Study of proteolysis in miniature Toma Piemontese cheese maide using wild bacteria

Paul Mcsweeney; M. Bertolino; Giuseppe Zeppa; V. Gerbi

Study of proteolysis in miniature Toma Piemontese cheese maide using wild bacteria

Paul Mcsweeney
, M. Bertolino
, Giuseppe Zeppa
, V. Gerbi

University of Turin

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of 35 strains of indigenous bacteria on proteolysis in model Toma Piemontese cheese were studied at 30 and 60 days of ripening. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis (PAGE) of the pH 4.6-insoluble fractions of cheese, by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble fractions at 30 and 60 days of ripening and by free amino acid (FAA) analysis at 60 days of ripening. Urea-PAGE showed that α_s1-casein was hydrolysed more than β-casein. The use of single strains markedly influenced the peptide profiles obtained by RP-HPLC of the cheeses. Significant differences in the levels of FAAs were also observed among the cheeses. The results of this study highlighted marked differences in the acidification and proteolytic activities of these bacterial strains.

Original language	English (Ireland)
Pages (from-to)	57-73
Number of pages	17
Journal	Italian Journal of Food Science
Volume	20
Issue number	1
Publication status	Published - 2008

Keywords

Indigenous strains
Proteolysis
Toma piemontese cheese

Cite this

@article{aa417a3cb8014e21854d25bac1353439,

title = "Study of proteolysis in miniature Toma Piemontese cheese maide using wild bacteria",

abstract = "The effects of 35 strains of indigenous bacteria on proteolysis in model Toma Piemontese cheese were studied at 30 and 60 days of ripening. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis (PAGE) of the pH 4.6-insoluble fractions of cheese, by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble fractions at 30 and 60 days of ripening and by free amino acid (FAA) analysis at 60 days of ripening. Urea-PAGE showed that αs1-casein was hydrolysed more than β-casein. The use of single strains markedly influenced the peptide profiles obtained by RP-HPLC of the cheeses. Significant differences in the levels of FAAs were also observed among the cheeses. The results of this study highlighted marked differences in the acidification and proteolytic activities of these bacterial strains.",

keywords = "Indigenous strains, Proteolysis, Toma piemontese cheese",

author = "Paul Mcsweeney and M. Bertolino and Giuseppe Zeppa and V. Gerbi",

year = "2008",

language = "English (Ireland)",

volume = "20",

pages = "57--73",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

publisher = "Codon Publications",

number = "1",

}

TY - JOUR

T1 - Study of proteolysis in miniature Toma Piemontese cheese maide using wild bacteria

AU - Mcsweeney, Paul

AU - Bertolino, M.

AU - Zeppa, Giuseppe

AU - Gerbi, V.

PY - 2008

Y1 - 2008

N2 - The effects of 35 strains of indigenous bacteria on proteolysis in model Toma Piemontese cheese were studied at 30 and 60 days of ripening. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis (PAGE) of the pH 4.6-insoluble fractions of cheese, by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble fractions at 30 and 60 days of ripening and by free amino acid (FAA) analysis at 60 days of ripening. Urea-PAGE showed that αs1-casein was hydrolysed more than β-casein. The use of single strains markedly influenced the peptide profiles obtained by RP-HPLC of the cheeses. Significant differences in the levels of FAAs were also observed among the cheeses. The results of this study highlighted marked differences in the acidification and proteolytic activities of these bacterial strains.

AB - The effects of 35 strains of indigenous bacteria on proteolysis in model Toma Piemontese cheese were studied at 30 and 60 days of ripening. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis (PAGE) of the pH 4.6-insoluble fractions of cheese, by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble fractions at 30 and 60 days of ripening and by free amino acid (FAA) analysis at 60 days of ripening. Urea-PAGE showed that αs1-casein was hydrolysed more than β-casein. The use of single strains markedly influenced the peptide profiles obtained by RP-HPLC of the cheeses. Significant differences in the levels of FAAs were also observed among the cheeses. The results of this study highlighted marked differences in the acidification and proteolytic activities of these bacterial strains.

KW - Indigenous strains

KW - Proteolysis

KW - Toma piemontese cheese

UR - https://www.scopus.com/pages/publications/48249144109

M3 - Article

AN - SCOPUS:48249144109

SN - 1120-1770

VL - 20

SP - 57

EP - 73

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

IS - 1

ER -

Study of proteolysis in miniature Toma Piemontese cheese maide using wild bacteria

Abstract

Keywords

Other files and links

Fingerprint

Cite this