Role, Mechanisms and Control of Lactic Acid Bacteria Lysis in Cheese
Open accessAbstract
Lysis of dairy starters is a prerequisite for optimum cheese maturation, since intracellular starter enzymes, particularly peptidases, can then play their role. Here we describe the different methods used to detect starter lysis in situ and current knowledge concerning the impact of lysis on cheese ripening, particularly the increase of free amino acids due to early lysis and the reduction of bitterness by hydrolysis of large hydrophobic peptides. Recent results obtained on the impact of lysis on lipolysis and amino acid catabolism are also described. Then, we present current knowledge regarding the mechanisms involved, focussing mainly on the model most investigated: Lactococcus lactis. Recent advances concerning the molecular characterization of peptidoglycan hydrolases are summarized (sequence, structure, regulation) together with current knowledge of the relationship between lysogeny and lysis. Lastly, we review the different approaches proposed to control or induce lysis in situ. In conclusion, we point out unaddressed questions.
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This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening.
“This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening [18,69,73,88,90,91,92,93,94,95,96,97,98].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [93]
In long-ripened cheeses, the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro.
“In long-ripened cheeses, it has also been observed that the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro [18,53,73,77,93,99,100,101,102].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [93]
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References 108 · Cited by 154
- Authors
- Lortal, S., & Chapot-Chartier, M.-P.
- Affiliations
- Institut National de la Recherche Agronomique (FR)
- Corresponding author
- Lortal, S.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2005-06
- Volume
- 15
- Issue
- 6-9
- Pages
- 857-871
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2027492355
- Cited by
- 154
- References
- 108
- Citations by year
- 2026: 1 · 2025: 6 · 2024: 12 · 2023: 6 · 2022: 7 · 2021: 11 · 2020: 10 · 2019: 5 · 2018: 6 · 2017: 8 · 2016: 6 · 2015: 10 · 2014: 11 · 2013: 7 · 2012: 5
- FWCI
- 13.96
- Type
- journal article
- Language
- en
- Open access
- green
- hal.inrae.fr
- Licence
- Locations
- International Dairy Journal (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
- Keywords
- dairy starter cultures, cheese ripening, Lactococcus lactis, peptidoglycan hydrolase, lysogeny, free amino acids, bitterness reduction, lipolysis, amino acid catabolism, intracellular enzymes
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