Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

@article{Piraino2008AcidPP,
  title={Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study},
  author={P. Piraino and T. Zotta and A. Ricciardi and P. McSweeney and E. Parente},
  journal={International Dairy Journal},
  year={2008},
  volume={18},
  pages={81-92}
}
Abstract Technologically relevant phenotypic properties of 78 strains of lactic acid bacteria isolated from pasta filata cheeses and from natural starter cultures were evaluated in order to select strains for the formulation of starters or adjuncts. A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs). Multivariate statistical analysis was used to detect groups of isolates showing… Expand
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.
TLDR
Principal component analysis of results on acidifying and proteolytic activities as well as autolysis allowed the distinction of lactococci according to their derivation area enabling the selection of appropriate strains as starters for cheese production in each area. Expand
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
TLDR
Data revealed that adjunct cultures positively affected the flavour development of cheese, starting from 30 days of ripening, contributing to the formation of key flavour compounds. Expand
Autolytic and Proteolytic Properties of Strains of Lactococcus lactis Isolated from Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures
TLDR
The objective of this work was to assess the autolytic and proteolytic activities of 21 strains of L. lactis isolated from diverse sources and found that the rates of autolysis and protolytic activity observed in vitro were highly strain-dependent. Expand
Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For thisExpand
Enzymatic and Functional Properties of Lactic Acid Bacteria Isolated From Algerian Fermented Milk products
TLDR
Strains isolated from Algerian traditional fermented milk play complex role in the traditional fermentation milk by their functional properties related to a specific enzyme spectrum, acidifying capacity, antimicrobial activities, probiotic properties. Expand
Determination of starter culture properties of lactic acid bacteria isolated from cheese.
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, APIExpand
Technological characterization of lactococci isolated from traditional Chinese fermented milks.
TLDR
Some technological characteristics of Lactococcus isolates from Chinese traditional fermented products varied greatly, and some isolates with potentially important properties could be valuable for application as starter cultures of cheese or could constitute a mixed culture. Expand
Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese
TLDR
The objective was to evaluate the technological characteristics of 16 Lactobacillus isolates from Iranian raw milk Motal cheese, including acidifying ability, production of extracellular polysaccharides (EPS), gamma-amino butyric acid, proteolytic, lipolyic, autolytic and amylolytic activity, resistance to acid conditions as well as biogenic amine production and susceptibility to antibiotics. Expand
Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production
TLDR
Results indicate that autochthonous strains have a strong potential to enrich the flavour of industrially produced fresh type cheese under controlled conditions. Expand
Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk
The proteolysis activity, texture, viscosity, particle size and sensory evaluation of 12 isolates identified by 16S rDNA sequence analysis, which were screened from 123 lactic acid bacteria (LAB)Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 42 REFERENCES
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
Abstract Wild lactococci from raw and fermented milk and from non-dairy origin were individually used in milk and in a cheese model to screen for their flavour forming abilities. OrganolepticExpand
Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)
TLDR
Isolates belonging to some phenotypic clusters were consistently associated with some technological clusters and helped to estabilish relationships between the cultures and to evaluate the variability of cultures obtained from the same plant. Expand
Proteolytic systems of lactic acid bacteria
TLDR
This review provides the current status in the research of proteolytic systems of LAB with industrial relevance and indicates that the current knowledge on stress-related proteolysis in LAB is almost exclusively based on studies on L. lactis. Expand
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins
TLDR
The technologically important traits in these strains have been examined, which allowed the selection of those strains as part of tailor-made starter cultures for the manufacture of dairy products. Expand
Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening
TLDR
Partial least square (PLS) regression revealed a positive relationship between the level of lysine, aspartic acid and glutamic acid, and the sensoric quality of cheese. Expand
Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics
TLDR
A good discrimination between the two groups of L. helveticus species was obtained by multivariate statistical techniques, which permitted the extraction of all of the discriminating information retained in the phenotypic activities. Expand
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise
TLDR
The microbiology of raw milk, traditionally-made Caciocavallo cheese from Molise was studied throughout ripening and high counts of lactic acid bacteria were found in the cheese through the 3 months of ripening. Expand
Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3.
New proteinaceous active substance produced by Lactobacillus paracasei subsp. paracasei strain M3 used as a starter for Bulgarian yellow cheese was identified and studied. It displayed bactericidalExpand
Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus
Abstract Sonicated cells of Lactcoccus lactis subsp. cremoris 223, 227, SK11, AM1, Wg2 or L. lactis subsp. lactis UC317 were added to a sodium caseinate solution under conditions found in Cheddar orExpand
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.
Eighty-nine strains of Lactobacillus delbrueckii subsp. lactis isolated from Italian hard and semi-hard cheeses and artisan starter cultures were characterised by phenotypic and genotypic methods.Expand
...
1
2
3
4
5
...