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Artículo

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Bergamini, Carina VivianaIcon ; Hynes, Erica RutIcon ; Zalazar, Carlos AntonioIcon
Fecha de publicación: 08/2006
Editorial: Elsevier
Revista: International Dairy Journal
ISSN: 0958-6946
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ripening. Cheeses with and without probiotic bacteria were manufactured. The population of probiotics remained above 107 cfu g_1 during all ripening, and they did not influence primary proteolysis. However, L. acidophilus produced a significant increase in the level of low molecular weight nitrogen compounds and individual free amino acids; the amino acid profiles were also different. Multivariate analysis of peptide profiles showed that samples were grouped mainly by ripening time, although the impact of probiotics was also noticeable. L. acidophilus showed a clear influence on secondary proteolysis, while a minor effect of L. paracasei was evidenced at the end of the ripening. These results showed that the tested strains influenced distinctly proteolysis of cheeses, probably as a consequence of their different proteolytic systems and their activity via the alimentary matrix (cheese).
Palabras clave: ADJUNCT CULTURE , CHEESE RIPENING , PROBIOTIC BACTERIA , PROTEOLYSIS
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/139876
DOI: http://dx.doi.org/doi:10.1016/j.idairyj.2005.09.004
URL: https://www.sciencedirect.com/science/article/pii/S0958694605001792
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Bergamini, Carina Viviana; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese; Elsevier; International Dairy Journal; 16; 8; 8-2006; 856-866
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