Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Free Access

Issue		Lait Volume 81, Number 3, May-June 2001


Page(s)		339 - 353
DOI		https://doi.org/10.1051/lait:2001136

References

1: Bachmann H.P., Butikofer U., Badertscher R., Dallatorre M., Lavanchy P., Buhler-Moor U., Nick B., Jimeno J., Warmke R., Grosch W., Sieber R., Bosset J.O., Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei ssp. casei. I. Microbial, chemical, rheological and sensoral investigations., Lebensm. Wiss. Technol. 30 (1997) 417-428.
2: Baer A., Ryba I., Meyer J., Butikofer U., Microplate assay of free amino acids in Swiss cheeses, Lebensm. Wiss. Technol. 29 (1996) 58-62.
3: Beresford T., Pelaez C., Jimeno J., Nature and growth of non-starter flora, in: COST Action 95 "Improvement of the Quality of the Production of raw milk cheese'', Proceedings of the Symposium on Quality and Microbiology of traditional and raw milk cheeses, Dijon, France, 1999, pp. 225-238.
4: Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311-323.
5: Bidlingmeyer B.A., Cohen S.A., Tarvin T.L., Rapid analysis of amino acids using pre-column derivatization, J. Chromatogr. 336 (1984) 93-104.
6: Church F.C., Swaisgood H.E., Porter D.H., Catignani G.L., Spectrophotometric assay using O-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins, J. Dairy Sci. 66 (1983) 1219-1227.
7: Crow V.L., Metabolism of aspartate by Propionibacterium freudenreichii ssp. shermanii: effect on lactate fermentation, Appl. Environ. Microbiol. 52 (1986) 359-365.
8: Crow V.L., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, in FIL-IDF: Cheese ripening and technology, Banff, Canada, 2000, pp. 20-21.
9: Deborde C., Rolin D.B., Bondon A., De Certaines J.D., Boyaval P., In vivo nuclear magnetic resonance study of citrate metabolism in Propionibacterium freudenreichii ssp. shermanii, J. Dairy Res. 65 (1998) 503-514.
10: Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics, Lait 77 (1997) 151-167.
11: Demarigny Y., Beuvier E., Dasen A., Duboz G., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterisation of facultatively heterofermentative lactobacilli, Lait 76 (1996) 371-387.
12: El-Kholy W., El Soda M., Ezzat N., El Shafei H., Autolysis and intracellular enzyme release from cheese related dairy lactobacilli, Lait 78 (1998) 439-452.
13: Fitz A., Über Spaltpilzgährungen., Berichte der deutschen chemischen Gesellschaft 11 (1878) 1890-1899.
14: Gagnaire V., Lortal S., Léonil J., Free active peptidases are detected in Emmental juice extracted before ripening in the warm room, J. Dairy Res. 65 (1998) 119-128.
15: Gagnaire V., Mollé D., Sorhaug T., Léonil J., Peptidases of dairy propionic acid bacteria, Lait 79 (1999) 43-57.
16: IDF, Yoghurt. Dénombrement des microorganismes caractéristiques, Techniques de comptage des colonies à 37 $^\circ$ C, standard 117B, Int. Dairy Fed., Brussels, Belgium, 1997.
17: Isolini D., Grand M., Glattli H., Selektivmedien zum Nachweiss von obligat und fakultativ heterofermentativen Laktobazillen, Schweiz. Milchwirtsch. Forschung 19 (1990) 57-59.
18: Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait 75 (1995) 401-413.
19: Langsrud T., Reinbold G.W., Hammond E.G., Proline production by strains of Propionibacteria, J. Dairy Sci. 61 (1978) 303-308.
20: Langsrud T., Sorhaug T., Vegarud G.E., Protein degradation and amino acid metabolism by propionibacteria, Lait 75 (1995) 325-330.
21: Lavanchy P., Buhlmann C., Valeurs normales de certains paramètres importants du métabolisme pour des fromages fabriqués en Suisse, Schweiz. Milchwirtsch. Forschung 12 (1983) 3-12.
22: Lemée R., Gagnaire V., Maubois J.L., Strain variability of the cell-free proteolytic activity of dairy propionibacteria towards $\beta$ -casein peptides, Lait 78 (1998) 227-240.
23: Lemée R., Rouault A., Guezenec S., Lortal S., Autolysis of 57 strains of dairy propionibacteria, Lait 74 (1994) 241-251.
24: Lindberg A.M., Christiansson A., Rukke E.O., Eklund T., Molin G., Bacterial flora of Norwegian and Swedish semi-hard cheese after ripening; with special reference to Lactobacillus, Neth. Milk Dairy J. 50 (1996) 563-572.
25: Lortal S., Lemée R., Valence F., Autolysis of thermophilic lactobacilli and dairy propionibacteria: a review, Lait 77 (1997) 133-150.
26: Malik A.C., Reinbold G.W., Vedamuthu E.R., An evaluation of the taxonomy of Propionibacterium, Can. J. Microbiol. 14 (1968) 1185-1191.
27: Peterson S.D., Marshall R.T., Heymann H., Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains for cheese-ripening studies, J. Dairy Sci. 73 (1990) 1454-1464.
28: Piveteau P.G., Condon S., Cogan T.M., Interaction between lactic and propionic acid bacteria, Lait 75 (1995) 331-343.
29: Prost F., Chamba J.F., Effect of aminopeptidase activity of thermophilic lactobacilli on Emmental cheese characteristics, J. Dairy Sci. 77 (1994) 24-33.
30: Rapposch S., Eliskases-lechner F., Ginzinger W., Growth of facultatively heterofermentative lactobacilli on starter cell suspensions, Appl. Environ. Microbiol. 65 (1999) 5597-5599.
31: Salvat-Brunaud D., Maubois J.L., Maillard M.B., Corre C., Thierry A., Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage, Lait 75 (1995) 239-249.
32: Salvat-Brunaud D., Thierry A., Maubois J.L., Development of a medium simulating Emmental juice for propionibacteria growth, J. Dairy Res. 64 (1997) 573-580.
33: Sasaki M., Bosman B.W., Tan P.S.T., Comparison of proteolytic activities in various lactobacilli, J. Dairy Res. 62 (1995) 601-610.
34: Steffen C., Eberhard P., Bosset J.O., Rüegg M., Swiss-type varieties, in: Fox, P. F. (Ed.), Cheese: Chemistry, Physics and Microbiology , Chapman and Hall, London, 1993, pp. 83-110.
35: Terzaghi B.E., Sandine W.E., Improved medium for lactic Streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
36: Thierry A., Madec M.N., Richoux R., Croissance des bactéries propioniques dans le fromage: comparaison de 2 milieux de dénombrement, Lait 74 (1994) 161-171.
37: Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L., Affinage de l'emmental: dynamique des populations bactEriennes et Evolution de la composition de la phase aqueuse, Lait 78 (1998) 521-542.
38: Tobiassen R.O., Stepaniak L., Sorhaug T., Screening for differences in the proteolytic systems of Lactococcus, Lactobacillus and Propionibacterium, Z. Lebensm. Unters. Forsch. 204 (1997) 273-278.
39: Valence F., Deutsch S.M., Richoux R., Gagnaire V., Lortal S., Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains, J. Dairy Res. 67 (2000) 261-271.
40: Valence F., Richoux R., Thierry A., Palva A., Lortal S., Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers, J. Dairy Res. 65 (1998) 609-620.
41: Zwietering M.H., Jongenburger I., Rombouts F.M., van't Riet K., Modeling of the bacterial growth curve, Appl. Enriron. Microbiol. 56 (1990) 1875-1881.

Abstract