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Chen C, Huang Z, Ge C, Yu H, Yuan H, Tian H. Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis. Appl Environ Microbiol 2023; 89:e0149323. [PMID: 37943058 PMCID: PMC10686057 DOI: 10.1128/aem.01493-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 10/17/2023] [Indexed: 11/10/2023] Open
Abstract
IMPORTANCE Branched-chain aldehydes are the primary compounds that contribute to the nutty flavor in cheddar cheese. Lactococcus lactis, which is often applied as primary starter culture, is a significant contributor to the nutty flavor of cheddar cheese due to its ability of conversion of BCAAs into branched-chain aldehydes. In the present study, we found that the regulatory role of CodY is crucial for the conversion. CodY acts as a pleiotropic transcriptional regulator via binding to various regulatory regions of key genes. The results presented valuable knowledge into the role of CodY on the regulation and biosynthetic pathway of branched-chain amino acids and the related aldehydes. Furthermore, it provided new insight for increasing the nutty flavor produced during the manufacture and ripening of cheese.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zhiyang Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chang Ge
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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2
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Çakır Y, Çakmakçı S, Hayaloğlu AA. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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3
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104579] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09719-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractWe report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabiliser level) on cream cheese physical, material and microstructural properties. Protein–protein and protein-fat interactions were seen to be the primary structural contributors to the physical properties of cream cheese. Cream cheese microstructure and its properties demonstrated well-defined correlations to specific and controllable processing elements within the manufacturing process, showing significance in interactions between parameters in multivariable linear regression analysis (P < 0.05). Summarising the effect of processing variables on key cheese properties, we observed that a progressive reduction in fat particle size of cheese milk arising from increasing homogenisation pressures was seen to increase the total surface area of fat that could be incorporated into the curd during coagulation. The greater extent of fat-fat and fat-proteins interactions during coagulation provided a reinforcing effect on the microstructure of the final cream cheese, with a corresponding increase in compressive fracture stress, shear storage modulus (G′) and shear loss modulus (G″). In terms of other processing variables, cream cheese firmness was also observed to progressively increase through lowering of coagulation pH from 5.13 to 4.33. Increasing coagulation temperature from 58 °C to 78 °C similarly caused an increase in cheese firmness. Finally, increasing the levels of added stabiliser were shown to correlate with increasing cheese firmness. Similar correlations could be observed in relation to physical properties, notably forced expressible serum separation. This model cream cheese preparation method has provided a useful model system for relating food structure to material and functional properties. In addition, it has the advantage of being able to rapidly screen many formulation and process variables because it is faster than the traditional cheesemaking. This study showed that the adjustment of process and formulation variables, either in isolation or in combination, in the manufacture of cream cheese can significantly influence the final material and textural properties of the product, thereby enabling controllable functional attributes capable of meeting different customer needs.
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ÇAVUŞ M, YURT B, CANKURT H. Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Millar CL, Kiel DP, Hannan MT, Sahni S. Dairy Food Intake Is Not Associated with Measures of Bone Microarchitecture in Men and Women: The Framingham Osteoporosis Study. Nutrients 2021; 13:nu13113940. [PMID: 34836198 PMCID: PMC8622947 DOI: 10.3390/nu13113940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022] Open
Abstract
Previous studies reported that dairy foods are associated with higher areal bone mineral density (BMD) in older adults. However, data on bone strength and bone microarchitecture are lacking. We determined the association of dairy food intake (milk, yogurt, cheese, milk + yogurt, and milk + yogurt + cheese, servings/week) with high resolution peripheral quantitative computed tomography (HR-pQCT) measures of bone (failure load, cortical BMD, cortical thickness, trabecular BMD, and trabecular number). This cross-sectional study included participants with diet from a food frequency questionnaire (in 2005–2008 and/or 1998–2001) and measurements of cortical and trabecular BMD and microarchitecture at the distal tibia and radius (from HR-pQCT in 2012–2015). Sex-specific multivariable linear regression estimated the association of dairy food intake (energy adjusted) with each bone measure adjusting for covariates. Mean age was 64 (SD 8) years and total milk + yogurt + cheese intake was 10.0 (SD 6.6) and 10.6 (6.4) servings/week in men and women, respectively. No significant associations were observed for any of the dairy foods and bone microarchitecture measures except for cheese intake, which was inversely associated with cortical BMD at the radius (p = 0.001) and tibia (p = 0.002) in women alone. In this cohort of primarily healthy older men and women, dairy intake was not associated with bone microarchitecture. The findings related to cheese intake and bone microarchitecture in women warrant further investigation.
