Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

Hannon, J.A.; Wilkinson, M.G.; Delahunty, C.M.; Wallace, J.M.; Morrissey, P.A.; Beresford, T.P.

doi:10.1016/s0958-6946(02)00178-4

Cited by 141Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.·2003·International Dairy Journal

DOI 10.1016/s0958-6946(02)00178-4

Open this paper in CoChat — free account

Abstract

The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the cheese matrix post-manufacture is thought to play a role in the acceleration of cheese ripening. To investigate this hypothesis Cheddar cheese was manufactured using three related starter systems which varied with respect to their autolytic properties. Starter system A contained a blend of two Lactococcus lactis strains (223 and 227) which had a low level of autolysis. System B was identical to A but included an adjunct of a highly autolytic strain of Lactobacillus helveticus (DPC4571). System C consisted only of strain DPC4571 as starter. The cheeses were evaluated during ripening for key ripening indices including autolysis of starter cells by release of intracellular marker enzyme lactate dehydrogenase (LDH), composition, proteolysis and flavour development by descriptive sensory analysis. Populations of Lb. helveticus DPC4571 decreased rapidly in cheeses B and C and were not detected by 8 weeks. The level of starter culture autolysis proceeded in the order C≫B>A. Levels of proteolysis were elevated in cheeses B and C relative to A. Principal component analysis of the sensory data separated the character of cheese A from that of cheeses B and C. Cheeses B and C developed a unique ‘balanced’ ‘strong’ flavour early in ripening with a ‘caramel’ and ‘musty’ odour and ‘sweet’ ‘astringent’ flavour compared to cheese A. Hierarchical cluster analysis grouped C at 2 months with B at 6 and 8 months reflecting accelerated flavour development. Proteolytic and sensory data support the hypothesis that autolysis accelerates the rate of cheese ripening.

Integrity signals

Registry

Crossref · 10.1016/s0958-6946(02)00178-4

Cites

48 of 48 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

The SN% results are in agreement with studies by Hannon et al. (2003), Jahadi and Khosravi-Darani (2017), Kaminaries et al. (2019), and Nuñez et al. (1991).
“Moreover, it resulted is in agreement with the study of other scientists such as Hannon et al. (2003); Jahadi and Khosravi-Darani (2017); Kaminaries et al. (2019); Nuñez et al. (1991).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Hannon et al. (2003)

