Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 132-139

  Ma, Chunli ^a,b   Zhang, Lanwei ^a   Ma, Dexing ^b   Du, Ming ^a   Han, Xue ^a   Yi, Huaxi ^a   Zhang, Lili ^a   Feng, Zhen ^b   Zhang, Yanhe ^c   Zhang, Yingchun ^a   Song, Wei ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Artisanal fermented milk; Cheese; Lactobacilli; Technological characterisation

Indexed keywords

LACTOBACILLUS;

EID: 84855511115     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00743.x     Document Type: Article

References (42)

1. Aquilanti L, Zannini E, Zocchetti A, Osimani A and Clementi F (2007) Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese. LWT 40 1146-1155.
2. Ayad E, Nashat S, El-Sadek N, Metwaly H and El-Soda M (2004) Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology 21 715-725.
3. Bartels H, Ohnson J and Olson N F (1987) Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development. Milchwissenschaft 42 83-88.
4. Beresford T and Williams A (2004) The microbiology of cheese ripening. In Cheese Chemistry, Physics and Microbiology, Vol. 1: General Aspects, 3rd edn, pp. 287-317. Fox P F, McSweeney P L H, Cogan T M, Guinee T P, eds. London, UK: Elsevier Academic Press.
5. Bradford M (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 248-254.
6. Christensen J, Dudley E E G, Pedersen J A and Steele J (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 76 217-246.
7. Cliffe A J, Marksand J D and Mulholl F (1993) Isolation and characterization of non-volatile flavours from Cheddar: Peptide profile of flavour fractions from Cheddar cheese, determined by reverse phase high performance liquid chromatography. International Dairy Journal 3 379-387.
8. Crow V L, Coolbear T, Gopal P K, Martley F G, McKay L L and Riepe H (1995) The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal 5 855-875.
9. Dagdemir E and Ozdemir S (2008) Technological characterization of the natural lactic acid bacteria of artisanal Turkish white pickled cheese. International Journal of Dairy Technology 61 133-140.
10. Drake M A, Boylston T D, Spence K D and Swanson B G (1996) Chemical and sensory effects of Lactobacillus adjunct in Cheddar cheese. Food Research International 29 381-387.
11. Drake M A, Boylston T D, Spence K D and Swanson B G (1997) Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct. Food Research International 30 35-40.
12. Durmus S, Ahmet A and Nihat A (2007) The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kasar cheese during ripening. International Journal of Dairy Technology 60 245-252.
13. El Soda M, Madkor S A and Tong P S (2000) Adjunct cultures: recent developments and potential significance to the cheese industry. Journal of Dairy Science 83 609-619.
14. El-Soda M, Madkor S A and Tong P S (2000) Evaluation of commercial adjuncts for use in cheese ripening: 4. Comparison between attenuated and not attenuated lactobacilli. Milchwissenschaft 55 260-263.
15. El-Soda M, Ahmed N, Omran N, Osman G and Morsi A (2003) Isolation, identification and selection of lactic acid bacteria cultures for cheese making. Emirates Journal of Agriculture Science 15 51-71.
16. Folkertsma B and Fox P F (1992) Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research 59 217-224.
17. Hannon J A, Wilkinson M G, Delahunty C M, Wallace J M, Morrissey P A and Beresford T P (2003) Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal 13 313-323.
18. Hannon J A, Deutsch S M, Madec M N, Gassi J Y, Chapot-Chartier M P and Lortal S (2006) Lysis of starters in UF cheeses: behaviour of mesophilic lactococci and thermophilic lactobacilli. International Dairy Journal 16 324-334.
19. Herreros M, Fresno J, Gonzalez Prieto M and Tornadijo M (2003) Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese). International Dairy Journal 13 469-479.
20. Hynes E, Ogier J C and Delacroix-Buchet A (2001) Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture. International Dairy Journal 11 587-597.
