Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese

International Journal of Dairy Technology

Volumn 67, Issue 1, 2014, Pages 21-30

  Yarlagadda, Anil B ^a,b   Wilkinson, Martin G ^b   Ryan, Siobhan P ^a   Doolan, Imelda A ^b   O'sullivan, Maurice G ^c   Kilcawley, Kieran N ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cell free extract; Cheddar cheese; Entrapment; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84892432431     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12099     Document Type: Article

References (39)

1. Auty M A, Gardiner G E, Mcbrearty S J, O'Sullivan E O, Mulvihill D M, Collins J K, Fitzgerald G F, Stanton C and Ross R P (2001) Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy. Applied and Environmental Microbiology 67 420-425.
2. Cogan T M, O'Dowd M and Mellerick D (1981) Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis. Applied and Environmental Microbiology 41 1-8.
3. Curioni P M G and Bosset J O (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 12 959-984.
4. Dairou V and Sieffermann J M (2002) A comparison of 14 jams characterized by conventional profile and a quick original method, the Flash profile. Journal of Food Science 67 826-834.
5. Dako E, El Soda M, Vuillemard J-C and Simard R E (1995) Autolytic properties and aminopeptidase activities of lactic acid bacteria. Food Research International 28 503-509.
6. Delarue J and Sieffermann J M (2004) Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference 15 383-392.
7. Doolan I A and Wilkinson M G (2009) Comparision of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains. International Dairy Journal 19 215-221.
8. El Soda M, Lim L and Oslon N (1993) Autolytic properties of several Lactobacillus casei strains. Journal of Dairy Science 76(Suppl.). 130 (Abstract).
9. Ferreira A D and Viljoen B C (2003) Yeasts as adjunct starters in matured Cheddar cheese. International Journal of Food Microbiology 86 131-140.
10. Fleet G H (1990) Yeasts in dairy products-a review. Journal of Applied Bacteriology 68 199-211.
11. Fleet G H and Mian M A (1987) The occurrence and growth of yeasts in dairy products. International Journal of Food Microbiology 4 145-155.
12. Guerzoni M E, Lanciotti R, Vannini L, Galgano F, Favati F, Gardini F and Suzzi G (2001) Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. International Journal of Food Microbiology 69 79-89.
13. Guinee T P and Fox P F (2000) Biochemical and functional relationships in cheese. Dairy Products Research Centre, Teagasc Project Report No. 30.
14. Guinee T P, Auty M A E and Fenelon M A (2000) The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 10 277-288.
15. Hickey D K, Kilcawley K N, Beresford T P, Sheehan E M and Wilkinson M G (2006) The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese. International Dairy Journal 16 679-690.
16. Hickey D K, Kilcawley K N, Beresford T P, Sheehan E M and Wilkinson M G (2007) Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Journal of Dairy Research 74 9-17.
17. Hou J, Hannon J A, Mcsweeney P L H, Beresford T P and Guinee T P (2012) Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese. International Dairy Journal 25 21-28.
18. IDF (1993) Milk. Determination of nitrogen content.
19. Kamaly K M and Marth E H (1989) Enzyme Activities of Lactic Streptococci and their role in maturation of cheese: a review. Journal of Dairy Science 72 1945-1966.
20. Kilcawley K N, Nongonierma A B, Hannon J A, Doolan I A and Wilkinson M G (2012) Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal 26 50-57.
21. Kuchroo C N and Fox P F (1982) Soluble nitrogen in cheese: comparison of extraction procedures. Milchwissenschaft 37 331-335.
22. Lawrence R C and Gilles J (1986) Cheese composition and quality. In Milk: The Vital Force. Proceedings of the XXII international dairy congress The Hague, pp 111-121. Dordrecht, The Netherlands: D. Reidel Publishing.
23. Lawrence R C, Creamer L K and Gilles J (1987) Texture development during cheese ripening. Journal of Dairy Science 70 1748-1760.
24. Lawrence R C, Gilles J, Creamer L K, Crow V L, Heap H A and Honore C G (2004) Cheddar cheese and related dry-salted cheese varieties. In Cheese: Chemistry, Physics and Microbiology, Vol 2, pp 71-102. Fox P F, McSweeney P L H, Cogan T M, Guniee T P, eds. London: Elsevier Academic Press.
25. Martens H and Martens M (1999) Validation of PLS Regression models in sensory science by extended cross-validation. In Les Methodes PLS, pp. 149-182. Tenenhause M, Monineau A, Eds. France: Cisia-Ceresta.
26. Martens H and Martens M (2001) Multivariate Analysis of Quality: An Introduction, pp. 139-145. Chichester: J. Wiley and Sons Ltd.
27. Normand V, Dardelle G, Bouquerand P E, Nicolas L and Johnston D J (2005) Flavor Encapsulation in Yeasts: Limonene Used as a Model System for Characterization of the Release Mechanism. Journal of Agricultural and Food Chemistry 53 7532-7543.
28. O'Driscoll K F (1976) Techniques of enzyme entrapment in gels. In Methods in Enzymology, Vol. XLIV, pp 169-183. Mosbach K, ed. New York, NY: Academic Press.
29. O'Reilly C E, O'Connor P M, Murphy P M, Kelly A L and Beresford T P (2002) Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese. International Dairy Journal 12 915-922.
30. Pritchard G G and Coolbear T (1993) The physiology and biochemistry of the proteolytic system in lactic acid bacteria. Fems Microbiology Reviews 12 179-206.
31. Rhom H, Eliskases-Lechner F and Brauer M (1992) Diversity of yeasts in selected dairy products. Journal of Applied Bacteriology 72 0-376.
32. Sheehan A, O'Loughlin C, O'Cuinn G, FitzGerald R J and Wilkinson M G (2005) Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility. Journal of Applied Microbiology 99 1007-1018.
33. Sheehan A, O'Cuinn G, FitzGerald R J and Wilkinson M G (2006) Proteolytic enzyme activities in Cheddar cheese juice made using Lactococcal starters of differing autolytic properties. Journal of Applied Microbiology 100 893-901.
34. Sheehan A, O'Cuinn G, FitzGerald R J and Wilkinson M G (2009) Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening. International Dairy Journal 19 321-329.
35. Singh T K, Drake M A and Cadwallader K R (2003) Flavor of Cheddar cheese: a chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety 2 139-162.
36. Wilkinson M G and Kilcawley K N (2005) Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal 15 817-830.
37. Wilkinson M G, Guinee T P and Fox P F (1994) Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening. International Dairy Journal 4 141-160.
38. Wyder M T and Puhan Z (1999) Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. International Dairy Journal 9 117-124.
39. Yvon M and Rijnen L (2001) Cheese flavour formation by amino acid catabolism. International Dairy Journal 11 5-201.