Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-20T05:08:53.141Z Has data issue: false hasContentIssue false
  • English
  • Français

Accelerated cheese ripening: use of Lac− mutants of lactococci

Published online by Cambridge University Press:  01 June 2009

Stein-Erik Birkeland ,
Roger K. Abrahamsen  and
Thor Langsrud
Stein-Erik Birkeland
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
Roger K. Abrahamsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
Thor Langsrud
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
Get access Rights & Permissions [Opens in a new window]

Summary

Lactose-negative mutants of Lactococcus lactis subsp. lactis and Lacto-coccus lactis subsp. cremoris with good autolytic properties were used at two different levels in addition to the normal starter in Gouda-type cheesemaking experiments. Increased numbers of bacteria were observed in fresh cheese, and the pH changes during ripening were as normal. A more rapid development of soluble N compounds was observed in cheeses with mutant addition, especially with Lc. lactis subsp. lactis IMN-L2–3 and Lc. lactis subsp. cremoris IMN-C12–1, compared with the control cheese. Cheese with added Lc. lactis subsp. lactis IMN-L2–3 and Lc. lactis subsp. cremoris IMN-C12–1 showed the most extensive ripening and the highest product quality of the mutants tested. The experimental cheeses were graded higher than the control cheese. The ripening time was significantly reduced, and the quality was retained at an acceptable level during storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 389 - 400
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abrahamsen, R. K., Birkeland, S.-E. & Langsrud, T. 1987 [Accelerated cheese ripening. 1. Acceleration of cheese ripening by use of modified starters.] Meieriposten 76 573–579Google Scholar
Aston, J. W. & Creamer, L. K. 1986 Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese. New Zealand Journal of Dairy Science and Technology 21 229–248Google Scholar
Aston, J. W. & Douglas, K. 1983 The production of volatile sulphur compounds in Cheddar cheese during accelerated ripening. Australian Journal of Dairy Technology 38 66–70Google Scholar
Aston, J. W., Grieve, P. A., Durward, I. G. & Dulley, J. R. 1983 Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments. Australian Journal of Dairy Technology 38 59–65Google Scholar
Bie, R. & Sjöström, G. 1975 Autolytic properties of some lactic acid bacteria used in cheese production. 1. Material and methods. Milchwissenschaft 30 653–657Google Scholar
Dulley, J. R., Brooks, D. E. J. & Grieve, P. A. 1978 The possible use of lac starter strains to accelerate cheese ripening and a method for their detection in cheese. 20th International Dairy Congress, Paris, E 485–486Google Scholar
Efstathiou, J. D. & McKay, L. L. 1976 Plasmids in Streptococcus lactis: Evidence that lactose metabolism and proteinase activity are plasmid linked. Applied and Environmental Microbiology 32 38–44CrossRefGoogle ScholarPubMed
El-Soda, M. 1986 Acceleration of cheese ripening: recent advances. Journal of Food Protection 49 395–399CrossRefGoogle Scholar
Exterkate, F. A. 1987 On the possibility of accelerating the ripening of Gouda cheese; a comment. Netherlands Milk and Dairy Journal 41 189–194Google Scholar
Exterkate, F. A., De Veer, G. J. C. M. & Stadhouders, J. 1987 Acceleration of the ripening process of Gouda cheese by using heat-treated mixed-strain starter cells. Netherlands Milk and Dairy Journal 41 307–320Google Scholar
Fedrick, I. A., Cromie, S. J., Dulley, J. R. & Giles, J. E. 1986 The effects of increased starter populations, added neutral proteinase and elevated temperature storage on Cheddar cheese manufacture and maturation. New Zealand Journal of Dairy Science and Technology 21 191–203Google Scholar
Feirtag, J. M. & McKay, L. L. 1987 Isolation of Streptococcus lactis C2 mutants selected for temperature sensitivity and potential use in cheese manufacture. Journal of Dairy Science 70 1773–1778CrossRefGoogle Scholar
Gasson, M. J. & Davies, F. L. 1984 The genetics of dairy lactic-acid bacteria. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk, pp. 99–126 [Eds Davies, F. L. and Law, B. A.]. London: Elsevier Applied Science PublishersGoogle Scholar
Geis, A., Kiefer, B. & Teuber, M. 1986 Proteolytic activities of lactic acid streptococci isolated from dairy starter cultures. Chemie Mikrobiologie Technologie der Lebensmittel 10 93–95Google Scholar
