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Giménez P, Peralta GH, Batistela ME, George G, Ale EC, Quintero JP, Hynes ER, Bergamini CV. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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2
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Giménez P, Bergamini CV, Peralta GH, George GA, Perotti MC, Hynes ER. Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Paula Giménez
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
| | - Carina Viviana Bergamini
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
| | - Guillermo Hugo Peralta
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
| | - Guillermo Andrés George
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
| | - María Cristina Perotti
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
| | - Erica Rut Hynes
- Instituto de Lactología Industrial (Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas) Facultad de Ingeniería Química Santa Fe Argentina
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3
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Oberg TS, McMahon DJ, Culumber MD, McAuliffe O, Oberg CJ. Invited review: Review of taxonomic changes in dairy-related lactobacilli. J Dairy Sci 2022; 105:2750-2770. [DOI: 10.3168/jds.2021-21138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 12/13/2021] [Indexed: 11/19/2022]
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4
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Olivo PM, Dos Santos GT, Rodrigues BM, Osmari MP, Marchi FEDE, Madrona GS, Agostinho BC, Pozza MSS. Starter bacteria as producers of CLA in ripened cheese. AN ACAD BRAS CIENC 2021; 93:e20190677. [PMID: 34231753 DOI: 10.1590/0001-3765202120190677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022] Open
Abstract
The profile of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with flaxseed oil and annato. The cheeses presented microbiological and physic-chemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no significant difference between the treatments with respect to the color of the samples. For texture, there was a significant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased.
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Affiliation(s)
- Paula M Olivo
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Doutora em Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Geraldo Tadeu Dos Santos
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna M Rodrigues
- Programa de Pós Graduação em Zootecnia, Doutoranda em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Milene P Osmari
- Universidade Federal de Santa Catarina, Departamento de Zootecnia e Desenvolvimento Rural, Rod. Admar Gonzaga 1346, Itacorubi, 88034-000, Florianópolis, SC, Brazil
| | | | - Grasiele S Madrona
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna C Agostinho
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Magali S S Pozza
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
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5
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A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese. J DAIRY RES 2019; 86:120-128. [DOI: 10.1017/s0022029918000870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractThe aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and Lactobacillus paracasei 90 (Lp90), respectively, and (F2) the addition of L. paracasei Lp90 as adjunct culture. Four types of cheeses were made: W and M cheeses in which only Lh209 was added after its growth in whey and MRS, respectively; Wa and Ma cheeses in which both strains (Lh209 and Lp90) were added after their growth in whey and MRS, respectively. Physicochemical and microbial composition, proteolysis and profiles of organic acids and volatile compounds were analyzed. According to the methodology of the cultures preparation, W and Wa cheeses showed a higher level of secondary proteolysis and lower level of primary proteolysis (P < 0·05), lower content of citric and acetic acids and higher amount of propionic acid (P < 0·05), in comparison with M and Ma cheeses. The incorporation of Lp90 increased the secondary proteolysis (P < 0·05), decreased the citric acid (P < 0·05), and increased the propionic acid only when was added after their growth in whey (P < 0·05). Both factors significantly modified the percentages of the volatile compounds grouped in chemical families; in addition, for the half of the compounds detected, significant differences were found. Based on the obtained results, the use of Lp90 as an adjunct in hard cooked cheeses, and the preincubation of the cultures in whey are strategies to accelerate the cheese ripening and to enhance the production of some characteristic compounds of this type of cheeses, such as propan-2-one, hexan-2-one, 2- and 3-methyl butanal, heptan-2-ol, acetic and 3-methylbutanoic acids and 3-hydroxy butan-2-one.
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7
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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8
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Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese. J Dairy Sci 2017; 101:944-967. [PMID: 29174156 DOI: 10.3168/jds.2017-12944] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/03/2017] [Indexed: 11/19/2022]
Abstract
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from αS1-CN, 813 from αS2-CN, and 234 from κ-CN. The majority of β-CN- and αS1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from αS2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, αS2-CN, as well as αS1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and αS1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of αS2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.
