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

Abstract

The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.