1
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Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
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Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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3
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Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission. Food Chem 2022; 403:134034. [DOI: 10.1016/j.foodchem.2022.134034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 08/14/2022] [Accepted: 08/24/2022] [Indexed: 11/19/2022]
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4
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Nicosia FD, Puglisi I, Pino A, Caggia C, Randazzo CL. Plant Milk-Clotting Enzymes for Cheesemaking. Foods 2022; 11:foods11060871. [PMID: 35327293 PMCID: PMC8949083 DOI: 10.3390/foods11060871] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.
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Affiliation(s)
- Fabrizio Domenico Nicosia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Ivana Puglisi
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
- Correspondence:
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5
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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6
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Microbial Peptidase in Food Processing: Current State of the Art and Future Trends. Catal Letters 2022. [DOI: 10.1007/s10562-022-03965-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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7
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Zhao Z, Sugimachi M, Yoshizaki Y, Yin X, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K. Impact of solid-state saccharification on the flavor of rice-flavor baijiu. J Food Sci 2021; 86:4958-4968. [PMID: 34642945 DOI: 10.1111/1750-3841.15935] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/06/2021] [Accepted: 09/15/2021] [Indexed: 11/28/2022]
Abstract
Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liquor prepared with SSS had a sweet flavor. It contained significantly higher contents of β-phenylethyl alcohol, β-phenylethyl acetate, and ethyl lactate with odor active value of >1. The liquor prepared without SSS had a cheese-like flavor. It was confirmed that the cheese-like flavor derived from butanoic acid was only detected in the liquor prepared without SSS. SSS facilitated the biosynthesis of β-phenylethyl alcohol and ethyl lactate by supplying a large amount of phenylalanine and lactic acid at the initial stage of fermentation, and it prevented contamination. These results indicated that the SSS process contributed to produce the characteristic flavor compounds of rice-flavor baijiu. PRACTICAL APPLICATION: Solid-state saccharification (SSS) process of rice-flavor baijiu contributes not only in brewing, but also in the production of the characteristic flavor compounds and the repression of the off-flavor derived from the contamination. Therefore, SSS is a critical process to control the flavor of rice-flavor baijiu.
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Affiliation(s)
- Zhe Zhao
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Mina Sugimachi
- The Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Xuan Yin
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Xing-Lin Han
- China National Research Institute of Food & Fermentation Industries, Chaoyang District Beijing, China
| | - Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
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8
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Zheng X, Shi X, Wang B. A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Front Microbiol 2021; 12:703284. [PMID: 34394049 PMCID: PMC8358398 DOI: 10.3389/fmicb.2021.703284] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/12/2021] [Indexed: 12/05/2022] Open
Abstract
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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Affiliation(s)
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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9
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Renes E, Fernández D, Abarquero D, Ladero V, Álvarez MA, Tornadijo ME, Fresno JM. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese. J Dairy Sci 2021; 104:2539-2552. [PMID: 33455752 DOI: 10.3168/jds.2020-19036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 10/19/2020] [Indexed: 01/16/2023]
Abstract
The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flocks fed hay or silage diets. Twenty-one individual AA and 6 biogenic amines were determined by ultra-high performance liquid chromatography. Type of conserved forage for sheep feeding did not affect the variables studied, which is of great interest because hay and silage are low-cost ingredients for sheep feeding. Proteolysis led total free AA concentrations ranging between 35,179.26 and 138,063.71 mg/kg of cheese at 180 d of ripening. γ-Aminobutyric acid, which has been associated with beneficial effects on human health, was the second most abundant AA in all cheese samples, accounting for 15% of total free AA. Spring cheeses showed 2-fold higher concentrations of γ-aminobutyric acid than summer and autumn cheeses at the end of ripening. Overall, spring, winter, and autumn cheeses had lower average concentration of biogenic amines (431.99 mg/kg of cheese) than summer cheeses (825.70 mg/kg of cheese) as well as better sensory characteristics. Therefore, this study could provide the dairy industry with useful information for producing cheeses with valuable nutritional and sensory quality for consumers.