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Atanasova J, Dalgalarrondo M, Iliev I, Moncheva P, Todorov SD, Ivanova IV. Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses. Probiotics Antimicrob Proteins 2021; 13:261-272. [PMID: 32504283 DOI: 10.1007/s12602-020-09669-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Bioactive peptides and free amino acids obtained from Bulgarian goat, sheep and cow white brined cheeses, produced with same starter culture, during ripening were evaluated. The concentration of total free amino acids was increasing in all tested cheeses in the first 30 days of ripening. In the next 30 days in sheep cheeses, the concentration increased as recorded for most of the amino acids. Amino acids with highest levels detected throughout the whole ripening period in goat, sheep and cow cheese types were leucine, phenylalanine, arginine, valine and lysine. MALDI-TOF analysis of evaluated cheeses resulted in detection of production of bioactive peptide derivates from milk proteins: 51 peptides in cow, 31 peptides in sheep and 22 peptides in goat cheeses. Peptide αs1-CN (f35-40) was found only in cow cheese. In cow cheese, higher intensity was detected for αs1-CN (f1-9) and β-CN (f194-203 and f203-219) peptides. In goat cheese was recorded αs1-CN peptides, and there was a tendency to increase the peptides released from β-CN, with the highest intensity of fragments αs1-CN (f1-9 and f24-30) and β-CN (f194-209 and f203-219). In sheep cheese, the recorded primarily peptides were αs1-CN and peptides released from β-CN. Different bioactive peptides, derivate from casein, were detected as follows: 6 peptides were ACE inhibitory peptides, 3 peptides were αS1-casokinins, 1 peptide was caseinophopeptide, 1 peptide was immunopeptide. Twelve bioactive peptides were recorded to be derivates from β-casein: 1 peptide was ACE peptide, 4 peptides were caseino-phosphopeptides, 1 peptide was immunopeptide, 1 peptide β-casokinin, 1 antibacterial peptide and 4 multifunctional peptides. Of peptides released by proteolysis of αS2-CN was found 1 bioactive peptide with antimicrobial activity. On our best knowledge, this paper contributes new data about free amino acids and bioactive peptides in the connection between type of milk and period for cheese ripening in the Bulgarian goat, sheep and cow white brined cheeses.
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Affiliation(s)
| | - Michele Dalgalarrondo
- Institut National de la Recherche Agronomique, UR 1268 Biopolymeres Interactions Assemblages, BP 71627, 44316, Nantes Cedex 3, France
| | - Ilia Iliev
- Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University Paisii Hilendarski, 24 Tzar Asen Str., 4000, Plovdiv, Bulgaria
| | - Penka Moncheva
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
| | - Svetoslav D Todorov
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Pohang, Gyungbuk, 791-708, Republic of South Korea.
| | - Iskra V Ivanova
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
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Song M, Dang L, Wei H. Evaluation of Calcium Binding Capacity of Chelating Agents in Calcium Carbonate Suspension and Effects on Calcium Distribution of Calcium Chelating Agents. Aust J Chem 2021. [DOI: 10.1071/ch20376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In this study, the binding capacity of calcium ions of sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), trisodium citrate (TSC), and potassium oxalate (PO) were evaluated, and the calcium distribution in the presence of STPP and TSPP in CaCl2 solutions (50mmolL−1) were investigated. Under conditions simulating industrial toothpaste, the concentration of fluoride in calcium carbonate suspensions (30 g/50 g) was measured by ion chromatography to investigate the effects of chelating agents on calcium ions. Among all the chelating agents, STPP and TSPP have the highest retention rate of fluoride, indicating better calcium binding capacity. Preliminary studies were carried out in CaCl2 solutions to investigate the influence of concentration and pH on the chelating performance of STPP and TSPP. The distribution of free calcium, chelated calcium, and precipitated calcium in CaCl2 solution in the presence of STPP and TSPP were investigated to reveal two different calcium-chelation mechanisms and laws for STPP and TSPP. This work has a positive guiding significance for the stabilisation of calcium and fluoride in toothpaste formula.
