Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese |
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| Affiliation: | 1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;2. Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. University of Limerick, Castletroy, Limerick, Ireland;1. Nofima AS, PO Box 210, 1431 Ås, Norway;2. The Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science, PO Box 5003, N-1432 Ås, Norway;3. Norwegian Agricultural Economics Research Institute, PO Box 8024 Dep, 0030 Oslo, Norway;1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark;2. Chr. Hansen A/S, 2970 Hørsholm, Denmark |
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| Abstract: | Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semi-hard cheesemaking experiments, in order to study their influence on proteolysis during ripening. Cheeses with and without probiotic bacteria were manufactured. The population of probiotics remained above 107 cfu g?1 during all ripening, and they did not influence primary proteolysis. However, L. acidophilus produced a significant increase in the level of low molecular weight nitrogen compounds and individual free amino acids; the amino acid profiles were also different. Multivariate analysis of peptide profiles showed that samples were grouped mainly by ripening time, although the impact of probiotics was also noticeable. L. acidophilus showed a clear influence on secondary proteolysis, while a minor effect of L. paracasei was evidenced at the end of the ripening. These results showed that the tested strains influenced distinctly proteolysis of cheeses, probably as a consequence of their different proteolytic systems and their activity via the alimentary matrix (cheese). |
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