INVESTIGADORES
HYNES Erica Rut
artículos
Título:
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
Autor/es:
CARINA BERGAMINI; ERICA HYNES; CARLOS ANTONIO ZALAZAR
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER
Referencias:
Año: 2006 vol. 16 p. 856 - 856
ISSN:
0958-6946
Resumen:
Two probiotic strains, Lactobacillus acidophilus  and Lactobacillus paracasei  subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ripening. Cheeses with and without probiotic bacteria were manufactured. The population of probiotics remained above 10exp7 cfu gexp-1 during all ripening, and they did not influence primary proteolysis. However, L. acidophilus  produced a significant increase in the level of low molecular weight nitrogen compounds and individual free amino acids; the amino acid profiles were also different. Multivariate analysis of peptide profiles showed that samples were grouped mainly by ripening time, although the impact of probiotics was also noticeable. L. acidophilus  showed a clear influence on secondary proteolysis, while a minor effect of L. paracasei  was evidenced at the end of the ripening. These results showed that the tested strains influenced distinctly proteolysis of cheeses, probably as a consequence of their different proteolytic systems and their activity via the alimentary matrix (cheese).