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El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020; 9:foods9060792. [PMID: 32560210 PMCID: PMC7353565 DOI: 10.3390/foods9060792] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/12/2022] Open
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Sandra Denery-Papini
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Roberta Lupi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Thomas Haertlé
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Colette Larré
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
- Correspondence: ; Tel.: +33-(0)2-40-67-51-31
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11
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Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109127] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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12
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ÇETİNKAYA A, ÖZ F. Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.18218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Ersöz F, İnan M. Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris. Protein Expr Purif 2019; 154:126-133. [DOI: 10.1016/j.pep.2018.10.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 10/04/2018] [Accepted: 10/12/2018] [Indexed: 11/28/2022]
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14
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Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2234-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Smith JR, Carr AJ, Golding M, Reid D. Mozzarella Cheese – A Review of the Structural Development During Processing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9511-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Smith JR, Hindmarsh JP, Carr AJ, Golding MD, Reid D. Molecular drivers of structural development in Mozzarella cheese. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Isolation of Histamine Forming Bacteria and Quantification of Histamine from Fermented Mango Pickle. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2016. [DOI: 10.22207/jpam.10.4.45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Aburjaile FF, Rohmer M, Parrinello H, Maillard MB, Beaucher E, Henry G, Nicolas A, Madec MN, Thierry A, Parayre S, Deutsch SM, Cocaign-Bousquet M, Miyoshi A, Azevedo V, Le Loir Y, Falentin H. Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage. BMC Genomics 2016; 17:1007. [PMID: 27931189 PMCID: PMC5146858 DOI: 10.1186/s12864-016-3367-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 12/02/2016] [Indexed: 11/23/2022] Open
Abstract
Background Propionibacterium freudenreichii is an Actinobacterium widely used in the dairy industry as a ripening culture for Swiss-type cheeses, for vitamin B12 production and some strains display probiotic properties. It is reportedly a hardy bacterium, able to survive the cheese-making process and digestive stresses. Results During this study, P. freudenreichii CIRM-BIA 138 (alias ITG P9), which has a generation time of five hours in Yeast Extract Lactate medium at 30 °C under microaerophilic conditions, was incubated for 11 days (9 days after entry into stationary phase) in a culture medium, without any adjunct during the incubation. The carbon and free amino acids sources available in the medium, and the organic acids produced by the strain, were monitored throughout growth and survival. Although lactate (the preferred carbon source for P. freudenreichii) was exhausted three days after inoculation, the strain sustained a high population level of 9.3 log10 CFU/mL. Its physiological adaptation was investigated by RNA-seq analysis and revealed a complete disruption of metabolism at the entry into stationary phase as compared to exponential phase. Conclusions P. freudenreichii adapts its metabolism during entry into stationary phase by down-regulating oxidative phosphorylation, glycolysis, and the Wood-Werkman cycle by exploiting new nitrogen (glutamate, glycine, alanine) sources, by down-regulating the transcription, translation and secretion of protein. Utilization of polyphosphates was suggested. Electronic supplementary material The online version of this article (doi:10.1186/s12864-016-3367-x) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Flavia Figueira Aburjaile
- Department of General Biology, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil.,INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Marine Rohmer
- UMS BioCampus- MGX Montpellier GenomiX, Institut de Génomique Fonctionelle, 141, rue de la Cardonnille, 34094, Montpellier Cedex 05, France
| | - Hugues Parrinello
- UMS BioCampus- MGX Montpellier GenomiX, Institut de Génomique Fonctionelle, 141, rue de la Cardonnille, 34094, Montpellier Cedex 05, France
| | - Marie-Bernadette Maillard
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Eric Beaucher
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Gwénaële Henry
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Aurélie Nicolas
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Marie-Noëlle Madec
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Anne Thierry
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Sandrine Parayre
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Stéphanie-Marie Deutsch
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Muriel Cocaign-Bousquet
- LISBP, Université de Toulouse, CNRS, INRA, INSA, 135 avenue de Rangueil, Toulouse, 31077, France
| | - Anderson Miyoshi
- Department of General Biology, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Vasco Azevedo
- Department of General Biology, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Yves Le Loir
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France.,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France
| | - Hélène Falentin
- INRA, UMR 1253, Science et Technologie du Lait et de l' Œuf, 35000, Rennes, France. .,AGROCAMPUS OUEST, UMR1253, UMR Science et Technologie du Lait et de l'Œuf, 35000, Rennes, France.