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Affiliation(s)
- A Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - T Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - A Seiman
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - N Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - I Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - R Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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9
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Cuffia F, Bergamini CV, Wolf IV, Hynes ER, Perotti MC. Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model. FOOD SCI TECHNOL INT 2017; 24:67-77. [DOI: 10.1177/1082013217728628] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Facundo Cuffia
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Irma V Wolf
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
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10
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Reale A, Ianniello RG, Ciocia F, Di Renzo T, Boscaino F, Ricciardi A, Coppola R, Parente E, Zotta T, McSweeney PL. Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Costabel LM, Bergamini C, Vaudagna SR, Cuatrin AL, Audero G, Hynes E. Effect of high-pressure treatment on hard cheese proteolysis. J Dairy Sci 2016; 99:4220-4232. [DOI: 10.3168/jds.2015-9907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 02/14/2016] [Indexed: 11/19/2022]
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12
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Ceruti RJ, Zorrilla SE, Sihufe GA. Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2640-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Vélez MA, Bergamini CV, Ramonda MB, Candioti MC, Hynes ER, Perotti MC. Influence of cheese making technologies on plasmin and coagulant associated proteolysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.053] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Defagó MD, Bardach AE, Levy LY, Irazola VE, Comandé D, Rubinstein AL, Balaciano G, Nessier MC, Elorriaga N. Food composition data in Argentina: A systematic review of the literature. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Cuffia F, Candioti M, Bergamini C. Effect of brine concentration on the ripening of an Argentinean sheep’s milk cheese. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.09.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. J DAIRY RES 2015; 82:375-84. [DOI: 10.1017/s0022029915000175] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
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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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18
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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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Oliszewski R, Wolf IV, Bergamini CV, Candioti M, Perotti MC. Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2730-2742. [PMID: 23529871 DOI: 10.1002/jsfa.6092] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2012] [Revised: 01/23/2013] [Accepted: 02/07/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters. RESULTS Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses. CONCLUSION The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses.
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Affiliation(s)
- Rubén Oliszewski
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, CONICET, Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105, Tucumán, Argentina
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Martinovic A, Moe KM, Romeih E, Aideh B, Vogensen FK, Østlie H, Skeie S. Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.02.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Bergamini CV, Peralta GH, Milesi MM, Hynes ER. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model. J Dairy Sci 2013; 96:5465-76. [PMID: 23810598 DOI: 10.3168/jds.2013-6567] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Accepted: 05/25/2013] [Indexed: 11/19/2022]
Abstract
In this work, we studied the growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model consisting of a sterile extract of Reggianito cheese. To assess the influence of the primary starter and initial proteolysis level on these parameters, we prepared the extracts with cheeses that were produced using 2 different starter strains of Lactobacillus helveticus 138 or 209 (Lh138 or Lh209) at 3 ripening times: 3, 90, and 180 d. The experimental extracts were inoculated with Lb. plantarum I91; the control extracts were not inoculated and the blank extracts were heat-treated to inactivate enzymes and were not inoculated. All extracts were incubated at 34°C for 21 d, and then the pH, microbiological counts, and proteolysis profiles were determined. The basal proteolysis profiles in the extracts of young cheeses made with either strain tested were similar, but many differences between the proteolysis profiles of the extracts of the Lh138 and Lh209 cheeses were found when riper cheeses were used. The pH values in the blank and control extracts did not change, and no microbial growth was detected. In contrast, the pH value in experimental extracts decreased, and this decrease was more pronounced in extracts obtained from either of the young cheeses and from the Lh209 cheese at any stage of ripening. Lactobacillus plantarum I91 grew up to 8 log during the first days of incubation in all of the extracts, but then the number of viable cells decreased, the extent of which depended on the starter strain and the age of the cheese used for the extract. The decrease in the counts of Lb. plantarum I91 was observed mainly in the extracts in which the pH had diminished the most. In addition, the extracts that best supported the viability of Lb. plantarum I91 during incubation had the highest free amino acids content. The effect of Lb. plantarum I91 on the proteolysis profile of the extracts was marginal. Significant changes in the content of free amino acids suggested that the catabolism of free amino acids by Lb. plantarum I91 prevailed in a weakly proteolyzed medium, whereas the release of amino acids due to peptidolysis overcame their catabolism in a medium with high levels of free amino acids. Lactobacillus plantarum I91 was able to use energy sources other than lactose to support its growth because equivalent numbers of cells were observed in extracts containing residual amounts of lactose and in lactose-depleted extracts. The contribution of Lb. plantarum I91 to hard-cooked cheese peptidolysis was negligible compared with that of the starter strain; however, its ability to transform amino acids is a promising feature of this strain.
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Affiliation(s)
- C V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral-Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, Santa Fe, Argentina.
