TY - JOUR
T1 - Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese
AU - Reale, Anna
AU - Ianniello, Rocco G.
AU - Ciocia, Felicia
AU - Di Renzo, Tiziana
AU - Boscaino, Floriana
AU - Ricciardi, Annamaria
AU - Coppola, Raffaele
AU - Parente, Eugenio
AU - Zotta, Teresa
AU - McSweeney, Paul L.H.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Lactobacillus casei N87 and L. casei N2014, cultivated in anaerobic and respiratory conditions, were used as adjuncts for the production of Cheddar-type cheeses. Cheese inoculated only with a defined lactococcal starter was used as control. After 14, 30, 60, 120 and 180 days of ripening, microbial counts, gross composition, proteolysis, production of volatile organic compounds, radical scavenging activity and lipid and protein oxidation were evaluated. The addition of anaerobic or respirative cultures of L. casei N87 and N2014 did not affect cheese composition and primary proteolysis. Respirative cells increased the production of free amino acids, peptides, diacetyl and acetoin and reduced the content of free radicals as well as lipid and protein oxidation. The lower redox potential in Cheddar-type cheeses produced with respirative cells also contributed to the reduction of oxidation processes. Respirative strains of L. casei could be successfully used to improve the organoleptic and nutritional properties of dairy products.
AB - Lactobacillus casei N87 and L. casei N2014, cultivated in anaerobic and respiratory conditions, were used as adjuncts for the production of Cheddar-type cheeses. Cheese inoculated only with a defined lactococcal starter was used as control. After 14, 30, 60, 120 and 180 days of ripening, microbial counts, gross composition, proteolysis, production of volatile organic compounds, radical scavenging activity and lipid and protein oxidation were evaluated. The addition of anaerobic or respirative cultures of L. casei N87 and N2014 did not affect cheese composition and primary proteolysis. Respirative cells increased the production of free amino acids, peptides, diacetyl and acetoin and reduced the content of free radicals as well as lipid and protein oxidation. The lower redox potential in Cheddar-type cheeses produced with respirative cells also contributed to the reduction of oxidation processes. Respirative strains of L. casei could be successfully used to improve the organoleptic and nutritional properties of dairy products.
UR - https://www.scopus.com/pages/publications/84984985086
U2 - 10.1016/j.idairyj.2016.08.005
DO - 10.1016/j.idairyj.2016.08.005
M3 - Article
AN - SCOPUS:84984985086
SN - 0958-6946
VL - 63
SP - 78
EP - 87
JO - International Dairy Journal
JF - International Dairy Journal
ER -