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Affiliation(s)
- E Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Abarquero
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - V Ladero
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M A Álvarez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M E Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - J M Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain.
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10
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Ji D, Ma J, Xu M, Agyei D. Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Compr Rev Food Sci Food Saf 2020; 20:369-400. [PMID: 33443792 DOI: 10.1111/1541-4337.12676] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/27/2020] [Accepted: 10/30/2020] [Indexed: 01/25/2023]
Abstract
Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell-envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they are required by LAB to degrade proteins in the growth media into peptides and/or amino acids required for the nitrogen nutrition of LAB. The most important area of application of CEPs is therefore in protein hydrolysis, especially in dairy products. Also, the physical location of CEPs (i.e., being cell-envelope anchored) allows for relatively easy downstream processing (e.g., extraction) of CEPs. This review describes the biochemical features and organization of CEPs and how this fits them for the purpose of protein hydrolysis. It begins with a focus on the genetic organization and expression of CEPs. The catalytic behavior and cleavage specificities of CEPs from various LAB are also discussed. Following this, the extraction and purification of most CEPs reported to date is described. The industrial applications of CEPs in food technology, health promotion, as well as in the growing area of water purification are discussed. Techniques for improving the production and catalytic efficiency of CEPs are also given an important place in this review.
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Affiliation(s)
- Dawei Ji
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Jingying Ma
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Min Xu
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
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11
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Li Y, Zhang X, Yang J, Ma X, Jia X, Du P, Li A. Influence of the addition of
Geotrichum candidum
on the microbial, chemical, textural, and sensory features of soft soy cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14823] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ying Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin Zhang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Jia‐Jie Yang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xiang‐Yang Ma
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin‐Dong Jia
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Ai‐li Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
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12
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Chandra P, Enespa, Singh R, Arora PK. Microbial lipases and their industrial applications: a comprehensive review. Microb Cell Fact 2020; 19:169. [PMID: 32847584 PMCID: PMC7449042 DOI: 10.1186/s12934-020-01428-8] [Citation(s) in RCA: 233] [Impact Index Per Article: 58.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/17/2020] [Indexed: 12/12/2022] Open
Abstract
Lipases are very versatile enzymes, and produced the attention of the several industrial processes. Lipase can be achieved from several sources, animal, vegetable, and microbiological. The uses of microbial lipase market is estimated to be USD 425.0 Million in 2018 and it is projected to reach USD 590.2 Million by 2023, growing at a CAGR of 6.8% from 2018. Microbial lipases (EC 3.1.1.3) catalyze the hydrolysis of long chain triglycerides. The microbial origins of lipase enzymes are logically dynamic and proficient also have an extensive range of industrial uses with the manufacturing of altered molecules. The unique lipase (triacylglycerol acyl hydrolase) enzymes catalyzed the hydrolysis, esterification and alcoholysis reactions. Immobilization has made the use of microbial lipases accomplish its best performance and hence suitable for several reactions and need to enhance aroma to the immobilization processes. Immobilized enzymes depend on the immobilization technique and the carrier type. The choice of the carrier concerns usually the biocompatibility, chemical and thermal stability, and insolubility under reaction conditions, capability of easy rejuvenation and reusability, as well as cost proficiency. Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., of bacteria and Penicillium spp., Fusarium spp., Aspergillus spp., of fungi are screened large scale for lipase production. Lipases as multipurpose biological catalyst has given a favorable vision in meeting the needs for several industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. This review represents a discussion on microbial sources of lipases, immobilization methods increased productivity at market profitability and reduce logistical liability on the environment and user.
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Affiliation(s)
- Prem Chandra
- Food Microbiology & Toxicology, Department of Microbiology, School for Biomedical and Pharmaceutical Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh 226025 India
| | - Enespa
- Department of Plant Pathology, School for Agriculture, SMPDC, University of Lucknow, Lucknow, 226007 U.P. India
| | - Ranjan Singh
- Department of Environmental Science, School for Environmental Science, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, U.P. India
| | - Pankaj Kumar Arora
- Department of Microbiology, School for Biomedical and Pharmaceutical Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, U.P. India
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13
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Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models. MATERIALS 2020; 13:ma13081835. [PMID: 32295031 PMCID: PMC7215581 DOI: 10.3390/ma13081835] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).
