Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices

Martley, Frank G.; Crow, Vaughan L.

doi:10.1017/s0022029900032015

Cited by 54 publications

(43 citation statements)

References 35 publications

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“…2 show that citrate is not the energy source used by lactobacilli for growth in cheese. While CO 2 was not measured, the present results support the idea that lactobacilli can produce gas from citrate during cheese ripening (Fryer et al 1970;Martley and Crow 1996). The rapid metabolism of citrate by non-growing cells of lactobacilli found in the present study contrasts with that of Leuconostoc lactis where little metabolism of citrate occurs unless a fermentable sugar is also present.…”

Section: Lactobacillus Plantarum 1919supporting

confidence: 75%

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Palles

Beresford

Condón

et al. 1998

Journal of Applied Microbiology

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T . P AL L ES , T . BE RE S FO RD , S. CO N DO N A N D T .M . CO GA N . 1998. Information on the factors influencing citrate metabolism in lactobacilli is limited and could be useful in understanding the growth of lactobacilli in ripening cheese. Citrate was not used as an energy source by either Lactobacillus casei ATCC 393 or Lact. plantarum 1919 and did not affect the growth rate when co-metabolized with glucose or galactose. In growing cells, metabolism of citrate was minimal at pH 6 but significant at pH 4·5 and was greater in cells co-metabolizing galactose than in those co-metabolizing glucose or lactose. In non-growing cells, optimum utilization of citrate also occurred at pH 4·5 and was not increased substantially by the presence of fermentable sugars. In both growing and non-growing cells, acetate and acetoin were the major products of citrate metabolism; pyruvate was also produced by non-growing cells and was transformed to acetoin once the citrate was exhausted. Citrate was metabolized more rapidly than sugar by non-growing cells; the reverse was true of growing cells. Citrate metabolism by Lact. plantarum 1919 and Lact. casei ATCC 393 increased six-and 22-fold, respectively, when the cells were pre-grown on galactose plus citrate than when pre-grown on galactose only. This was probably due to induction of citrate lyase by growth on citrate plus sugar. These results imply that lactobacilli, if present in large enough numbers, can metabolize citrate in ripening cheese in the absence of an energy source.

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Section: Lactobacillus Plantarum 1919supporting

confidence: 75%

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Palles

Beresford

Condón

et al. 1998

Journal of Applied Microbiology

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“…Nuclei are microscopic bubbles that are trapped in the curd structure and serve as sites into which CO 2 dissociates from solution to accumulate as gas, and thus to develop into eyes [72]. Originating from microscopic bubbles of air, formed from foam produced by milk handling treatments or associated with particulate material in the milk, they become attached to curd particles and contain nitrogen as the principal gas component as oxygen is removed by starter bacteria activity [72].…”

Section: The Presence Of Nucleimentioning

confidence: 99%

“…Originating from microscopic bubbles of air, formed from foam produced by milk handling treatments or associated with particulate material in the milk, they become attached to curd particles and contain nitrogen as the principal gas component as oxygen is removed by starter bacteria activity [72]. The number of eyes developed is determined by the extent of nucleation and the shape is determined by the cheese consistency with both dependent on gas production [88].…”

Section: The Presence Of Nucleimentioning

confidence: 99%

Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

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-Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese. Split defect is associated with an excessive production of gas or an unsuitable cheese body that cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is the apparent production of gas after the desired propionic fermentation of the warm room has taken place. No consensus exists as to the definitive causes of the defects, but possible causes are reviewed under factors that are associated with rheological behaviour (including cheese manufacture, acidification, intact protein content and proteolysis, seasonality of milk supply and ripening or storage temperature and duration) or with overproduction of gas (including milk microflora, propionic acid bacteria (PAB) -in particular strains with high aspartase activity and ability to grow at low temperatures, lactic acid bacteria, interactions between starter bacteria, facultatively heterofermentative lactobacilli (FHL) and other sources of gas including butyric acid fermentation). The influence of other parameters such as copper concentration, air incorporation, salt content, rind formation and cheese wrapping materials is also considered. Methods to reduce the prevalence of the split defect and secondary fermentation include addition of water to improve elastic properties by the removal of unfermented carbohydrate and the use of FHL to control PAB activity to prevent the production of excessive gas.Swiss-type cheese / split defect / secondary fermentation / eye formation Article published by EDP Sciences Résumé -Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuiteune revue. Les défauts de lainure et de fermentation secondaire des variétés de fromage à pâte pressée cuite se manifestent sous forme de fentes ou fissures qui peuvent entraîner le déclassement du fromage. Le défaut de lainure est associé à une production excessive de gaz ou à une pâte fromagère inadaptée pour contenir le gaz produit, ou à une combinaison des deux facteurs. La fermentation secondaire est la production apparente de gaz après que la fermentation propionique désirée dans la cave chaude ait eu lieu. Il n'existe pas de consensus sur les causes définitives de ces défauts, mais des causes possibles sont présentées au regard de facteurs associés au comportement rhéologique (incluant la fabrication fromagère, l'acidification, la teneur en protéines intactes et la protéolyse, la saisonnalité de l'approvisionnement de lait, et la température et la durée de l'affinage et du stockage) ou associés à la surproduction de gaz (incluant la microflore du lait, les bactéries propioniques, en particulier les souches ayant une activité aspartase élevée et l'aptitude à croître à basses températures, les bactéries lactiques, les interactions entre les bactéries du levain, les lactobacilles hétérofermentaires facultatifs et d'autres sources de gaz incluant la fermentation butyrique). L'...

