Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics...
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| Veröffentlicht in: | Journal of dairy science 2009-06, Vol.92 (6), p.2455-2467 |
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| creator | Bergamini, C.V. Hynes, E.R. Candioti, M.C. Zalazar, C.A. |
| description | The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation. |
| doi_str_mv | 10.3168/jds.2008-1794 |
| format | Article |
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Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.2008-1794</identifier><identifier>PMID: 19447977</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Amino Acids - analysis ; Analysis of Variance ; Animal productions ; Biological and medical sciences ; Cheese - analysis ; Cheese - microbiology ; Cheese - standards ; Colony Count, Microbial ; food analysis ; food composition ; Food industries ; free amino acids ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; lactic acid bacteria ; Lactobacillus ; Milk and cheese industries. Ice creams ; Multivariate Analysis ; Peptides - chemistry ; peptidolysis ; probiotic cheese ; Probiotics ; proteolysis ; secondary proteolysis ; semisoft cheeses ; sensory characteristic ; strains ; Terrestrial animal productions ; Vertebrates</subject><ispartof>Journal of dairy science, 2009-06, Vol.92 (6), p.2455-2467</ispartof><rights>2009 American Dairy Science Association</rights><rights>2009 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Jun 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c490t-fd41dd178bf96402c6b56e679bb3e0840690a418255a907593738102525a37e13</citedby><cites>FETCH-LOGICAL-c490t-fd41dd178bf96402c6b56e679bb3e0840690a418255a907593738102525a37e13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0022030209705600$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21616575$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19447977$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bergamini, C.V.</creatorcontrib><creatorcontrib>Hynes, E.R.</creatorcontrib><creatorcontrib>Candioti, M.C.</creatorcontrib><creatorcontrib>Zalazar, C.A.</creatorcontrib><title>Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.</description><subject>Amino Acids - analysis</subject><subject>Analysis of Variance</subject><subject>Animal productions</subject><subject>Biological and medical sciences</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>Cheese - standards</subject><subject>Colony Count, Microbial</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>free amino acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Multivariate Analysis</subject><subject>Peptides - chemistry</subject><subject>peptidolysis</subject><subject>probiotic cheese</subject><subject>Probiotics</subject><subject>proteolysis</subject><subject>secondary proteolysis</subject><subject>semisoft cheeses</subject><subject>sensory characteristic</subject><subject>strains</subject><subject>Terrestrial animal productions</subject><subject>Vertebrates</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp10c1rFDEYBvBBFLtWj141CPU2Nd-ZHEuxKlQ8aM8hk3mnm2U-1ryZaq_-5WbY1YLgKQR-eZK8T1W9ZPRcMN2823V4ziltamasfFRtmOKqFsw2j6sNpZzXVFB-Uj1D3JUt41Q9rU6YldJYYzbVr8_LkOOdT9FnIH7ywz1GJHNP9mnOMB-2e58zpAlJF_seEkx55R3JWyBx3PuQ1xMYfxLMycfpT0Ab5xwDaQuAcgOZJ-IJwhjrrU8dCVsAhOfVk94PCC-O62l1c_X-2-XH-vrLh0-XF9d1kJbmuu8k6zpmmra3WlIedKs0aGPbVgBtJNWWeskarpS31CgrjGgY5WUeXhhg4rR6e8gtD_u-AGY3RgwwDH6CeUGnDZeNoLTAN__A3bykMhp0zKpGcMtlQfUBhTQjJujdPsXRp3vHqFubcaUZtzbj1maKf3UMXdoRugd9rKKAsyPwGPzQJz-FiH8dZ5ppZdTDN7bxdvsjJnA4-mEosWy90nKnHZdqha8PsPez87ephN185ZQJyrSgVvAizEFAGftdhOQwRJgCdCU2ZNfN8T-_-Q1q4r_R</recordid><startdate>20090601</startdate><enddate>20090601</enddate><creator>Bergamini, C.V.</creator><creator>Hynes, E.R.</creator><creator>Candioti, M.C.</creator><creator>Zalazar, C.A.</creator><general>Elsevier Inc</general><general>American Dairy Science Association</general><general>Am Dairy Sci Assoc</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7X8</scope></search><sort><creationdate>20090601</creationdate><title>Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese</title><author>Bergamini, C.V. ; Hynes, E.R. ; Candioti, M.C. ; Zalazar, C.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c490t-fd41dd178bf96402c6b56e679bb3e0840690a418255a907593738102525a37e13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Amino Acids - analysis</topic><topic>Analysis of Variance</topic><topic>Animal productions</topic><topic>Biological and medical sciences</topic><topic>Cheese - analysis</topic><topic>Cheese - microbiology</topic><topic>Cheese - standards</topic><topic>Colony Count, Microbial</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>free amino acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Multivariate Analysis</topic><topic>Peptides - chemistry</topic><topic>peptidolysis</topic><topic>probiotic cheese</topic><topic>Probiotics</topic><topic>proteolysis</topic><topic>secondary proteolysis</topic><topic>semisoft cheeses</topic><topic>sensory characteristic</topic><topic>strains</topic><topic>Terrestrial animal productions</topic><topic>Vertebrates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bergamini, C.V.</creatorcontrib><creatorcontrib>Hynes, E.R.</creatorcontrib><creatorcontrib>Candioti, M.C.</creatorcontrib><creatorcontrib>Zalazar, C.A.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bergamini, C.V.</au><au>Hynes, E.R.</au><au>Candioti, M.C.</au><au>Zalazar, C.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2009-06-01</date><risdate>2009</risdate><volume>92</volume><issue>6</issue><spage>2455</spage><epage>2467</epage><pages>2455-2467</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>19447977</pmid><doi>10.3168/jds.2008-1794</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Amino Acids - analysis Analysis of Variance Animal productions Biological and medical sciences Cheese - analysis Cheese - microbiology Cheese - standards Colony Count, Microbial food analysis food composition Food industries free amino acids Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration lactic acid bacteria Lactobacillus Milk and cheese industries. Ice creams Multivariate Analysis Peptides - chemistry peptidolysis probiotic cheese Probiotics proteolysis secondary proteolysis semisoft cheeses sensory characteristic strains Terrestrial animal productions Vertebrates |
| title | Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese |
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