Improved medium for lactic streptococci and their bacteriophages
Terzaghi, B. E., & Sandine, W. E. (1975) · Applied Microbiology · doi:10.1128/am.29.6.807-813.1975 · Cited by 2,339 · see citing works
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
MacFie, H. J. H., BRATCHELL, N., Greenhoff, K., & Vallis, L. (1989) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1989.tb00463.x · Cited by 1,844 · see citing works
A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250
Blakesley, R. W., & Boezi, J. A. (1977) · Analytical Biochemistry · doi:10.1016/0003-2697(77)90197-x · Cited by 855 · see citing works
The proteotytic systems of lactic acid bacteria
Kunji, E. R. S., Mierau, I., Hagting, A., Poolman, B., & Konings, W. N. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395933 · Cited by 715 · see citing works
Advances in the study of proteolysis during cheese ripening
Sousa-Gallagher, M. J., Ardö, Y., & McSweeney, P. L. H. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00062-0 · Cited by 690 · see citing works
A selective medium for the isolation and enumeration of oral and fecal lactobacilli
Rogosa, M., Mitchell, J. A., & Wiseman, R. F. (1951) · Journal of Bacteriology · doi:10.1128/jb.62.1.132-133.1951 · Cited by 653 · see citing works
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630 · see citing works
Proteinases in normal bovine milk and their action on caseins
Andrews, A. T. (1983) · Journal of Dairy Research · doi:10.1017/s0022029900032519 · Cited by 593 · see citing works
Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982
Steiger, G., & Martens, R. (1986) · Bulletin. International Dairy Federation · Cited by 472 · see citing works
Advances in the microbiology and biochemistry of cheese and fermented milk
Davies, F. L., & Law, B. A. (1984) · Cited by 378 · see citing works
Formation of Flavor Compounds in Cheese
Fox, P. F., & Wallace, J. M. (1997) · Advances in applied microbiology · doi:10.1016/s0065-2164(08)70261-2 · Cited by 313 · see citing works
Self-citation
Contribution of the indigenous microflora to the maturation of cheddar cheese
McSweeney, P. L. H., Fox, P. F., Lucey, J. A., JORDAN, K. N., & Cogan, T. M. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90104-8 · Cited by 284 · see citing works
Statistical procedures in food research
Craigon, J. (1987) · Meat Science · doi:10.1016/0309-1740(87)90044-1 · Cited by 256 · see citing works
Statistical procedures in food research
Piggott, J. R. (1986) · Elsevier eBooks · Cited by 234 · see citing works
The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
Crow, V. L., Curry, B., & Hayes, M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00057-7 · Cited by 217 · see citing works
The Role of Autolysis of Lactic Acid Bacteria in the Ripening of Cheese
Crow, V. L., Coolbear, T., Gopal, P. K., Martley, F. G., McKay, L. L., & Riepe, H. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00036-4 · Cited by 215 · see citing works
Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening
Wilkinson, M. G., Guinee, T. P., O'Callaghan, D. M., & Fox, P. F. (1994) · Journal of Dairy Research · doi:10.1017/s0022029900028260 · Cited by 208 · see citing works
Self-citation
Cheese: Physical, Biochemical, and Nutritional Aspects
Fox, P. F., O’Connor, T. P., McSweeney, P. L. H., Guinee, T. P., & O’Brien, N. M. (1996) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60075-3 · Cited by 193 · see citing works
Chemical methods for the characterization of proteolysis in cheese during ripening
McSweeney, P. L. H., & Fox, P. F. (1997) · Le Lait · doi:10.1051/lait:199713 · Cited by 173 · see citing works
Potentiometric Determination of Salt in Cheese
Fox, P. F. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89134-1 · Cited by 157 · see citing works
Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
Lynch, C. M., McSweeney, P. L. H., Fox, P. F., Cogan, T. M., & Drinan, F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(96)00019-2 · Cited by 144 · see citing works
Autolysis of two strains of Lactococcus lactis during cheese ripening
Chapot, M.-P., Deniel, C., Rousseau, M., Vassal, L., & Gripon, J. C. (1994) · International Dairy Journal · doi:10.1016/0958-6946(94)90016-7 · Cited by 143 · see citing works
The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening
Fenelon, M. A., O’Connor, P. M., & Guinee, T. P. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)75100-9 · Cited by 137 · see citing works
Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
Lane, C. N., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00067-4 · Cited by 126 · see citing works
Proteolysis in Cheddar cheese: role of coagulant and starter bacteria
O'Keeffe, A. M., Fox, P. F., & Daly, C. (1978) · Journal of Dairy Research · doi:10.1017/s002202990001668x · Cited by 124 · see citing works
Controlled and accelerated cheese ripening: the research base for new technology
Law, B. A. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00067-x · Cited by 117 · see citing works
Effects of pH and Sugar on Acetoin Production from Citrate by Leuconostoc lactis
Cogan, T. M., O'Dowd, M., & Mellerick, D. M. (1981) · Applied and Environmental Microbiology · doi:10.1128/aem.41.1.1-8.1981 · Cited by 109 · see citing works
Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli
Madkor, S. A., Tong, P. S., & Soda, M. E. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)75037-5 · Cited by 102 · see citing works
Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora
Lynch, C. M., McSweeney, P. L. H., Fox, P. F., Cogan, T. M., & Drinan, F. (1997) · Le Lait · doi:10.1051/lait:1997431 · Cited by 96 · see citing works
Untitled work
(1990) · Australian Journal of Dairy Technology · Cited by 95 · see citing works
The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on cheddar cheese ripening
Crow, V. L., Martley, F. G., Coolbear, T., & Roundhill, S. J. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00022-u · Cited by 79 · see citing works
Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese
Visser, F. M. W. (1977) · doi:10.18174/198202 · Cited by 76 · see citing works
Acceleration of Cheese Ripening
Wilkinson, M. G. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2650-6_14 · Cited by 68 · see citing works
Self-citation
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
MURRAY, J. M., & Delahunty, C. M. (2000) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2000.tb00264.x · Cited by 65 · see citing works
Self-citation
Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
Drake, M. A., Boylston, T. D., Spence, K. D., & Swanson, B. G. (1996) · Food Research International · doi:10.1016/0963-9969(96)00006-3 · Cited by 61 · see citing works
Studies of peptidolysis during early maturation and its influence on low-fat cheese quality
Ardö, Y., Larsson, P., Månsson, H. L., & Hedenberg, A. (1989) · Lund University Publications (Lund University) · Cited by 61 · see citing works
Accelerated ripening of cheese.
Law, B. A., & Davies, F. L. (1980) · Cited by 53 · see citing works
An investigation of the autolytic properties of three lactococcal strains during cheese ripening
O'Donovan, C. M., Wilkinson, M. G., Guinee, T. P., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/s0958-6946(96)00024-6 · Cited by 53 · see citing works
Self-citation
Comparison of different bacterial culture systems for the production of reduced‐fat Cheddar cheese
Fenelon, M. A., Beresford, T. P., & Guinee, T. P. (2002) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2002.00067.x · Cited by 49 · see citing works
Self-citation
Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct
Drake, M. A., Boylston, T. D., Spence, K. D., & Swanson, B. G. (1997) · Food Research International · doi:10.1016/s0963-9969(96)00054-3 · Cited by 44 · see citing works
Effect of sodium caseinate on the stability of cream liqueurs
Lynch, A., & Mulvihill, D. M. (1997) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1997.tb01727.x · Cited by 43 · see citing works
Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese
Trépanier, G., SIMARD, R. E., & Lee, B. H. (1991) · Journal of Food Science · doi:10.1111/j.1365-2621.1991.tb04742.x · Cited by 38 · see citing works
Autolysis of thermophilic lactobacilli and dairy propionibacteria: a review
Lortal, S., Lemée, R., & Valence, F. (1997) · Le Lait · doi:10.1051/lait:199719 · Cited by 34 · see citing works
Autolysis of lactobacilli during Cheddar cheese ripening
Kiernan, R. C., Beresford, T. P. J., O’Cuinn, G., & JORDAN, K. N. (2000) · Irish Journal of Agricultural and Food Research · Cited by 33 · see citing works
Self-citation
Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis
Kawabata, S., Kawabata, S., Vassal, L., Bars, D. L., Cesselin, B., Nardi, M., Gripon, J. C., & Chapot, M.-P. (1997) · Le Lait · doi:10.1051/lait:1997216 · Cited by 24 · see citing works
Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli
Madkor, S. A., El‐Soda, M., & Tong, P. S. (1999) · DigitalCommons - CalPoly (California State Polytechnic University) · Cited by 22 · see citing works
Detection and localization of peptidases inLactococcus lactiswith monoclonal antibodies
Laan, H., Haverkort, R. E., de Leij, L., & Konings, W. N. (1996) · Journal of Dairy Research · doi:10.1017/s0022029900031745 · Cited by 14 · see citing works
Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system
El‐Soda, M., Madkor, S. A., & Tong, P. S. (1999) · DigitalCommons - CalPoly (California State Polytechnic University) · Cited by 11 · see citing works

Flagged first, then by citations

3 of the 51 references couldn’t be matched to a known paper.

