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Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening

  • Martin G. Wilkinson (a1), Timothy P. Guinee (a1), Daniel M. O'Callaghan (a1) and Patrick F. Fox (a2)
  • DOI: http://dx.doi.org/10.1017/S0022029900028260
  • Published online: 01 June 2009
Abstract
Summary

Autolysis of and proteolysis by various Lactococcus lactis subsp. cremoris strains were monitored in cheese ‘juice’ extracted by hydraulic pressure up to 63 d ripening. Viability was lowest for strain AM2 (non-bitter), intermediate for strain HP (bitter) and highest for the defined mixed strains G11/C25 (non-bitter). Autolysis monitored by the levels of the intracellular marker enzymes lactate dehydrogenase (EC 1.1.1.27), glucose-6-phosphate dehydrogenase (EC 1.1.1.49) and post-proline dipeptidyl aminopeptidase proceeded in the order AM2 > G11/C25 > HP. Differences in autolysis between strains did not appear to be due to differences in stabilities of the marker enzymes, populations of non-starter lactic acid bacteria or levels of the marker enzymes in the strains. Proteolysis, as measured by gel permeation FPLC and free amino acid analysis of the cheese juice was highest for AM2, intermediate for G11/C25 and lowest for HP. The results of this study provided some evidence that different Lactococcus strains used for cheesemaking had different autolytic patterns during ripening, the effects of which on ripening and flavour development have not yet been clearly demonstrated.

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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

A. J. Cliffe & B. A. Law 1979 An electrophoretic study of peptidases in starter streptococci and in Cheddar cheese. Journal of Applied Bacteriology 47 6573

J. M. Feirtag & L. L. Mckay 1987 Thermoinducible lysis of temperature-sensitive Streptococcus cremoris strains. Journal of Dairy Science 70 17791784

P. F. Fox 1989 Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72 13791400

K. Ohmiya & Y. Sato 1970 Studies on the proteolytic action of dairy lactic acid bacteria. X. Autolysis of lactic acid bacterial cells in aseptic rennet curd. Agricultural and Biological Chemistry 34 457463

T. D. Thomas & G. G. Phitchard 1987 Proteolytic enzymes of dairy starter cultures. FEMS Microbiology Reviews 46 245268

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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