Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

International Journal of Dairy Technology

Volumn 64, Issue 3, 2011, Pages 394-401

  Kirmaci, Hüseyin A ^a   Hayaloglu, Ali A ^b   Özer, Barbaros ^c   Akçelik, Mustafa ^d   Akkoç, Nefise ^d  

^a HARRAN UNIVERSITY   (Turkey)

^b INONU UNIVERSITY   (Turkey)

^c ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

Lactococcus spp.; Peptide; Proteolysis; White cheese; Wild strains

Indexed keywords

LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 79960377552     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00673.x     Document Type: Article

References (25)

1. Akçelik O, Tükel Ç, Özcengiz G and Akçelik M (2006) Characterization of bacteriocins from two Lactococcus lactis subsp. lactis isolates. Molecular Nutrition and Food Research 50 306-313.
2. Amarita F, de la Plaza M, de Palencia P F, Requena T and Peláez C (2006) Cooperation between wild lactococcal strains for cheese aroma formation. Food Chemistry 94 240-246.
3. Anonymous (2006). White Cheese Standard. Ankara: Turkish Standard TS 591 Turkish Standards Institution.
4. Awad S, Luthi-Peng Q and Puhan Z (1998) Proteolytic activities of chymosin and porcine pepsin on buffalo, cow, and goat whole and β-casein fractions. Journal of Agricultural and Food Chemistry 46 4997-5007.
5. Ayad E H E, Verheul A, Wouters V J T M and Smit G (2000) Application of wild type starter cultures for flavour development in pilot plant cheese making. International Dairy Journal 10 169-179.
6. Ayad E H E, Verheul A, de Jong C, Wouters V J T M and Smit G (2001) Population dynamics of lactococci from industrial, artisanal, and non-dairy origins in defined strain starters for Gouda-type cheese. International Dairy Journal 11 51-61.
7. Centeno J A, Tomillo F J, Fernández-Garcia E, Gaya P and Núñez M (2002) Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese. Journal of Dairy Science 85 3164-3172.
8. Hayaloglu A A (2007) Comparisons of different single strain starter cultures for their effects on ripening and grading of Beyaz cheese. International Journal of Food Science and Technology 42 930-938.
9. Hayaloglu A A, Güven M, Fox P F, Hannon J A and McSweeney P L H (2004) Proteolysis in Turkish white-brined cheese made with defined strains of Lactococcus. International Dairy Journal 14 599-610.
10. IDF (1988) Determination of Salt Content. Brussels: IDF Standard 12 B International Dairy Federation.
11. ISO (2004) Cheese and Processed Cheese-Determination of the Total Solids Content (Reference Method). ISO 5534: 2004 (IDF 4: 2004). International Organization for Standards.
12. Klijn N, Weerkamp A and de Vos W M (1995) Detection and characterization of lactose-utilizing Lactococcus spp. in natural ecosystem. Applied and Environmental Microbiology 61 788-792.
13. Kunji E R S, Mierau I, Hagting A, Poolman B and Konings W N (1996) The proteolytic system of lactic acid bacteria. Antonie van Leeuwenhoek 70 187-221.
14. Law J, Fitzgerald G F, Daly C, Fox P F and Farkye N Y (1992) Proteolysis and flavour development in Cheddar cheese made with the single starter strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP. Journal of Dairy Science 75 1173-1185.
15. Law J, Fitzgerald G F, Uniacke-Lowe T, Daly C and Fox P F (1993) The contribution of lactococcal starter proteinases to proteolysis in Cheddar cheese. Journal of Dairy Science 76 2455-2467.
16. Moatsou G, Massouras T, Kandarikis I and Anifantakis E (2002) Evolution of proteolysis during the ripening of traditional Feta cheese. Lait 82 601-611.
17. Morales P, Fernández-Garcia E, Gaya P, Medina M and Núñez M (2001) Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes' milk cheese. Journal of Applied Microbiology 91 907-915.
18. Morales P, Fernández-Garcia E, Gaya P and Núñez M (2003) Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewe's milk cheese. International Dairy Journal 13 201-209.
19. Pritchard G G and Coolbear T (1993) The physiology and biochemistry of the proteolytic systems in lactic acid bacteria. FEMS Microbiology Reviews 12 179-206.
20. Randazzo C L, Pitino I, de Luca S, Scifo G O and Caggia C (2008) Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese. International Journal of Food Microbiology 122 269-278.
21. Şanli{dotless}baba P, Akkoç N and Akçelik M (2009) Identification and characterisation of antimicrobial activity of nisin A produced by Lactococcus lactis subsp. lactis LL27. Czech Journal of Food Science 27 55-64.
22. Sarantinopoulos P, Kalantzopoulos G and Tsakalidou E (2002) Effects of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 76 93-105.
23. Tan P S T, Poolman B and Konings W N (1993) Proteolytic enzymes of Lactococcus lactis. Journal of Dairy Research 60 269-286.
24. Urbach G (1995) Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal 5 877-903.
25. Vicente M S, Ibanez F C, Barcina Y and Barron L J R (2001) Changes in the free aminoacid content during ripening of Idiazabal cheese: influence of starter and rennet type. Food Chemistry 72 309-317.