Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

被引：77

作者：

Bergamini, C. V. ^{[1
]}

Hynes, E. R. ^{[1
]}

Zalazar, C. A. ^{[1
]}

机构：

[1] Univ Nacl Litoral, Fac Ingn Quim, Inst Laetol Ind, RA-3000 Santa Fe, Argentina

来源：

INTERNATIONAL DAIRY JOURNAL | 2006年 / 16卷 / 08期

关键词：

probiotic bacteria; adjunct culture; cheese ripening; proteolysis;

D O I：

10.1016/j.idairyj.2005.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semi-hard cheesemaking experiments, in order to study their influence on proteolysis during ripening. Cheeses with and without probiotic bacteria were manufactured. The population of probiotics remained above 10(7) cfu g(-1) during all ripening, and they did not influence primary proteolysis. However, L. acidophilus produced a significant increase in the level of low molecular weight nitrogen compounds and individual free amino acids; the amino acid profiles were also different. Multivariate analysis of peptide profiles showed that samples were grouped mainly by ripening time, although the impact of probiotics was also noticeable. L. acidophilus showed a clear influence on secondary proteolysis, while a minor effect of L. paracasei was evidenced at the end of the ripening. These results showed that the tested strains influenced distinctly proteolysis of cheeses, probably as a consequence of their different proteolytic systems and their activity via the alimentary matrix (cheese). (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：856 / 866

页数：11

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