The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

International Journal of Dairy Technology

Volumn 66, Issue 2, 2013, Pages 279-285

  Moslehishad, Maryam ^a   Mirdamadi, Saeed ^b   Ehsani, Mohamad Reza ^a   Ezzatpanah, Hamid ^a   Moosavi Movahedi, Ali Akbar ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Fermented milk; Lactic acid bacteria; Protease activity; Sensory evaluation

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 84875886403     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12017     Document Type: Article

References (37)

1. Abdel Rahman I E, Dirar H A and Osman M A (2009) Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures. African Journal of Food Science 3 398-405.
2. Abu-Taraboush H M, Al-Dagal M M and Al-Royli M A (1998) Growth, viability, and proteolytic activity of bifidobacteria in whole camel milk. Journal of Dairy Science 81 354-361.
3. Al haj O A and Al Kanhal H A (2010) Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal 20 811-821.
4. AOAC (2002) Official Methods of Analysis, 17th edn. Arlington, VA: AOAC.
5. Arvanitoyannis I S, Varzakas T H and Houwelingen M K (2009) Dairy foods. In HACCP and ISO 22000 Application to Foods of Animal Origin, pp. 100-104. Arvanitoyannis I S, ed. Ames, IO: Wiley-Blackwell.
6. Attia H, Kherouatou N and Dhouib A (2001) Dromedary milk lactic acid fermentation: microbiological and rheological characteristic. Journal of Industrial Microbiology & Biotechnology 26 263-270.
7. Boudjenah-Haroun S, Laleye C L, Moulti-Mati F, Si Ahmed S, Mahboub N, Siboukeur O E and Mati A (2011) Comparative study of milk clotting activity of crude gastric enzymes extracted from camels' abomasum at different ages and commercial enzymes (rennet and pepsin) on bovine and camel milk. Emirates Journal of Food Agriculture 23 301-310.
8. Donkor O N, Henriksson A, Vasiljevic T and Shah N P (2007) Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Lait 87 21-38.
9. El-Agamy E I (2009) Bioactive components in camel milk. In Bioactive Components in Milk and Dairy Products, pp. 162-177. Park Y W, ed. Ames, IO: Wiley-Blackwell.
10. Elamin F M and Wilcox C J (1992) Milk composition of Majaheim camels. Journal of Dairy Science 75 3155-3157.
11. El-Ghaish S, Dalgalarrondo M, Choiset Y, Sitohy M, Ivanova I, Haertle T and Chobert J-M (2010) Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity. European Food Research and Technology 230 635-643.
12. Eshraga A E, Abu Elgasim A Y, Efadil E B and Isam A M A (2011) Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Electronic Journal of Environmental Agricultural and Food Chemistry 10 2305-2313.
13. Farah Z and Atkins D (1992) Heat coagulation of camel milk. Journal of Dairy Research 59 229-231.
14. Farah Z and Rüegg M W (1985) Size distribution of casein micelles in camels' milk. Journal of Dairy Research 52 303-307.
15. Faye B and Esenov P (2005) Desertification combat and food safety: the added value of camel producers. Proceedings of the NATO Advanced Research Workshop, pp 202-203. Amsterdam, Netherlands: IOS Press.
16. Fitzgerald R J and Murray B A (2006) Bioactive peptides and lactic fermentations. International Journal of Dairy Technology 59 118-125.
17. de Giori G S, de Valdez G R, de Ruiz Holgado A P and Oliver G (1985) Effect of pH and temperature on the proteolytic activity of lactic acid bacteria. Journal of Dairy Science 68 2160-2164.
18. Hassaïne O, Zadi-Karam H and Karam N E (2007) Technologically important properties of lactic acid bacteria isolated from raw milk of three breeds of Algerian dromedary (Camelus dromedarius). African Journal of Biotechnology 6 1720-1727.
19. Hayes M, Ross R P, Fitzgerald G F and Stanton C (2007) Putting microbes to work: dairy fermentation, cell factories and bioactive peptides Part I: overview. Biotechnology Journal 2 426-434.
20. Hugenholtz J, Starrenburg M, Boels I, Sybesma W, Chaves A C, Mertens A and Kleerebezem M (2000) Metabolic engineering of lactic acid bacteria for the improvement of fermented dairy products. In Animating the Cellular Map. Proceedings of the 9th BTK-Meeting. South Africa: Stellenbosch University Press, pp 3009-3013.
21. Karagul-Yuceer Y and Drake M A (2006) Sensory analysis of yogurt. In Manufacturing Yogurt and Fermented Milks, pp. 265-270. Chandan R C, White C H, Kilara A, Hui Y H, eds. Oxford, UK: Blackwell Publishing.
22. Kholif A M, Mahran G A, El-Nawawy M A, Ismail A A, Salem M M E and Zaky W M (2011) Evaluation of proteolytic activity of some dairy lactobacilli. World Journal of Dairy & Food Sciences 6 21-26.
23. Liu M, Bayjanov J R, Renckens B, Nauta A and Siezen R J (2010) The proteolytic system of lactic acid bacteria revisited: a genomic comparison. BMC Genomics 15 11-36.
24. Mehaia M A, Hablas M A, Abdel-Rahman K M and El-Maough S A (1995) Milk composition of Majaheim Wadah and Hamra camels in Saudi Arabia. Food Chemistry 52 115-122.
25. Moraes P M, Perin L M, Tassinari Ortolani M B, Yamazi A K, Viçosa G N and Nero L A (2010) Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential. LWT - Food Science and Technology 43 1320-1324.
26. Nemeckova I, Pechacova M and Roubal P (2009) Problems with detection of proteolytic microorganisms and their undesirable activities in milk. Czech Journal of Food Science 2 82-89.
27. Pailin T, Kang D H, Schmidt K and Fung D Y C (2001) Detection of extracellular bound proteinase in EPS-producing lactic acid bacteria cultures on skim milk agar. Letters in Applied Microbiology 33 45-49.
28. Panesar P S (2011) Fermented dairy products: starter cultures and potential nutritional benefits. Food and Nutrition Sciences 2 47-51.
29. Percival R S, Marsh P D, Devine D A, Rangarajan M, Aduse-Opoku J, Shepherd P and Curtis M A (1999) Effect of temperature on growth, hemagglutination, and protease activity of porphyromonas gingivalis. Infection and Immunity 67 1917-1921.
30. Ramet J P (2001) The Technology of Making Cheese from Camel Milk (Camelus dromedarius), pp. 3-5. Rome, Italy: FAO, Animal Production and Health Paper. No. 113.
31. Robinson R K, Lucey J A and Tamime A Y (2006) Manufacture of Yoghurt. In Fermented Milks, pp. 62-67. Tamime A Y, ed. Oxford, UK: Wiley-Blackwell.
32. Salami M, Moosavi-Movahedi A A, Ehsani M R et al. (2010) Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis. Journal of Agricultural and Food Chemistry 58 3297-3302.
33. Savijoki K, Ingmer H and Varmanen P (2006) Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 71 394-406.
34. Shihata A and Shah N P (2000) Proteolytic profiles of yogurt and probiotic bacteria. International Dairy Journal 10 401-408.
35. SPSS (2002) Statistical Package for Social Science. SPSS Advanced Statistics. Chicago IL: USA.
36. Wangoh J, Farah Z and Puhan Z (1998) Iso-electric focusing of camel milk proteins. International Dairy Journal 8 617-621.
37. Yagil R, Saran A and Etzion Z (1984) Camels milk: for drinking only? Comparative Biochemistry and Physiology 78 263-266.