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Ciocia F, McSweeney PLH, Piraino P, Parente E. Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0131-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Ceruti RJ, Zorrilla SE, Sihufe GA. The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Milesi M, Bergamini C, Hynes E. Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Wolf I, Perotti M, Bernal S, Zalazar C. Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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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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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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SIHUFE GUILLERMOA, ZORRILLA SUSANAE, SABBAG NORAG, COSTA SILVIAC, RUBIOLO AMELIAC. THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00248.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SIMSEK B, SAGDIG O. Determination of Fatty Acids and Chemical Characteristics of Cokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Madureira AR, Soares JC, Pintado ME, Gomes AMP, Freitas AC, Malcata FX. Sweet whey cheese matrices inoculated with the probiotic strainLactobacillus paracaseiLAFTI®L26. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2008026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci 2008; 90:4532-42. [PMID: 17881674 DOI: 10.3168/jds.2007-0180] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The objective of the present work was to study the technological properties of Lactobacillus strains isolated from cheese by in vitro and in situ assays. Milk acidification kinetics and proteolytic and acidifying activities were assessed, and peptide mapping of trichloroacetic acid 8% soluble fraction of milk cultures was performed by liquid chromatography. In addition, the tolerance to salts (NaCl and KCl) and the phage-resistance were investigated. Four strains were selected for testing as adjunct cultures in cheese making experiments at pilot plant scale. In in vitro assays, most strains acidified milk slowly and showed weak to moderate proteolytic activity. Fast strains decreased milk pH to 4.5 in 8 h, and continued acidification to 3.5 in 12 h or more. This group consisted mostly of Lactobacillus plantarum and Lactobacillus rhamnosus strains. Approximately one-third of the slow strains, which comprised mainly Lactobacillus casei, Lactobacillus fermentum, and Lactobacillus curvatus, were capable to grow when milk was supplemented with glucose and casein hydrolysate. Peptide maps were similar to those of lactic acid bacteria considered to have a moderate proteolytic activity. Most strains showed salt tolerance and resistance to specific phages. The Lactobacillus strains selected as adjunct cultures for cheese making experiments reached 10(8) cfu/g in soft cheeses at 7 d of ripening, whereas they reached 10(9) cfu/g in semihard cheeses after 15 d of ripening. In both cheese varieties, the adjunct culture population remained at high counts during all ripening, in some cases overcoming or equaling primary starter. Overall, proximate composition of cheeses with and without added lactobacilli did not differ; however, some of the tested strains continued acidifying during ripening, which was mainly noticed in soft cheeses and affected overall quality of the products. The lactobacilli strains with low acidifying activity showed appropriate technological characteristics for their use as adjunct cultures in soft and semihard cheeses.
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Affiliation(s)
- M Briggiler-Marcó
- Instituto de Lactología Industrial Facultad de Ingeniería Química, Universidad Nacional del Litoral-CONICET Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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Sihufe GA, Zorrilla SE, Mercanti DJ, Perotti MC, Zalazar CA, Rubiolo AC. The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.07.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Berrueta LA, Alonso-Salces RM, Héberger K. Supervised pattern recognition in food analysis. J Chromatogr A 2007; 1158:196-214. [PMID: 17540392 DOI: 10.1016/j.chroma.2007.05.024] [Citation(s) in RCA: 567] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2007] [Revised: 05/05/2007] [Accepted: 05/07/2007] [Indexed: 11/25/2022]
Abstract
Data analysis has become a fundamental task in analytical chemistry due to the great quantity of analytical information provided by modern analytical instruments. Supervised pattern recognition aims to establish a classification model based on experimental data in order to assign unknown samples to a previously defined sample class based on its pattern of measured features. The basis of the supervised pattern recognition techniques mostly used in food analysis are reviewed, making special emphasis on the practical requirements of the measured data and discussing common misconceptions and errors that might arise. Applications of supervised pattern recognition in the field of food chemistry appearing in bibliography in the last two years are also reviewed.
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Affiliation(s)
- Luis A Berrueta
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea, P.O. Box 644, E-48080 Bilbao, Spain.
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Bergamini C, Hynes E, Zalazar C. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.09.004] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Fernández MF, Delgado T, Boris S, Rodríguez A, Barbés C. A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004. J Food Prot 2005; 68:2665-71. [PMID: 16355840 DOI: 10.4315/0362-028x-68.12.2665] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis UO 004 and examines its suitability for making cheese. This strain was isolated from infant feces and shows interesting features, such as acid and bile tolerance, adherence to intestinal epithelial cells, and inhibition of the growth of certain enteropathogens, that support its potential use as a probiotic strain. In this regard, the suitability of a washed-curd cheese (Vidiago type) made with goat's milk as a delivery system for this probiotic strain was assessed. Lactobacillus delbrueckii subsp. lactis UO 004 was incorporated into a starter culture (IPLA 001). Changes in the overall composition of control and experimental cheeses were determined during ripening through bacteriological, chemical, high-performance liquid chromatography, and gas chromatography analyses. Slight changes in the gross composition and appreciable differences in the flavor compounds profile were observed between control and experimental cheeses. This strain was capable of surviving at high cell numbers (10(8) to 10(9) CFU/g) in cheeses after 28 days of ripening without adversely affecting sensory criteria or appearance of the cheese, thus satisfying the criteria for a probiotic food product.
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Affiliation(s)
- M Fernanda Fernández
- Area de Microbiología Unidad Asociada del CSIC, Departamento de Biología Funcional, Facultad de Medicina, Universidad de Oviedo, 33006 Oviedo, Spain
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Perotti M, Bernal S, Meinardi C, Zalazar C. Free fatty acid profiles of Reggianito Argentino cheese produced with different starters. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.11.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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