Coalho Cheese Made with Protease from <i>Thermomucor indicae‐seudaticae</i> N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese

Merheb-Dini, Carolina; Gomes, Eleni; Silva, Roberto da; Gigante, Mirna Lúcia

doi:10.1111/1750-3841.13217

Cited by 9 publications

(6 citation statements)

References 17 publications

(29 reference statements)

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“…Thermomucor is a recently reported genus in Daqu , and is reported to be one of the main genera of eukaryotic microorganisms in Maotai flavour and strong flavour Daqu . Although this genus has received little attention and no studies have reported its role in Daqu , its members are known to be thermoduric organisms capable of producing glucoamylase, glucosidase, cellulase, xylanase, lipase and protease . Therefore, it possible that this genus may play a role in the saccharification of Daqu .…”

Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…[20,30,32] Interestingly, Thermomucor, which has been found in Daqu in only a few studies, can secrete large amounts of various hydrolyzing enzymes, including protease, glucosidase, glucoamylase, lipase, and pectinase, which can decompose macromolecules. [28,[33][34][35][36][37][38][39] Thermomucor is therefore expected to be an important contributor to the saccharification and liquefication activities and to cause small metabolites and volatile compounds to be produced during Baijiu production.…”

Section: Prokaryote Community Structure and Diversitymentioning

confidence: 99%

“…[41][42][43][44] As mentioned earlier, Thermomucor would have been one of the main contributors of the saccharification and esterification activities because it can produce glucoamylase, glucosidase, lipase, pectinase, protease, and other enzymes. [34,35,38,39] It has been found in some studies that Lichtheimia is strongly saccharogenic and causes starch hydrolysis. [45] It has also been found that these biota can produce esterase or lipase, which can give high esterification activities.…”

Section: Relationships Between Physicochemical Properties and Microbimentioning

confidence: 99%

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Fan

Chen

et al. 2019

International Journal of Food Properties

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We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of various esters reflected sensory evaluations of the Daqu classes but no rule linking the flavor compound types and concentrations to Daqu grade was identified. The prokaryotic microorganism communities were similar in premium-and first-grade Daqu but very different in general-grade Daqu. The eukaryotic microorganism communities in premium-and general-grade Daqu were similar, but the genus abundances were more similar in the premium-and first-grade Daqu samples than in premium-and general-grade Daqu. ARTICLE HISTORY

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“…Subsequently, a new investigation using this peptidase from T. indicae-seudaticae N31 evaluated the manufacture of a high-cooked starter-free cheese variety, whose physicochemical and functional properties were similar to those of the commercial coagulants [99].…”

Section: Thermophilic Proteolytic Enzymesmentioning

confidence: 99%

Bacterial and Fungal Proteolytic Enzymes: Production, Catalysis and Potential Applications

Silva

2017

Appl Biochem Biotechnol

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Submerged and solid-state bioprocesses have been extensively explored worldwide and employed in a number of important studies dealing with microbial cultivation for the production of enzymes. The development of these production technologies has facilitated the generation of new enzyme-based products with applications in pharmaceuticals, food, bioactive peptides, and basic research studies, among others. The applicability of microorganisms in biotechnology is potentiated because of their various advantages, including large-scale production, short time of cultivation, and ease of handling. Currently, several studies are being conducted to search for new microbial peptidases with peculiar biochemical properties for industrial applications. Bioprospecting, being an important prerequisite for research and biotechnological development, is based on exploring the microbial diversity for enzyme production. Limited information is available on the production of specific proteolytic enzymes from bacterial and fungal species, especially on the subgroups threonine and glutamic peptidases, and the seventh catalytic type, nonhydrolytic asparagine peptide lyase. This gap in information motivated the present study about these unique biocatalysts. In this study, the biochemical and biotechnological aspects of the seven catalytic types of proteolytic enzymes, namely aspartyl, cysteine, serine, metallo, glutamic, and threonine peptidase, and asparagine peptide lyase, are summarized, with an emphasis on new studies, production, catalysis, and application of these enzymes.

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Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese

Cited by 9 publications

References 17 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Bacterial and Fungal Proteolytic Enzymes: Production, Catalysis and Potential Applications

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