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14
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Sánchez-Macías D, Hernández-Castellano L, Morales-delaNuez A, Herrera-Chávez B, Argüello A, Castro N. Somatic cells: A potential tool to accelerate low-fat goat cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Saidi V, Sheikh-Zeinoddin M, Kobarfard F, Soleimanian-Zad S. Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk. 3 Biotech 2020; 10:85. [PMID: 32089980 PMCID: PMC7000560 DOI: 10.1007/s13205-020-2075-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 01/18/2020] [Indexed: 02/07/2023] Open
Abstract
In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by gas-chromatography mass-spectrometry (GC-MS). Considerable free amino acids such as gamma-aminobutyric acid (GABA) were found in samples that have higher microbial communities i.e. raw sheep's milk without use of starter cultures and pasteurized sheep's milk cheese with co-culture. However, GABA was not found in pasteurized sheep's milk cheese without starter culture during ripening. Conclusively, the application of the starter culture could reduce the ripening time of sheep's milk cheese and could be an appropriate approach to increase the functionality of the sheep's milk cheese.
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Affiliation(s)
- Vahideh Saidi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
| | - Mahmoud Sheikh-Zeinoddin
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
| | - Farzad Kobarfard
- Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, 11369 Tehran, Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, 84156-83111 Isfahan, Iran
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Gulzar N, Sameen A, Muhammad Aadil R, Sahar A, Rafiq S, Huma N, Nadeem M, Arshad R, Muqadas Saleem I. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking. Foods 2020; 9:E214. [PMID: 32092858 PMCID: PMC7073562 DOI: 10.3390/foods9020214] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
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Affiliation(s)
- Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
| | - Aysha Sameen
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Rana Muhammad Aadil
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Amna Sahar
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Saima Rafiq
- Department of Food Science and Technology, University of Poonch, Rawalakot 12350, Pakistan;
| | - Nuzhat Huma
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
| | - Rizwan Arshad
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan;
| | - Iqra Muqadas Saleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
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17
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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18
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Renes E, Ladero V, Tornadijo ME, Fresno JM. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains. Food Microbiol 2018; 78:1-10. [PMID: 30497589 DOI: 10.1016/j.fm.2018.09.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/22/2018] [Accepted: 09/01/2018] [Indexed: 01/15/2023]
Abstract
Consumer demand for health-promoting foods is generating the need to develop biofunctional dairy products. Lactic acid bacteria are employed in cheese-making and some of them are able to produce beneficial compounds on human health such as γ-aminobutyric acid (GABA) and ornithine but also to synthetize biogenic amines. The aim was to investigate the effect of four selected autochthonous co-cultures on the free amino acid profile, with special emphasis on GABA and ornithine, and on the biogenic amine content of pasteurized sheep milk cheese during ripening. High average concentrations of GABA (1296.75 mg/kg cheese) and ornithine (2355.76 mg/kg cheese) were found in all the cheese batches at 240 days of ripening. Batch 2, manufactured with the co-culture containing autochthonous Lactococcus lactis strains as starter and Lactobacillus plantarum TAUL1588 as adjunct, showed 2.37 fold reduced biogenic amines concentration with respect to the batch 1 made with the starter during the ripening time. The microstructure and microbiological counts of cheeses were affected (P ≤ 0.001) by the ripening time, without appreciating differences (P ≥ 0.05) in the physico-chemical composition between batches. This study could be a good approach to the development of functional sheep milk cheese.