Sorted by citations

The Complex Microbiota of Raw Milk
Quigley, L., O'Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2013) · FEMS Microbiology Reviews · doi:10.1111/1574-6976.12030 · Cited by 919 · see citing works
“Lactobacillus helveticus is also characterised by its ability to grow at relatively high temperatures (55 °C; Kiernan et al., 2000; Hannon et al., 2003) and is the most proteolytic of the LAB frequently used in the manufacture of dairy products.”
BackgroundSelf-citation
Proteolysis in Cheese during Ripening
Upadhyay, V. K., McSweeney, P. L. H., Magboul, A. A. A., & Fox, P. F. (2004) · Cheese · doi:10.1016/s1874-558x(04)80076-9 · Cited by 206 · see citing works
Genome Sequence of <i>Lactobacillus helveticus</i> , an Organism Distinguished by Selective Gene Loss and Insertion Sequence Element Expansion
Callanan, M., Kaleta, P., O'Callaghan, J., O'Sullivan, O., Jordan, K., McAuliffe, O., Sangrador-Vegas, A., Slattery, L., Fitzgerald, G. F., Beresford, T., et al. (2008) · Journal of Bacteriology · doi:10.1128/jb.01295-07 · Cited by 204 · see citing works
“terness, and increased flavor notes (19, 20, 23).”
BackgroundSelf-citation
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
Masoud, W., Takamiya, M., Vogensen, F. K., Lillevang, S., Al-Soud, W. A., Sørensen, S. J., & Jakobsen, M. (2011) · International Dairy Journal · doi:10.1016/j.idairyj.2010.10.007 · Cited by 159 · see citing works
“The role of Lc. lactis in cheese ripening is well known (Centeno, Cepeda, & Rodriguez-Otero, 1996; Cogan et al., 1997; Hannon et al., 2003; Zarate, Belda, Perez, & Cardell, 1997).”
Background
Role, Mechanisms and Control of Lactic Acid Bacteria Lysis in Cheese
Lortal, S., & Chapot-Chartier, M.-P. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.024 · Cited by 154 · see citing works
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese
Bello, B. D., Cocolin, L., Zeppa, G., Field, D., Cotter, P. D., & Hill, C. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.10.016 · Cited by 151 · see citing works
“Other properties such as salt tolerance, 90 proteolytic and peptidase activity (Kiernan et al., 2000; Hannon et al., 2003), production of 91 biogenic amines (BA) (Law and Kolstad, 1983; Desmazeaud and Cogan, 1996; Gardiner et 92 al., 1999; Fernàndez-Garcia et al., 1999; Kimaryo et al., 2000),…”
Background
Invited review: Lactobacillus helveticus—A thermophilic dairy starter related to gut bacteria
Slattery, L., O’Callaghan, J., Fitzgerald, G. F., Beresford, T. P. J., & Ross, R. P. (2010) · Journal of Dairy Science · doi:10.3168/jds.2010-3327 · Cited by 146 · see citing works
“Lactobacillus helveticus DPC4571 is a commercial Swiss cheese isolate that has been shown to demon- Journal of Dairy Science Vol. 93 No. 10, 2010 strate several desirable traits including rapid autolysis, reduced bitterness, and increased flavor (Kiernan et al., 2000; Hannon et al., 2003).”
BackgroundResultInfluentialSelf-citation
The fate of indigenous microbiota, starter cultures, Escherichia coli, listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR
Masoud, W., Vogensen, F. K., Lillevang, S., Abu Al-Soud, W., Sørensen, S. J., & Jakobsen, M. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.11.014 · Cited by 142 · see citing works
Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags
Hayaloğlu, A. A., Çakmakçı, S., Brechany, E. Y., Deegan, K. C., & McSweeney, P. L. H. (2007) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(07)71597-7 · Cited by 130 · see citing works
“Hannon et al. (2003) reported that the peak heights decreased during 8 mo of ripening in Cheddar cheese made with lactobacilli because of the action of peptidases from adjunct lactobacilli.”
Background
Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00018-1 · Cited by 121 · see citing works
Influence of Peptide Supply and Cosubstrates on Phenylalanine Metabolism of Lactobacillus sanfranciscensis DSM20451T and Lactobacillus plantarum TMW1.468
Vermeulen, N., Gänzle, M. G., & Vogel, R. F. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052733e · Cited by 122 · see citing works
Biotechnological Methods to Accelerate Cheddar Cheese Ripening
Azarnia, S., Robert, N., & Lee, B. H. (2006) · Critical Reviews in Biotechnology · doi:10.1080/07388550600840525 · Cited by 121 · see citing works
“Hannon et al. (2003) investigated the use of an autolytic strain of Lactobacillus helveticus DPC4571 to accelerate the ripening of Cheddar cheese.”
Background
Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
Azat, R., Liu, Y., Li, W., Kayir, A., Lin, D.-B., Zhou, W.-W., & Zheng, X.-D. (2016) · Journal of Zhejiang University SCIENCE B · doi:10.1631/jzus.b1500250 · Cited by 116 · see citing works
“They improve the balance of the microbial community in the intestine, confer protection against potential pathogenic bacteria, and prevent and/or cure intestinal diseases (Schiffrin et al., 1997; Gionchetti et al., 2000).”
Sensory Character of Cheese and Its Evaluation
Drake, M. A., & Delahunty, C. M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00020-x · Cited by 87 · see citing works
Self-citation
Effect of Exopolysaccharide Produced by Isogenic Strains of Lactococcus lactis on Half-Fat Cheddar Cheese
Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A. E., McSweeney, P. L. H., & Beresford, T. P. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-3008 · Cited by 85 · see citing works
“cheese (Hannon et al., 2003) and increased significantly (P < 0.”
BackgroundSelf-citation
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.03.001 · Cited by 84 · see citing works
Self-citation
Sensory Character of Cheese and its Evaluation
Delahunty, C. M., & Drake, M. A. (2004) · Cheese · doi:10.1016/s1874-558x(04)80078-2 · Cited by 80 · see citing works
Self-citation
Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures
Nieto-Arribas, P., Poveda, J. M., Seseña, S., Palop, L., & Cabezas, L. (2009) · Food Control · doi:10.1016/j.foodcont.2009.03.001 · Cited by 79 · see citing works
Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese
Kondrotienė, K., Kasnauskytė, N., Šernienė, L., Gölz, G., Alter, T., Kaškonienė, V., Maruška, A., & Malakauskas, M. (2017) · LWT · doi:10.1016/j.lwt.2017.09.021 · Cited by 75 · see citing works
Application of Liposomes in Some Dairy Products
