Abstract
Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50–80 °C for 15 s, 10 and 3 min was delayed by a few or 10–20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes.
Highlights
Degradation of casein to peptides, polypeptides and amino acids is of special significance in cheesemaking, because such products of proteolysis as amino acids, alcohols, aldehydes, acids, esters and sulfuric compounds are precursors of specific flavour attributes [24]
The proteolytic system of lactic acid bacteria consists of three main elements: (1) proteinases bound with a cell wall (CEPs cell-envelope proteinases) that initiate casein degradation to oligopeptides, (2) peptide transport system to cell interior and (3) various intracellular peptidases responsible for degradation of peptides to shorter peptides and amino acids
The culture of lactic acid bacteria subjected to heat treatment (50–80 °C for 15 s and for 10 and 30 min) retained their peptidolytic activity at a high level
Summary
Degradation of casein to peptides, polypeptides and amino acids is of special significance in cheesemaking, because such products of proteolysis as amino acids, alcohols, aldehydes, acids, esters and sulfuric compounds are precursors of specific flavour attributes [24]. A bitter taste resulting from the accumulation of hydrophobic peptides (especially the ones rich in proline) is a quality attribute of Gouda or Cheddar type cheeses [25]. The proteolytic system of lactic acid bacteria consists of three main elements: (1) proteinases bound with a cell wall (CEPs cell-envelope proteinases) that initiate casein degradation to oligopeptides, (2) peptide transport system to cell interior and (3) various intracellular peptidases responsible for degradation of peptides to shorter peptides and amino acids. The first stage of the bacterial degradation of casein.
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