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Affiliation(s)
- E Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, León, 24071, Spain
| | - V Ladero
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, 33300, Spain
| | - M E Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, León, 24071, Spain.
| | - J M Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, León, 24071, Spain
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19
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van Mastrigt O, Gallegos Tejeda D, Kristensen MN, Abee T, Smid EJ. Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures. Microb Cell Fact 2018; 17:104. [PMID: 29973201 PMCID: PMC6030761 DOI: 10.1186/s12934-018-0950-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Accepted: 06/26/2018] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to investigate production of cheese aroma compounds outside the cheese matrix that could be applied for instance as food supplements in dairy or non-dairy products. RESULTS In this study, aroma formation by a dairy Lactococcus lactis was analysed as a function of the growth medium [milk, hydrolysed micellar casein isolate (MCI) and chemically defined medium (CDM)] and the cultivation conditions (batch culture, retentostat culture and a milli-cheese model system). In the retentostat cultures, the nutrient supply was severely restricted resulting in low growth rates (~ 0.001 h-1), thereby mimicking cheese ripening conditions in which nutrients are scarce and bacteria hardly grow. In total 82 volatile organic compounds were produced by the bacteria. Despite the use of a chemically defined medium, retentostat cultures had the biggest qualitative overlap in aroma production with the milli-cheese model system (36 out of 54 compounds). In the retentostat cultures, 52 known cheese compounds were produced and several important cheese aroma compounds and/or compounds with a buttery or cheese-like aroma increased in retentostat cultures compared to batch cultures and milli-cheeses, such as esters, methyl ketones, diketones and unsaturated ketones. In cultures on CDM and MCI, free fatty acids and their corresponding degradation products were underrepresented compared to what was found in the milli-cheeses. Addition of a mixture of free fatty acids to CDM and MCI could help to enhance flavour formation in these media, thereby even better resembling flavour formation in cheese. CONCLUSIONS This study demonstrates that retentostat cultivation is the preferred method to produce cheese flavours outside the cheese matrix by mimicking the slow growth of bacteria during cheese ripening.
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Affiliation(s)
- Oscar van Mastrigt
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Diego Gallegos Tejeda
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Mette N. Kristensen
- Arla Innovation Centre, Arla Foods Amba, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Eddy J. Smid
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
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Batool M, Nadeem M, Imran M, Gulzar N, Shahid MQ, Shahbaz M, Ajmal M, Khan IT. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening. Lipids Health Dis 2018; 17:79. [PMID: 29642933 PMCID: PMC5896148 DOI: 10.1186/s12944-018-0735-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 04/03/2018] [Indexed: 11/26/2022] Open
Abstract
Background Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. Methods The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of accelerated ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.
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Affiliation(s)
- Maryam Batool
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Qamar Shahid
- Department of Livestock Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Shahbaz
- Department of Food Science and Technology, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
| | - Muhammad Ajmal
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Imran Taj Khan
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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21
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Ho VTT, Lo R, Bansal N, Turner MS. Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M. Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese. Food Microbiol 2017; 66:129-140. [DOI: 10.1016/j.fm.2017.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/23/2017] [Accepted: 04/23/2017] [Indexed: 11/30/2022]
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Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food Chem 2017; 237:159-168. [PMID: 28763982 DOI: 10.1016/j.foodchem.2017.05.089] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 04/26/2017] [Accepted: 05/17/2017] [Indexed: 01/16/2023]
Abstract
This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough. Breads produced with CFEs were characterized by higher specific volume than the control. The use of CFEs impacted on the profile of volatile organic compounds. Overall, positive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA. The SF bread, characterized by highest level of alcohols, received the highest score for aroma and sweetness in the sensory analysis.
