Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

International Dairy Journal

Volumn 17, Issue 1, 2007, Pages 67-78

  Ong, L ^a   Henriksson, A ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DSM FOOD SPECIALTIES   (Australia)

Author keywords

Cheddar cheese; Probiotic; Proteolysis; Ripening

Indexed keywords

AMINO ACIDS; BACTERIA; MOISTURE; OILS AND FATS; ORGANIC ACIDS; PROTEINS;

CHEDDAR CHEESE; FREE AMINO ACIDS (FAA); PROTEOLYSIS; RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM SP.; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS;

EID: 33846005136     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.12.009     Document Type: Article

References (41)

1. Anon (1989). Methods of chemical and physical testing in the dairying industry-determination of pH. Australian Standard AS 2300.1.6.
2. Association of Official Analytical Chemists. (1990). AOAC "official methods of analysis"(15th ed). Vol. 2. Arlington, VA, USA: AOAC.
3. Ballongue J. Bifidobacteria and probiotic action. In: Salminen S., and Von Wright A. (Eds). Lactic acid bacteria (1993), Marcel Dekker, New York, USA 519-587
4. Basch J.J., Farrell H.M., Walsh R.A., Konstance R.P., and Kumosinski T.F. Development of a quantitative model for enzyme-catalysed, time dependent changes in protein composition of Cheddar cheese during storage. Journal of Dairy Science 72 (1989) 591
5. Blanchette L., Roy D., Belanger G., and Gauthier S.F. Production of cottage cheese using dressing fermented by bifidobacteria. Journal of Dairy Science 79 (1996) 8-15
6. Brandsma R.L., Mistry V.V., Anderson D.L., and Baldwin K.A. Reduced fat Cheddar cheese from condensed milk. 3. Accelerated ripening. Journal of Dairy Science 77 (1994) 897-906
7. Bruno F.A., Lankaputhra W.E.V., and Shah N.P. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. Journal of Food Science 67 7 (2002) 2740-2743
8. Church F.C., Swaisgood H.E., Porter D.H., and Catignani G.L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66 (1983) 1219-1227
9. Cliffe A.J., Marks J.D., and Mulholland F. Isolation and characterization of non-volatile flavours from cheese: Peptide profile of flavour fractions from Cheddar cheese, determined by reverse-phase high performance liquid chromatography. International Dairy Journal 3 (1993) 379-387
10. Corbo M.R., Albenzio M., DeAngelis M., Sevi A., and Gobbetti M. Microbiological and biochemical properties of canestro pugliese hard cheese supplemented with Bifidobacteria. Journal of Dairy Science 84 (2001) 551-561
11. Crittenden R.G., Morries L.F., Harvey M.L., Tran L.T., Mitchell H.L., and Playne M.J. Selection of Bifidobacterium strain to complement resistant starch in symbiotic yoghurt. Journal of Applied Microbiology 90 (2001) 268-278
12. Desai A.R., Powell I.B., and Shah N.P. Survival and activity of probiotic Lactobacilli in skim milk containing prebiotic. Journal of Food Science 69 3 (2004) 57-60
13. Dinakar P., and Mistry V.V. Growth of Bifidobacterium bifidum in Cheddar cheese. Journal of Dairy Science 77 (1994) 2854-2864
14. Fox P.F. Cheese: Chemistry, physics and microbiology. 2nd ed. (1993), Chapman and Hall, London, UK (pp. 343-367)
15. Fox P.F., and McSweeney P.L.H. Proteolysis in cheese during ripening. Food Review International 12 (1996) 457-509
16. Gardiner G., Ross R.P., Collins J.K., Fitzgerald G., and Stanton C. Development of probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains. Applied and Environmental Microbiology 64 (1998) 2192-2199
17. Gobbetti M., Corsetti A., Smacchi E., Zocchetti A., and DeAngelis M. Production of Crescenza cheese by incorporation of Bifidobacteria. Journal of Dairy Science 81 (1997) 37-47
