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dc.contributor.author
Milesi, Maria Mercedes
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dc.contributor.author
McSweeney, P. L .H.
dc.contributor.author
Hynes, Erica Rut
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dc.date.available
2020-09-09T12:19:27Z
dc.date.issued
2008-04
dc.identifier.citation
Milesi, Maria Mercedes; McSweeney, P. L .H.; Hynes, Erica Rut; Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses; American Dairy Science Association; Journal of Dairy Science; 91; 9; 4-2008; 3277-3290
dc.identifier.issn
0022-0302
dc.identifier.uri
http://hdl.handle.net/11336/113588
dc.description.abstract
Strongly proteolytic starters seem to improve the growth of non-starter lactobacilli during cheese ripening, but no information is available on the impact of the non-microbial proteases usually active in cheese on their development. In the current study, the influence of chymosin- and plasmin-mediated proteolysis on the growth and biochemical activities of lactobacilli during ripening of miniature Cheddar-type cheeses, manufactured under controlled microbiological conditions, was studied. Two experiments were performed; in the first, residual chymosin activity was inhibited by the addition of pepstatin, whereas in the second, plasmin activity was increased by adding more enzyme, obtained in vitro through the activation of plasminogen induced by urokinase. Cheeses with or without a Lactobacillus plantarum I91 adjunct culture and with or without added pepstatin or plasmin solution were manufactured and ripened for 60 days. The addition of the adjunct culture resulted in enhancement of secondary proteolysis, evidenced by an increase in the total content of free amino acids (FAA) and modifications of the individual FAA profiles. Reduction in residual chymosin activity caused a decrease in primary and secondary proteolysis, characterized by the absence of as1-casein hydrolysis and reduced production of peptides and FAA, respectively. The increase in plasmin activity accelerated primary proteolysis, but no enhancement of secondary proteolysis was observed. Chymosin- and plasmin-mediated proteolysis did not influence the growth and biochemical activities of adventitious or adjunct lactobacilli, indicating that it is not a limiting factor for the development and proteolytic-peptidolytic activities of lactobacilli in the cheese model studied. Key words: non-starter lactobacilli, plasmin, chymosin, proteolysis
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Dairy Science Association
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NONSTARTER LACTOBACILLI
dc.subject
PLASMIN
dc.subject
CHYMOSIN
dc.subject
PROTEOLYSIS
dc.subject.classification
Biología Celular, Microbiología
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:23:32Z
dc.journal.volume
91
dc.journal.number
9
dc.journal.pagination
3277-3290
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Champaign, Illinois
dc.description.fil
Fil: Milesi, Maria Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Salud y Ambiente del Litoral. Universidad Nacional del Litoral. Instituto de Salud y Ambiente del Litoral; Argentina
dc.description.fil
Fil: McSweeney, P. L .H.. University College; Irlanda
dc.description.fil
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Journal of Dairy Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3168/jds.2008-1197
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