Khanniri, E., Bagheripoor-Fallah, N., Sohrabvandi, S., Mortazavian, A. M., Khosravi‐Darani, K., & Ramezani, M. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.779571 · Cited by 67 · see citing works
“While choosing the cultures to be incorporated, there are considerable criteria which should be taken into account involving the autolysis and proteolysis properties of the adjunct strain (Awad et al., 2000; Hannon et al., 2003).”
Background
Comparative Genomics of Completely Sequenced Lactobacillus helveticus Genomes Provides Insights into Strain-Specific Genes and Resolves Metagenomics Data Down to the Strain Level
Schmid, M., Muri, J., Melidis, D. P., Varadarajan, A. R., Somerville, V., Wicki, A., Moser, A. I., Bourqui, M., Wenzel, C., Eugster‐Meier, E., et al. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00063 · Cited by 66 · see citing works
“FAM8105 and FAM22155 are more closely related to DPC 4571 (Hannon et al., 2003; Callanan et al., 2008), another strain known to be beneficial in cheese production.”
Background
Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese
Sallami, L., Kheadr, E., Fliss, I., & Vuillemard, J.-C. (2004) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(04)73312-3 · Cited by 58 · see citing works
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
Pisano, M. B., Fadda, M. E., Deplano, M., Corda, A., & Cosentino, S. (2006) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2006.00260.x · Cited by 57 · see citing works
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
Voigt, D. D., Chevalier, F., Donaghy, J., Patterson, M. F., Qian, M. C., & Kelly, A. L. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.10.004 · Cited by 57 · see citing works
Growth, Dormancy and Lysis: The Complex Relation of Starter Culture Physiology and Cheese Flavour Formation
Nugroho, A. D. W., Kleerebezem, M., & Bachmann, H. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2020.12.005 · Cited by 48 · see citing works
Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Veljović, K., Tolinački, M., Nikolić, M., Topisirović, L., & Kojić, M. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.10.011 · Cited by 50 · see citing works
“Many studies have reported that inclusion of various strains of lactobacilli improve flavor development in the product (Awad et al., 2007; Hannon et al., 2003).”
Background
Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese
Nieto-Arribas, P., Seseña, S., Poveda, J. M., Palop, L., & Cabezas, L. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04334.x · Cited by 49 · see citing works
“1986) and for the development of flavour by promoting the increase of small peptides and free amino acids in cheese (Kiernan et al. 2000; Hannon et al. 2003).”
Background
Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
Rynne, N. M., Beresford, T. P., Guinee, T. P., Sheehan, E. M., Delahunty, C. M., & Kelly, A. L. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2008.02.004 · Cited by 49 · see citing works
Self-citation
Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder
Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72416-x · Cited by 48 · see citing works
“ings (1990) with modifications as described in Hannon et al. (2006). All samples were analyzed in triplicate at”
MethodSelf-citation
Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening
Kenny, O., Fitzgerald, R. J., O’Cuinn, G., Beresford, T. P. J., & JORDAN, K. N. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2005.07.008 · Cited by 48 · see citing works
Self-citation
Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media
Oberg, C. J., Moyes, L. V., Domek, M. J., Brothersen, C., & McMahon, D. J. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-3934 · Cited by 47 · see citing works
“Considerable variations in this trend have been observed depending on the autolytic behavior of the lactococcal starter culture (Hannon et al., 2003), their salt-sensitivity, salt content of the cheese (Guinee and Fox, 2004), and cheese storage temperature (Cromie et al., 1987).”
Background
Genome sequence and analysis of Lactobacillus helveticus
Cremonesi, P. (2013) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00435 · Cited by 49 · see citing works
Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese
Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2013.08.008 · Cited by 45 · see citing works
Self-citation
Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation
McCarthy, C. M., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P. (2017) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2017.01.007 · Cited by 44 · see citing works
Self-citation
The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
Freitas, I. D., Pinon, N., Maubois, J., Lortal, S., & Thierry, A. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.10.026 · Cited by 44 · see citing works
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
Hickey, D. K., Kilcawley, K. N., Beresford, T. P. J., Sheehan, E. M., & Wilkinson, M. G. (2006) · Journal of Dairy Research · doi:10.1017/s0022029906002032 · Cited by 44 · see citing works
“In agreement with previous studies, 303 remained viable during the early stages of ripening with low levels of autolysis, HP decreased in viability but was not accompanied by extensive autolysis, while both AM2 and 4571 decreased in viability accompanied by substantial cell autolysis (Wilkinson et al. 1994a; O’Donovan…”
InfluentialSelf-citation
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Møller, K. K., Rattray, F. P., Høier, E., & Ardö, Y. (2012) · Dairy Science and Technology · doi:10.1007/s13594-012-0076-3 · Cited by 43 · see citing works
“The approach of introducing a controlled level of lysis represents one means of increasing the ratio of peptidase to proteinase activity in the cheese and has demonstrated a potential to accelerate ripening and counteract bitterness development (Hannon et al. 2003; Lowrie et al. 1972).”
Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese
Rynne, N. M., Beresford, T. P., Kelly, A. L., & Guinee, T. P. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.062 · Cited by 39 · see citing works
Self-citation
Proteolysis of Hispánico Cheese Manufactured Using Lacticin 481-Producing Lactococcus lactis ssp. lactis INIA 639
Garde, S., Ávila, M., Gaya, P., Médina, M., & Núñez, M. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72147-6 · Cited by 39 · see citing works
