TY - JOUR
T1 - An investigation of the autolytic properties of three lactococcal strains during cheese ripening
AU - O'Donovan, Conor M.
AU - Wilkinson, Martin G.
AU - Guinee, Timothy P.
AU - Fox, Patrick F.
PY - 1996/11
Y1 - 1996/11
N2 - Cheddar cheeses were manufactured using Lactococcus lactis ssp. cremoris AM2 (a non-bitter strain), HP (a bitter strain) or 303 (a commercial starter). Lysis was monitored in the cheese at various intervals over a 10-week ripening period by measuring the activities of intracellular marker enzymes [lactate dehydrogenase (LDH), glucose-6-phosphate dehydrogenase (G6PDH) and post-proline dipeptidyl aminopeptidase (Pep X)] in the cheese juice. On day 1 of ripening, starter cell counts in cheeses manufactured using strain HP or 303 were in the range 109-1010 cfu g-1 cheese compared to 108 for AM2. Viability of starter strains during ripening decreased in the order: 303 > HP > > AM2. Autolysis of the different strains, as indicated by the release of the marker enzymes, during cheese ripening decreased in the order: AM2 > > 303 > HP. The degree of secondary proteolysis followed a similar trend to autolysis. Neither NSLAB numbers nor inter-strain variations in the specific activity of intracellular marker enzymes appeared to influence the activity of marker enzymes in Cheddar cheese during a 10-week ripening period.
AB - Cheddar cheeses were manufactured using Lactococcus lactis ssp. cremoris AM2 (a non-bitter strain), HP (a bitter strain) or 303 (a commercial starter). Lysis was monitored in the cheese at various intervals over a 10-week ripening period by measuring the activities of intracellular marker enzymes [lactate dehydrogenase (LDH), glucose-6-phosphate dehydrogenase (G6PDH) and post-proline dipeptidyl aminopeptidase (Pep X)] in the cheese juice. On day 1 of ripening, starter cell counts in cheeses manufactured using strain HP or 303 were in the range 109-1010 cfu g-1 cheese compared to 108 for AM2. Viability of starter strains during ripening decreased in the order: 303 > HP > > AM2. Autolysis of the different strains, as indicated by the release of the marker enzymes, during cheese ripening decreased in the order: AM2 > > 303 > HP. The degree of secondary proteolysis followed a similar trend to autolysis. Neither NSLAB numbers nor inter-strain variations in the specific activity of intracellular marker enzymes appeared to influence the activity of marker enzymes in Cheddar cheese during a 10-week ripening period.
UR - http://www.scopus.com/inward/record.url?scp=0030291859&partnerID=8YFLogxK
U2 - 10.1016/S0958-6946(96)00024-6
DO - 10.1016/S0958-6946(96)00024-6
M3 - Article
AN - SCOPUS:0030291859
SN - 0958-6946
VL - 6
SP - 1149
EP - 1165
JO - International Dairy Journal
JF - International Dairy Journal
IS - 11-12
ER -