Abstract
Simple SummaryAdjunct cultures are used in cheesemaking to improve flavour characteristics and accelerating cheese ripening. Different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds. We studied the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on selected physicochemical, microbiological properties, and on proteolysis in cheese models. Additionally, the effect of adjunct cultures on ACE inhibitory activity during ripening was determined. The application of adjunct cultures may be used as functional ingredients in Dutch-type cheese to maintain sufficient bioactive properties and improve proteolysis.Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses.
Highlights
Proteolysis is one of the most crucial biochemical processes that play the main role in the development of typical traits of ripening cheeses
The heat-treated adjunct bacterial cultures and the cheese culture Lb. helveticus did not affect the change in the composition of cheese model
The application of heat-treated adjunct XT–312 starter and Lb. helveticus LH-B01 was increased the proteolytic activity in the analyzed cheese models which indicates accelerating the cheese ripening
Summary
Proteolysis is one of the most crucial biochemical processes that play the main role in the development of typical traits of ripening cheeses. The adjunct cultures may contribute to the development of untypical or extrinsic tastes and aromas (off-flavor) that are classified as cheese defects. The appropriate fermentation activity of starters determines the apt treatment of milk curds, cheese formation and, to a large extent, its final characteristics. This activity cannot, be too high since it would cause excessive acidification of cheese bulk already at the initial stages of production and might contribute to the development of cheese defects linked with too rapid proteolysis. The heat treatment of adjunct starter (at the appropriate temperature and elongated time of heating) may allow obtaining desirable proteolytic activity, which is beneficial from the viewpoint of accelerating cheese ripening at preservation or development of its sensory traits [6]
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