scholarly journals Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities

1998 ◽  
Vol 81 (2) ◽  
pp. 327-337 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Marie Strickland ◽  
Bart C. Weimer ◽  
Mark E. Johnson ◽  
James L. Steele
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Single Strain

scholarly journals Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

2013 ◽  
Vol 96 (7) ◽  
pp. 4212-4222 ◽  
Author(s):  
J.R. Broadbent ◽  
C. Brighton ◽  
D.J. McMahon ◽  
N.Y. Farkye ◽  
M.E. Johnson ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Single Strain

scholarly journals Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 898
Author(s):  
Hebatoallah Hassan ◽  
Daniel St-Gelais ◽  
Ahmed Gomaa ◽  
Ismail Fliss
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Economic Loss ◽  
Gas Production ◽  
Clostridium Tyrobutyricum ◽  
Nisin Production ◽  
Genus Clostridium ◽  
Milk Pasteurization ◽  
Cheese Slurry ◽  
Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

675. The carbon dioxide content of New Zealand Cheddar cheese

1957 ◽  
Vol 24 (2) ◽  
pp. 235-241 ◽  
Author(s):  
P. S. Robertson
Keyword(s):  
Carbon Dioxide ◽  
New Zealand ◽  
Carbon Dioxide Concentration ◽  
Cheddar Cheese ◽  
Carbon Dioxide Content ◽  
Single Strain ◽  
Open Texture ◽  
Factors Influencing ◽  
High Concentrations ◽  
Lower Temperature

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

scholarly journals Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

2002 ◽  
Vol 68 (4) ◽  
pp. 1778-1785 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Mary Barnes ◽  
Charlotte Brennand ◽  
Marie Strickland ◽  
Kristen Houck ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cell Envelope ◽  
Cheddar Cheese ◽  
Gene Replacement ◽  
Reversed Phase ◽  
Reduced Fat ◽  
Key Factor ◽  
Industrial Strains ◽  
Group A ◽  
Or Gene

ABSTRACT Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness, we investigated peptide accumulation and bitterness in 50% reduced-fat Cheddar cheese manufactured with single isogenic strains of Lactococcus lactis as the only starter. Four isogens were developed for the study; one was lactocepin negative, and the others produced a lactocepin with group a, e, or h specificity. Analysis of cheese aqueous extracts by reversed-phase high-pressure liquid chromatography confirmed that accumulation of αS1-casein (f 1-23)-derived peptides f 1-9, f 1-13, f 1-16, and f 1-17 in cheese was directly influenced by lactocepin specificity. Trained sensory panelists demonstrated that Cheddar cheese made with isogenic starters that produced group a, e, or h lactocepin was significantly more bitter than cheese made with a proteinase-negative isogen and that propensity for bitterness was highest in cells that produced group h lactocepin. These results confirm the role of starter proteinase in bitterness and suggest that the propensity of some industrial strains for production of the bitter flavor defect in cheese could be altered by proteinase gene exchange or gene replacement.

scholarly journals Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture

2022 ◽  
Author(s):  
Rhitika Poudel ◽  
Randall K. Thunell ◽  
Craig J. Oberg ◽  
Sophie Overbeck ◽  
Michael Lefevre ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Growth And Survival

The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on cheddar cheese ripening

1995 ◽  
Vol 5 (5) ◽  
pp. 451-472 ◽  
Author(s):  
Vaughan L. Crow ◽  
Frank G. Martley ◽  
Tim Coolbear ◽  
Sally J. Roundhill
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Lactococcus Lactis Subsp ◽  
Cheese Ripening

The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese

1976 ◽  
Vol 43 (3) ◽  
pp. 459-468 ◽  
Author(s):  
B. A. Law ◽  
M. Elisabeth Sharpe ◽  
Helen R. Chapman
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Pseudomonas Fluorescens ◽  
Culture Supernatant ◽  
Lipolytic Activity ◽  
Cheddar Cheese ◽  
Single Strain ◽  
Gram Negative ◽  
Colony Forming Units

SummaryThe highest incidence of lipolytic activity among the psychrotrophic Gram-negative flora of commercial raw milks was found in strains ofPseudomonas fluorescensandPs. fragi.The lipases of all of the lipolytic strains remained wholly or partly active after heat treatment at 63°C for 30 min. Two of the strains tested further had lipases which retained 20–25% of their activity even when heated at 100 °C for 10 min. Cheeses made from milks in which strains or a single strain of lipolytic Gram-negative rods (GNR) had been allowed to multiply to > 107colony forming units/ml became rancid after 4 months even though the GNR had been killed by pasteurization. The rancidity was characterized by a soapy off-flavour in cheeses containing free fatty acid concentrations from 3 to 10 times higher than those in control cheeses made from stored milks with low counts of GNR. Strong rancidity could be reproduced by adding the culture supernatant of a pre-grown lipolytic strain, but not the washed cells, to milk and pasteurizing it immediately before cheese-making, demonstrating the extracellular nature of the rancidity-inducing lipases.

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