Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening
Abstract
BACKGROUND: The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese. Ion‐exchange chromatography, SDS‐PAGE and sensory analysis were used for comparison of P. nalgiovense with common secondary mould culture (Penicillium camemberti). RESULTS: Proteolytic activity was more intensive in the case of the strains of P. nalgiovense in comparison with the control strains of P. camemberti. Some differences in the proportion and amount of free amino acids were observed between the strains of P. nalgiovense during ripening. Lower proteolytic activity of P. nalgiovense was more desirable for sensory properties of cheese, especially in case sample N2. CONCLUSION: This study provides information on the usability of selected strains of P. nalgiovense that could support the development of sensory properties of mould‐ripened soft cheese. The cheese with the culture N2 had the best flavour after 35 days of storage. Moreover, this strain showed the lowest bitterness in comparison with the other used P. nalgiovense cultures. The intensity of bitterness of sample N2 was comparable to that of the control sample with P. camemberti. © 2015 Society of Chemical Industry
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The remarkable variances in the quantity of the amino acids are probably affected not only by the proteolytic activity of concentration enzymes but also by their alteration into other products, which could influence sensory properties of cheese.
“The remarkable variances in the quantity of the amino acids stated earlier are probably affected not only by the proteolytic activity of concentration enzymes but also by their alteration into other products, which could influence sensory properties of cheese (Mrázek et al. 2015).”
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- Authors
- Mrázek, J., Pachlová, V., Buňka, F., Černíková, M., Dráb, V., Bejblová, M., Staněk, K., & Buňková, L.
- Affiliations
- Tomas Bata University in Zlín (CZ)
- Department of Food Technology, Faculty of Technology Tomas Bata University in Zlín nám. T. G. Masaryka 5555 Zlín Czech Republic
- Laktoflora Dairy Research Institute Ke Dvoru 12a Prague Czech Republic
- Corresponding author
- Pachlová, Vendula
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2015-09-11
- Volume
- 96
- Issue
- 7
- Pages
- 2547-2554
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1946935088
- Cited by
- 14
- References
- 28
- Citations by year
- 2025: 2 · 2024: 1 · 2022: 2 · 2021: 4 · 2020: 1 · 2019: 1 · 2017: 1 · 2016: 2
- FWCI
- 1.34
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- Repository of TBU publications (Univerzita Tomase Bati ze Zline) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Penicillium nalgiovense, cheese ripening, Penicillium camemberti, proteolytic activity, free amino acids, cheese flavor, bitterness, sensory properties
- MeSH terms
- Cheese, Food Microbiology, Penicillium
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