Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

Counts of starter (dotted lines) and lactobacilli (solid lines) in miniature Cheddar-type cheeses from rennet (A) and plasmin (B) experiments, after 1, 15, 30, 45, and 60 d of ripening. C and CC (○, ●) = control cheeses; CP and CPL (♢, ) = control cheeses made with pepstatin and plasmin addition; E and EE (Δ) = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture; EP and EPL (□, ■) = experimental cheeses with added Lb. plantarum I91 as adjunct culture made with pepstatin and plasmin addition, in panels A and B, respectively. The results shown are means of duplicate analyses and 2 cheesemaking trials.

Reverse phase-HPLC peptide profiles of the pH 4.6-soluble fractions of the 60-d-old miniature control and adjunct-treated Cheddar-type cheeses made with or without pepstatin addition. CP and C = control cheeses made with and without pepstatin, respectively; EP and E = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without pepstatin, respectively. Peaks indicated with lowercase letters were used as variables for principal components analysis. The results of one trial are presented.

Principal component (PC) analysis of peptide profiles of miniature control and adjunct-treated Cheddar-type cheeses, made with or without pepstatin addition. A) Loading plot of independent variables on PC1 and PC2; B) Score plot on PC1 and PC2 of 1- (×), 30- (□), and 60-d-old (Δ) cheeses. CP and C = control cheeses made with and without pepstatin, respectively; EP and E = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without pepstatin, respectively. The numbers after cheese type refer to trials 1 and 2. Ellipses enclose cheese samples in the same cluster as defined by cluster analysis (K-means).

Reverse phase-HPLC peptide profiles of the pH 4.6-soluble fractions of the 60-d-old miniature control and adjunct-treated Cheddar-type cheeses made with or without plasmin addition. CPL and CC = control cheeses made with and without plasmin, respectively; EPL and EE = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without plasmin, respectively. Peaks indicated with lowercase letters were use as variables for principal components analysis. The results of one trial are presented.

Principal component (PC) analysis of peptide profiles of miniature control and adjunct-treated Cheddar-type cheeses, made with or without plasmin addition. A) Loading plot of independent variables on PC1 and PC2; B) score plot on PC1 and PC2 of 1- (×), 30- (□), and 60-d-old (Δ) cheeses. CPL and CC = control cheeses made with and without plasmin, respectively; EPL and EE = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without plasmin, respectively. The numbers after cheese type refer to trials 1 and 2. Ellipses enclose cheese samples in the same cluster as defined by cluster analysis (K-means).

Individual free amino acid (FAA) profiles of miniature control and adjunct-treated Cheddar-type cheeses, made with and without pepstatin addition, after 1 and 60 d of ripening. CP and C = control cheeses made with and without pepstatin, respectively; EP and E = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without pepstatin, respectively.

Principal component (PC) analysis of data from individual free amino acid profiles of miniature control and adjunct-treated Cheddar-type cheeses, made with or without pepstatin addition. A) Loading plot of independent variables on PC1 and PC2. B) Score plot on PC1 and PC2 of 1- (×) and 60-d-old (Δ) cheeses. CP and C = control cheeses made with and without pepstatin, respectively; EP and E = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without pepstatin, respectively. The numbers after cheese type refer to trials 1 and 2. Ellipses enclose cheese samples in the same cluster as defined by cluster analysis (K-means).

Individual free amino acid (FAA) profiles of miniature control and adjunct-treated Cheddar-type cheeses made with and without plasmin addition, after 1 and 60 d of ripening. CPL and CC = control cheeses made with and without plasmin, respectively; EPL and EE = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without plasmin, respectively.

Principal component (PC) analysis of data from individual free amino acid profiles of miniature control and adjunct-treated Cheddar-type cheeses, made with or without plasmin addition. A) Loading plot of independent variables on PC1 and PC2; B) score plot on PC1 and PC2 of 1- (×) and 60-d-old (Δ) cheeses. CPL and CC = control cheeses made with and without plasmin, respectively; EPL and EE = experimental cheeses with added Lactobacillus plantarum I91 as adjunct culture made with and without plasmin, respectively. The numbers after cheese type refer to trials 1 and 2. Ellipses enclose cheese samples in the same cluster as defined by cluster analysis (K-means).