Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 13, 2008, Pages 5316-5323

  Katechaki, Eleftheria ^a   Panas, Panayiotis ^a   Rapti, Katerina ^b   Kandilogiannakis, Leonidas ^a   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b AVIGAL S A ^*  (Greece)

Author keywords

Hard type cheese; Kefir; Openness; Ripening; Volatiles

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FREEZE DRYING; FUNGUS; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; TASTE; TEMPERATURE;

ANIMALS; BACTERIA; CHEESE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZE DRYING; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; TASTE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS;

EID: 47849109222     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703585y     Document Type: Article

References (40)

1. Katsiari, M. C.; Voutsinas, L. P.; Alichanidis, E.; Roussis, I. G. Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl. Food Chem. 1998, 61, 63-70.
2. Katsiari, M. C.; Voutsina, L. P.; Kondyli, E. Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Int. Dairy J. 2002, 12, 757-764.
3. Stanton, C.; Gardiner, G.; Lynch, P. B.; Collins, J. K.; Fitzgerald, G.; Ross, R. P. Probiotic cheese. Int. Dairy J. 1998, 8, 491-496.
4. Gardiner, G. E.; Ross, R. P.; Wallace, J. M.; Scanlan, F. P.; Jägers, P. P. J. M.; Fitzgerald, G. F.; Collins, J. K.; Stanton, C. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. J. Agric. Food Chem. 1999, 47, 4907-4916.
5. Bergamini, C. V.; Hynes, E. R.; Quiberoni, A.; Suárez, V. B.; Zalazar, C. A. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Res. Int. 2005, 38, 597-604.
6. Ong, L.; Henriksson, A.; Shah, N. P. Chemical analysis and sensory evaluation of cheddar cheese produced with Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, or Bifidobacterium sp. Int. Dairy J. 2007, 17, 937-945.
7. Midje, D. L.; Bastian, E. D.; Morris, H. A.; Martin, F. B.; Bridgeman, T.; Vickers, Z. M. Flavor enhancement of reduced fat Cheddar cheese using an integrated culturing system. J. Agric. Food Chem. 2000, 48, 1630-1636.
8. Moatsou, G.; Moschopoulou, E.; Anifantakis, E. Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese. Int. J. Dairy Technol. 2004, 57, 215-220.
9. Hannon, J. A.; Kilcawley, K. N.; Wilkinson, M. G.; Delahunty, C. M.; Beresford, T. P. Flavor precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. Int. Dairy J. 2007, 17, 316-327.
10. McSweeney, P. L. H.; Sousa, M. J. Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review. Lait 2000, 80, 293-324.
11. Lortal, S.; Chapot-Chartier, M.-P. Role, mechanisms, and control of lactic acid bacteria lysis in cheese. Int. Dairy J. 2005, 15, 857-871.
12. Boylston, T. D.; Vinderola, C. G.; Ghoddusi, H. B.; Reinheimer, J. A. Incorporation of bifidobacteria into cheeses: Challenges and rewards. Int. Dairy J. 2004, 14, 375-387.
13. Litopoulou-Tzanetaki, E.; Tzanetakis, N.; Vafopoulou-Mastrojiannaki, A. Effect of the type of lactic starter on microbiological, chemical, and sensory characteristics of Feta cheese. Food Microbiol. 1993, 10, 31-41.
14. Ryan, M. P.; Rea, M. C.; Hill, C.; Ross, R. P. An application in Cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl. Environ. Microbiol. 1996, 62, 612-619.
15. Kieronczyk, A.; Skeie, S.; Langsrud, T.; Yvon, M. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. Appl. Environ. Microbiol. 2003, 69, 734-739.
16. Michaelidou, A.; Katsiari, M. C.; Kondyli, E.; Voutsinas, L. P.; Alichanidis, E. Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese. Int. Dairy J. 2003, 13, 179-189.
17. Heller, K. J. Probiotic bacteria in fermented foods: Product characteristics and starter organisms. Am. J. Clin. Nutr. 2001, 73, 374-379.