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Murtaza MA, Huma N, Shabbir MA, Murtaza MS, Anees-ur-Rehman M. Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12406] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mian A Murtaza
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Muhammad A Shabbir
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Mian S Murtaza
- Department of Food Science and Technology; Muhammad Nawaz Shareef University of Agriculture; Multan 60000 Pakistan
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25
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Costa C, Lucera A, Lacivita V, Saccotelli MA, Conte A, Del Nobile MA. Packaging optimisation for portioned Canestrato di Moliterno cheese. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12275] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Maria Antonietta Saccotelli
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
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26
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Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. J Dairy Sci 2015; 98:5874-89. [PMID: 26142846 DOI: 10.3168/jds.2015-9362] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Accepted: 05/26/2015] [Indexed: 02/04/2023]
Abstract
Freeze-dried cell-free extracts (CFE) from Lactobacillus casei LC01, Weissella cibaria 1XF5, Hafnia alvei Moller ATCC 51815, and Debaryomyces hansenii LCF-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. Compared with control cheese (CC), CFE did not affect the gross composition and the growth of the main microbial groups of the cheeses. As shown through urea-PAGE electrophoresis of the pH 4.6-soluble nitrogen fraction and the analysis of free AA, the secondary proteolysis of the cheeses with CFE added was markedly differed from that of the CC. Compared with CC, several enzyme activities were higher in the water-soluble extracts from cheeses made with CFE. In agreement, the levels of 49 volatile compounds significantly differentiated CC from the cheeses made with CFE. The level of some alcohols, ketones, sulfur compounds, and furans were the lowest in the CC, whereas most aldehydes were the highest. Each CFE seemed to affect a specific class of chemical compounds (e.g., the CFE from H. alvei ATCC 51815 mainly influenced the synthesis of sulfur compounds). Apart from the microbial source used, the cheeses with the addition of CFE showed higher score for acceptability than the control cheese. Cheese ripening was accelerated or conditioned using CFE as sources of tailored enzyme activities.
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Affiliation(s)
- Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Leonardo Mancini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
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27
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Zoghi A, Mohammadi M. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12212] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology; Khorasgan (Isfahan) Branch; Islamic Azad University; P.O. Box 81595-158 Isfahan Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohammad R Ehsani
- Department of Food Science and Technology; Research and Science Branch; Islamic Azad University; P.O. Box 1477893855 Tehran Iran
| | - Mohammad R Mozafari
- Department of Food Science; Faculty of Food Science and Technology; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Ali A Saboury
- Institute of Biochemistry and Biophysics; University of Tehran; P.O. Box 13145-1318 Tehran Iran
| | - Alaleh Zoghi
- Department of Chemical Industries; Shahre Rey Branch; Islamic Azad University; Tehran Iran
| | - Mehrdad Mohammadi
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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28
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Ceruti RJ, Zorrilla SE, Sabbag NG, Costa SC, Sihufe GA. Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0205-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Mohammadi R, Mahmoudzadeh M, Atefi M, Khosravi‐Darani K, Mozafari MR. Applications of nanoliposomes in cheese technology. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12174] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Reza Mohammadi
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Maryam Mahmoudzadeh
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Mohsen Atefi
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Kianoush Khosravi‐Darani
- Research Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences P. O. Box 19395‐4741 Tehran Iran
| | - M R Mozafari
- Australasian Nanoscience and Nanotechnology Initiative Monash University LPO P.O. Box 8052, Wellington Road Clayton Vic. 3800 Australia
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30
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Ceruti RJ, Zorrilla SE, Sabbag NG, Costa SC, Sihufe GA. Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roberto J Ceruti
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
| | - Nora G Sabbag
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química (FIQ); Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - Silvia C Costa
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química (FIQ); Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
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31
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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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Feng Z, Chen H, Lv X, Deng H, Chen X, Li J, Guo L. Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea
KDF3 and its protease KP3 as adjuncts. J Appl Microbiol 2014; 116:877-89. [DOI: 10.1111/jam.12433] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/20/2013] [Accepted: 12/20/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Z. Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X.T. Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H.L. Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - J.J. Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - L. Guo
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
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Lynch KM, Pawlowska AM, Brosnan B, Coffey A, Zannini E, Furey A, McSweeney PL, Waters DM, Arendt EK. Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.07.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Navidghasemizad S, Takala TM, Alatossava T, Saris PE. Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese. Bioengineered 2013; 4:408-12. [PMID: 23851577 PMCID: PMC3937202 DOI: 10.4161/bioe.25543] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolated at different stages of the ripening process. However, HPLC analyses indicated that Lb. casei LAB6 could not increase the amount of free proline in ripened cheese.