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“…diacetylactis and Leuconostoc sp. participate in the formation of openings of blue-veined cheeses and cheeses such as Gouda and Cheddar [4]. They can produce CO 2 from citrate in the milk, but only the genus Leuconostoc can also produce the gas from lactose.…”

Section: Introductionmentioning

confidence: 99%

“…For example, in the case of Roquefort, which is a blue-veined cheese having large irregularly shaped openings, many manufacturing runs produce cheeses with insufficient opening, or with oval shaped openings. Among the factors affecting the formation of openings, there is one set related to CO 2 production by microorganisms and another that is not, for example, the mechanical work of curd grains [4]. For the first set, it should be pointed out that the formation of openings is influenced not only by the total quantity of CO 2 produced, but also by the production profile of this gas as a function of time and pH.…”

Section: Introductionmentioning

confidence: 99%

Production of carbon dioxide by Lactococcus lactis strains with attenuated lactate dehydrogenase activity, in pure cultures and in mixed cultures with an acidifying strain

Monnet

Attar

Corrieu

2002

Lait

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-Lactic acid bacteria that produce CO 2 are used in the dairy industry to favor the formation of openings in some types of cheeses. This work was undertaken to characterize the gas producing activity of Lactococcus lactis strains that over-produce CO 2 as a result of their attenuated lactate dehydrogenase activity. The method used involved following the concentration of dissolved CO 2 and the quantity of CO 2 released into the gas phase in standard conditions. Five mutants with attenuated lactate dehydrogenase activity were tested in pure culture in milk. Total CO 2 production after 24 h of culture varied between 47 and 88 mmol . L -1 , while that of the parental strain was only 17 mmol . L -1 . CO 2 was released into the gas phase only after the concentration of dissolved CO 2 reached the saturation point in the culture medium, i.e. about 29 mmol . L -1 . Its release was then linear vs. pH. Co-culturing these mutants with an acidifying strain of L. lactis increased the rate of acidification of cultures and reduced CO 2 production and the pH below which CO 2 was released into the gas phase. This effect increased with the size of the inoculum of the acidifying strain. These results show that very different changes in pH and CO 2 production can be obtained by using strains L. lactis strains with attenuated lactate dehydrogenase activity and by the conditions of combining these strains with an acidifying Lactococcus. For a given cheese technology, this could lead to a more precise determination of the optimal characteristics of acidification and CO 2 production for the formation of openings. caractériser l'activité gazogène de souches de Lactococcus lactis capables de surproduire du CO 2 du fait de l'atténuation de leur activité lactate déshydrogénase. Pour cela, une méthode permettant de suivre, dans des conditions standardisées, la concentration en CO 2 dissous et la quantité de CO 2 libéré en phase gazeuse, a été utilisée. Cinq mutants ayant une activité lactate déshydrogénase atténuée ont été testés en culture pure dans du lait. Leur production totale de CO 2 après 24 h de culture était variable, et comprise entre 47 et 88 mmol . L -1 , alors que celle de la souche parentale n'était que de 17 mmol . L -1 . Le CO 2 n'était libéré dans la phase gazeuse qu'à partir du moment où la concentration en CO 2 dissous atteignait la saturation du milieu de culture, soit approximativement 29 mmol . L -1 . Sa libération évoluait ensuite de façon linéaire par rapport au pH. L'association de ces mutants avec une souche de L. lactis acidifiante augmentait la vitesse d'acidification des cultures et diminuait la production de CO 2 ainsi que le pH à partir duquel le CO 2 est libéré dans la phase gazeuse. Cet effet était d'autant plus important que le niveau d'ensemencement de la souche acidifiante était élevé. Ces ré-sultats montrent qu'en agissant sur le choix des souches de L. lactis ayant une activité lactate déshy-drogénase atténuée, ainsi que sur les conditions d'association de ces souches avec un lactocoque acidifia...

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Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices

Cited by 54 publications

References 35 publications

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Split defect and secondary fermentation in Swiss-type cheeses – A review

Production of carbon dioxide by Lactococcus lactis strains with attenuated lactate dehydrogenase activity, in pure cultures and in mixed cultures with an acidifying strain

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