Dipeptidase activity and growth of heat-treated commercial dairy starter culture.
Appl Biochem Biotechnol
; 175(5): 2602-15, 2015 Mar.
Article
in En
| MEDLINE
| ID: mdl-25542242
ABSTRACT
Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50-80 °C for 15 s, 10 and 3 min was delayed by a few or 10-20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bacterial Proteins
/
Cheese
/
Lactococcus lactis
/
Dipeptidases
/
Leuconostoc
Language:
En
Journal:
Appl Biochem Biotechnol
Year:
2015
Document type:
Article