“helveticus strains as adjunct cultures for the manufacture of Cheddar cheese ripened for 8 mo (Hanon et al., 2003) and Swiss cheese ripened for 3 mo (Valence et al.”
Background
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
Şahingil, D., Hayaloğlu, A. A., Kırmacı, H. A., Özer, B., & Simsek, O. (2014) · Journal of Dairy Research · doi:10.1017/s0022029914000326 · Cited by 38 · see citing works
“Similarly, it was reported that further hydrolysis of peptides by Lb. helveticus in Cheddar cheese during ripening was reported (Hannon et al. 2003).”
Background
Detection and enumeration of Lactobacillus helveticus in dairy products
Moser, A. I., Berthoud, H., Eugster, E., Meile, L., & Irmler, S. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.12.007 · Cited by 38 · see citing works
Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Hickey, C. D., Fallico, V., Wilkinson, M. G., & Sheehan, J. J. (2017) · Food Microbiology · doi:10.1016/j.fm.2017.08.015 · Cited by 38 · see citing works
Self-citation
The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese
Gobbetti, M., Angelis, M. D., Cagno, R. D., & Rizzello, C. G. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.1.121 · Cited by 38 · see citing works
Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli
Hannon, J. A., Deutsch, S., Madec, M., Gassi, J.-Y., Chapot, M.-P., & Lortal, S. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2005.04.003 · Cited by 38 · see citing works
“The detection of cytoplasmic enzymes, lactate dehydrogenase (LDH), glucose-6phosphate dehydrogenase (G6PDH), X-prolyl-dipeptidyl-aminopeptidase (Pep-X) and lysyl-aminopeptidase have been used successfully as lysis markers (Crow et al., 1995; Hannon et al., 2003; Kiernan, Beresford, O’Cuinn, & Jordan, 2000; Wilkinson e…”
BackgroundMethodInfluentialSelf-citation
Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese
Hickey, C. D., Diehl, B. W. K., Nuzzo, M., Millqvist-Feurby, A., Wilkinson, M. G., & Sheehan, J. J. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.067 · Cited by 37 · see citing works
“However, lactococcal LDH requires a co-factor, fructose-1,6 bis-phosphate (FBP), for activation (Hannon et al. 2003, Yarlagadda et al. 2014).”
BackgroundResultInfluentialSelf-citation
Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses
Karaca, O. B., & Güven, M. (2018) · Foods · doi:10.3390/foods7080125 · Cited by 37 · see citing works
“Water soluble nitrogen (WSN) ratio [30], 5% phosphotungstic acid soluble nitrogen (PTA-SN) ratio [31] and 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN) [32] were determined with the Micro–Kjeldahl method [26].”
BackgroundInfluential
Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese
Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2011.12.015 · Cited by 33 · see citing works
Self-citation
Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese
Yarlagadda, A. B., Wilkinson, M. G., O’Sullivan, M. G., & Kilcawley, K. N. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.01.007 · Cited by 34 · see citing works
“helveticus strains (Hannon et al., 2003; Kenny, FitzGerald, O’Cuinn, Beresford, & Jordan, 2006; Kiernan, Beresford, O’Cuinn, & Jordan, 2000).”
BackgroundResultInfluentialSelf-citation
Characterisation of biochemical changes during ripening in Argentinean sheep cheeses
Bergamini, C. V., Wolf, I. V., Perotti, M. C., & Zalazar, C. A. (2010) · Small Ruminant Research · doi:10.1016/j.smallrumres.2010.07.004 · Cited by 33 · see citing works
Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains
Doolan, I. A., & Wilkinson, M. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2008.11.003 · Cited by 33 · see citing works
“lactis HP release lower levels of intracellular enzymes into cheese and may produce a bitter tasting cheese (Boutrou et al., 1998; Hannon et al., 2003; Lowrie et al., 1972; Martley and Lawrence, 1972; O’Donovan et al., 1996; Pillidge et al., 2002; Sheehan et al., 2006; Wilkinson et al., 1994, 1995).”
BackgroundSelf-citation
Ripening of extra-hard cheese made with mesophilic DL-starter
Rehn, U., Petersen, M. A., Saedén, K. H., & Ardö, Y. (2010) · International Dairy Journal · doi:10.1016/j.idairyj.2010.06.001 · Cited by 32 · see citing works
Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk
Hannon, J. A., Lopez, C., Madec, M., & Lortal, S. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72144-0 · Cited by 32 · see citing works
“and improved organoleptic properties in traditional types of cheese have been well documented (ChapotChartier et al., 1994; Wilkinson et al., 1994; Deutsch et al., 2002; Hannon et al., 2003; Lortal and ChapotChartier, 2005).”
BackgroundSelf-citation
Proteolysis texture and microstructure of low‐fat T ulum cheese affected by exopolysaccharide‐producing cultures during ripening
Oluk, C. A., Güven, M., & Hayaloğlu, A. A. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12320 · Cited by 31 · see citing works
Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Møller, K. K., Rattray, F. P., Høier, E., & Ardö, Y. (2012) · Dairy Science and Technology · doi:10.1007/s13594-012-0090-5 · Cited by 30 · see citing works
“The approach of introducing a controlled level of lysis represents one means of increasing the ratio of peptidase to proteinase activity in the cheese and has demonstrated a potential to accelerate ripening and counteract bitterness development (Hannon et al. 2003; Lowrie et al. 1972).”
Background
Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study
Herreros, M. A., Arenas, R. L. S., Sandoval, M. H. L., Castro, J. M., Fresno, J. M., & Tornadijo, M. E. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.04.005 · Cited by 29 · see citing works
Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese
Nezhad, S. J. E., Dovom, M. R. E., Najafi, M. B. H., Yavarmanesh, M., & Mayo, B. (2020) · LWT · doi:10.1016/j.lwt.2020.110070 · Cited by 29 · see citing works
Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
Vázquez-Velázquez, R., Salvador-Figueroa, M., Adriano-Anaya, L., DeGyves–Córdova, G., & Vázquez-Ovando, A. (2018) · CyTA - Journal of Food · doi:10.1080/19476337.2017.1420694 · Cited by 29 · see citing works
“…of precursors (Hannon, Kilcawley, Wilkinson, Delahunty, & Beresford, 2007); or c) the Lactobacillus which make up these treatments do not permit the development of other LAB (nonstarters) which it is argued in some matured cheeses are responsible for the ultimate flavor (Hannon et al., 2003).”