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Affiliation(s)
- Sahar Navidghasemizad
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland
| | - Timo M Takala
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland
| | - Tapani Alatossava
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland
| | - Per Ej Saris
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland
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35
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Nongonierma AB, Abrlova M, Kilcawley KN. Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening. Foods 2013; 2:100-119. [PMID: 28239101 PMCID: PMC5302231 DOI: 10.3390/foods2010100] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2013] [Revised: 03/05/2013] [Accepted: 03/06/2013] [Indexed: 11/16/2022] Open
Abstract
A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty liposomes or the control, as the liposomes did not degrade during ripening. This result highlights the potential of liposomes to minimize losses of encapsulated enzymes into the whey during cheese production but also highlights the need to optimize the hydrophobicity, zeta potential, size and composition of the liposomes to maximize their use as vectors for enzyme addition in cheese to augment ripening.
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Affiliation(s)
| | - Magdalena Abrlova
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
- Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague Technika5, Prague 6, 16628, Czech Republic.
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36
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Murtaza M, Rehman S, Anjum F, Huma N. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. J Dairy Sci 2013; 96:1380-6. [DOI: 10.3168/jds.2012-5992] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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37
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Kilcawley K, Nongonierma A, Hannon J, Doolan I, Wilkinson M. Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.03.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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Spanneberg R, Salzwedel G, Glomb MA. Formation of early and advanced Maillard reaction products correlates to the ripening of cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:600-607. [PMID: 22224825 DOI: 10.1021/jf204079f] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The present study deals with the characterization of the ripening of cheese. A traditional German acid curd cheese was ripened under defined conditions at elevated temperature, and protein and amino acid modifications were investigated. Degree of proteolysis and analysis of early [Amadori compound furosine (6)] and advanced [N(ε)-carboxymethyllysine (4), N(ε)-carboxyethyllysine (5)] Maillard reaction products confirmed the maturation to proceed from the rind to the core of the cheese. Whereas 6 was decreased, 4 and 5 increased over time. Deeper insight into the Maillard reaction during the ripening of cheese was achieved by the determination of selected α-dicarbonyl compounds. Especially methylglyoxal (2) showed a characteristic behavior during storage of the acid curd cheese. Decrease of this reactive structure was directly correlated to the formation of 5. To extend the results of experimental ripening to commercial cheeses, different aged Gouda types were investigated. Maturation times of the samples ranged from 6 to 8 weeks (young) to more than 1 year (aged). Again, increase of 5 and decrease of 2 were able to describe the ripening of this rennet coagulated cheese. Therefore, both chemical parameters are potent markers to characterize the degree of maturation, independent of coagulation.
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Affiliation(s)
- Robert Spanneberg
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Halle/Saale, Germany
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39
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Ramírez-Nuñez J, Romero-Medrano R, Nevárez-Moorillón GV, Gutiérrez-Méndez N. Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains. Braz J Microbiol 2011; 42:1495-9. [PMID: 24031783 PMCID: PMC3768703 DOI: 10.1590/s1517-838220110004000036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2010] [Accepted: 05/30/2011] [Indexed: 11/21/2022] Open
Abstract
The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.
