Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese
Lactobacillus adjuncts, differing in metabolic properties, were evaluated in a washed curd, brine salted Dutch-type cheese during long term ripening. Two different adjuncts were used; Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and Lb...
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| Veröffentlicht in: | International dairy journal 2008-02, Vol.18 (2), p.158-168 |
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| container_end_page | 168 |
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| container_title | International dairy journal |
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| creator | Skeie, Siv Kieronczyk, Agnieszka Næss, Ragnhild Marie Østlie, Hilde |
| description | Lactobacillus adjuncts, differing in metabolic properties, were evaluated in a washed curd, brine salted Dutch-type cheese during long term ripening. Two different adjuncts were used;
Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and
Lb. paracasei ssp.
paracasei INF448 with only a weak ability to degrade citrate.
Lb. plantarum INF15D degraded residual citrate in cheese to aspartate (Asp). Early during ripening, Asp was degraded to acetoin most probably when the cells were in a growing state. Degradation of Ser by
Lb. plantarum INF15D contributed to the production of formate and succinic acid in the early stage of ripening, while acetate was produced during later ripening.
Lb. paracasei ssp.
paracasei INF448 produced lactate from residual citrate and did not degrade Ser or Asp in the cheese. |
| doi_str_mv | 10.1016/j.idairyj.2007.09.003 |
| format | Article |
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Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and
Lb. paracasei ssp.
paracasei INF448 with only a weak ability to degrade citrate.
Lb. plantarum INF15D degraded residual citrate in cheese to aspartate (Asp). Early during ripening, Asp was degraded to acetoin most probably when the cells were in a growing state. Degradation of Ser by
Lb. plantarum INF15D contributed to the production of formate and succinic acid in the early stage of ripening, while acetate was produced during later ripening.
Lb. paracasei ssp.
paracasei INF448 produced lactate from residual citrate and did not degrade Ser or Asp in the cheese.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2007.09.003</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Adjunct ; Aspartate ; biodegradation ; Biological and medical sciences ; Cheese ; cheese ripening ; cheeses ; Citrate ; citrates ; enzyme activity ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; glutamate dehydrogenase ; Glutamate dehydrogenase (GDH) ; Lactobacillus ; Lactobacillus paracasei subsp. paracasei ; Lactobacillus plantarum ; Milk and cheese industries. Ice creams ; milk curds ; Serine ; strain differences ; strains ; washed curd cheese ; washing</subject><ispartof>International dairy journal, 2008-02, Vol.18 (2), p.158-168</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-a70f471fc74f3682db0161abbbe91624a85fa893ab35e3b237a71c36f6b407763</citedby><cites>FETCH-LOGICAL-c394t-a70f471fc74f3682db0161abbbe91624a85fa893ab35e3b237a71c36f6b407763</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0958694607001811$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19896392$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Skeie, Siv</creatorcontrib><creatorcontrib>Kieronczyk, Agnieszka</creatorcontrib><creatorcontrib>Næss, Ragnhild Marie</creatorcontrib><creatorcontrib>Østlie, Hilde</creatorcontrib><title>Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese</title><title>International dairy journal</title><description>Lactobacillus adjuncts, differing in metabolic properties, were evaluated in a washed curd, brine salted Dutch-type cheese during long term ripening. Two different adjuncts were used;
Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and
Lb. paracasei ssp.
paracasei INF448 with only a weak ability to degrade citrate.
Lb. plantarum INF15D degraded residual citrate in cheese to aspartate (Asp). Early during ripening, Asp was degraded to acetoin most probably when the cells were in a growing state. Degradation of Ser by
Lb. plantarum INF15D contributed to the production of formate and succinic acid in the early stage of ripening, while acetate was produced during later ripening.
Lb. paracasei ssp.
