Journal of Dairy Science
Volume 90, Issue 9 , Pages 4084-4091 , September 2007

Use of Human Lysozyme Transgenic Goat Milk in Cheese Making: Effects on Lactic Acid Bacteria Performance

  • E.C. Scharfen

      Affiliations

    • Department of Animal Science, University of California, Davis 95616
    • ,
  • D.A. Mills

      Affiliations

    • Department of Viticulture and Enology, University of California, Davis 95616
    • ,
  • E.A. Maga

      Affiliations

    • Department of Animal Science, University of California, Davis 95616
    • Corresponding Author InformationCorresponding author.

Received 1 December 2006 ,Accepted 25 April 2007.

References 

  1. Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate Cheddar cheese ripening. Crit. Rev. Biotechnol. 2006;26:121–143
  2. Badis A, Guetarni D, Moussa Boudjema B, Henni DE, Kihal M. Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races. Food Microbiol. 2004;21:579–588
  3. Bester BH, Lombard SH. Influence of lysozyme on selected bacteria associated with gouda cheese. J. Food Prot. 1990;53:306–311
  4. Bottazzi V, Battistotti B, Rebecchi A, Bertuzzi S. Germination of Clostridium spores and the action of lysozyme in Grana cheese. Latte. 1996;11:80
  5. Chandan RC, Parry RM, Shahani KM. Lysozyme, lipase, and ribonuclease in milk of various species. J. Dairy Sci. 1968;51:606–607
  6. Danyluk B, Kijowski J. Influence of the lysozyme monomer on growth of Clostridium tyrobutyricum. Przemysl-Spozwyczy. 2001;55:16–19
  7. Ercolini D, Hill PJ, Dodd CER. Bacterial community structure and location in Stilton cheese. Appl. Environ. Microbiol. 2003;69:3540–3548
  8. Goldman AS. Evolution of the mammary gland defense system and the ontogeny of the immune system. J. Mammary Gland Biol. Neoplasia. 2002;7:277–289
  9. Grazia L, Chiavari C, Castagnetti GB, Losi G. Manufacture of Grana cheese with lysozyme. Acidification of whey and sensitivity of thermophilic lactic acid bacteria. Sci. Tecn. Latt. Cas. 1984;35(Suppl):384–393
  10. Guerzoni ME, Vannini L, Chaves Lopez C, Lanciotti R, Suzzi G, Gianotti A. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheese. J. Dairy Sci. 1999;82:851–862
  11. Jett BD, Hatter KL, Huycke MM, Gilmore MS. Simplified agar plate method for quantifying viable bacteria. Bio-techniques. 1997;23:648–650
  12. Law BA, Castanon MJ, Sharpe ME. The contribution of starter streptococci to flavor development in Cheddar cheese. J. Dairy Res. 1976;43:301–311
  13. Le Jaouen J-C. A dictionary of French goat cheeses. The Fabrication of Farmstead Goat Cheese. Ashfield, MA: Cheesemakers’ Journal; 1987;Pages 164–197
  14. López-Pedemonte TJ, Roig-Sagués AX, Trujillo AJ, Capellas M, Guamis B. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci. 2003;86:3075–3081
  15. Maga EA, Cullor JS, Smith W, Anderson GB, Murray JD. Human lysozyme expressed in the mammary gland of transgenic dairy goats can inhibit the growth of bacteria that cause mastitis and the cold-spoilage of milk. Foodborne Pathog. Dis. 2006;3:384–392
  16. Maga EA, Sargent RG, Zeng H, Pati S, Zarling DA, Oppenheim SM, et al. Increased efficiency of transgenic livestock production. Trans. Res. 2003;12:485–496
  17. Maga EA, Shoemaker CF, Rowe JD, BonDurant RH, Anderson GB, Murray JD. Production and processing of milk from transgenic goats expressing human lysozyme in the mammary gland. J. Dairy Sci. 2006;89:518–524
  18. Maga EA, Walker RL, Anderson GB, Murray JD. Consumption of milk from transgenic goats expressing human lysozyme in the mammary gland results in the modulation of intestinal microflora. Trans. Res. 2006;15:515–519
  19. Mannu L, Riu G, Comunian R, Fozzi MC, Scintu MF. A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening. Int. Dairy J. 2002;12:17–26
  20. Masschalck B, Michiels CW. Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Crit. Rev. Microbiol. 2003;29:191–214
  21. Neviani E, Gatti M, Tarelli GT, Divizia R. Lysozyme resistance of lactic acid bacteria. Latte. 1996;3:90–91
  22. Novella-Rodriguez S, Veciana-Nogues MT, Roig-Sagues AX, Trujillo-Mesa AJ, Vidal-Carou MC. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheese from pasteurized and raw milk. J. Dairy Res. 2004;71:245–252
  23. Öner Z, Sağdiç O, Şimşek B. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Eur. Food Res. Technol. 2004;219:455–459
  24. Ottogalli G, Galli A, Laria L, Camaschella P. Effect of lysozyme hydrochloride (Afilact) on lactic acid bacteria in whey starters for Grana cheese. Ind. Latte. 1983;19:43–48
  25. Prieur DJ. Tissue specific deficiency of lysozyme in ruminants. Comp. Biochem. Physiol. 1986;85B:349–353
  26. Wall RJ, Powell AM, Paape MJ, Kerr DE, Bannerman DD, Pursel VG, et al. Genetically enhanced cows resist intramammary Staphylococcus aureus infection. Nat. Biotechnol. 2005;23:445–451

PII: S0022-0302(07)71866-0

doi: 10.3168/jds.2006-808

Journal of Dairy Science
Volume 90, Issue 9 , Pages 4084-4091 , September 2007

Article Tools

* Image Usage & Resolution