Heat-shocked lactobacilli for accelerating flavour development of ras cheese

Baky, A.A.Abdel; El-Neshawy, A.A.; Rabie, Abdelrahman M.; Ashour, M.M.

doi:10.1016/0308-8146(86)90064-6

Cited by 26 publications

(11 citation statements)

References 7 publications

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“…The order of efficacy in accelerating the maturation (at 6 mo) was thus: HS 2.0%/NEUT > HS 1.0% NEUT > HS l.O%, with % increase varying from 100% to 50% and HS 2.0% NEUT C showing a significantly greater difference with the other treatments during the entire maturation process. These results compared favorably with the reduction of 30 to 50% in ripening time claimed by many researchers for short-term studies Wigmore, 1982b, 1983;El Soda et al, 1982, 1986Pakhala et al, 1985;Abdel Baky et al, 1986). Total cheese quality (flavor and texture), evaluated by expert graders (Table 3), was highly influenced by the bitterness developed in cheeses supplemented with Neutrase (TrCpanier et al, 1992).…”

Section: Sensory Evaluationsupporting

confidence: 74%

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Trépanier

Abboudi

Lee

et al. 1992

Journal of Food Science

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The addition of live and heat-shocked Lactobacillus casei-casei L2A and Neutrase" was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei-casei L2A to control the undesirable microflora, second, heat-shocked cells of the same species at a concentration of l.O%, and third, Neutrase at a concentration not higher than 1.0 x 1O-5 AU/g of cheese. This process led to a good-quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.

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Section: Sensory Evaluationsupporting

confidence: 74%

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Trépanier

Abboudi

Lee

et al. 1992

Journal of Food Science

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“…Other studies reported lower bacterial growth. Abdel Baky et al (1986) obtained not more than 7.0 log after 4 mo in Ras cheese supplemented with lactobacilli treated by a sublethal heat shock, as also did Ardo and Pettersson (1988) in Swedish hard cheese. Fedrick et al (1986) used a large inoculum of mutant Lactococcus that could survive in Cheddar cheese; however, the microbial counts decreased from 10.0 to 6.0 log during the 8-mo observation period.…”

Section: Treatmentmentioning

confidence: 70%

“…This was related to the complex peptidase system of the lactobacilli used. However, Bartels et al (1985), Abdel Baky et al (1986), and Ardij and Pettersson (1988), who tried adding heat-shocked cells to non-Cheddar cheeses, without Neutrase, did not find any bitterness after 4 mo of maturation. The different cheese types and the absence of Neutrase may partly explain the discrepancy in results.…”

Section: Treatmentmentioning

confidence: 99%

Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A

Trépanier¹,

Abboudi²,

Lee³

et al. 1992

Journal of Food Science

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Growth of lactic acid bacteria (LAB) and lactobacilli was studied in Cheddar cheeses supplemented with live and heat-shocked Lactobacillus casei subsp. cosei L2A and with Neutrase@ to accelerate maturation. Bacterial counts of treated cheeses rapidly reached maximal values within 1 wk, whereas the control cheese reached comparable values only after 2 mo. Addition of 1.0% heat-shocked lactobacilli led to an excellent quality Cheddar cheese with a 50% increase in flavor development, as determined by sensory evaluation, compared to control cheese. Addition of Neutrase (1 x 1O-5 AU/g cheese) permitted a gain of an additional 10% while addition of higher concentrations (2 and 4x 10e5 AU/g cheese) resulted in undesirable bitterness.

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“…Heat-shocked Lact. casei has been previously incorporated into Ras cheese with the aim of shortening its ripening period (Abdel Baky et al 1986). Indeed, Jordan and Cogan (1999) demonstrated the ability of some strains of lactobacilli to survive pasteurization and the recovery of injured lactobacilli cells damaged by pasteurization.…”

Section: Discussionmentioning

confidence: 99%

A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Cronin

Ziino

Condurso

et al. 2007

Journal of Applied Microbiology

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Aims: The microbial and chemical composition of seven different semi‐ripened (45 days) Provola dei Nebrodi Sicilian cheese samples were assessed in order to investigate the diversity of the microbial population in cheese made from different geographical areas throughout Sicily. Methods and Results: The samples, which were obtained from seven different Provola dei Nebrodi manufacturers, were assessed using selective media. Interestingly, concentrations of presumptive lactobacilli represented over 90% of the total microbial population. In total, 105 presumptive Lactobacillus isolates were characterized to determine the relatedness of the isolates between the seven different cheeses. Randomly amplified polymorphic DNA polymerase chain reaction (RAPD PCR) analysis of the 105 presumptive lactobacilli indicated the presence of 22 distinct isolates. Further investigation of the isolates using pulsed field gel electrophoresis (PFGE) following restriction with the enzyme ApaI revealed the presence of 19 distinct macrorestriction patterns and the presence of between one and four distinct isolates per cheese sample (out of a total of 15 isolates per cheese randomly taken from Lactobacillus selective media plates). Analysis of the 16S rDNA sequence of each genetically distinct isolate demonstrated the dominance of the Lactobacillus casei species in all cheese samples assessed. Lactobacillus delbrueckii and Pediococcus pentosaceus species were also detected. The concentration of free amino acids, used to estimate the extent of proteolysis in each cheese, ranged from 59 to 433 mg 100 g−1 cheese. Conclusions: Microbiological assessment of the cheeses demonstrated the dominance of Lactobacillus species after 45 days of ripening with levels ranging from 8·3 to 9·4 log CFU g−1. Significance and Impact of the Study: This study provides new information on the diversity of lactobacilli within an artisanal Sicilian cheese, enabling the identification of 17 strains of Lact. casei, one strain of Lact. delbrueckii and Ped. pentosaceus through the combined use of RAPD PCR, PFGE and 16S rDNA sequencing.

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Heat-shocked lactobacilli for accelerating flavour development of ras cheese

Cited by 26 publications

References 7 publications

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A

A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

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