Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
Technologically relevant phenotypic properties of 78 strains of lactic acid bacteria isolated from pasta filata cheeses and from natural starter cultures were evaluated in order to select strains for the formulation of starters or adjuncts. A large diversity was found in inhibitory activity, acid pr...
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| Veröffentlicht in: | International dairy journal 2008, Vol.18 (1), p.81-92 |
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| creator | Piraino, Paolo Zotta, Teresa Ricciardi, Annamaria McSweeney, Paul L.H. Parente, Eugenio |
| description | Technologically relevant phenotypic properties of 78 strains of lactic acid bacteria isolated from pasta filata cheeses and from natural starter cultures were evaluated in order to select strains for the formulation of starters or adjuncts. A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs). Multivariate statistical analysis was used to detect groups of isolates showing interesting patterns of properties. The largest diversity was found in lactococci. Twelve strains were selected for further study and the proteolytic activity of their CFEs was assayed in a sodium caseinate model system. Three individual CFEs and mixtures of CFEs from three- or four- strains produced peptide patterns (as measured by RP-HPLC of water-soluble nitrogen), which were clearly distinct from the control and from strains, which had either low general aminopeptidase activity or low PepX activity. Candidate strains to be used as starters or adjuncts in the manufacture of pasta filata cheese were identified. |
| doi_str_mv | 10.1016/j.idairyj.2007.06.002 |
| format | Article |
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A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs). Multivariate statistical analysis was used to detect groups of isolates showing interesting patterns of properties. The largest diversity was found in lactococci. Twelve strains were selected for further study and the proteolytic activity of their CFEs was assayed in a sodium caseinate model system. Three individual CFEs and mixtures of CFEs from three- or four- strains produced peptide patterns (as measured by RP-HPLC of water-soluble nitrogen), which were clearly distinct from the control and from strains, which had either low general aminopeptidase activity or low PepX activity. Candidate strains to be used as starters or adjuncts in the manufacture of pasta filata cheese were identified.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2007.06.002</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>aminopeptidases ; autolysis ; Biological and medical sciences ; cell-free extracts ; cheese starters ; cheesemaking ; cheeses ; enzyme activity ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; high performance liquid chromatography ; lactic acid ; Lactic acid bacteria ; microbial activity ; Milk and cheese industries. Ice creams ; Multivariate analysis ; nitrogen ; NSLAB ; Pasta filata cheese ; peptidases ; phenotype ; proteolysis ; strain differences ; strains ; Technological properties</subject><ispartof>International dairy journal, 2008, Vol.18 (1), p.81-92</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-fc82d0018ec82d04d885ac37384d4c589fbd106dd51900bdd724fd92135b78f53</citedby><cites>FETCH-LOGICAL-c394t-fc82d0018ec82d04d885ac37384d4c589fbd106dd51900bdd724fd92135b78f53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.idairyj.2007.06.002$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,4022,27921,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19906640$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Piraino, Paolo</creatorcontrib><creatorcontrib>Zotta, Teresa</creatorcontrib><creatorcontrib>Ricciardi, Annamaria</creatorcontrib><creatorcontrib>McSweeney, Paul L.H.</creatorcontrib><creatorcontrib>Parente, Eugenio</creatorcontrib><title>Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study</title><title>International dairy journal</title><description>Technologically relevant phenotypic properties of 78 strains of lactic acid bacteria isolated from pasta filata cheeses and from natural starter cultures were evaluated in order to select strains for the formulation of starters or adjuncts. A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs). Multivariate statistical analysis was used to detect groups of isolates showing interesting patterns of properties. The largest diversity was found in lactococci. Twelve strains were selected for further study and the proteolytic activity of their CFEs was assayed in a sodium caseinate model system. Three individual CFEs and mixtures of CFEs from three- or four- strains produced peptide patterns (as measured by RP-HPLC of water-soluble nitrogen), which were clearly distinct from the control and from strains, which had either low general aminopeptidase activity or low PepX activity. Candidate strains to be used as starters or adjuncts in the manufacture of pasta filata cheese were identified.