Hostname: page-component-8448b6f56d-tj2md Total loading time: 0 Render date: 2024-04-17T15:18:33.473Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  01 June 2009

Martin G. Wilkinson ,
Timothy P. Guinee ,
Daniel M. O'Callaghan  and
Patrick F. Fox
Martin G. Wilkinson
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Timothy P. Guinee
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Daniel M. O'Callaghan
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Patrick F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 2 , May 1994 , pp. 249 - 262
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bie, R. & Sjöström, G. 1975 Autolytie properties of some lactic acid bacteria used in cheese production. II. Experiments with fluid substrates and cheese. Milchwissenschaft 30 739–747Google Scholar
Booth, M., Donnelly, W. J., Ni Fhaoláin, I., Jennings, P. V. & O'Cuinn, G. 1990 Proline-specific peptidases of Streptococcus cremoris AM2. Journal of Dairy Research 57 79–88CrossRefGoogle Scholar
Cliffe, A. J. & Law, B. A. 1979 An electrophoretic study of peptidases in starter streptococci and in Cheddar cheese. Journal of Applied Bacteriology 47 65–73CrossRefGoogle Scholar
Exterkate, F. A. 1984 Location of peptidases outside and inside the membrane of Streptococcus cremoris. Applied and Environmental Microbiology 47 177–183CrossRefGoogle ScholarPubMed
Feirtag, J. M. & Mckay, L. L. 1987 Thermoinducible lysis of temperature-sensitive Streptococcus cremoris strains. Journal of Dairy Science 70 1779–1784CrossRefGoogle Scholar
Fitzgerald, R. J. 1984 Purification, Characterization and Kinetic Properties of D-Lactate Dehydrogenase from Leuconostoc lactis. PhD thesis, National University of IrelandGoogle Scholar
Fox, P. F. 1989 Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72 1379–1400CrossRefGoogle Scholar
International Dairy Federation 1979 Cheese and processed products. Determination of chloride content. Potentiometric titration method. Brussels: IDF (FIL-IDF Standard no. 88)Google Scholar
International Dairy Federation 1982 Cheese and processed cheese. Determination of the total solids content (Reference method). Brussels: IDF (FIL-IDF Standard no. 4)Google Scholar
International Dairy Federation 1986 Determination of nitrogen content (Kjeldahl Method) and calculation of crude protein content. Brussels: IDF (FIL-IDF Standard no. 20A)Google Scholar
Irish Standard 1955 Determination of the percentage of fat in cheese. Irish Standard no. 69Google Scholar
Keogh, B. P. 1973 Adsorption, latent period and burst size of phages of some strains of lactic streptococci. Journal of Dairy Research 40 303–309CrossRefGoogle Scholar
Kuchroo, C. N. & Fox, P. F. 1982 Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37 331–335Google Scholar
Langsrud, T., Landaas, A. & Castberg, H. B. 1987 Autolytic properties of different strains of group N streptotococci. Milchwissenschaft 42 556–560Google Scholar
Law, B. A., Castañon, M. J. & Sharpe, M. E. 1976 The contribution of starter streptococci to flavour development in Cheddar cheese. Journal of Dairy Research 43 301–311CrossRefGoogle Scholar
Law, B. A., Sharpe, M. E. & Reiter, B. 1974 The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Journal of Dairy Research 41 137–146CrossRefGoogle Scholar
Lawrence, R. C., Creamer, L. K., Gilles, J. & Martley, F. G. 1972 Cheddar cheese flavour. I. The role of starters and rennets. New Zealand Journal of Dairy Science and Technology 7 32–37Google Scholar
Lowrie, R. J., Lawrence, R. C., Pearce, L. E. & Richards, E. L. 1972 Cheddar cheese flavour. III. The growth of lactic streptococci during cheesemaking and its effect on bitterness development. New Zealand Journal of Dairy Science and Technology 7 44–50Google Scholar
Martley, F. G. & Lawrence, R. C. 1972 Cheddar cheese flavour. II. Characteristics of single strain starters associated with good or poor flavour development. New Zealand Journal of Dairy Science and Technology 7 38–44Google Scholar
Mellerick, D. & Cogan, T. M. 1981 Induction of some enzymes of citrate metabolism in Leuconostoc lactis and other heterofermentative lactic acid bacteria. Journal of Dairy Research 48 497–502CrossRefGoogle Scholar
Mills, O. E. & Thomas, T. D. 1980 Bitterness development in Cheddar cheese: effect of the level of starter proteinase. New Zealand Journal of Dairy Science and Technology 15 131–141Google Scholar
Morris, H. A., Holt, C., Brooker, B. E., Banks, J. M. & Manson, W. 1988 Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases. Journal of Dairy Research 55 255–268CrossRefGoogle Scholar
Ohmiya, K. & Sato, Y. 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 34 457–463Google Scholar
Rogosa, M., Mitchell, J. A. & Wiseman, R. F. 1951 A selective medium for the isolation and enumeration of oral and fecal lactobacilli. Journal of Bacteriology 62 132–133CrossRefGoogle ScholarPubMed
Tan, P. S. T., Chapot-Chartier, M.-P., Pos, K. M., Rousseau, M., Boquien, C.-Y., Gripon, J.-C. & Konings, W. N. 1992 Localization of peptidases in lactococci. Applied and Environmental Microbiology 58 285–290CrossRefGoogle ScholarPubMed
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptococci and their baeteriophages. Applied Microbiology 29 807–813CrossRefGoogle Scholar
Thomas, T. D. 1987 Cannibalism among bacteria found in cheese. New Zealand Journal of Dairy Science and Technology 22 215–219Google Scholar
Thomas, T. D. & Phitchard, G. G. 1987 Proteolytic enzymes of dairy starter cultures. FEMS Microbiology Reviews 46 245–268CrossRefGoogle Scholar
Visser, F. M. W. 1977 Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques. Netherlands Milk and Dairy Journal 31 120–133Google Scholar
Visser, S., Exterkate, F. A., Slangen, C. J. & De Veer, G. J. C. M. 1986 Comparative study of action of cell wall proteinases from various strains of Streptococcus cremoris on bovine αs1-, β-, and κ-casein. Applied and Environmental Microbiology 52 1162–1166CrossRefGoogle ScholarPubMed
Wittenberger, C. L. & Angelo, N. 1970 Purification and properties of a fructose-1–6-diphosphate-activated lactate dehydrogenase from Streptococcus faecalis. Journal of Bacteriology 101 717–724CrossRefGoogle ScholarPubMed