Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

Autores
Bergamini, Carina Viviana; Hynes, Erica Rut; Palma, Susana Beatriz; Sabagg, Nora; Zalazar, Carlos Antonio
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of three probiotic strains (Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis) in semi-hard cheese proteolysis patterns was assessed. Probiotics were inoculated both as single cultures and as a three-strains mix, and added to milk by two different techniques: after a pre-incubation step or directly to vat. B. lactis did not show any effect on proteolysis of cheeses, while L. paracasei showed a little impact at the end of the ripening. On the contrary, L. acidophilus significantly influenced secondary proteolysis from the beginning of ripening, causing an increase in the levels of small nitrogen-containing compounds and free amino acids and changes in the peptide profiles. Lactobacillus acidophilus effect on peptidolysis was more noticeable when it was added to cheese-milk after pre-incubation in an enriched milk-fat substrate. Similar results obtained with the three-strain mixed culture suggest that L. acidophilus played a major role in secondary proteolysis of probiotic cheeses in this trial.
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: Palma, Susana Beatriz. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Sabagg, Nora. Univ.nac del Litoral-fac de Ing.qca-instituto Tecnologi; 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
PROTEOLYTIC
ACTIVITY
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:11336/103393
Acceder
id CONICETDig_141d7c95d025109b6509908a27a50414
oai_identifier_str oai:ri.conicet.gov.ar:11336/103393
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactisBergamini, Carina VivianaHynes, Erica RutPalma, Susana BeatrizSabagg, NoraZalazar, Carlos AntonioPROTEOLYTICACTIVITYPROBIOTICCHEESEhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The influence of three probiotic strains (Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis) in semi-hard cheese proteolysis patterns was assessed. Probiotics were inoculated both as single cultures and as a three-strains mix, and added to milk by two different techniques: after a pre-incubation step or directly to vat. B. lactis did not show any effect on proteolysis of cheeses, while L. paracasei showed a little impact at the end of the ripening. On the contrary, L. acidophilus significantly influenced secondary proteolysis from the beginning of ripening, causing an increase in the levels of small nitrogen-containing compounds and free amino acids and changes in the peptide profiles. Lactobacillus acidophilus effect on peptidolysis was more noticeable when it was added to cheese-milk after pre-incubation in an enriched milk-fat substrate. Similar results obtained with the three-strain mixed culture suggest that L. acidophilus played a major role in secondary proteolysis of probiotic cheeses in this trial.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: Palma, Susana Beatriz. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Sabagg, Nora. Univ.nac del Litoral-fac de Ing.qca-instituto Tecnologi; 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; ArgentinaElsevier2009-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103393Bergamini, Carina Viviana; Hynes, Erica Rut; Palma, Susana Beatriz; Sabagg, Nora; Zalazar, Carlos Antonio; Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis; Elsevier; International Dairy Journal; 19; 8; 8-2009; 467-4750958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.elsevier.com/locate/idairyjinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2009.02.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:00:46Zoai:ri.conicet.gov.ar:11336/103393instacron: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 15:00:46.889CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
title Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
spellingShingle Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
Bergamini, Carina Viviana
PROTEOLYTIC
ACTIVITY
PROBIOTIC
CHEESE
title_short Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
title_full Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
title_fullStr Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
title_full_unstemmed Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
title_sort Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
dc.creator.none.fl_str_mv Bergamini, Carina Viviana
Hynes, Erica Rut
Palma, Susana Beatriz
Sabagg, Nora
Zalazar, Carlos Antonio
author Bergamini, Carina Viviana
author_facet Bergamini, Carina Viviana
Hynes, Erica Rut
Palma, Susana Beatriz
Sabagg, Nora
Zalazar, Carlos Antonio
author_role author
author2 Hynes, Erica Rut
Palma, Susana Beatriz
Sabagg, Nora
Zalazar, Carlos Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv PROTEOLYTIC
ACTIVITY
PROBIOTIC
CHEESE
topic PROTEOLYTIC
ACTIVITY
PROBIOTIC
CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of three probiotic strains (Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis) in semi-hard cheese proteolysis patterns was assessed. Probiotics were inoculated both as single cultures and as a three-strains mix, and added to milk by two different techniques: after a pre-incubation step or directly to vat. B. lactis did not show any effect on proteolysis of cheeses, while L. paracasei showed a little impact at the end of the ripening. On the contrary, L. acidophilus significantly influenced secondary proteolysis from the beginning of ripening, causing an increase in the levels of small nitrogen-containing compounds and free amino acids and changes in the peptide profiles. Lactobacillus acidophilus effect on peptidolysis was more noticeable when it was added to cheese-milk after pre-incubation in an enriched milk-fat substrate. Similar results obtained with the three-strain mixed culture suggest that L. acidophilus played a major role in secondary proteolysis of probiotic cheeses in this trial.
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: Palma, Susana Beatriz. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Sabagg, Nora. Univ.nac del Litoral-fac de Ing.qca-instituto Tecnologi; 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 influence of three probiotic strains (Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis) in semi-hard cheese proteolysis patterns was assessed. Probiotics were inoculated both as single cultures and as a three-strains mix, and added to milk by two different techniques: after a pre-incubation step or directly to vat. B. lactis did not show any effect on proteolysis of cheeses, while L. paracasei showed a little impact at the end of the ripening. On the contrary, L. acidophilus significantly influenced secondary proteolysis from the beginning of ripening, causing an increase in the levels of small nitrogen-containing compounds and free amino acids and changes in the peptide profiles. Lactobacillus acidophilus effect on peptidolysis was more noticeable when it was added to cheese-milk after pre-incubation in an enriched milk-fat substrate. Similar results obtained with the three-strain mixed culture suggest that L. acidophilus played a major role in secondary proteolysis of probiotic cheeses in this trial.
publishDate 2009
dc.date.none.fl_str_mv 2009-08
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/11336/103393
Bergamini, Carina Viviana; Hynes, Erica Rut; Palma, Susana Beatriz; Sabagg, Nora; Zalazar, Carlos Antonio; Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis; Elsevier; International Dairy Journal; 19; 8; 8-2009; 467-475
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103393
identifier_str_mv Bergamini, Carina Viviana; Hynes, Erica Rut; Palma, Susana Beatriz; Sabagg, Nora; Zalazar, Carlos Antonio; Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis; Elsevier; International Dairy Journal; 19; 8; 8-2009; 467-475
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.elsevier.com/locate/idairyj
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2009.02.008
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1846083147316330496
score 13.22299

Publicaciones similares