Background
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
Ayağ, N., Daǧdemi̇r, E., & Hayaloğlu, A. A. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105285 · Cited by 27 · see citing works
Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese
Hickey, D. K., Kilcawley, K. N., Beresford, T. P. J., & Wilkinson, M. G. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060819h · Cited by 27 · see citing works
Self-citation
Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze
Dorau, R., Chen, J., Liu, J., Jensen, P. R., & Solem, C. (2021) · Applied and Environmental Microbiology · doi:10.1128/aem.01035-21 · Cited by 29 · see citing works
“cremoris, which autolyze well under the processing conditions (10, 22, 24, 25).”
Background
Acceleration of cheese ripening
Upadhyay, V. K., & McSweeney, P. L. H. (2003) · Elsevier eBooks · doi:10.1533/9781855737075.3.419 · Cited by 26 · see citing works
Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture
Upadhyay, V. K., Huppertz, T., Kelly, A. L., & McSweeney, P. L. H. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.04.013 · Cited by 26 · see citing works
Use of DNA Quantification To Measure Growth and Autolysis of Lactococcus and Propionibacterium spp. in Mixed Populations
Treimo, J., Vegarud, G. E., Langsrud, T., & Rudi, K. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.00515-06 · Cited by 24 · see citing works
“a Different isomers of LDH (10) or requirements for a cofactor for LDH activation (14) make differentiation achievable.”
Background
Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture
Garde, S., Ávila, M., Fernández-Garcı́a, E., Médina, M., & Núñez, M. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.07.005 · Cited by 23 · see citing works
“helveticus strains and accelerated flavour development has been shown for Cheddar (Hanon et al., 2003; Kiernan, Beresford, O’Cuinn, & Jordan, 2000) and Swiss (Valence, Deutsch, Richoux, Gagnaire, & Lortal, 2000) cheeses.”
Background
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23 · see citing works
Genetic Diversity in the Lactose Operons of Lactobacillus helveticus Strains and Its Relationship to the Role of These Strains as Commercial Starter Cultures
Callanan, M. J., Beresford, T. P. J., & Ross, R. P. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.3.1655-1658.2005 · Cited by 22 · see citing works
“The strain demonstrates a number of highly desirable traits including rapid autolysis, reduced bitterness, and increased flavor notes in cheese (6, 7).”
BackgroundSelf-citation
The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening
Tarakçı, Z., & Deveci, F. (2019) · Mljekarstvo/Mljekarstvo.com · doi:10.15567/mljekarstvo.2019.0106 · Cited by 22 · see citing works
“CC 3.40±0.41 4.01±0.23 4.94±0.02 5.40±0.12 7.88±0.16 5.13±1.56ab B1 3.15±0.15 3.94±0.08 4.87±0.01 4.97±0.05 9.12±0.27 5.21±2.07b B2 3.26±0.01 4.33±0.24 5.57±0.28 6.13±0.15 10.73±0.10 6.00±2.57c B3 3.64±0.32 4.07±0.29 6.75±0.03 7.12±0.11 11.05±0.35 6.53±2.67d B4 3.83±0.06 4.15±0.20 6.05±0.43 5.51±0.06 7.35±0.14 5.38±1.…”
BackgroundInfluential
Effect of Milk Inoculation with Bacteriocin-Producing Lactic Acid Bacteria on a Lactobacillus helveticus Adjunct Cheese Culture
Ávila, M., Garde, S., Médina, M., & Núñez, M. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.5.1026 · Cited by 21 · see citing works
Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures
Søndergaard, L., Ryssel, M., Svendsen, C., Høier, E., Andersen, U., Hammershøj, M., Møller, J. R., Arneborg, N., & Jespersen, L. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.06.031 · Cited by 20 · see citing works
Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture
Doolan, I. A., Nongonierma, A. B., Kilcawley, K. N., & Wilkinson, M. G. (2013) · International Dairy Journal · doi:10.1016/j.idairyj.2013.07.005 · Cited by 19 · see citing works
“Acceleration of ripening time and/or flavour modification in Cheddar cheese has been undertaken in a number of studies involving addition of exogenous proteolytic preparations either with cheesemilk or at the salting stage (El Soda & Pandian, 1991; Hannon et al., 2003; Kailasapathy & Lam, 2005; Madkor, Tong, & El Soda…”
BackgroundSelf-citation
Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses
Terzic-Vidojevic, A., Mihajlovic, S., Uzelac, G., Golic, N., Fira, D., Kojic, M., & Topisirovic, L. (2014) · Archives of Biological Sciences · doi:10.2298/abs1401179t · Cited by 18 · see citing works
“In addition, many LAB species play an important role in the ripening process of cheese, especially to improve the consistency, aroma and flavor (Giraffa, 2002; Hannon et al., 2003; Duan et al., 2008).”
Background
Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology
Şahingil, D., Gokce, Y., Yüceer, M., & Hayaloğlu, A. A. (2018) · LWT · doi:10.1016/j.lwt.2018.09.076 · Cited by 18 · see citing works
Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity
Spus, M., Liu, H., Wels, M., Abee, T., & Smid, E. J. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.10.020 · Cited by 18 · see citing works
“LDH is regarded as a good indicator of bacterial lysis (Hannon et al., 2003).”
Background
The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage
Esen, M. K., & Güzeler, N. (2022) · International Dairy Journal · doi:10.1016/j.idairyj.2022.105519 · Cited by 17 · see citing works
Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese
Golzarijalal, M., Ong, L., Neoh, C. R., Harvie, D. J. E., & Gras, S. L. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.01.009 · Cited by 18 · see citing works
Cheese manufacture and ripening and their influence on cheese flavour
McSweeney, P. L. H. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.1 · Cited by 16 · see citing works
Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese
O'Brien, E., Mills, S., Dobson, A., Serrano, L., Hannon, J. A., Ryan, S. P., Kilcawley, K. N., Brandsma, J. B., Meijer, W. C., Hill, C., et al. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-11726 · Cited by 15 · see citing works
“This was presumably due to a combination of a nisin-producing operon and the autolytic nature of the DVI used, because these characteristics are commonly associated with a greater concentration of free amino acids (Chapot-Chartier et al., 1994; Wilkinson et al., 1994a,b; Benech et al., 2003; Hannon et al., 2003).”