Grieve, P. A. & Dulley, J. R. 1983 Use of Streptococcus lactis lac− mutants for accelerating Cheddar cheese ripening. 2. Their effect on the rate of proteolysis and flavour development. Australian Journal of Dairy Technology 38 49–54Google Scholar
Haasnoot, W., Venema, D. P. & Elenbaas, H. L. 1987 A preliminary study to determine the extent of proteolysis in Gouda cheese using fast protein liquid chromatography in various stationary phases in rapid analysis on food processing and food control. Proceedings of European Food Chemistry, 71–76 (Eds Baltes, W., Baardseth, P., Norang, R. and Søland, K.) Ås, Norway: Norwegian Food Research InstituteGoogle Scholar
Kim, H. U., Choi, C. K. & Yoo, J. H. 1986 Studies on the ripening of Cheddar cheese made with Streptococcus lactis lactose-negative mutants. 12th International Dairy Congress, Hague, Poster 5: 58Google Scholar
Kuhl, S. A., Larsen, L. D. & McKay, L. L. 1979 Plasmid profiles of lactose-negative and proteinase-deficient mutants of Streptococcus lactis C10, ML3 and M18. Applied and Environmental Microbiology 37 1193–1195CrossRefGoogle ScholarPubMed
Langsrud, T., Landaas, A. & Castberg, H. B. 1987 Autolytic properties of different strains of group N streptococci. Milchwissenschaft 42 556–560Google Scholar
Law, B. A. 1984 The accelerated ripening of cheese. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk, pp. 209–228 (Eds Davies, F. L. and Law, B. A.). London: Elsevier Applied Science PublishersGoogle Scholar
Law, B. A., Sharpe, M. E. & Reiter, B. 1974 The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Journal of Dairy Research 41 137–146CrossRefGoogle Scholar
Law, B. A. & Wigmore, A. S. 1983 Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci. Journal of Dairy Research 50 519–525CrossRefGoogle Scholar
McKay, L. L. 1983 Functional properties of plasmids in lactic streptococci. Antonie van Leeuwenhoek 49 259–274CrossRefGoogle ScholarPubMed
McKay, L. L. & Baldwin, K. A. 1974 a Simultaneous loss of proteinase- and lactose-utilizing enzyme activities in Streptococcus lactis and reversal of loss by transduction. Applied Microbiology 28 342–346CrossRefGoogle ScholarPubMed
McKay, L. L. & Baldwin, K. A. 1974 b Altered metabolism in a Streptococcus lactis C2 mutant deficient in lactic dehydrogenase. Journal of Dairy Science 57 181–186CrossRefGoogle Scholar
Nickels, C. & Leesment, H. 1964 [Method for the differention and quantitative determination of starter bacteria.] Milchwissenschaft 19 374–378Google Scholar
Nielsen, E. W., Ilsøe, Che., Kansthup, H., Dalsgaard Nielsen, L. E., Teglskov Nielsen, L., Nicolaisen, P., Høgh Petersen, S. & Edelsten, D. 1985 [Acceleration of cheese ripening by use of enzymes, cell concentrate+ bacteriophages, or lactobacilli.] Mælkeritidende 98 28–33Google Scholar
Østlie, H. M., Vegarud, G. & Langsrud, T. 1990 Isolation and characterization of mutant strains of lactococci with different autolytic properties, FEMS Microbiological Reviews 87 P113Google Scholar
Polvchroniadou, A. 1988 A simple procedure using trinitrobenzensulphonic acid for monitoring proteolysis in cheese. Journal of Dairy Research 55 585–596CrossRefGoogle Scholar
Rank, T. C., Grappin, R. & Olson, N. F. 1985 Secondary proteolysis of cheese during ripening: a review. Journal of Dairy Science 68 801–805CrossRefGoogle Scholar
Samples, D. R., Richter, R. L. & Dill, C. W. 1984 Measuring proteolysis in Cheddar cheese slurries: comparison of Hull and trinitrobenzene sulfonic acid procedures. Journal of Dairy Science 67 60–63CrossRefGoogle Scholar
Sode-Mogensen, M. T. 1947 [Determination of the degree of proteolytic decomposition in cheese with special reference to the formol titration.] Meddelande Statens Mejeriförsök No. 21. pp. 279–436Google Scholar
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29 807–813CrossRefGoogle ScholarPubMed
Turner, N., Sandine, W. E., Elliker, P. R. & Day, E. A. 1963 Use of tetrazolium dyes in an agar medium for differentiation of Streptococcus lactis and Streptococcus cremoris. Journal of Dairy Science 46 380–385CrossRefGoogle Scholar
Vegarud, G., Castberg, H. B. & Langsrud, T. 1983 Autolysis of group N streptococci. Effects of media composition modifications and temperature. Journal of Dairy Science 66 2294–2302CrossRefGoogle Scholar