21. International Dairy Fedaration (1995). IDF Guideline-Determination of Acidifying Activity of Dairy Cultures. Bulletin IDF 306, pp. 34-36. Brussels, Belgium: International Dairy Federation.
22. Jamaly N, Benjouad A, Comunian R, Daga E and Bouksaim M (2010) Characterization of Enterococci isolated from Moroccandairy products. African Journal of Microbiology Research 4 1768-1774.
23. Katsiari M C, Voutsinas L P and Kondyli E (2002) Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. International Dairy Journal 12 757-764.
24. Kenny O, FitzGerald R J, O'Cuinn G, Beresford T and Jordan K (2006) Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening. International Dairy Journal 16 797-804.
25. Leng J (2009) Study on the screening of LAB with special performance and its influence on the quality of cheese. Dissertation for the master degree in engineering Harbin Institute of Technology.
26. Lepeuple A S, Vassal L, Cesselin B, Delacroix-Buchet A, Griponand J C and Chapot-Chartier M P (1998) Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening. International Dairy Journal 8 667-674.
27. Lombardi A, Gatti M, Rizzotti L, Torriani S, Andrighetto C and Giraffa G (2004) Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses. International Dairy Journal 14 967-976.
28. Ma C L, Zhang L W, Yi H X, Du M, Han X, Zhang L L, Feng Z, Zhang Y C and Li Q (2011) Technological characterization of lactococci isolated from traditional Chinese fermented milks. Journal of Dairy Science 94 1691-1696.
29. Nieto-Arribas P, Poveda J, Sesena S, Palop L and Cabezas L (2009) Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures. Food Control 20 1092-1098.
30. Ouzari H, Cherif A and Mora D (2002) Autolytic phenotype of Lactococcus lactis strains isolated from traditional Tunisian dairy products. Journal of Applied Microbiology 92 812-820.
31. Paolo P, Teresa Z, Annamaria R, Paul L and Eugenio P (2008) Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study. International Dairy Journal 18 81-92.
32. Parente E and Cogan T M (2004) Starter cultures: general aspects. In Cheese Chemistry, Physics and Microbiology, Vol 1: General Aspects, 3rd edn, pp. 123-147. Fox P F, McSweeney P L H, Cogan T M, Guinee T P, eds. London, UK: Elsevier Academic Press.
33. Piraino P, Zotta T, Ricciardi A, Mcsweeney P L H and Parentea E (2008) Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study. International Dairy Journal 18 81-92.
34. Ruiz-Moyano S, Martín A, Benito M J, Nevado F P and Cordoba G (2008) Screening of lactic acid bacteria and Bifidobacteria for potential probiotic use in Iberian dry fermented sausages. Meat Science 80 715-721.
35. Sarantinopoulos P, Andrighetto C, Georgalaki M D, Rea M C, Lombardi A, Cogan T M, Kalantzopoulos G and Tsakalidou E (2001) Biochemical properties of enterococci relevant to their technological performance. International Dairy Journal 11 621-647.
36. Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu X M and Zhang H P (2009) Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. Journal of Dairy Science 92 2468-2476.
37. Wilkinson M G, Guinee T P, O'Callaghan D M and Fox P F (1994) Autolysis and proteolysis in different strains of starter bacteria during cheese ripening. Journal of Dairy Research 61 249-262.
38. Williams A G and Banks J M (1997) Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International of Dairy Journal 7 763-774.
39. Williams A G, Felipe X and Banks J M (1998) Aminopeptidase and dipeptidyl peptidase activity of Lactobacillus spp. and non starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese. International of Dairy Journal 8 255-266.
40. Wouters J T M, Ayad E H E, Hugenholtz J and Smit G (2002) Microbes from raw milk for fermented dairy products. International Dairy Journal 12 91-109.
41. Yvon M (2006) Key enzymes for flavour formation by lactic acid bacteria. Australian Journal of Dairy Technology 61 80-96.
42. Zekai T and Yusuf T (2008) The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese. Journal of Food Biochemistry 32 490-505.