Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

D’Incecco, Paolo; Gatti, Monica; Hogenboom, Johannes A.; Bottari, Benedetta; Rosi, Veronica; Neviani, Erasmo; Pellegrino, L.

doi:10.1016/j.fm.2015.11.020

Cited by 33 publications

(25 citation statements)

References 40 publications

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“…The concentration of Orn in our samples is comparable to the values reported for other goat milk cheeses (Diana et al, 2014;Poveda et al, 2016) as well as for ewe milk cheese (Poveda et al, 2015). As mentioned above, many species of LAB are able to convert Arg to Cit and Orn; the ammonia and ATP produced during catabolism are considered to counteract acid-induced stress and provide energy for growth (Ardö et al, 2002;Laht et al, 2002;D'Incecco et al, 2016;McCarthy et al, 2017).…”

Section: Evolution Of Proteolysis and Faasupporting

confidence: 88%

“…In all analyzed samples, during ripening, the content of the single FAA increased with the exception of Arg that, at 120 d, decreased in all batches. The decrease of Arg was due to its consumation by bacteria; in fact, many species of LAB are able to convert this AA to Cit and Orn (D'Incecco et al, 2016;McCarthy et al, 2017). In addition, as reported by Diana et al (2014), the release of Arg is probably slower than its conversion to Orn by LAB.…”

Section: Evolution Of Proteolysis and Faamentioning

confidence: 69%

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Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Niro

Succi

Tremonte

et al. 2017

Journal of Dairy Science

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The evolution of free amino acids (FAA) in Caciocavallo cheeses, made with cow milk (CC) and cow milk mixed with ewe (CE) and goat (CG) milk, was studied throughout ripening. In all Caciocavallo cheeses produced, the total free amino acid (TFAA) content increased during ripening. In general, the highest TFAA content was found in cow cheeses, and the lowest in CG cheeses, whereas CE cheeses ranged over an intermediate level. In all the analyzed samples, during ripening, the content of the individual FAA increased with the exception of arginine. Tyrosine and histidine were found only in CE samples from the middle to the end of ripening. The major FAA found throughout the whole ripening period, in all types of cheese, were leucine, phenylalanine, lysine, valine, asparagine, γ-aminobutyric acid, and ornithine. The TFAA and several AA showed significant differences in ripening time, whereas tyrosine and histidine showed significant differences in kinds of milk.

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Section: Evolution Of Proteolysis and Faasupporting

confidence: 88%

Section: Evolution Of Proteolysis and Faamentioning

confidence: 69%

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Niro

Succi

Tremonte

et al. 2017

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…RSD r values exceeding 5.0 were observed only for FAAs present in the lowest amounts, i.e., glutamine, γ-aminobutyric acid, ornithine, or arginine. Indeed, these FAAs represent reagents or products of specific metabolic pathways of some LAB species, and their content gives interesting information (D'Incecco et al 2016a;Brasca et al 2016). RSD r values exceeding 5.0 were also observed for tyrosine, whose high RSD r values (sample 2 and sample 3) (already observed during the homogeneity test) are most likely due to the low solubility of this AA, which is known to appear as white crystals in many types of ripened cheeses (Tansman et al 2015;D'Incecco et al 2016b).…”

Section: Inter-laboratory Validation Studymentioning

confidence: 94%

“…Whereas some FAAs, such as lysine, alanine, glycine, and serine, are rather stable and mostly accumulate over time (Resmini et al 1985;Frau et al 1997), others undergo degradation phenomena through specific metabolic pathways of LAB (Liu et al 2003;Ardö 2006). Furthermore, some non-protein amino acids (AAs), principally ornithine, citrulline, and γ-aminobutyric acid, are formed that may represent characteristic traits of certain cheeses (Nomura et al 1998;Borsting et al 2012;Sgarbi et al 2013;D'Incecco et al 2016a).…”

Section: Introductionmentioning

confidence: 99%

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study

Hogenboom¹,

D’Incecco²,

Fuselli

et al. 2017

Food Anal. Methods

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Although free amino acids (FAAs) represent a significant component of ripened cheeses and can provide useful information for their characterization, no inter-laboratory validated analytical method exists which allows a reliable comparison of data obtained by different laboratories and the adoption of quality control schemes based on FAA pattern. The objective of the present work was to test the effectiveness of an analytical protocol for the determination of the FAA composition of cheese and to verify the adequateness of this type of analysis for quality control procedures of Grana Padano PDO cheese as well as for research purposes. After an initial test to compare performances of ion-exchange chromatography (IEC) and HPLC techniques, an inter-laboratory collaborative study (seven laboratories, four samples) was organized to validate an IEC method with post-column ninhydrin derivatization and using L-norleucine as an internal standard. Determined amounts of individual FAA ranged from 8 to over 1380 mg/100 g cheese, with relative standard deviation of repeatability (RSD r ) ranging from 0.5 to 4.6%, and relative standard deviation of reproducibility (RSD R ) ranging from 1.3 to 9.9% for FAA concentrations over 100 mg/100 g. For lower concentrations, RSD r and RSD R were about thrice as high. On the basis of the results of this investigation, at present, the validated method is adopted as the official method for the determination of FAA patterns in the quality control of Grana Padano PDO cheese.

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“…Similarly, nitrite salts and lysozyme enzyme can reduce or inhibit the growth of clostridia. They are therefore used in specific cheese processes [11][12][13]. These inhibitory compounds also have potential disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Performic Acid Controls Better Clostridium tyrobutyricum Related Bacteria than Peracetic Acid

2018

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Clostridia are anaerobic spore-forming bacteria, which degrade carbohydrates to butyric acid, carbon dioxide, hydrogen and other compounds. These bacteria are commonly found in feces of ruminants, from where they can enter to udders and milk via manure or fodder. This study was done to find a sustainable sanitation method to control the resistant clostridial spores as they are difficult to control in the food processing industry. Clostridia spoil cheeses and other dairy products, and thereby increase the carbon footprint of products and cause economical losses in the dairy industry. The efficacy of two organic peroxides; peracetic acid (PAA) and performic acid (PFA) was tested against 30 clostridia strains isolated from cattle slurry, silage, or spoiled cheeses. PAA, at a concentration of 220 mg L −1 , only eliminated 6/30 clostridia strains, whereas PFA totally eliminated 26/30 clostridia strains at a concentration of 120 mg L −1 . PFA therefore seems to be a more potent disinfectant than the more commonly used PAA. PFA is an effective disinfectant against Clostridium tyrobutyricum and other resistant clostridia at 120 mg L −1 for 5-10 min contact time at room temperature.

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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

Cited by 33 publications

References 40 publications

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study

Performic Acid Controls Better Clostridium tyrobutyricum Related Bacteria than Peracetic Acid

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