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Barouni E, Petsi T, Kolliopoulos D, Vasileiou D, Panas P, Bekatorou A, Kanellaki M, Koutinas AA. Immobilized rennin in TC/SG composite in cheese production. Food Chem 2016; 200:76-82. [DOI: 10.1016/j.foodchem.2016.01.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 11/13/2015] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
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21
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Konkit M, Kim W. Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products. J Dairy Sci 2016; 99:4999-5007. [PMID: 27108177 DOI: 10.3168/jds.2016-11002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 03/04/2016] [Indexed: 11/19/2022]
Abstract
Several enzymes are involved in the process of converting milk to lactic acid and coagulated milk to curd and, therefore, are important in dairy fermented products. Amylase, proteinase, and lipase are enzymes that play an important role in degrading milk into monomeric molecules such as oligosaccharides, amino acids, and fatty acids, which are the main molecules responsible for flavors in cheese. In the current study, we determined the amylase, proteinase, and lipase activities of Lactococcus chungangensis CAU 28(T), a bacterial strain of nondairy origin, and compared them with those of the reference strain, Lactococcus lactis ssp. lactis KCTC 3769(T), which is commonly used in the dairy industry. Lactococcus chungangensis CAU 28(T) and L. lactis ssp. lactis KCTC 3769(T) were both found to have amylase, proteinase, and lipase activities in broth culture, cream cheese, and yogurt. Notably, the proteinase and lipase activities of L. chungangensis CAU 28(T) were higher than those of L. lactis ssp. lactis KCTC 3769(T), with proteinase activity of 10.50 U/mL in tryptic soy broth and 8.64 U/mL in cream cheese, and lipase activity of 100 U/mL of tryptic soy broth, and 100 U/mL of cream cheese. In contrast, the amylase activity was low, with 5.28 U/mL in tryptic soy broth and 8.86 U/mL in cream cheese. These enzyme activities in L. chungangensis CAU 28(T) suggest that this strain has potential to be used for manufacturing dairy fermented products, even though the strain is of nondairy origin.
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Affiliation(s)
- Maytiya Konkit
- Department of Microbiology, Chung-Ang University College of Medicine, Seoul 06974, Republic of Korea
| | - Wonyong Kim
- Department of Microbiology, Chung-Ang University College of Medicine, Seoul 06974, Republic of Korea.
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22
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McIntyre I, O’ Sullivan M, O’ Riordan D. Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions. Food Chem 2016; 197:233-9. [DOI: 10.1016/j.foodchem.2015.10.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 10/16/2015] [Accepted: 10/18/2015] [Indexed: 12/01/2022]
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23
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Ehsannia S, Sanjabi MR. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:996-1003. [PMID: 27162379 PMCID: PMC4837710 DOI: 10.1007/s13197-015-2159-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2015] [Accepted: 12/22/2015] [Indexed: 01/08/2023]
Abstract
Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10(7)-10(8) CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.
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Affiliation(s)
- Sheida Ehsannia
- />Department of Food Science and Technology, Islamic Azad University, Pharmaceutical Sciences Branch (IAUPS), No 99, Yakhchal, Gholhak, Dr. Shariati, P.O. Box 19395-6466, Tehran, Iran
| | - Mohammad Reza Sanjabi
- />Department of Animal and Poultry Science and Fisheries, Agricultural Research Institute, Iranian Research Organization for Science and Technology (IROST), Tehran, P.O. Box 3353-5111, Iran
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Kethireddipalli P, Hill AR. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9389-9403. [PMID: 25607716 DOI: 10.1021/jf504167v] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Thermally induced changes in milk proteins and minerals, particularly interactions among caseins and denatured whey proteins, influence important properties of dairy products in both positive and negative ways. Whereas the extensive protein connectivity and increased water-holding capacity resulting from such heat-induced protein modification account for the much desired firmness of acid gels of yogurt, thermal processing, on the other hand, severely impairs clotting and adversely affects the cheesemaking properties of rennet-coagulated cheeses. In technological terms, the principal ongoing challenge in the cheese industry is to take advantage of the water-holding capacity of thermally aggregated whey proteins without compromising the rennetability of cheese milk or the textural and functional attributes of cheese. Including some recent data from the authors' laboratory, this paper will discuss important aspects and current literature on the use of thermally processed milk in the production of rennet-coagulated cheeses and also some of the potential alternatives available for inclusion of whey proteins in cheese, such as the addition of microparticulated whey proteins to cheese milk.
