Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains

Morales, Pilar; Gaya, Pilar; Médina, Margarita; Núñez, Manuel

doi:10.1046/j.1472-765x.2002.01233.x

Cited by 4 publications

(2 citation statements)

References 15 publications

(30 reference statements)

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“…3B) (113). The α s1and β-caseins have hydrophobic regions that, when released by proteinases, increase bitterness (106,114,115).…”

Section: Geotrichum Candidum: the Goodmentioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that certain environments and processes produced the best cheeses, unwittingly selecting for microorganisms with the best biochemical properties for developing desirable aromas and textures. The focus of this review is on the role of fungi in cheese ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. Conditions that encourage the growth of problematic fungi such as Mucor and Scopulariopsis as well as Arachnida (cheese mites), and how such contaminants might be avoided, are discussed. Bethlehem cheese, a pressed, uncooked, semihard, Saint-Nectaire-type cheese manufactured in the United Sates without commercial strains of bacteria or fungi, was used as a model for the study of stable microbial succession during ripening in a natural environment. The appearance of fungi during a 60-day ripening period was documented using light and scanning electron microscopy, and it was shown to be remarkably reproducible and parallel to the course of ripening of authentic Saint-Nectaire cheese in the Auvergne region of France. Geotrichum candidum, Mucor, and Trichothecium roseum predominate the microbiotas of both cheese types. Geotrichum in particular was shown to have high diversity in different traditional cheese ripening environments, suggesting that traditional manufacturing techniques selected for particular fungi. This and other studies suggest that strain diversity arises in relation to the lore and history of the regions from which these types of cheeses arose.

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“…3B) (113). The α s1and β-caseins have hydrophobic regions that, when released by proteinases, increase bitterness (106,114,115).…”

Section: Geotrichum Candidum: the Goodmentioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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“…260 g were made from 4 l pasteurized whole milk (total viable counts under 100 CFU ml )1 ). Manufacturing procedures were those described by Morales et al (2002), except that glucono-d-lactone was used instead of lactic starter cultures for milk and curd acidification to circumvent interferences by the proteolytic system of lactic acid bacteria. Milk at 31°C, with 0AE1 g l )1 CaCl 2 and 12 g l )1 glucono-d-lactone (Chr.…”

Section: Cheese Manufacturementioning

confidence: 99%

Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

Morales

Fernández-Garcı́a

Núñez

2003

Lett Appl Microbiol

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Aims: To study the effect of Enterobacteriaceae strains of dairy origin on caseins under cheese manufacture and ripening conditions. Methods and Results: Strains belonging to the genera Enterobacter, Escherichia, Hafnia and Serratia were isolated from fresh raw milk cheeses. Residual caseins in cheeses made from milk individually inoculated with 10 strains of Enterobacteriaceae were determined by capillary electrophoresis. Hierarchical cluster analysis of strains based on data of residual caseins grouped together strains from the same genus, excepting Hafnia strains, which were separated into two groups. Serratia was the most proteolytic genus in our study. Preferences for degradation of casein fractions differed among the four genera studied. Conclusions: Enterobacteriaceae strains posses proteolytic systems active on all casein fractions under cheese manufacture and ripening conditions. The effects on caseins were similar for strains belonging to the same genus. Significance and Impact of the Study: The presence of Enterobacteriaceae in cheeses may affect proteolysis during ripening. Assays of Enterobacteriaceae proteolytic activity on milk agar plates may underestimate their caseinolytic activity in cheese.

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