Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

International Dairy Journal

Volumn 19, Issue 8, 2009, Pages 467-475

  Bergamini, C V ^a   Hynes, E R ^a   Palma, S B ^a   Sabbag, N G ^b   Zalazar, C A ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BIFIDOBACTERIUM; FREE AMINO ACIDS; LACTOBACILLUS ACIDOPHILUS; MILK FATS; MIXED CULTURES; PEPTIDE PROFILE; PRE-INCUBATION; PROBIOTIC; PROBIOTIC STRAIN; PROBIOTICS; PROTEOLYTIC ACTIVITIES; SEMI-HARD CHEESE;

AMINES; AMINO ACIDS; OILS AND FATS; ORGANIC ACIDS;

STRAIN;

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PARACASEI;

EID: 65749102061     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.02.008     Document Type: Article

References (49)

1. Andrews A.T. Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research 50 (1983) 45-55
2. AOAC. Official method 985.35. Minerals in ready-to-feed milk-based infant formula. Atomic absorption spectrophotometric method. In: Heilrich K. (Ed). Official Methods of Analysis of Association of Official Analytical Chemists. fifteenth ed. Vol. II (1990), AOAC, Arlington, Virginia, USA 1110
3. Bergamini C., Hynes E., Quiberoni A., Suárez V., and Zalazar C. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International 38 (2005) 597-604
4. Bergamini C., Hynes E., and Zalazar C. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal 16 (2006) 856-866
5. Boylston T.D., Vinderola C.G., Ghoddusi H.B., and Reinheimer J.A. Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 14 (2004) 375-387
6. Bradley R.L., Arnold E., Barbano D.M., Semerad R.G., Smith D.E., and Vines B.K. Chemical and physical methods. In: Marshall R. (Ed). Standard Methods for the Examination of Dairy Products (1993), American Public Health Association, Washington, DC, USA 433-531
7. Buriti F.C.A., da Rocha J.S., and Saad S.M.I. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal 15 (2005) 1279-1288
8. Corbo M.R., Albenzio M., De Angelis M., Sevi A., and Gobbetti M. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science 84 (2001) 551-561
9. Daigle A., Roy D., Bélanger G., and Vuillermard J.C. Production of probiotic cheese (Cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. Journal of Dairy Science 82 (1999) 1081-1091
10. Desjardins M.-L., Roy D., and Goulet J. Growth of bifidobacteria and their enzyme profiles. Journal of Dairy Science 73 (1990) 299-307
11. Desjardins M.-L., Roy D., and Toupin C. Uncoupling of growth and acids production in Bifidobacterium ssp. Journal of Dairy Science 73 (1990) 1478-1484
12. Di Cagno R., Quinto M., and Corsetti A. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system. International Dairy Journal 16 2 (2006) 119-130
13. Dinakar P., and Mistry V.V. Growth and viability of Bifidobacterium bifidum in Cheddar cheese. Journal of Dairy Science 77 (1994) 2854-2864
14. El-Zayat A.I., and Osman M.M. The use of probiotics in Tallaga cheese. Egyptian Journal of Dairy Science 29 (2001) 99-106
15. Fox P.F. In: Roginsky H., Fuquay J., and Fox P. (Eds). Encyclopedia of Dairy Sciences. Cheese - Biochemistry of Cheese Ripening Vol. 1 (2003), Academic Press, Reino Unido, Argentina 320-326
16. Gardiner G.E., Ross R.P., Collins J.K., Fitzgerald G., and Stanton C. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Applied and Environmental Microbiology 64 (1998) 2192-2199
17. Giraudo M., Sánchez H., Muset G., Pavesi R., Castañeda R., Fernández M., Nocedal D., Markowski I., and Guirin G. Determinación cuantitativa de aminoácidos libres en quesos Reggianito Argentino por derivatización con 6-AQC y RP-HPLC. Alimentaria 337 (2002) 121-126
18. Gobbetti M., Corsetti A., Smacchi E., Zocchetti A., and De Angelis M. Production of Crescenza cheese by incorporation of bifidobacteria. Journal of Dairy Science 81 (1998) 37-47
19. Gomes A.M.P., and Malcata F.X. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation. Journal of Dairy Science 81 (1998) 1492-1507
20. Gomes A.M.P., Malcata F.X., Klaver F.A.M., and Grande H.J. 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
21. Gripon J.-C., Dezmazeaud M.J., Le Bars D., and Bergere J.L. Etude du role des micro-organismes et des enzymes au cours de la maturation des fromages. II. - Influence de la presure commerciale. Lait 55 (1975) 502-516
