Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition

Revah, Sergio; Lebeault, J. M.

doi:10.1051/lait:1989422

Cited by 27 publications

(4 citation statements)

References 11 publications

(17 reference statements)

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“…These enzymes contribute directly to cheese flavor, particularly when these enzymes are properly balanced with products of proteolysis and other reactions (Yilmaz et al 2005). The typical flavor constituents are the methyl ketones, especially 2-heptanone, which are produced by the beta-oxidation of the FFAs (Revah and Lebeault 1989). FFAs also act as precursor molecules for the production of other flavor compounds such as methyl ketones, esters and thioesters (Urbach 1997;McSweeney and Sousa 2000).…”

Section: Introductionmentioning

confidence: 99%

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Rani

Jagtap

2018

J Food Sci Technol

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The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physicochemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.

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Section: Introductionmentioning

confidence: 99%

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Rani

Jagtap

2018

J Food Sci Technol

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“…Lipases also play a role in flavor development and also affect the consistency of cheese. Blue cheese flavoring could be enhanced and accelerated using P. roquefortii lipases [182,183]; in addition, rancidity of butter fat can be avoided by the removal of butyric acid by interesterification with A. niger lipase [171]. Ratledge [170] and Sancholle and Lösel [171] provide detailed information about lipid production and application of lipases.…”

Section: Fungal Proteins and Enzymesmentioning

confidence: 99%

Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

Leisegang

Nevoigt

Spielvogel

et al. 2006

Genetically Engineered Food

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“…This task can be accomplished by the use of continuous electronic input/output monitoring of aerated reactors (Saucedo-Castaneda, 1992). This is an advancement in the biochemical engineering for producing high added value compounds by the SSF technique, such as, cellulases from lignocellulosic fibers (Roussos et al, 1992) pectinases from coffee pulp (Trejo-Hermindez et al, 1991;Boccas et al, 1994;Antier et al, 1993a and1993b), blue cheese flavors from granular curds (Revah and Lebeault, 1989), odour production by growing mycelia by SSF (Christen et al, 1992), yeast production by SSF for the production of ethyl acetate (Christen et al, 1994), all those, as examples of SSF processes which can be used for solid waste or byproduct recovery and recycling. Also, fungal biomass can be produced from mixtures of liquid (low grade syrups) and solid (cane trash) wastes (Gonz~ez-Blanco et al, 1990) and can be used as a source of probiotic materials (e.g.…”

Section: Practical Applicationsmentioning

confidence: 99%

Biotreatment of Liquid, Solid or Gas Residues: An Integrated Approach

Auria

Christen

Favela

et al. 1995

Environmental Biotechnology

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Research workers from U AMI and ORSTOM have being working for the last 15 years in an effort to study solid, liquid and gas fermentation systems in order to try to understand their potential and limitations for remedial environmental purposes. Among the main results to be cited: a) A comprehensive model of mycelial growth and metabolic activity, based on experimental evidence taken at microscopic level by image analysis, gasometric studies (on line barometric and gas analysis) and thermometry (heat and mass balances). b) As a result, a new scale-up strategy for solid and gas fermentation systems has been developed based on the conservation of heat and water content of the fermentation mash. c) The limitation of biomass activities in terms of surface and volume hindrances, as a fundamental constraint for densely packed bioreactors has been studied. d) Fundamental work has been done in relation to the biochemical and microbiological mechanisms of film and particle formation in anaerobic digesters. e) New strategies have been developed for the production and selection of mutant microbial strains specially adapted to solid fermentation systems. t) New approaches have been developed for reusing spent biomass and solid residues in agriculture and livestock production.As examples of possible applications of these studies the following can be mentioned: a) The use of Aspergillus niger grown on coffee pulp to reduce its caffeine level, to produce pectinases and to generate a solid residue with probiotic activity in the rumen; b) The use of bioscrubbers to remove from the air various fouling sulfur compounds in a cellophane factory; c) Removal of recalcitrant compounds in industrial waste water 221

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Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition

Cited by 27 publications

References 11 publications

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

Biotreatment of Liquid, Solid or Gas Residues: An Integrated Approach

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