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Affiliation(s)
| | - Arthur R Hill
- Department of Food Science, University of Guelph , Guelph, Ontario, Canada N1G 2W1
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25
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Eroglu A, Toker OS, Dogan M. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12250] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ali Eroglu
- Engineering Faculty; Food Engineering Department; Tunceli University; 62000 Tunceli Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty; Food Engineering Department; Yildiz Technical University; 34210 Istanbul Turkey
| | - Mahmut Dogan
- Engineering Faculty; Food Engineering Department; Erciyes University; 38039 Kayseri Turkey
- TAGEM Food Analysis Center Co; Erciyes University Science and Technology Park; 38039 Kayseri Turkey
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26
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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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Cakmakci S, Hayaloglu AA, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
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28
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Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production. J Dairy Sci 2014; 97:4675-85. [PMID: 24931523 DOI: 10.3168/jds.2013-7597] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2013] [Accepted: 02/12/2014] [Indexed: 11/19/2022]
Abstract
The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.
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Affiliation(s)
- Dimitra Dimitrellou
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Panagiotis Kandylis
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Marianthi Sidira
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Yiannis Kourkoutas
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
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29
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Diamantino VR, Beraldo FA, Sunakozawa TN, Penna ALB. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Murtaza MA, Ur-Rehman S, Anjum FM, Huma N, Hafiz I. Cheddar Cheese Ripening and Flavor Characterization: A Review. Crit Rev Food Sci Nutr 2014; 54:1309-21. [DOI: 10.1080/10408398.2011.634531] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Ozcan T, Eren-Vapur U. Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.7763/ijesd.2013.v4.307] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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32
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Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain. Molecules 2012; 17:14393-408. [PMID: 23455640 PMCID: PMC6269075 DOI: 10.3390/molecules171214393] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Revised: 11/30/2012] [Accepted: 12/03/2012] [Indexed: 12/02/2022] Open
Abstract
The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content resulting in cheese with higher yield and lower protein content compared to the direct acidified cheese. The volatiles of cheese were determined by SPME and GC equipped with a mass spectrometer. The results indicated that the major compounds included aldehydes, ketones and acids, whereas, alcohols and branched-chain aldehydes that contribute to exciting and harsh flavors were not found in CRMP. By the textural profile analysis, we found the cheese made with S. thermophilus TM11 had lower cohesiveness, resilience and higher adhesiveness than the direct acidified cheese, and had similar hardness. Further, S. thermophilus TM11 greatly changed the protein matrix with more opened cavities according to observation by scanning electron microscopy. Consequently, use of S. thermophilus TM11 could endow CRMP with the novel and suitable flavor properties and improved texture quality.
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33
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Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A. The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/1471-0307.12009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehrnaz Aminifar
- Faculty of Food Industry and Agriculture; Department of Food Science & Technology; Standard Research Institute (SRI); PO Box 31745-139; Karaj; Iran
| | - Manouchehr Hamedi
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; Karaj; 31587-11167; Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; Karaj; 31587-11167; Iran
| | - Ali Mehdinia
- Department of Marine Living Resources; Iranian National Institute for Oceanography; Tehran; 14155-4781; Iran
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34
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VALDUGA EUNICE, RAUBER FERNANDAFÁTIMA, GHISLENI CILDAPICCOLI, TIGGEMANN LÍDIA, COLET ROSICLER, TREICHEL HELEN, CICHOSKI ALEXANDREJOSÉ. EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING. J FOOD PROCESS ENG 2012. [DOI: 10.1111/j.1745-4530.2010.00582.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Abstract
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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Affiliation(s)
- P.F. Fox
- School of Food & Nutritional Sciences, University College Cork, Ireland
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36