18. Gomes A.M.P., Malcata F.X., and Klaver F.A.M. Incorporation and survival of Bifidobacterium sp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherlands Milk and Dairy Journal 49 (1995) 71-95
19. Grappin R., Rank T.C., and Olson N.F. Primary proteolysis of cheese proteins during ripening. A review. Journal of Dairy Science 68 (1985) 531-540
20. Hekmat S., and McMahon D.J. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science 75 (1992) 1415-1422
21. Ishibashi N., and Shimamura S. Bifidobacteria: Research and development in Japan. Food Technology 47 (1993) 126-135
22. Kosikowski, F. (1977). Cheddar cheese and related types. In Cheese and fermented milk foods (pp. 228-260). Ann Arbor, MI, USA: Edward Brothers Inc.
23. Kuchroo C.N., and Fox P.F. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37 6 (1982) 331-335
24. Lankaputhra W.E.V., and Shah N.P. Adherence of probiotic bacteria to human colonic cells. Bioscience and Microflora 17 2 (1998) 105-113
25. Laroia S., and Martin J.H. Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts. Cultured Dairy Products Journal 26 (1991) 13-21
26. Lawrence R.C., Creamer L.K., and Gilles J. Texture development during cheese ripening. Journal of Dairy Science 70 (1987) 1748-1760
27. Lynch C.M., Muir D.D., Banks J.M., McSweeney P.L.H., and Fox P.F. Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening. Journal of Dairy Science 82 (1999) 1618-1628
28. McIntosh G.H., Royle P.J., and Playne M.J. A probiotic strain of L. acidophilus reduces DMH-induced large intestinal tumours in male Sprague-Dawley rats. Nutrition and Cancer 35 (1999) 153-159
29. Minagawa E., Kaminogawa S., Tsukaski F., Motoshima H., and Tamaushi K. Exopeptidase profiles of bifidobacteria. Journal of Nutritional Science and Vitaminology 31 (1985) 599-606
30. Mistry V.V., and Kasperson K.M. Influence of salt on the quality of reduced fat Cheddar cheese. Journal of Dairy Science 81 (1998) 1214-1221
31. Ong L., Henriksson A., and Shah N.P. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium sp. and influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 16 (2006) 446-456
32. Ross R.P., Fitzgerald G., Collins K., and Stanton C. Cheese delivering biocultures-probiotic cheese. The Australian Journal of Dairy Technology 57 (2002) 71-78
33. Scardovi V., and Trovatelli L.D. The fructose-6-phosphate shunt as a peculiar pattern of hexose degradation in the genus Bifidobacterium. Analytical Microbiology Enzymology 15 (1965) 19-27
34. Shah N.P. Some beneficial effects of probiotic bacteria. Bioscience and Microflora 19 2 (2000) 99-106
35. Shah N.P. Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science 83 (2000) 1-14
36. 1 binding abilities of probiotic bacteria. Bioscience and Microflora 18 (1999) 43-48
37. Shihata A., and Shah N.P. Proteolytic profiles of yoghurt and probiotic bacteria. International Dairy Journal 10 (2000) 401-408
38. Stanton C., Gardiner G., Lynch P.B., Collins J.K., Fitzgerald G., and Ross R.P. Probiotic cheese. International Dairy Journal 8 (1998) 491-496
39. Terzaghi B.E., and Sandine W.E. Improved media for lactic streptococci and their bacteriophages. Applied Microbiology 29 (1975) 807-813
40. Varnam, A. H., & Sutherland, J. P. (1994). Milk and milk products: Technology, chemistry and microbiology (pp. 9-11). London, UK: Chapman and Hall.
41. Visser, F. M. W. (1977). Contributions of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda Cheese. 3. Protein breakdown: Analysis of the soluble nitrogen and amino nitrogen fractions. Netherlands Milk and Dairy Journal, 56, 1238-1240, 1254.