The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

International Dairy Journal

Volumn 17, Issue 3, 2007, Pages 208-217

  Anastasiou, Rania ^a   Georgalaki, Marina ^a   Manolopoulou, Eugenia ^a   Kandarakis, Ioannis ^a   De Vuyst, Luc ^b   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Res Grp of Industrial Microbiology   (Belgium)

Author keywords

Bacteriocin; Kasseri cheese; Microbiological; Physicochemical; Sensory; Streptococcus macedonicus; X propyl dipeptidyl aminopeptidase

Indexed keywords

BACTERIA; CELL CULTURE; ENZYME KINETICS; ENZYMES; FOOD PROCESSING;

BACTERIOCIN; KASSERI CHEESE; SENSORY PROPERTIES; STREPTOCOCCUS MACEDONICUS;

DAIRY PRODUCTS;

STREPTOCOCCUS; STREPTOCOCCUS MACEDONICUS;

EID: 33750684001     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.02.011     Document Type: Article

References (42)

1. Andrews A.T. Proteinases in normal bovine milk and their action on caseins. Journal Dairy Research 50 (1983) 45-55
2. Anifantakis, E. (1991). Kasseri cheese. In Greek cheeses-A tradition of centuries (pp. 63-66). Athens, Greece: National Dairy Committee of Greece.
3. Ardö, Y., & Polychroniadou, A. (1999). Improvement of the quality of the production of raw milk cheeses. Laboratory Manual for Chemical Analysis of Cheese. COST 95.
4. Belitz H.D., and Kaiser K.P. Monitoring Cheddar cheese ripening by chemical indices of proteolysis (III): Identification of several high molecular mass peptides. Zeitschrift fuer Lebensmittel Untersuchung und Foschung 197 (1993) 118-122
5. Blakesley R.W., and Boezi J.A. A new staining technique for proteins in polyacrylamide gels using coomassie brilliant blue G250. Analles of Biochemistry 82 (1977) 580-582
6. Bouquien C.Y., Corrieu G., and Desmazeaud M.J. Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures. Applied Microbiology and Biotechnology 30 (1988) 402-407
7. Chapot-Chartier M.P., Deniel C., Rousseau M., Vassal L., and Gripon J.C. Autolysis of two strains of Lactococcus lactis during cheese ripening. International Dairy Journal 4 (1994) 251-269
8. De Vuyst L., and Vandamme E.J. Antimicrobial potential of lactic acid bacteria. In: De Vuyst L., and Vandamme E.J. (Eds). Microbiology, genetics and applications, (1994), Blackie Academic and Professional, London, UK 91-142
9. El-Kholy W., El-Soda M., Ezzat N., and El-Shafei H. Autolysis and intracellular release from cheese related dairy lactobacilli. Lait 78 (1998) 439-452
10. Fox P.F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72 (1989) 1379-1400
11. Fox P.F., and McSweeney P.L.H. Proteolysis in cheese during ripening. Food Reviews International 12 (1996) 457-509
12. Foulquié Moreno M.R., Rea M.C., Cogan T.M., and De Vuyst L. Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. International Journal of Food Microbiology 81 (2003) 73-84
13. Gatti M., Fornasari M.E., Mucchetti G., Addeo F., and Neviani E. Presence of peptidase activities in different varieties of cheese. Letters of Applied Microbiology 28 (1999) 368-372
14. Georgalaki M.D., Sarantinopoulos P., Ferreira E.S., De Vuyst L., Kalantzopoulos G., and Tsakalidou E. Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese. Journal of Applied Microbiology 88 (2000) 817-825
15. Georgalaki M.D., Papadelli M., Anastasiou R., Kalantzopoulos G., and Tsakalidou E. Purification, biochemical characterization and cloning of the intracellular X-prolyl-dipeptidyl aminopeptidase from Streptococcus macedonicus strain ACA-DC 191. Lait 82 (2002) 657-671
16. Georgalaki M.D., Van den Berghe E., Kritikos D., Devreese B., Van Beeumen J., Kalantzopoulos G., et al. Macedocin: a food grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Applied and Environmental Microbiology 68 (2002) 5891-5903
17. Greek Codex Alimentarius. (2003). Kasseri cheese. In Food and drink codex, (vol. A, pp. 930-934). Athens, Greece: National Print Office.
18. Hansen E.B. Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology 78 (2002) 119-131
19. IDF. Determination of the ash content of processed cheese products. FIL-IDF Standard 27 (1964), International Dairy Federation, Brussels, Belgium
20. IDF. Cheese: Determination of chloride content (reference method). FIL-IDF Standard 17A (1972), International Dairy Federation, Brussels, Belgium