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Floury J, Camier B, Rousseau F, Lopez C, Tissier JP, Famelart MH. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.05.026] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Bachmann L, Homeier T, Arlt S, Brueckner M, Rawel H, Deiner C, Hartmann H. Influence of different oral rehydration solutions on abomasal conditions and the acid-base status of suckling calves. J Dairy Sci 2009; 92:1649-59. [PMID: 19307647 DOI: 10.3168/jds.2008-1487] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of the study was to investigate the influence of oral rehydration solutions (ORS) on milk clotting, abomasal pH, electrolyte concentrations, and osmolality, as well as on the acid-base status in blood of suckling calves, as treatment with ORS is the most common therapy of diarrhea in calves to correct dehydration and metabolic acidosis. Oral rehydration solutions are suspected to inhibit abomasal clotting of milk; however, it is recommended to continue feeding cow's milk or milk replacer (MR) to diarrheic calves to prevent body weight losses. Three calves with abomasal cannulas were fed MR, MR-ORS mixtures, or water-ORS mixtures, respectively. Samples of abomasal fluid were taken before and after feeding at various time points, and pH, electrolyte concentrations, and osmolality were measured. The interference of ORS with milk clotting was examined in vivo and in vitro. To evaluate the effects of ORS on systemic acid-base status, the Stewart variables strong ion difference ([SID]), acid total ([A(tot)]), and partial pressure of CO2 (pCO2) were quantified in venous blood samples drawn before and after feeding. Calves reached higher abomasal pH values when fed with MR-ORS mixtures than when fed MR. Preprandial pH values were re-established after 4 to 6 h. Oral rehydration solutions prepared in water increased the abomasal fluid pH only for 1 to 2 h. Oral rehydration solutions with high [SID(3)] ([Na(+)] + [K(+)] - [Cl(-)]) values produced significantly higher abomasal pH values and area under the curve data of the pH time course. Caseinomacropeptide, an indicator of successful enzymatic milk clotting, could be identified in every sample of abomasal fluid after feeding MR-ORS mixtures. The MR-ORS mixtures with [SID(3)] values > or =92 mmol/L increased serum [SID(3)] but did not change venous blood pH. Oral rehydration solutions do not interfere with milk clotting in the abomasum and can, therefore, be administered with milk. In this study, MR-ORS mixtures with high [SID(3)] values caused an increase of serum [SID(3)] in healthy suckling calves and may be an effective treatment for metabolic acidosis in calves suffering from diarrhea.
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Affiliation(s)
- L Bachmann
- Department of Veterinary Physiology, Freie Universitaet Berlin, 14163 Berlin, Germany.
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38
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Hayaloglu A, Guven M. Effect of single strains of Lactococci on manufacture and chemical quality of fresh Beyaz peynir, Turkish white-brined cheese. ACTA ALIMENTARIA 2008. [DOI: 10.1556/aalim.2008.0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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GUVEN M, CADUN C, KARACA O, HAYALOGLU A. INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00187.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Brickley CA, Auty MAE, Piraino P, McSweeney PLH. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. J Food Sci 2008; 72:C483-90. [PMID: 18034708 DOI: 10.1111/j.1750-3841.2007.00539.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Cheddar cheese ripened at 8 degrees C was sampled at 7, 14, 28, 56, 112, and 168 d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheeses (PCs) were studied. The rate of proteolysis was the greatest in the first 28 d of cheddar cheese ripening but began to slow down as ripening progressed from 28 to 168 d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28 d of ripening. Confocal scanning laser microscopy showed that the degree of emulsification in the PC samples increased as the maturity of the cheddar cheese ingredient increased from 7 to 168 d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationships between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of alpha(s)(1)-casein (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modulus values for the corresponding PC. Degradation of alpha(s) (1)-CN was the proteolytic event with the strongest correlation to the softening of PC samples, particularly those manufactured from cheddar cheese in the first 28 d of ripening.
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Affiliation(s)
- C A Brickley
- Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
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41
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Kondyli E, Katsiari M, Voutsinas L. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Soeryapranata E, Powers JR, Ünlü G. Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.08.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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CELIK SERAFETTIN, TURKOGLU HUSEYIN. Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00344.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Pappa EC, Kandarakis I, Mallatou H. Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.01.038] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PLH. Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags. J Dairy Sci 2007; 90:1102-21. [PMID: 17297085 DOI: 10.3168/jds.s0022-0302(07)71597-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.
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Affiliation(s)
- A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey.
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46
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Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol 2006; 26:121-43. [PMID: 16923531 DOI: 10.1080/07388550600840525] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
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Affiliation(s)
- Sorayya Azarnia
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
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Pappa E, Kandarakis I, Anifantakis E, Zerfiridis G. Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening. Food Control 2006. [DOI: 10.1016/j.foodcont.2005.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Erdoğan A, Gürses M, Güngör Sat İ. Effects of the Different Temperature and Saccharose Concentrations on Some Microbiological and Chemical Characteristics of Medlar Pickle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600596183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Upadhyay VK, Kelly AL, McSweeney PL. Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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