</description><subject>aminopeptidases</subject><subject>autolysis</subject><subject>Biological and medical sciences</subject><subject>cell-free extracts</subject><subject>cheese starters</subject><subject>cheesemaking</subject><subject>cheeses</subject><subject>enzyme activity</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high performance liquid chromatography</subject><subject>lactic acid</subject><subject>Lactic acid bacteria</subject><subject>microbial activity</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Multivariate analysis</subject><subject>nitrogen</subject><subject>NSLAB</subject><subject>Pasta filata cheese</subject><subject>peptidases</subject><subject>phenotype</subject><subject>proteolysis</subject><subject>strain differences</subject><subject>strains</subject><subject>Technological properties</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAUhSMEEkPhERDewKoTrvNrs0GjCihSJRbQteXY1-0dZeLBdirlXfqwOJ2RWHblI-s79-8UxXsOJQfefd6XZDWFZV9WAH0JXQlQvSg2XPRyC7ypXxYbkK3YdrLpXhdvYtwD8B5quSked4YsOwZvZ5PIT5erTujHJVK8ZHpOWSYyTE-W0XRPAyUflpU6YkiEkXnHRm2emLXWkDUG0oyiH3VCy1zwB3bUMWnmKH9pZu4RI8YvbMcO85joQWdDQhZNQJxoumMxzXZ5W7xyeoz47vxeFLffv_25ut7e_Prx82p3szW1bNLWGVHZvJHAJ9FYIVpt6r4WjW1MK6QbLIfO2pZLgMHavmqclRWv26EXrq0vik-nunmrvzPGpA4UDY6jntDPUVXQtX2mM9ieQBN8jAGdOgY66LAoDmrNQu3VOQu1ZqGgUzmL7Pt4bqCj0aMLejIU_5ulhK5rIHMfTpzTXum7kJnb3xXwGkA0meoz8fVEYL7HA2FQ0RBOBi0FNElZT8_M8g_2Fq90</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Piraino, Paolo</creator><creator>Zotta, Teresa</creator><creator>Ricciardi, Annamaria</creator><creator>McSweeney, Paul L.H.</creator><creator>Parente, Eugenio</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2008</creationdate><title>Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study</title><author>Piraino, Paolo ; Zotta, Teresa ; Ricciardi, Annamaria ; McSweeney, Paul L.H. ; Parente, Eugenio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-fc82d0018ec82d04d885ac37384d4c589fbd106dd51900bdd724fd92135b78f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>aminopeptidases</topic><topic>autolysis</topic><topic>Biological and medical sciences</topic><topic>cell-free extracts</topic><topic>cheese starters</topic><topic>cheesemaking</topic><topic>cheeses</topic><topic>enzyme activity</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high performance liquid chromatography</topic><topic>lactic acid</topic><topic>Lactic acid bacteria</topic><topic>microbial activity</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Multivariate analysis</topic><topic>nitrogen</topic><topic>NSLAB</topic><topic>Pasta filata cheese</topic><topic>peptidases</topic><topic>phenotype</topic><topic>proteolysis</topic><topic>strain differences</topic><topic>strains</topic><topic>Technological properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Piraino, Paolo</creatorcontrib><creatorcontrib>Zotta, Teresa</creatorcontrib><creatorcontrib>Ricciardi, Annamaria</creatorcontrib><creatorcontrib>McSweeney, Paul L.H.</creatorcontrib><creatorcontrib>Parente, Eugenio</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Piraino, Paolo</au><au>Zotta, Teresa</au><au>Ricciardi, Annamaria</au><au>McSweeney, Paul L.H.</au><au>Parente, Eugenio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study</atitle><jtitle>International dairy journal</jtitle><date>2008</date><risdate>2008</risdate><volume>18</volume><issue>1</issue><spage>81</spage><epage>92</epage><pages>81-92</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Technologically relevant phenotypic properties of 78 strains of lactic acid bacteria isolated from pasta filata cheeses and from natural starter cultures were evaluated in order to select strains for the formulation of starters or adjuncts. A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs). Multivariate statistical analysis was used to detect groups of isolates showing interesting patterns of properties. The largest diversity was found in lactococci. Twelve strains were selected for further study and the proteolytic activity of their CFEs was assayed in a sodium caseinate model system. Three individual CFEs and mixtures of CFEs from three- or four- strains produced peptide patterns (as measured by RP-HPLC of water-soluble nitrogen), which were clearly distinct from the control and from strains, which had either low general aminopeptidase activity or low PepX activity. Candidate strains to be used as starters or adjuncts in the manufacture of pasta filata cheese were identified.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2007.06.002</doi><tpages>12</tpages></addata></record> |
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| ispartof | International dairy journal, 2008, Vol.18 (1), p.81-92 |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | aminopeptidases autolysis Biological and medical sciences cell-free extracts cheese starters cheesemaking cheeses enzyme activity Food industries Food microbiology Fundamental and applied biological sciences. Psychology high performance liquid chromatography lactic acid Lactic acid bacteria microbial activity Milk and cheese industries. Ice creams Multivariate analysis nitrogen NSLAB Pasta filata cheese peptidases phenotype proteolysis strain differences strains Technological properties |
| title | Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study |
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