BackgroundSelf-citation
Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC
Oneca, M., Ortigosa, M., Irigoyen, A., & Torre, P. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.11.056 · Cited by 15 · see citing works
Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
Bergamini, C. V., Peralta, G. H., Milesi, M. M., & Hynes, E. R. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-6567 · Cited by 15 · see citing works
“…that autolytic starters were favorable for the growth of NSLAB because their cellular contents could provide the NSLAB with carbohydrates (Thomas, 1987), and their intracellular enzymes increased the pool of peptides and amino acids (Kiernan et al., 2000; Hannon et al., 2003; Kenny et al., 2006).”
Background
The Use of Viable and Heat-shockedLactobacillus helveticusDPC 4571 in Enzyme-Modified Cheese Production
Lee, B. H., Kilcawley, K. N., Hannon, J. A., Park, S. Y., Wilkinson, M. G., & Beresford, T. P. J. (2007) · Food Biotechnology · doi:10.1080/08905430701410530 · Cited by 15 · see citing works
“helveticus have very high levels of peptidases ( Khalid and Marth, 1990 ; Park et al, 1995 ; Hannon et al, 2003 ), which would be released in lysed cells.”
BackgroundSelf-citation
Comparative genome-scale analysis of niche-based stress-responsive genes inLactobacillus helveticusstrains
Suja Rani, S., Prajapati, J. B., & Joshi, C. G. (2014) · Genome · doi:10.1139/gen-2014-0020 · Cited by 14 · see citing works
“Lactobacillus helveticus DPC 4571, a Swiss cheese isolate, is used as a starter and adjunct culture for rapid autolysis, reduced bitterness, and increased flavor notes in cheese (Hannon et al. 2003).”
Background
Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria
Simova, E. D., & Бешкова, Д. (2007) · Le Lait · doi:10.1051/lait:2007036 · Cited by 13 · see citing works
“In recent years, researchers have recognized the importance of the proteolytic system of lactobacilli for cheese ripening and cheese quality [9, 10, 18, 22].”
Background
Cheese Microbial Ecology and Safety
Picón, A. (2017) · Wiley eBooks · doi:10.1002/9781119046165.ch0d · Cited by 13 · see citing works
Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture
Garbowska, M., Pluta, A., & Berthold-Pluta, A. (2016) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2016.01.044 · Cited by 12 · see citing works
Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
Gürmeriç, H. E., Şengül, M., & Erkaya, T. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103812 · Cited by 12 · see citing works
The nine peptidoglycan hydrolases genes in Lactobacillus helveticus are ubiquitous and early transcribed
Jebavá, I., Plocková, M., Lortal, S., & Valence, F. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.04.015 · Cited by 12 · see citing works
Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
Peralta, G. H., Bergamini, C. V., & Hynes, E. R. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.01.002 · Cited by 11 · see citing works
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
Candioti, M. C., Bergamini, C. V., Palma, S. B., Busetti, M. R., Meinardi, C. A., & Zalazar, C. A. (2009) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3776 · Cited by 10 · see citing works
Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
Öner, Z., & Sarıdağ, M. (2018) · Tarım Bilimleri Dergisi · doi:10.15832/ankutbd.446454 · Cited by 10 · see citing works
“It was reported that the fractions of nitrogen soluble in 5% PTA in the cheese included peptides smaller than 600-700 Dalton (di-, tri-and tetra-peptides) and amino acids (Mc Sweeney & Fox 1997; Hannon et al 2003).”
Background
Intracellular Enzyme Activities and Autolytic Properties of Lactobacillus Acidophilus and Lactobacillus Gasseri
MASUDA, T., HIDAKA, A., Kondo, N., Takako, U. R. A., & Itoh, T. (2005) · Food Science and Technology Research · doi:10.3136/fstr.11.328 · Cited by 10 · see citing works
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
Ertekin, M., Uğurlu, Ö., Salum, P., & Erbay, Z. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16519 · Cited by 9 · see citing works
The effects of different salting and preservation techniques ofkaşar cheese on cheese quality
Çeti̇nkaya, A., & Atasever, M. (2015) · TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES · doi:10.3906/vet-1407-74 · Cited by 9 · see citing works
“Salt content (%) was determined with the Mohr method (7), and the pH value with a pH meter (WTW3510i) (9).”
Method
Soft white cheese ripening using bacterial protease enzyme
El-Salam, B. A. E.-Y. A., Ahmed, M. S., Yasser, M. M., & Taha, S. S. E.-D. (2019) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.0665 · Cited by 9 · see citing works
“Studies on pickled cheeses have reported that the pH value of cheeses changed depending on the ripening duration and temperature (Hannon et al., 2003; Hayaloglu, 2003).”
Background
KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ
Çeti̇nkaya, A. (2021) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd21060 · Cited by 9 · see citing works
Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus
Callanan, M. J., Ross, R. P., & Beresford, T. P. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.06.014 · Cited by 9 · see citing works
Self-citation
In vivo Evaluation of Safety and Probiotic Traits of Isolated Enterococcus feacium Strain KT712
Darwish, A. M. G., Allam, M. G., Ayad, E. H. E., Shokery, E. S., Mashaly, R. I., & Darwish, S. M. (2016) · Research Journal of Microbiology · doi:10.3923/jm.2016.169.177 · Cited by 8 · see citing works
Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
Cheng, T., Lin, W. A. N. G., Guo, Z., & Li, B. (2022) · Food Science and Technology · doi:10.1590/fst.13022 · Cited by 10 · see citing works
Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks
Ma, C., Zhang, L., Ma, D., Du, M., Han, X., Yi, H., Zhang, L., Feng, Z. G., Zhang, Y., Zhang, Y., et al. (2011) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2011.00743.x · Cited by 8 · see citing works
Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production
Özbek, Ç. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-01989-3 · Cited by 7 · see citing works
Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yilmaz, F., Daǧdemi̇r, E., & Hayaloğlu, A. A. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144090 · Cited by 7 · see citing works

