Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese
Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are produced with thermophilic lactic acid bacteria as starters. The mechanism of pyroglutamic acid formati...
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| Veröffentlicht in: | Journal of dairy science 2000-04, Vol.83 (4), p.659-665 |
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| creator | Mucchetti, G. Locci, F. Gatti, M. Neviani, E. Addeo, F. Dossena, A. Marchelli, R. |
| description | Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are produced with thermophilic lactic acid bacteria as starters. The mechanism of pyroglutamic acid formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only l-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese. |
| doi_str_mv | 10.3168/jds.S0022-0302(00)74926-5 |
| format | Article |
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The mechanism of pyroglutamic acid formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only l-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(00)74926-5</identifier><identifier>PMID: 10791780</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animals ; Biological and medical sciences ; Cheese - analysis ; Cheese - microbiology ; Food Handling ; Food industries ; Fundamental and applied biological sciences. Psychology ; Grana Padano cheese ; Hot Temperature ; Lactobacillus - metabolism ; Milk ; Milk and cheese industries. 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The mechanism of pyroglutamic acid formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only l-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grana Padano cheese</subject><subject>Hot Temperature</subject><subject>Lactobacillus - metabolism</subject><subject>Milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>pyroglutamic acid</subject><subject>Pyrrolidonecarboxylic Acid - analysis</subject><subject>ripening</subject><subject>Streptococcus - metabolism</subject><subject>Time Factors</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>K30</sourceid><recordid>eNqNkV-L1DAUxYMo7rj6FSTiHxS2a9I0beLbUnQVFnbQ9Tmkye1MhjYZk9Zlv72Z7aDik0-XwO-ce3MOQi8oOWe0Fu93Np1_I6QsC8JI-ZaQd00ly7rgD9CK8pIXjErxEK1-IyfoSUq7_KQl4Y_RCSWNpI0gK7Rd38WwGeZJj87gC-Msdh63W4AEH_A65uENnOHr6DbOn2HtLW5DjDDoyQWPb920xV_dHrzzG3zjRsChx5dRe43X2mofjmZP0aNeDwmeHecp-v7p4037ubi6vvzSXlwVhlM6FXWTz7XECAG1LY2wurM9oxV0hEhKad9bU_XQMSIZM73R0NmqY521Uljgmp2iN4vvPoYfM6RJjS4ZGAbtIcxJNfnvTDYkgy__AXdhjj7fpqhomuwvhciUXCgTQ0oRerWPbtTxTlGiDmWoXIa6L0MdklaEqPsyFM_a58cNczeC_Uu5pJ-BV0dAJ6OHPqdmXPrDMS4qXmfs9YJt3WZ76yKoNOphyK70sF0wVamay8y1Cwc5358OokrGHeqzWWMmZYP7j6t_AfyHteg</recordid><startdate>20000401</startdate><enddate>20000401</enddate><creator>Mucchetti, G.</creator><creator>Locci, F.</creator><creator>Gatti, M.</creator><creator>Neviani, E.</creator><creator>Addeo, F.</creator><creator>Dossena, A.</creator><creator>Marchelli, R.</creator><general>Elsevier Inc</general><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><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>7WH</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>7X8</scope></search><sort><creationdate>20000401</creationdate><title>Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese</title><author>Mucchetti, G. ; Locci, F. ; Gatti, M. ; Neviani, E. ; Addeo, F. ; Dossena, A. ; Marchelli, R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c511t-67302d0c88e6d2c8dabdf314eb009111ffdc4feb30933cfcaebd4b3bdd98de5a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cheese - analysis</topic><topic>Cheese - microbiology</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grana Padano cheese</topic><topic>Hot Temperature</topic><topic>Lactobacillus - metabolism</topic><topic>Milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>pyroglutamic acid</topic><topic>Pyrrolidonecarboxylic Acid - analysis</topic><topic>ripening</topic><topic>Streptococcus - metabolism</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mucchetti, G.</creatorcontrib><creatorcontrib>Locci, F.</creatorcontrib><creatorcontrib>Gatti, M.</creatorcontrib><creatorcontrib>Neviani, E.</creatorcontrib><creatorcontrib>Addeo, F.</creatorcontrib><creatorcontrib>Dossena, A.</creatorcontrib><creatorcontrib>Marchelli, R.</creatorcontrib><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>Periodicals Index Online Segment 50</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mucchetti, G.</au><au>Locci, F.</au><au>Gatti, M.</au><au>Neviani, E.</au><au>Addeo, F.</au><au>Dossena, A.</au><au>Marchelli, R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2000-04-01</date><risdate>2000</risdate><volume>83</volume><issue>4</issue><spage>659</spage><epage>665</epage><pages>659-665</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are produced with thermophilic lactic acid bacteria as starters. The mechanism of pyroglutamic acid formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only l-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>10791780</pmid><doi>10.3168/jds.S0022-0302(00)74926-5</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | Animals Biological and medical sciences Cheese - analysis Cheese - microbiology Food Handling Food industries Fundamental and applied biological sciences. Psychology Grana Padano cheese Hot Temperature Lactobacillus - metabolism Milk Milk and cheese industries. Ice creams pyroglutamic acid Pyrrolidonecarboxylic Acid - analysis ripening Streptococcus - metabolism Time Factors |
| title | Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese |
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