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Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening |
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| Authors: | Sorayya Azarnia Daniel St-Gelais Claude P Champagne Kieran N Kilcawley |
| Affiliation: | 1. Departments of Food Science and Agricultural Chemistry , McGill University , Ste-Anne-de-Bellevue, Quebec, Canada;2. Food Research and Development Centre , Agriculture and Agri-Food Canada , St-Hyacinthe, QC, Canada;3. Department of Food Safety and Cultures , Moorepark Food Research Centre, Teagasc , Moorepark, Cork, Ireland |
| Abstract: | The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period. The experimental cheeses received higher scores for sensory properties than the control cheese. The amounts of PTA-N and total FAA in the cheese with the encapsulated enzyme after 2 months of ripening were close to those of the control cheese after 6 months, suggesting the acceleration in proteolysis by about 4 months. |
| Keywords: | Cheddar cheese ripening encapsulated enzyme Lactobacillus rhamnosus S93 recombinant aminopeptidase |