21. Kaiser K.P., Belitz H.D., and Fritsch R.J. Monitoring Cheddar cheese ripening by chemical indices of proteolysis (II): Peptide mapping of casein fragments by reverse phase high performance liquid chromatography. Zeitschrift fuer Lebensmittel Untersuchung und Foschung 195 (1992) 8-14
22. Kalogridou-Vassiliadou D., and Manolkidis K. Enterococci in Kasseri cheese. Greek Journal of Dairy Science and Technology 3 (1984) 51-57
23. Kaminaridis S.E., Siavaras V., and Potetsianaki I. Comparison of two methods of making kneaded plastic cheese from ewe's milk. Lait 75 (1995) 181-189
24. Kaminaridis S.E., Paraschopoulos N., and Beri I. Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidification on the manufacture and quality of Kasseri cheese. International Journal of Dairy Technology 52 (1999) 11-19
25. Kunji E.R.S., Mierau I., Hagting A., Poolman B., and Konings W. The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek 70 (1996) 187-221
26. Lee K.D., and Warthesen J. Mobile phases in reverse-phase HPLC for the determination of bitter peptides in cheese. Journal of Food Science 61 (1996) 291-294
27. Leroy F., and De Vuyst L. Functional lactic acid bacteria starter cultures for the food fermentation industry. Trends in Food Science and Technology 15 (2004) 67-78
28. Mierau I., Kunji E.R.S., Venema G., and Kok J. Casein and peptide degradation in lactic acid bacteria. Biotechnology and Genetic Engineering Reviews 14 (1997) 279-301
29. Moatsou G., Kandarakis I., Moschopoulou E., Anifantakis E., and Alichanidis E. Effect of technological parameters on the characteristics of Kasseri cheese made from raw or pasteurized ewe's milk. International Journal of Dairy Technology 54 (2001) 69-77
30. Moatsou G., Samolada M., Katsabeki A., and Anifantakis E. Casein fraction of ovine milk from indigenous Greek breeds. Lait 84 (2004) 285-295
31. Mulvihill D.M., and Fox P.F. Proteolysis of bovine b-casein by chymosin: Influence of pH, urea and sodium chloride. Irish Journal of Food Science and Technology 2 (1978) 135-139
32. Nuñez M., Rodríguez J.L., García E., Gaya P., and Medina M. Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. Journal of Applied Microbiology 83 (1997) 671-677
33. Papadelli M., Manolopoulou E., Kalantzopoulos G., and Tsakalidou E. Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation. International Journal of Food Microbiology 81 (2003) 231-239
34. Polo, M.C., de Gonzalez Llano, D., Ramos, M., (1992). Determination and liquid chromatographic separation of peptides. In L. Nollet, (Ed.), Food analysis by HPLC, (p. 123). New york, USA: Marcel Dekker.
35. Steffen, C., Eberhard, P., Bosset, J.O., Rüegg, M. (1993). Swiss-type varieties. In P.F. Fox, (Ed.), Cheese: Chemistry, physics and microbiology, (2nd ed.) (Vol. 2, p. 91). London, UK: Chapman and Hall.
36. Sulzer G., and Busse M. Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances. International Journal of Food Microbiology 14 (1991) 287-296
37. Tagg J.R., and McGiven A.R. Assay system for bacteriocins. Applied Microbiology 21 (1971) 943-946
38. Tsakalidou E., Manolopoulou E., Kabaraki E., Zoidou E., Pot B., Kersters K., et al. The combined use of whole cell protein extracts for the identification (SDS-PAGE) and enzyme activity screening of lactic acid bacteria isolated from traditional Greek dairy products. Systematic and Applied Microbiology 17 (1994) 444-458
39. Tsakalidou E., Zoidou E., Pot B., Ludwig W., Wassil L., Devriese L.A., et al. Identification of streptococci from Greek Kasseri cheese and description of Streptococcus macedonicus sp. nov. International Journal of Systematic Bacteriology 48 (1998) 519-527
40. Van den Berg G., and Exterkate F.A. Technological parameters involved in cheese ripening. International Dairy Journal 3 (1993) 485-507
41. Walstra, P., Noomen, A., Geurts, T.J., (1993). Dutch-type varieties. In P.F. Fox, (ed.), Cheese: Chemistry, physics and microbiology. (2nd ed.). (Vol. 2). pp., 39-82. London, UK: Chapman and Hall.
42. Wilkinson M.G., Guinee T.P., O'Callaghan D.M., and Fox P.F. Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. Journal of Dairy Research 61 (1994) 249-262