18. Kourkoutas, Y.; Kandylis, P.; Panas, P.; Dooley, J. S. G.; Nigam, P.; Koutinas, A. A. Evaluation of freeze-dried kefir coculture as starter in Feta-type cheese production. Appl. Environ. Microbiol. 2006, 72, 6124-6135.
19. Dimitrellou, D.; Kourkoutas, Y.; Banat, I. M.; Marchant, R.; Koutinas, A. A. Whey cheese production using freeze-dried kefir culture as a starter. J. Appl. Microbiol. 2007, 103, 1170-1183.
20. Kopsahelis, N.; Panas, P.; Kourkoutas, Y.; Koutinas, A. A. Evaluation of thermally dried immobilized cell of Lactobacillus delbrueckii ssp. Bulgaricus on apple pieces as a potent starter culture. J. Agric. Food Chem. 2007, 55, 9829-9836.
21. Dimitrellou, D.; Tsaousi, K.; Kourkoutas, Y.; Panas, P.; Kanellaki, M.; Koutinas, A. A. Fermentation efficiency of thermally dried immobilzed kefir on casein as starter culture. Process Biochem., in press.
22. Morgan, C. A.; Herman, N.; White, P. A.; Vesey, G. Preservation of microorganisms by drying: A review. J. Microbiol. Methods 2006, 66, 183-193.
23. Official Methods of Analysis. Moisture in Cheese. 33.7.04. Method 948.12; Association of Official Analytical Chemists: Arlington, 1995.
24. Kirk, R. S.; Sawyer, R. Pearson's Composition and Analysis of Foods, 9th ed.; Longman Singapore Publishers Ltd.: Singapore, 1991; pp 600-601.
25. Bellesia, F.; Pinetti, A.; Pagnoni, U. M.; Rinaldi, R.; Zucchi, C.; Gaglioti, L.; Palyi, G. Volatile components of Grana Parmigiano-Reggiano-type hard cheese. Food Chem. 2003, 83, 53-61.
26. Papademas, P.; Robinson, R. K. A comparison of the chemical, microbiological, and sensory characteristics of bovine and ovine Halloumi cheese. Int. Dairy J. 2000, 10, 761-768.
27. Menéndez, S.; Centeno, J. A.; Godínez, R.; Rodríguez-Otero, J. L. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese. Int. J. Food Microbiol. 2000, 59, 37-46.
28. Martley, F. G.; Crow, V. L. Open texture in cheese: The contribution of gas production of microorganisms and cheese manufacturing practices. J. Dairy Res. 1996, 63, 489-507.
29. Bardi, E.; Koutinas, A. A. Immobilization of yeast on delignified cellulosic material for room temperature and low temperature wine making. J. Agric. Food Chem. 1994, 42, 221-226.
30. Hemme, D.; Foucaud-Scheunemann, C. Leuconostoc, characteristics, use in dairy technology, and prospects in functional foods. Int. Dairy J. 2004, 14, 467-494.
31. Vuyst, L.; Leroy, F. Bacteriocins from lactic acid bacteria: Production, purification, and food applications. J. Mol. Microbiol. Biotechnol. 2007, 13, 194-199.
32. Ross, R. P.; Stanton, C.; Hill, C.; Fitzgerald, G. F.; Coffey, A. Novel cultures for cheese improvement. Trends Food Sci. Technol. 2000, 11, 96-104.
33. Engels, W. J. M.; Dekker, R.; de Jong, C.; Neeter, R.; Visser, S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 1997, 7, 255-263.
34. Urbach, G. Relations between cheese flavor and chemical composition. Int. Dairy J. 1993, 3, 389-422.
35. Collin, S.; Osman, M.; Delcambre, S.; El-Zayat, A. I.; Dufour, J.-P. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses. J. Agric. Food Chem. 1993, 41, 1659-1663.
36. Mariaca, R. G.; Imhof, M. I.; Bosset, J. O. Occurrence of volatile chiral compounds in dairy products, especially cheese: A review. Eur. Food Res. Technol. 2001, 212, 253-261.
37. Kubícková, J.; Grosch, W. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 1997, 7, 65-70.
38. Qian, M.; Reineccius, G. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. J. Dairy Sci. 2002, 85, 1362-1369.
39. Moio, L.; Addeo, F. Grana Padano cheese aroma. J. Dairy Res. 1998, 65, 317-333.
40. Koutinas, A. A.; Athanasiadis, I.; Bekatorou, A.; Iconomopoulou, M.; Blekas, G. Kefir yeast technology: Scale-up in SCP production using milk whey. Biotechnol. Bioeng. 2005, 89, 788-796.