paracasei INF448 produced lactate from residual citrate and did not degrade Ser or Asp in the cheese.</description><subject>Adjunct</subject><subject>Aspartate</subject><subject>biodegradation</subject><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>Citrate</subject><subject>citrates</subject><subject>enzyme activity</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glutamate dehydrogenase</subject><subject>Glutamate dehydrogenase (GDH)</subject><subject>Lactobacillus</subject><subject>Lactobacillus paracasei subsp. paracasei</subject><subject>Lactobacillus plantarum</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk curds</subject><subject>Serine</subject><subject>strain differences</subject><subject>strains</subject><subject>washed curd cheese</subject><subject>washing</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhiMEEkvhJyB8gVvCOE78wQWhClqklTjQnq2JPd71Kk0WO6HqlV-OV7sSR05jj57xO36q6i2HhgOXHw9N9BjT06FpAVQDpgEQz6oN18rUwDvxvNqA6XUtTSdfVq9yPgBwBcJsqj9bdMs8oIvjuGaG_rBObsksTsztiTJ9Ynd7iqk0wrjS5IjNE1v2xDztEnpcYrnPgbm4JFyI4eRZphSnQqyl7FiKR5pOh0Ihe8S8J8_cmvwl4XX1IuCY6c2lXlX3377eXd_W2x8336-_bGsnTLfUqCB0igenuiCkbv1Q_s5xGAYyXLYd6j6gNgIH0ZMYWqFQcSdkkEMHSklxVX04v3tM86-V8mIfYnY0jjjRvGbbgux1q3UB-zPo0pxzomCPKT5gerIc7Mm4PdiLcXsybsHYYrzMvb8EYHY4hoSTi_nfsNFGCtMW7t2ZCzhb3KXC3P9sgQsA3bfcQCE-nwkqPn5HSja7eJLvYyK3WD_H_-zyFwehpHM</recordid><startdate>20080201</startdate><enddate>20080201</enddate><creator>Skeie, Siv</creator><creator>Kieronczyk, Agnieszka</creator><creator>Næss, Ragnhild Marie</creator><creator>Østlie, Hilde</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>C1K</scope></search><sort><creationdate>20080201</creationdate><title>Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese</title><author>Skeie, Siv ; Kieronczyk, Agnieszka ; Næss, Ragnhild Marie ; Østlie, Hilde</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-a70f471fc74f3682db0161abbbe91624a85fa893ab35e3b237a71c36f6b407763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Adjunct</topic><topic>Aspartate</topic><topic>biodegradation</topic><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>Citrate</topic><topic>citrates</topic><topic>enzyme activity</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glutamate dehydrogenase</topic><topic>Glutamate dehydrogenase (GDH)</topic><topic>Lactobacillus</topic><topic>Lactobacillus paracasei subsp. paracasei</topic><topic>Lactobacillus plantarum</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk curds</topic><topic>Serine</topic><topic>strain differences</topic><topic>strains</topic><topic>washed curd cheese</topic><topic>washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Skeie, Siv</creatorcontrib><creatorcontrib>Kieronczyk, Agnieszka</creatorcontrib><creatorcontrib>Næss, Ragnhild Marie</creatorcontrib><creatorcontrib>Østlie, Hilde</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Skeie, Siv</au><au>Kieronczyk, Agnieszka</au><au>Næss, Ragnhild Marie</au><au>Østlie, Hilde</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese</atitle><jtitle>International dairy journal</jtitle><date>2008-02-01</date><risdate>2008</risdate><volume>18</volume><issue>2</issue><spage>158</spage><epage>168</epage><pages>158-168</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Lactobacillus adjuncts, differing in metabolic properties, were evaluated in a washed curd, brine salted Dutch-type cheese during long term ripening. Two different adjuncts were used;
Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and
Lb. paracasei ssp.
paracasei INF448 with only a weak ability to degrade citrate.
Lb. plantarum INF15D degraded residual citrate in cheese to aspartate (Asp). Early during ripening, Asp was degraded to acetoin most probably when the cells were in a growing state. Degradation of Ser by
Lb. plantarum INF15D contributed to the production of formate and succinic acid in the early stage of ripening, while acetate was produced during later ripening.
Lb. paracasei ssp.
paracasei INF448 produced lactate from residual citrate and did not degrade Ser or Asp in the cheese.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2007.09.003</doi><tpages>11</tpages></addata></record> |
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| ispartof | International dairy journal, 2008-02, Vol.18 (2), p.158-168 |
| issn | 0958-6946 1879-0143 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Adjunct Aspartate biodegradation Biological and medical sciences Cheese cheese ripening cheeses Citrate citrates enzyme activity Food industries Food microbiology Fundamental and applied biological sciences. Psychology glutamate dehydrogenase Glutamate dehydrogenase (GDH) Lactobacillus Lactobacillus paracasei subsp. paracasei Lactobacillus plantarum Milk and cheese industries. Ice creams milk curds Serine strain differences strains washed curd cheese washing |
| title | Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese |
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