Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese

Baer, A.

doi:10.1051/lait:19954-529

Cited by 32 publications

(20 citation statements)

References 6 publications

(3 reference statements)

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“…According to these results, PAB clearly prefer FAA to peptides for their growth in cheese, which conflicts with a previous study [2]. In our previous work, we showed that commercial casarnino acids, considered as a FAA source, resulted in competitive inhibition on PAB growth, when added to peptone.…”

Section: Relationship Between F Aa In Cheese and Secondary Fermentationcontrasting

confidence: 99%

“…These conditions are important since rennet participates in chee se proteolysis at the very beginning of cheese manufacture; the presence of residual chymosin activity has been shown in Emmental cheese, in spite of the high cooking tempe rature used [5]. Rennet can also influence the growth of raw mixed culture bacteria [3], contrary to our earlier results obtained with a raw mixed culture [2]. These experimental conditions were not taken into consideration in similar studies on the influence of lactic acid bacteria on PAB growth [7,20,22].…”

Section: Introductionmentioning

confidence: 76%

“…The filter-sterilized wheys obtained from the simulation assay (1.0 mL·1 0 mL -1 medium) were used as a nitrogen source and the growth of the bacteria was followed photometrically at 650 nm [2].…”

Section: Growth Ofpabmentioning

confidence: 99%

“…Simulation assays using RMCs were performed in screw capped 50-mL vials, as described elsewhere [2,3]. Simulation assays using pure cultures of lactic acid bacteria was rnodified as follows: 50-mL glass vials stoppered with but yI rubber stoppers to which 1.2 g of CaCO] and a magnetic bar were added and sterilized.…”

Section: Simulation Assaymentioning

confidence: 99%

“…A good correlation between the two parameters was found (r = 0.735), which suggests that the amount of F AA plays a key role in the development of secondary fermentation. Since the TCAS-N fraction is also increased during secondary fermentation and since this fraction contains FAA as weil as small peptides, one cannot exclude peptides as the cause, as has been proposed previously [2]. This assumption was tested by plotting the intensity of secondary fermentation after 180 d of ripening against the values obtained by substracting FAA values (mrnol-kg ") from TCAS-N values (mmol-kg ") to obtain the amount of peptides.…”

Section: Relationship Between F Aa In Cheese and Secondary Fermentationmentioning

confidence: 99%

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Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Baer

Ryba

1999

Lait

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-The growth of propionic acid bacteria was directly dependent on the concentration of free amino acids in cheese, regardless of the strains of lactobacilli contained in the raw mixed cultures, suggesting that the growth of these bacteria was mainly dependent on the proteolytic activity of lactic acid bacteria. The stimulating effect of S. thermophilus was poor probably because this species produces only low amounts of amino acids in milk or cheese. Lactobacilli, which undergo cell Iysis shortly after cheese manufacture, produce large amounts of amino acids. Facultatively heterofermentative lactobacilli were shown to reduce the risk of secondary fermentation in Emmental cheese. This interaction was not due to their production of diacetyl, formate or acetate. Propionibacteria able to grow at 14 "C have a greater tendency to induce secondary fermentation compared to those unable to grow at this temperature. © InralElsevier, Paris.propionic acid bacteria / lactic acid bacteria / facultatively heterofermentative Iactobacilli / interaction / secondary fermentation Résumé -Interaction entre les bactéries propioniques et les bactéries lactiques thermophiles. L'étude présentée a porté sur l'interaction entre les bactéries propioniques (BP) et 23 levains lactiques, 30 de leurs souches isolées, 36 souches isolées de produits laitiers fabriqués hors de la Suisse, une culture de S. thermophilus ainsi que la flore naturelle de deux laits de mélange. La croissance des bactéries lactiques a été réalisée dans des expériences de simulation de fabrication fromagère dans du lait UHT, dont le pH a été maintenu au niveau de celui du fromage par l'ajout de carbonate de calcium. Les lactosérums obtenus ont été utilisés comme source d'azote pour la croissance des BP. Les résul-tats ont montré que l'intensité de la croissance des BP variait en fonction du lactosérum utilisé. Toutefois, les différences observées ne dépendaient pas spécifiquement de la souche des bactéries lactiques, mais uniquement de la concentration en acides aminés. Les différences entre les intensités de croissance ont pu être supprimées en uniformisant la concentration des acides aminés ajoutés, ce qui suggère que la croissance des BP dépend essentiellement de l'activité protéolytique des bactéries lactiques. L'effet stimulant de S. thermophilus sur la croissance des BP a été peu prononcé à cause de la faible concentration des acides aminés libérés. Par contre, les lactobacilles, dont la lyse cellulaire apparaît rapidement après la fabrication du fromage, produisent de grandes quantités d'acides aminés qui stimulent la croissance des BP. Il a été démontré que l'addition de lactobacilles hétérofermentaires Oral communication at the 2nd Symposium on Propionibacteria, Cork, Ireland, June 25-27, 1998.

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Section: Relationship Between F Aa In Cheese and Secondary Fermentationcontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 76%

Section: Growth Ofpabmentioning

confidence: 99%

Section: Simulation Assaymentioning

confidence: 99%

Section: Relationship Between F Aa In Cheese and Secondary Fermentationmentioning

confidence: 99%

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Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Baer

Ryba

1999

Lait

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Current advances in biological production of propionic acid

Eş¹,

Khaneghah²,

Hashemi³

et al. 2017

Biotechnol Lett

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Propionic acid and its derivatives are considered "Generally Recognized As Safe" food additives and are generally used as an anti-microbial and anti-inflammatory agent, herbicide, and artificial flavor in diverse industrial applications. It is produced via biological pathways using Propionibacterium and some anaerobic bacteria. However, its commercial chemical synthesis from the petroleum-based feedstock is the conventional production process bit results in some environmental issues. Novel biological approaches using microorganisms and renewable biomass have attracted considerable recent attention due to economic advantages as well as great adaptation with the green technology. This review provides a comprehensive overview of important biotechnological aspects of propionic acid production using recent technologies such as employment of co-culture, genetic and metabolic engineering, immobilization technique and efficient bioreactor systems.

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