Journal of Dairy Science
Volume 92, Issue 6 , Pages 2455-2467 , June 2009

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

  • C.V. Bergamini

      Affiliations

    • Corresponding Author InformationCorresponding author.
    • Researchers from CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina.
    • ,
  • E.R. Hynes

      Affiliations

    • Researchers from CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina.
    • ,
  • M.C. Candioti
    • ,
  • C.A. Zalazar

      Affiliations

    • Researchers from CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina.

Received 8 October 2008 ,Accepted 10 February 2009.

References 

  1. AOAC. Minerals in ready-to-feed milk-based infant formula. Atomic absorption spectrophotometric method. 15th ed.. Official Methods of Analysis. Vol. II. Arlington, VA.: Association of Official Analytical Chemists; 1990;Page 1110
  2. Bergamini, C. 2007. Influencia de la adición de bacterias probióticas sobre el perfil de proteólisis de quesos semiduros. PhD Thesis. Universidad Nacional del Litoral, Facultad de Bioquímica y Ciencias Biológicas. Santa Fe, Argentina. http://bibliotecavirtual.unl.edu.ar:8180/tesis/handle/1/16 Accessed Sept. 15, 2008.
  3. Bergamini C, Hynes E, Quiberoni A, Suárez V, Zalazar C. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Res. Int. 2005;38:597–604
  4. Bergamini C, Hynes E, Zalazar C. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. Int. Dairy J. 2006;16:856–866
  5. Boylston TD, Vinderola CG, Ghoddusi HB, Reinheimer JA. Incorporation of bifidobacteria into cheeses: Challenges and rewards. Int. Dairy J. 2004;14:375–387
  6. Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines BK. Chemical and physical methods. In:  Marshall R editors. Standard Methods for the Examination of Dairy Products. Washington, DC.: American Public Health Association; 1993;p. 433–531
  7. Buriti FCA, da Rocha JS, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. Int. Dairy J. 2005;15:1279–1288
  8. Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. J. Dairy Sci. 2001;84:551–561
  9. Di Cagno R, Quinto M, Corsetti A. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system. Int. Dairy J. 2006;16:119–130
  10. Dinakar P, Mistry VV. Growth and viability of Bifidobacterium bifidum in Cheddar cheese. J. Dairy Sci. 1994;77:2854–2864
  11. El-Zayat AI, Osman MM. The use of probiotics in Tallaga cheese. Egypt. J. Dairy Sci. 2001;29:99–106
  12. Fox PF. Cheese—Biochemistry of cheese ripening. In:  Roginsky H,  Fuquay J,  Fox P editor. Encyclopedia of Dairy Sciences. Vol. 1:London, UK.: Academic Press; 2003;p. 320–326
  13. Gardiner GE, Ross RP, Collins JK, Fitzgerald G, Stanton C. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol. 1998;64:2192–2199
  14. Gilbert C, Blanc B, Frot-Coutaz J, Portalier R, Atlan D. Comparison of cell surface proteinase activities within the Lactobacillus genus. J. Dairy Res. 1997;64:561–571
  15. Giraudo M, Sánchez H, Muset G, Pavesi R, Castañeda R, Fernández M, et al. Determinación cuantitativa de aminoácidos libres en quesos Reggianito Argentino por derivatización con 6-AQC y RP-HPLC. Aliment. 2002;337:121–126
  16. Gobbetti M, Corsetti A, Smacchi E, Zocchetti A, De Angelis M. Production of Crescenza cheese by incorporation of bifidobacteria. J. Dairy Sci. 1998;81:37–47
  17. Gobbetti M, Lanciotti R, De Angelis M, Corbo MR, Massini R, Fox PF. Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology. Int. Dairy J. 1999;9:865–875
  18. Gomes AMP, Malcata FX, Klaver FAM, Grande HJ. Incorporation and survival of Bifidobacterium sp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Neth. Milk Dairy J. 1995;49:71–95
  19. Habibi-Najafi MB, Lee BH. Proline-specific peptidases of Lactobacillus casei subspecies. J. Dairy Sci. 1994;77:385–392
  20. Habibi-Najafi MB, Lee BH. Bitterness in cheese: A review. Crit. Rev. Food Sci. Nutr. 1996;36:397–411
  21. Heller KJ. Probiotic bacteria in fermented foods: Product characteristics and starter organisms. Am. J. Clin. Nutr. 2001;73(Suppl.):374S–379S
  22. Hynes E, Bach C, Lamberet G, Ogier J-C, Son O, Delacroix-Buchet A. Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese. Lait. 2003;83:31–43
  23. Hynes E, Delacroix-Buchet A, Meinardi C, Zalazar C. Relation between pH, degree of proteolysis and consistency in soft cheeses. Aust. J. Dairy Technol. 1999;54:24–27
  24. IDF. Standard Method 4A: Determination of the total solids content (cheese and processed cheese). Brussels, Belgium: Int. Dairy Fed.; 1982;
  25. IDF. Standard Method 20B: Milk: Determination of nitrogen content. Brussels, Belgium: Int. Dairy Fed.; 1993;
  26. IDF. Standard Method 152A: Milk and milk products. Determination of fat content (general guidance on the use of butyrometric methods). Brussels, Belgium: Int. Dairy Fed.; 1997;
  27. Kasimoğlu A, Göncüoğlu M, Akgün S. Probiotic white cheese with Lactobacillus acidophilus. Int. Dairy J. 2004;14:1067–1073
