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Aminopeptidase activities of starter and non-starter lactic acid bacteria under simulated cheddar cheese ripening conditions



Aminopeptidase activities of starter and non-starter lactic acid bacteria under simulated cheddar cheese ripening conditions



International Dairy Journal 8(4): 267-274



The effects of pH, NaCl and CaCl2 concentration on aminopeptidase activities of lactic acid bacteria were investigated in order to assess the potential role of these enzymes on proteolysis during cheese ripening. A NaCl concentration of around 4% and a CaCl2 concentration of around 125 mM were selected for study to approximate concentrations present in the moisture phase of ripening Cheddar cheese. At pH 5.2, the pH of mature Cheddar cheese, aminopeptidase activities were partially inhibited in comparison to activities at physiological pH (7.5). However, most of the hydrolysis activities at the lower pH could be either partially or fully restored by the addition of NaCl and/or CaCl2 at concentrations found in the moisture phase of ripening Cheddar cheese. There was a major difference between the Lys p-NA hydrolysis activity of lactococci and lactobacilli in that the activity of lactococci was stimulated in the presence of salts while the activity of the lactobacilli was inhibited. These results indicate that variations in salt concentration are important parameters in cheese ripening and flavour development due to their effect on peptidase activities. A decrease in the concentration of NaCl, for instance, while perhaps increasing the risk of growth of contaminating microflora, may reduce bitter flavour development through increased PepN activity of selected non-starter lactobacilli if used as adjuncts.

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Accession: 029991970

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DOI: 10.1016/s0958-6946(98)00054-5


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