-164
2. Bachmann H.P. Lipolyse im Käse: nicht zu viel, nicht zu wenig. Agrarforschung 5 (1998) 293-295
3. Bachmann H.P., and Spahr U. The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk. J. Dairy Sci. 78 (1995) 476-483
4. Bachmann H.P., Bütikofer U., and Meyer J. Prediction of flavour and texture development in Swiss-type cheeses. Food Sci. Technol. -Lebensm. -Wiss. Technol. 32 (1999) 284-289
5. Baer A. Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propioni-bacteria in Swiss-type cheese. Lait 75 (1995) 391-400
6. Baer A., and Ryba I. Interactions between propionic acid bacteria and thermophilic lactic acid bacteria. Lait 79 (1999) 79-92
7. Bosset J.O., Gauch R., and Mariaca R. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS. Application to the Swiss Emmental cheese. Mit. Gebiete Lebensm. Hyg. 86 (1995) 672-698
8. Brendehaug J., and Langsrud T. Amino acid metabolism in propionibacteria: resting cell experiments with four strains. J. Dairy Sci. 68 (1985) 281-289
9. Chamba J.F. Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of starters. Sci. Alim. 20 (2000) 37-54
10. Chamba J.F., and Perreard E. Contributrion of propionic acid bacteria to lipolysis of Emmental cheese. Lait 82 (2002) 33-44
11. Crow V.L. Utilization of lactate isomers by Propionibacterium freudenreichii subsp. shermanii: regulatory role for intracellular pyruvate. Appl. Environ. Microbiol. 52 (1986) 352-358
12. Crow V.L. Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: effect on lactate fermentation. Appl. Environ. Microbiol. 52 (1986) 359-365
13. Crow V.L., and Turner K.W. The effect of succinate production on other fermentation products in Swiss-type cheese. NZ J. Dairy Sci. Technol. 21 (1986) 217-227
14. Crow V.L., Martley F.G., and Delacroix A. Isolation and properties of aspartase-deficient variants of Propionibacterium freudenreichii subsp. shermanii and their use in the manufacture of Swis. NZ J. Dairy Sci. Technol. 23 (1988) 75-85
15. Thése ENSA, Rennes. Dupuis C. Activités protéolytiques et lipolytiques des bacteries propioniques laitières (1994)
16. ETH Zürich. Fessler D. Characterisation of Propionibacteria in Swiss Raw Milk by Biochemical and Molecular-biological Methods. Thesis No. 12328 (1997)
17. 2- und Lochbildung im Emmentalerkase. Schweiz. Milchzeitung 106 (1980) 473-480
18. 2-Bildung im Emmentalerkäse vor Beginn der Propionsauregarung. Schweiz. Milchwirt. Forsch. 7 (1978) 73-78
19. Fröhlich-Wyder M.T., Bachmann H.P., and Casey M.G. Interaction between propionibacteria and starter/ non-starter lactic acid bacteria in Swiss-type cheeses. Lait 82 (2002) 1-15
20. Gobbetti M., Fox P.F., and Stepaniak L. Esterolytic and lipolytic activities of mesophilic and thermophylic lactobacilli. Ital. J. Food Sci. 2 (1996) 127-135
21. Isolini D., Casey M.G., Fröhlich-Wyder M.T., Meyer J., Sollberger H., and Collomb M. Propionsäurebakterien und ihre lipolytische Aktivität: eine mögliche Screening-Methode. FAM Intern. Bericht 35 (2001) 1-9
22. Jimeno J. Lactobacillus casei et Lactobacillus rhamnosus citrate (+) et citrate (-) des MK 3007 et 3008: Croissance et antagonisme dans 1'emmental modèle. FAM Intern. Ber. Biochem. 14 (1997) 1-18
23. Jimeno J., Lazaro M.J., and Sollberger H. Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria. Lait 75 (1995) 401-413
24. Kerjean J.R., Condon S., Lodi R., Kalantzopoulos G., Chamba J.F., Suomalainen T., Cogan T., and Moreau D. Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria. Food Res. Int. 33 (2000) 281-287
25. Kerjean J.R., Bachmann H.P., and Cogan T. Technical note: Cooking temperature of whey and curd during Emmental cheesemaking. Milchwissenschaft 56 (2001) 556
26. Lavanchy P., and Bütikofer U. Caractérisation sensorielle de fromages à pâte dure ou mi-dure fabriqués en Suisse. Mitt. Lebensm. Hyg. 90 (1999) 670-683
27. Perez Chaia A., Pesce de Ruiz Holgado A., and Oliver G. Interaction between Lactobacillus helveticus and Propionibacterium freudenreichii subsp. shermanii. Microbiol. Aliment. Nutr. 5 (1987) 325-331
28. Piveteau P.G., Condon S., and Cogan T.M. Interactions between lactic and propionic acid bacteria. Lait 75 (1995) 331-343
29. Piveteau P., Condon S., and Cogan T.M. Inability of dairy propionibacteria to grow in milk from low inocula. J. Dairy Res. 67 (2000) 65-71
30. Richoux R., and Kerjean J.R. Technological properties of pure propionibacteria strains: test in small scale Swiss-type cheese. Lait 75 (1995) 45-59
31. Rüegg M., and Moor U. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruct. 6 (1987) 35-46
32. Sebastiani H., and Tschager E. Succinatbildung durch Propionsaurebakterien - Eine Ursache der Nachgärung von Emmentaler?. Dt. Molk.-Ztg. 114 (1993) 76-80
33. Sieber R., Collomb M., Lavanchy P., and Steiger G. Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Emmentaler, Greyerzer, Sbrinz, Appenzeller und Tilsiter. Schweiz. Milchwirt. Forsch. 17 (1988) 9-16
34. Sollberger H., and Wyder M.T. Propionsaurebakterien und fakultativ heterofermentative Laktobazillen. Schweiz. Milchzeitung 126 (2000) 5
35. Spahr U., and Schafroth K. Fate of Mycobacterium avium subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk. Appl. Environ. Microbiol. 67 (2001) 4199-4205
36. Steffen C., and Schnider J. Erhebungen über den Temperaturverlauf im Emmentalerkäse. Schweiz. Milchzeitung 104 (1978) 383
37. Thierry A., and Maillard M.-B. Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii. Lait 82 (2002) 17-32
38. Warmke R., Belitz H.D., and Grosch W. Evaluation of taste compounds of Swiss cheese (Emmentaler). Z. Lebensm. Untersuch.-Forsch. 203 (1996) 230-235
39. Wyder M.T., Bosset J.O., Casey M.G., Isolini D., and Sollberger H. Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism. Milk Sci. Int. 56 (2001) 78-81
40. Yvon M., and Rijnen L. Cheese flavour formation by amino acid catabolism. Int. Dairy J. 11 (2001) 185-201