Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639

Journal of Dairy Science
S GardeManuel Nunez

Abstract

Hispánico cheese was manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639, bacteriocin-nonproducing L. lactis ssp. lactis INIA 437, or a combination of both strains, as starter cultures. Lactobacillus helveticus LH 92, a culture of high amino-peptidase activity sensitive to lacticin 481, was added to all vats. Milk inoculation with the bacteriocin producer promoted early lysis of Lb. helveticus cells in cheese. Cell-free aminopeptidase activity in cheese made with the 3 lactic cultures was 1.8 times the level reached in cheese made only with L. lactis strain INIA 437 and Lb. helveticus, after 15 d of ripening. Proteolysis (as estimated by the o-phthaldialdehyde method) in cheese made with the 3 lactic cultures was twice as high, and the level of total free amino acids 2.4 times the level found in cheese made only with L. lactis strain INIA 437 and Lb. helveticus, after 25 d of ripening. Hydrophobic and hydrophilic peptides and their ratio were at the lowest levels in cheese made with the 3 lactic cultures, which received the lowest scores for bitterness and the highest scores for taste quality.

References

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Citations

Nov 14, 2006·FEMS Microbiology Reviews·Alain DufourJean-Paul Le Pennec
Mar 21, 2015·Food Microbiology·Rafael Chacon Ruiz MartinezBernadette Dora Gombossy de Melo Franco
Feb 21, 2016·Applied and Environmental Microbiology·Nemanja MirkovicMilan Kojic
Jun 24, 2008·Critical Reviews in Biotechnology·Antonio GalvezNabil Ben Omar
Sep 24, 2015·Journal of Food Science and Technology·Moushumi PaulJohn A Renye

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