Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

International Dairy Journal

Volumn 38, Issue 2, 2014, Pages 124-132

  Yarlagadda, A B ^a,b   Wilkinson, M G ^b   O'Sullivan, M G ^c   Kilcawley, K N ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYME ACTIVITY; ENZYMES; METABOLISM; STARTERS;

INTRACELLULAR ENZYME; LACTOBACILLUS HELVETICUS; SENSORY ATTRIBUTES;

STRAIN;

EID: 84951909235     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.01.007     Document Type: Article

References (39)

1. Brandsma J.B., Floris E., Dijkstra A.R.D., Rijnen L., Wouters J.A., Meijer W.C. Natural diversity of aminotransferases and dehydrogenase activity in a large collection of Lactococcus lactis strains. International Dairy Journal 2008, 18:1103-1108.
2. Broadbent J.R., Barnes M., Brennand C., Strickland M., Houck K., Johnson M.E., et al. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat cheddar cheese. Applied and Environmental Microbiology 2002, 68:1778-1785.
3. Cogan T.M., O'Dowd M., Mellerick D. Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis. Applied and Environmental Microbiology 1981, 41:1-8.
4. Crow V.L., Coolbear T., Gopal P.K., Martley F.G., McKay L.L., Riepe H. The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal 1995, 5:855-875.
5. Curioni P.M.G., Bosset J.O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12:959-984.
6. Delarue J., Sieffermann J.M. 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 2004, 15:383-392.
7. Doolan I.A., Wilkinson M.G. Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains. International Dairy Journal 2009, 19:215-221.
8. El Soda M., Madkor S.A., Tong P.S. Adjunct cultures: recent developments and potential significance to the cheese industry. Journal of Dairy Science 2000, 83:609-619.
9. Exterkate F.A. Controlled permeabilization of Lactococcus lactis cells as a means to study and influence cheese ripening processes. International Dairy Journal 2006, 16:788-796.
10. Fox P.F., McSweeney P.L.H. Proteolysis in cheese during ripening. Food Reviews International 1996, 12:457-509.
11. Ganesan B., Stuart M.R., Weimer B.C. Carbohydrate starvation causes a metabolically active but nonculturable state in Lactococcus lactis. Applied and Environmental Microbiology 2007, 73:2498-2512.
12. Geciova J., Bury D., Jelen P. Methods for disruption of microbial cells for potential use in the dairy industry-a review. International Dairy Journal 2002, 12:541-553.
13. Goodwins, J. D., Pellerin, L., Jourdon, K., Manoury, E., & Mornet, A. (2011). A protocol regards the construction of non-bitter direct vat inoculation blends of Lactococcus lactis for use in semi-hard Gouda type cheese. In The eighth cheese symposium. Moorepark, Fermoy, Co. Cork, Ireland.
14. Hannon J.A., Wilkinson M.G., Delahunty C.M., Wallace J.M., Morrissey P.A., Beresford T.P. Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal 2003, 13:313-323.
15. Hickey D.K., Kilcawley K.N., Beresford T.P., Sheehan E.M., Wilkinson M.G. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Journal of Dairy Research 2007, 74:9-17.
16. IDF Milk - Determination of nitrogen content (Reference method) 1993, International Dairy Federation, Brussels, Belgium.
17. ISO Sensory Analysis, General guidance for the design of test rooms 2007, (reference. no. ISO 8589), International Organization for Standardization, Genève, Switzerland.
18. Jensen M.P., Ardö Y. Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains. International Dairy Journal 2010, 20:149-155.
19. Kenny O., FitzGerald R.J., O'Cuinn G., Beresford T., Jordan K. Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening. International Dairy Journal 2006, 16:797-804.
20. Kiernan R.C., Beresford T.P., O'Cuinn G., Jordan K.N. Autolysis of lactobacilli during Cheddar cheese ripening. Irish Journal of Agricultural and Food Research 2000, 39:95-106.
21. Kilcawley K.N., Nongonierma A.B., Hannon J.A., Doolan I.A., Wilkinson M.G. Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal 2012, 26:50-57.
22. Klein N., Lortal S. Attenuated starters: an efficient means to influence cheese ripening-a review. International Dairy Journal 1999, 9:751-762.
23. Kolakowski P., Podolak R., Kowalska M. Microbial profile of Gouda cheese during ripening in two independent chambers - a short report. Polish Journal of Food and Nutrition Sciences 2012, 62:179-184.
24. Kuchroo C.N., Fox P.F. Soluble nitrogen in cheese: comparison of extraction procedures. Milchwissenschaft 1982, 37:331-335.
25. Kuckelsberg, D., Goodwins, J., Jourdon, K., Manoury, E., & Mornet, A. (2009). Biochemical and sensorial comparison of commercial Lactobacillus helveticus strains for enhanced ripening in Cheddar. In IDF world dairy summit, Poster 8.71. Berlin, Germany.
26. Law B.A., Mulholland F. Enzymology of lactococci in relation to flavour development from milk proteins. International Dairy Journal 1995, 5:833-854.
27. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
28. Martens M., Martens H. Validation of PLS regression models in sensory science by extended cross-validation. Les methodes PLS 1999, 149-182. Cisia-Ceresta, Paris, France. M.T.A. Monineau (Ed.).
29. Martens M., Martens H. An introduction in multivariate analysis of quality 2001, J. Wiley and Sons Ltd, Chichester, UK.
30. Middelberg A.P.J. Process-scale disruption of microorganisms. Biotechnology Advances 1995, 13:491-551.
31. O'Sullivan D., Ross R.P., Fitzgerald G.F., Coffey A. Investigation of the relationship between lysogeny and lysis of Lactococcus lactis in cheese using prophage-targeted PCR. Applied and Environmental Microbiology 2000, 66:2192-2198.
32. Sadat-Mekmene L., Genay M., Atlan D., Lortal S., Gagnaire V. Original features of cell-envelope proteinases of Lactobacillus helveticus: a review. International Journal of Food Microbiology 2011, 146:1-13.
33. Sheehan A., O'Loughlin C., O'Cuinn G., Fitzgerald R.J., Wilkinson M.G. 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 2005, 99:1007-1018.
34. Singh T.K., Drake M.A., Cadwallader K.R. Flavor of Cheddar cheese: a chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety 2003, 2:139-162.
35. Smit G., Smit B.A., Engels W.J. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews 2005, 29:591-610.
36. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. International Dairy Journal 2001, 11:327-345.
37. Stuart M.R., Chou L.S., Weimer B.C. Influence of carbohydrate starvation and arginine on culturability and amino acid utilization of Lactococcus lactis subsp. lactis. Applied and Environmental Microbiology 1999, 65:665-673.
38. Toelstede S., Hofmann T. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese. Journal of Agricultural and Food Chemistry 2008, 56:2795-2804.
39. Yarlagadda A.B., Wilkinson M.G., Ryan S., Doolan I.A., O'Sullivan M.G., Kilcawley K.N. 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 2014, 67:21-30.