Proteolysis in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415 Adjunct Culture

Abstract

Lactococcus lactis subsp. lactis INIA 415, a strain harboring the structural genes of bacteriocins nisin Z and lacticin 481, was used as adjunct culture in the manufacture of Hispánico cheese with a mesophilic starter and a thermophilic starter of high aminopeptidase activity. Addition of the bacteriocin producer promoted early lysis of mesophilic and thermophilic starter bacteria. Extracellular aminopeptidase activity in 7-day-old cheese made using mesophilic and thermophilic starters plus bacteriocin producer was 3.0-fold the level reached in cheese made without the bacteriocin producer. Proteolysis in cheese made with mesophilic and thermophilic starters plus bacteriocin-producing adjunct culture after 25 days of ripening was 1.5-fold the level reached in cheese made without the bacteriocin producer, and the level of total free amino acids was 2.9-fold the level found in cheese made without the bacteriocin producer. Cheese made with mesophilic and thermophilic starters plus bacteriocin producer received the highest scores for flavor quality and flavor intensity and reached in 25 days the flavor intensity score of a 75-day-old cheese made without the bacteriocin producer.

Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

“…lactis INIA 415, reaching on day 1 counts in control cheese 0.83 log units higher than in experimental cheese. After 75 days, counts of thermophilic LAB in control cheese were still 0.47 log units higher than in experimental cheese, in agreement with the work by Garde et al (2002), who found lower counts of thermophilic LAB in cheese made with a bacteriocin-producing adjunct culture than in control cheese.…”

“…However, hydrolysis of b-casein took place mostly during the first 24 h, in agreement with previous works (Picon et al, 1994;Garde et al, 2002). On day 1, residual b-casein was significantly lower in control cheese than in experimental cheese, but afterwards values in both cheeses were similar.…”

“…For this reason, L. lactis subsp. lactis INIA 415, a strain harbouring the structural genes of nisin Z and lacticin 481 (Garde, Rodrı´guez, Gaya, Medina, & Nun˜ez, 2001) was used as bacteriocin-producing adjunct culture in the manufacture of Hispa´nico cheese from milk inoculated with a mesophilic starter culture and a thermophilic starter culture (Garde, Tomillo, Gaya, Medina, & Nun˜ez, 2002). Extracellular aminopeptidase activity, proteolysis and total level of FAA increased and flavour formation was accelerated in cheese with the bacteriocin-producing adjunct culture.…”

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

“…II). This is in agreement with the results reported by others [4,9,13,44]. However, the three cultures showed the same rate of proteolysis (P > 0.05), in ripened Teleme cheeses made with goat's milk.…”

Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic

“…Type A(II) lantibiotics, such as lacticin 481 and related lantibiotics, have demonstrated potential for use in food production. Previous results showed that lacticin 481, because it is active against LAB, can be used to speed cheese ripening by lysing starter cultures and increasing the amounts of intracellular enzymes (12)(13)(14). In addition, lacticin 481 could be used to inhibit the growth of nonstarter bacteria in cheese, which can cause major economic losses (15).…”