An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01 |
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| Authors: | HAIKUAN WANG LIMIN CUI WEI CHEN HEPING ZHANG |
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| Affiliation: | 1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, China;2. Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China;3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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| Abstract: | Gouda cheese was manufactured with Lactococcus lactis ssp. lactis IMAU60010, L. lactis ssp. cremoris IMAU40136 and L. helveticus ND01 isolated from the naturally fermented milk in China. Starter cultures added with L. helveticus ND01 produced Gouda cheese with dramatically more proteolysis than control cheeses. Compared with control cheese, experimental cheese with L. helveticus ND01 adjunct revealed dramatic increase in both Angiotensin I‐converting enzyme (ACE)‐inhibitory activity and γ‐aminobutyric acid content. The ACE‐inhibitory activity of Gouda cheeses with the addition of 1 × 105 CFU/mL L. helveticus ND01 increases from 53.7 to 83.1% at 6 weeks of ripening. |
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| Keywords: | ACE‐inhibitory activity Lactobacillus helveticus ND01 γ ‐aminobutyric acid Gouda cheese |
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