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.03.001 · Cited by 84 · see citing works
Self-citation
The Role of Autolysis of Lactic Acid Bacteria in the Ripening of Cheese
Crow, V. L., Coolbear, T., Gopal, P. K., Martley, F. G., McKay, L. L., & Riepe, H. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00036-4 · Cited by 215 · see citing works
Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening
Wilkinson, M. G., Guinee, T. P., O'Callaghan, D. M., & Fox, P. F. (1994) · Journal of Dairy Research · doi:10.1017/s0022029900028260 · Cited by 208 · see citing works
Self-citation
An investigation of the autolytic properties of three lactococcal strains during cheese ripening
O'Donovan, C. M., Wilkinson, M. G., Guinee, T. P., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/s0958-6946(96)00024-6 · Cited by 53 · see citing works
Self-citation
Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · Journal of Dairy Research · doi:10.1017/s0022029902005915 · Cited by 118 · see citing works
Self-citation

Authors: Hannon, J. A., Wilkinson, M. G., Delahunty, C. M., Wallace, J. M., Morrissey, P. A., & Beresford, T. P.
Affiliations: Teagasc - The Irish Agriculture and Food Development Authority (IE)
University of Limerick (IE)
University College Cork (IE)
Corresponding author: Beresford, T.P.
ORCID: Hannon, J.A.
Wilkinson, M.G.
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2003-01
Volume: 13
Issue: 4
Pages: 313-323
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/s0958-6946(02)00178-4
OpenAlex: W1964764457
Cited by: 141
References: 51
Citations by year: 2026: 2 · 2025: 7 · 2024: 4 · 2023: 9 · 2022: 4 · 2021: 11 · 2020: 3 · 2019: 4 · 2018: 5 · 2017: 8 · 2016: 7 · 2015: 4 · 2014: 7 · 2013: 10 · 2012: 3
FWCI: 14.14
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: Cheddar cheese, cheese ripening, starter cultures, autolysis, Lactobacillus helveticus, Lactococcus lactis, intracellular enzymes, lactate dehydrogenase, proteolysis, flavour development, cheese composition, starter culture viability

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

Abstract

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cites

Cited by

Related

Record

About these checks