Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

Autores
Bergamini, Carina Viviana; Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Candioti, Mario César. Universidad Nacional del Litoral; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
MULTIVARIATE ANALYSIS
SECONDARY PROTEOLYSIS
SENSORY CHARACTERISTIC
PROBIOTIC CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103194
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103194
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheeseBergamini, Carina VivianaHynes, Erica RutCandioti, Mario CésarZalazar, Carlos AntonioMULTIVARIATE ANALYSISSECONDARY PROTEOLYSISSENSORY CHARACTERISTICPROBIOTIC CHEESEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Candioti, Mario César. Universidad Nacional del Litoral; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaAmerican Dairy Science Association2009-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103194Bergamini, Carina Viviana; Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese; American Dairy Science Association; Journal of Dairy Science; 92; 6; 6-2009; 2455-24670022-0302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2008-1794info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:50:08Zoai:ri.conicet.gov.ar:11336/103194instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:50:09.198CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
title Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
spellingShingle Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
Bergamini, Carina Viviana
MULTIVARIATE ANALYSIS
SECONDARY PROTEOLYSIS
SENSORY CHARACTERISTIC
PROBIOTIC CHEESE
title_short Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
title_full Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
title_fullStr Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
title_full_unstemmed Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
title_sort Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
dc.creator.none.fl_str_mv Bergamini, Carina Viviana
Hynes, Erica Rut
Candioti, Mario César
Zalazar, Carlos Antonio
author Bergamini, Carina Viviana
author_facet Bergamini, Carina Viviana
Hynes, Erica Rut
Candioti, Mario César
Zalazar, Carlos Antonio
author_role author
author2 Hynes, Erica Rut
Candioti, Mario César
Zalazar, Carlos Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv MULTIVARIATE ANALYSIS
SECONDARY PROTEOLYSIS
SENSORY CHARACTERISTIC
PROBIOTIC CHEESE
topic MULTIVARIATE ANALYSIS
SECONDARY PROTEOLYSIS
SENSORY CHARACTERISTIC
PROBIOTIC CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Candioti, Mario César. Universidad Nacional del Litoral; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.
publishDate 2009
dc.date.none.fl_str_mv 2009-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103194
Bergamini, Carina Viviana; Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese; American Dairy Science Association; Journal of Dairy Science; 92; 6; 6-2009; 2455-2467
0022-0302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103194
identifier_str_mv Bergamini, Carina Viviana; Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese; American Dairy Science Association; Journal of Dairy Science; 92; 6; 6-2009; 2455-2467
0022-0302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2008-1794
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Dairy Science Association
publisher.none.fl_str_mv American Dairy Science Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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