22. Habibi-Najafi M.B., and Lee B.H. Proline-specific peptidases of Lactobacillus casei subspecies. Journal of Dairy Science 77 (1994) 385-392
23. Hair J.F., Anderson R.E., Tatham R.L., and Black W.C. Análisis Multivariante; Chap. 3: Análisis Factorial (1999), Prentice Hall Iberia, Madrid, Spain pp. 79-123
24. Heller K.J. Probiotic bacteria in fermented foods: product characteristics and starter organisms. American Journal of Clinical Nutrition (supplement) 73 (2001) 374S-379S
25. Hynes E., Ogier J.-C., and Delacroix-Buchet A. Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture. International Dairy Journal 11 (2001) 587-597
26. Hynes E., Ogier J.-C., Son O., and Delacroix-Buchet A. Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses. Lait 83 (2003) 31-43
27. IDF. Formaggio e formaggio fuso. Determinazione della materia secca. Metodo di riferimento N° 4 A (1982), International Dairy Federation, Brussels, Belgium
28. IDF. Latte. Determinazione del tenore in azoto. Metodo di riferimento N° 20 B (1993), International Dairy Federation, Brussels, Belgium
29. IDF. Lait produits laitiers. Determination de la teneur en matiere grasse. Guide de directives generales appliquees aux methodes butyrometriques (1997), International Dairy Federation, Brussels, Belgium
30. Kasimoǧlu A., Göncüoǧlu M., and Akgün S. Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal 14 (2004) 1067-1073
31. Khalid N.M., and Marth E.H. Lactobacilli - their enzymes and role in ripening and spoilage of cheese: a review. Journal of Dairy Science 73 (1990) 2669-2684
32. Lane C.N., Fox P.F., Walsh E.M., Folkertsma B., and McSweeney P.L.H. Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese. Lait 77 (1997) 561-573
33. McBrearty S., Ross R., Fitzgerald G., Collins J., Wallace J., and Stanton C. Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality. International Dairy Journal 11 (2001) 599-610
34. Ong L., Henriksson A., and Shah N.P. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 16 (2006) 446-456
35. Ong L., Henriksson A., and Shah N.P. 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 17 (2007) 67-78
36. Peterson S.D., Marshall R.T., and Heymann H. Peptidase profiling of lactobacilli associated with cheddar cheese and its application to identification and selection of strains for cheese-ripening studies. Journal of Dairy Science 73 (1990) 1454-1464
37. Phillips M., Kailasapathy K., and Tran L. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp.; L. casei, L. paracasei and L. rhamnosus) in Cheddar cheese. International Journal of Food Microbiology 108 (2006) 276-280
38. Pripp A.H., Stepaniak L., and Sørhaug T. Chemometrical analysis of proteolytic profiles during cheese ripening. International Dairy Journal 10 (2000) 249-253
39. Rank T.C., Grappin R., and Olson N.F. Secondary proteolysis of cheese during ripening: a review. Journal of Dairy Science 68 (1985) 801-805
40. Ross R.P., Fitzgerald G., Collins K., and Stanton C. Cheese delivering biocultures - probiotic cheese. Australian Journal of Dairy Technology 57 (2002) 71-78
41. Roy D., Mainville I., and Mondou F. Selective enumeration and survival of bifidobacteria in fresh cheese. International Dairy Journal 7 (1998) 785-793
42. Shah N.P. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science 83 (2000) 894-907
43. Shihata A., and Shah N.P. Proteolytic profiles of yoghurt and probiotic bacteria. International Dairy Journal 10 (2000) 401-408
44. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., and Fox P.F. Proteolysis in cheese during ripening. In: Fox P., McSweeney P., Cogan T., and Guinee T. (Eds). Cheese: Chemistry, Physics and Microbiology. General Aspects Vol. 1 (2004), Academic Press, Estados Unidos, Argentina 391-433
45. Vinderola C.G., and Reinheimer J.A. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal 9 (1999) 497-505
46. Vinderola C.G., and Reinheimer J.A. Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal 10 (2000) 271-275
47. Vinderola C.G., Prosello W., Ghiberto D., and Reinheimer J.A. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. Journal of Dairy Science 83 (2000) 1905-1911
48. Williams A.G., and Banks J.M. Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal 7 (1997) 763-774
49. Yvon M. Key enzymes for flavour formation by lactic acid bacteria. Australian Journal of Dairy Technology 61 (2006) 16-24