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A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process

Published online by Cambridge University Press:  19 May 2025

Guillermo H. Peralta ,
Milagros Bürgi ,
Virginia H. Albarracín ,
Renzo Sánchez ,
Luciano J. Martínez  and
Carina V. Bergamini
Guillermo H. Peralta*
Affiliation:
Facultad de Ingeniería Química, Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina Facultad de Ciencias Agrarias, Kreder 2805, Esperanza, Argentina
Milagros Bürgi
Affiliation:
UNL, CONICET, FBCB (School of Biochemistry and Biological Sciences), CBL (Biotechnological Center of Litoral), Ciudad Universitaria, Ruta Nacional 168, Km 472.4, C.C. 242, (S3000ZAA) Santa Fe, Argentina
Virginia H. Albarracín
Affiliation:
Centro Integral de Microscopía Electrónica, Finca El Manantial, Camino de Sirga, 4107 Yerba Buena, Tucumán, Argentina
Renzo Sánchez
Affiliation:
Facultad de Bromatología (FB-UNER), Gualeguaychú, Argentina
Luciano J. Martínez
Affiliation:
Centro Integral de Microscopía Electrónica, Finca El Manantial, Camino de Sirga, 4107 Yerba Buena, Tucumán, Argentina
Carina V. Bergamini
Affiliation:
Facultad de Ingeniería Química, Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina
*
Corresponding author: Guillermo H. Peralta; Email: gperalta@fiq.unl.edu.ar
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Abstract

The rational use of lactobacilli and lysozyme (LZ) could be a simple strategy for boosting key enzyme activities during cheese ripening. This study investigated the effect of the application of LZ on the cell envelopes and metabolic potential of two strains of mesophilic lactobacilli: Lactiplantibacillus plantarum 29 (L29) and Lacticaseibacillus rhamnosus 77 (L77). An in vitro study of LZ-sensitivity was carried out on the two strains. In L29 (only), the results of turbidity, culturability and physiological profile as well as fluorescence microscopy images and scanning electron micrographs confirmed a high-level of sensitivity to LZ. Therefore, L29 alone or in combination with LZ as well as a cell-free extract of L29 were used as ripening agents in the manufacture of a mature cheese. The release of peptidases in the cheese matrix by the lysis of L29 in situ was validated and associated with positive effects on the cheese quality, especially the increase of hydrophilic peptide levels.

Keywords

cheeselactobacillilysozymepeptidasesripening agentsecondary culture
Type
Research Article
Information
Journal of Dairy Research , Volume 91 , Issue 4 , November 2024 , pp. 505 - 515
Copyright
Copyright © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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