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Affiliation(s)
- Jennifer Ramírez-Nuñez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Posgrado en Ciencias y Tecnología de Alimentos , Chihuahua, Chih. , México
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40
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MURTAZA M, REHMAN S, ANJUM F, HUMA N, TARAR O, MUEEN-UD-DIN G. ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00517.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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SHAHAB LAVASANI ALIREZA, EHSANI MOHAMMADREZA, MIRDAMADI SAEED, EBRAHIM ZADEH MOUSAVI MOHAMMADALI. Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan
during ripening. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00724.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Broadbent J, Cai H, Larsen R, Hughes J, Welker D, De Carvalho V, Tompkins T, Ardö Y, Vogensen F, De Lorentiis A, Gatti M, Neviani E, Steele J. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. J Dairy Sci 2011; 94:4313-28. [DOI: 10.3168/jds.2010-4068] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Accepted: 04/23/2011] [Indexed: 01/17/2023]
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43
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Rodrigues D, Santos CH, Rocha-Santos TAP, Gomes AM, Goodfellow BJ, Freitas AC. Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4955-4961. [PMID: 21443163 DOI: 10.1021/jf104605r] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
To assess ripening of potential probiotic cheeses (containing either Lactobacillus casei -01 or Bifidobacterium lactis B94) or synbiotic cheeses with fructooligosaccharides (FOS) or a 50:50 mix of FOS/inulin, metabolic profiles have been obtained via classical biochemical analyses and by NMR spectroscopy. The addition of prebiotics to the cheeses resulted in lower proteolysis indices, especially in those synbiotic cheeses inoculated with B. lactis B94. Among synbiotic cheeses the combination of FOS and inulin resulted in an increase in lipolytic activity. The metabolic profiles of the cheeses analyzed by NMR spectroscopy, combined with multivariate statistics, allowed profiles to be distinguished by maturation time, added probiotic bacteria, or, in the case of B. lactis B94 cheese, added prebiotic. The NMR results are in agreement with the biochemical analyses and demonstrate the potential of NMR for the study of metabolic processes in probiotic/synbiotic food matrices.
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Affiliation(s)
- Dina Rodrigues
- ISEIT/Viseu, Instituto Piaget, Estrada do Alto do Gaio, Galifonge, Lordosa, Viseu, Portugal
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44
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Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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de Carvalho CCCR. Enzymatic and whole cell catalysis: finding new strategies for old processes. Biotechnol Adv 2010; 29:75-83. [PMID: 20837129 DOI: 10.1016/j.biotechadv.2010.09.001] [Citation(s) in RCA: 190] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2010] [Accepted: 09/06/2010] [Indexed: 10/19/2022]
Abstract
The use of enzymes and whole bacterial cells has allowed the production of a plethora of compounds that have been used for centuries in foods and beverages. However, only recently we have been able to master techniques that allow the design and development of new biocatalysts with high stability and productivity. Rational redesign and directed evolution have lead to engineered enzymes with new characteristics whilst the understanding of adaptation mechanisms in bacterial cells has allowed their use under new operational conditions. Bacteria able to thrive under the most extreme conditions have also provided new and extraordinary catalytic processes. In this review, the new tools available for the improvement of biocatalysts are presented and discussed.
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Affiliation(s)
- Carla C C R de Carvalho
- IBB-Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal.
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46
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Shukla S, Choi TB, Park HK, Kim M, Lee IK, Kim JK. Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang). Food Chem Toxicol 2010; 48:2005-10. [PMID: 20434502 DOI: 10.1016/j.fct.2010.04.034] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2010] [Revised: 04/16/2010] [Accepted: 04/22/2010] [Indexed: 10/19/2022]
Abstract
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang were determined by comparing the abundances of each peak by gas (GC) and high performance liquid chromatography (HPLC). The mean values of volatile organic acids (acetic acid, butyric acid, propionic acid and 3-methyl butanoic acid), determined in 18 Doenjang samples, were found to be 91.73, 29.54, 70.07 and 19.80 mg%, respectively, whereas the mean values of non-volatile organic acids, such as oxalic acid, citric acid, lactic acid and succinic acid, were noted to be 14.69, 5.56, 9.95 and 0.21 mg%, respectively. Malonic and glutaric acids were absent in all the tested samples of Doenjang. The findings of this study suggest that determination of organic acid contents by GC and HPLC can be considered as an affective approach to evaluate the quality characteristics of fermented food products.
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Affiliation(s)
- Shruti Shukla
- Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do 712-749, Republic of Korea
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47
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Azarnia S, Lee BH, St-Gelais D, Champagne CP, Kilcawley KN. Effect of Free or Encapsulated Recombinant Aminopeptidase ofLactobacillus rhamnosusS93 on Acceleration of Cheddar Cheese Ripening. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905431003784853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Azarnia S, Lee BH, Yaylayan V, Kilcawley KN. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Sihufe GA, Zorrilla SE, Rubiolo AC. The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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