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Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening

Published online by Cambridge University Press:  01 June 2009

Martin G. Wilkinson ,
Timothy P. Guinee ,
Daniel M. O'Callaghan  and
Patrick F. Fox
Martin G. Wilkinson
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Timothy P. Guinee
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Daniel M. O'Callaghan
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
Patrick F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
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Summary

Autolysis of and proteolysis by various Lactococcus lactis subsp. cremoris strains were monitored in cheese ‘juice’ extracted by hydraulic pressure up to 63 d ripening. Viability was lowest for strain AM2 (non-bitter), intermediate for strain HP (bitter) and highest for the defined mixed strains G11/C25 (non-bitter). Autolysis monitored by the levels of the intracellular marker enzymes lactate dehydrogenase (EC 1.1.1.27), glucose-6-phosphate dehydrogenase (EC 1.1.1.49) and post-proline dipeptidyl aminopeptidase proceeded in the order AM2 > G11/C25 > HP. Differences in autolysis between strains did not appear to be due to differences in stabilities of the marker enzymes, populations of non-starter lactic acid bacteria or levels of the marker enzymes in the strains. Proteolysis, as measured by gel permeation FPLC and free amino acid analysis of the cheese juice was highest for AM2, intermediate for G11/C25 and lowest for HP. The results of this study provided some evidence that different Lactococcus strains used for cheesemaking had different autolytic patterns during ripening, the effects of which on ripening and flavour development have not yet been clearly demonstrated.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 2 , May 1994 , pp. 249 - 262
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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