  28. Khalid NM, Marth EH. Lactobacilli—Their enzymes and role in ripening and spoilage of cheese: A review. J. Dairy Sci. 1990;73:2669–2684
  29. Lavabre, J. 2006. Índices y estadísticas. Elaboración de leche y productos lácteos. Elaboración de queso de pasta dura, semidura y blanda. Enero - Diciembre, 2006. http://www.cil.org.ar Accessed Feb. 15, 2008.
  30. Macedo AC, Vieira M, Pocas R, Malcata XF. Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese. Int. Dairy J. 2000;10:769–774
  31. Martínez-Cuesta MC, Fernández de Palencia P, Requena T, Peláez C. Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese. Int. Dairy J. 2001;11:577–585
  32. Mc Brearty S, Ross R, Fitzgerald G, Collins J, Wallace J, Stanton C. Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality. Int. Dairy J. 2001;11:599–610
  33. McSweeney PLH. Biochemistry of cheese ripening: introduction and overview. In: 3rd ed..  Fox PF,  McSweeney PHL,  Cogan TM,  Guinee TP editor. Cheese: Chemistry, Physics and Microbiology. Vol. 1:San Diego, CA: Academic Press; 2004;p. 347–360General Aspects
  34. Meilgaard MC, Civille GV, Carr BT. Overall difference tests: Does a sensory difference exist between samples?. Sensory Evaluation Techniques. 4th ed.. Boca Raton, FL.: CRC Press; 2006;Pages 63–104
  35. Menéndez S, Centeno JA, Godínez R, Rodríguez-Otero JL. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese. Int. J. Food Microbiol. 2000;59:37–46
  36. Milesi MM, McSweeney PLH, Hynes E. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type. J. Appl. Microbiol. 2008;105:884–892
  37. Monnet V, Gripon J-C. Proteolytic system of lactic acid bacteria properties and practical implications. Tecnol. Láct. Latinoam. 1997;8:49–56
  38. Morea M, Matarante A, Di Cagno R, Baruzzi F, Minervini F. Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese. Int. Dairy J. 2006;17:525–534
  39. O’Mahony JA, Lucey JA, McSweeney PLH. Chymosin-mediated proteolysis, calcium solubilization, and texture development during ripening of Cheddar cheese. J. Dairy Sci. 2005;88:3101–3114
  40. Ong L, Henriksson A, Shah NP. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. Int. Dairy J. 2006;16:446–456
  41. Ong L, Henriksson A, Shah NP. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. Int. Dairy J. 2007;17:937–945
  42. Ong L, Henriksson A, Shah NP. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. Int. Dairy J. 2007;17:67–78
  43. Peterson SD, Marshall RT, Heymann H. Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains for cheese-ripening studies. J. Dairy Sci. 1990;73:1454–1464
  44. Picon A, de Torres B, Gaya P, Nuñez M. Cheesemaking with Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile. Int. J. Food Microbiol. 2005;104:299–307
  45. Pripp AH, Stepaniak L, Sørhaug T. Chemometrical analysis of proteolytic profiles during cheese ripening. Int. Dairy J. 2000;10:249–253
  46. Ross RP, Fitzgerald G, Collins K, Stanton C. Cheese delivering biocultures —Probiotic cheese. Aust. J. Dairy Technol. 2002;57:71–78
  47. Saldo J, McSweeney PLH, Sendra E, Kelly AL, Guamis B. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. Int. Dairy J. 2002;12:35–44
  48. Santillo A, Albenzio M. Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese. J. Dairy Sci. 2008;91:1733–1742
  49. Santillo A, Caroprese M, Marino R, Muscio A, Sevi A, Albenzio M. Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese. Int. Dairy J. 2007;17:535–546
  50. Savijoki K, Ingmer H, Varmanen P. Proteolytic systems of lactic acid bacteria. Appl. Microbiol. Biotechnol. 2006;71:394–406
  51. Shihata A, Shah NP. Proteolytic profiles of yogurt and probiotic bacteria. Int. Dairy J. 2000;10:401–408
  52. Souza CHB, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT-Food. Sci. Tech. (Paris). 2009;42:633–640
  53. Stanton C, Gardiner G, Lynch PB, Collins JK, Fitzgerald G, Ross RP. Probiotic cheese. Int. Dairy J. 1998;8:491–496
  54. Thage BV, Broe ML, Petersen MH, Petersen MA, Bennedsen M, Ardö Y. Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus casei with different aminotransferase profiles. Int. Dairy J. 2005;15:795–805
  55. Villarreal, F. 2002. Aislamiento y caracterización de lactobacilos intestinales con potencial probiótico. MS Thesis. Ciencia y Tecnología de los Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
  56. Vinderola CG, Prosello W, Ghiberto D, Reinheimer JA. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. J. Dairy Sci. 2000;83:1905–1911
  57. Watkinson P, Coker C, Crawford R, Dodds C, Johnston K, McKenna A, et al. Effect of cheese pH and ripening time on model cheese textural properties and proteolysis. Int. Dairy J. 2001;11:455–464
  58. Williams AG, Banks JM. Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. Int. Dairy J. 1997;7:763–774
  59. Williams AG, Noble J, Tamman J, Lloyd D, Banks JM. Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese. Int. Dairy J. 2002;12:841–852

PII: S0022-0302(09)70560-0

doi: 10.3168/jds.2008-1794

Journal of Dairy Science
Volume 92, Issue 6 , Pages 2455-2467 , June 2009

Article Tools

* Image Usage & Resolution