Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese
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Proteolysis is a major event during cheese ripening.In Emmental cheese, the contribution of plasmin and thermophilic lactic starters to proteolysis has been well established.Our aim was to assess the contribution of each ripening flora to secondary proteolysis.With this aim, we used the aqueous phase (or juice) of Emmental cheese as a culture medium, which contains the enzymes released by thermophilic starters.Crude juice (containing all cheese flora) and cell-free juice either inoculated with two propionibacteria (PAB) strains or uninoculated (control), were incubated under anaerobiosis at 24 o C for 20 d.Free amino groups and free amino acids, bacterial growth and organic acids were followed throughout the incubation time.Facultatively heterofermentative lactobacilli (FHL) represented the main flora growing in crude juice up to 10 d incubation.FHL and PAB respectively reached 4.0 × 10 8 and 1.0 × 10 10 cfu .mL -1 of juice and consumed citrate and lactate, in accordance with that already observed in cheese.The level of amino groups increased linearly during incubation time by a factor of 1.9 in crude juice, 1.7 in cell-free juice and only 1.5 in juice inoculated with PAB strains, showing that the enzymes of thermophilic starters are the main contributors to secondary proteolysis.FHL growth resulted in a 16% increase in free amino acids compared to cell-free juice and in exhaustion of Arg and His.Both PAB strains caused a 18-27% decrease in free amino acids and also modified the amino acid distribution, with consumption of Asp, Gly, Glu, Ser and Ile.secondary proteolysis / Propionibacterium / facultative heterofermentative lactobacilli / Emmental cheese / free amino acid Résumé -Les lactobacilles hétérofermentaires facultatifs et les bactéries propioniques ont une faible contribution à la protéolyse secondaire de l'Emmental.La protéolyse est un phénomène majeur dans l'affinage du fromage.Dans l'Emmental, la contribution de la plasmine et des levains thermophiles à la protéolyse secondaire a été bien établie.Le but de cette étude était de
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Asp, Ala and Ser are the most degraded amino acids by both resting cells and growing cells of PAB.
“They showed that Asp, Ala and Ser are the most degraded amino acids by both resting cells and growing cells of PAB.”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [22]
Section 3.3 reports that PAB exhausted Asp and reduced Ser in cultures grown in Emmental juice. The Discussion identifies Asp, Ser, Gly and Glu—not Ala—as amino acids consumed in large amounts. The paper does not report results for resting cells, so it does not support the claimed ranking for both resting and growing cells. (LLM, conf=0.88)
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Research works printed but not linked: 4
- Beresford T., Pelaez C., Jimeno J., Nature and growth of non-starter flora, in: COST Action 95 "Improvement of the Quality of the Production of raw milk cheese", Proceedings of the Symposium on Quality and Microbiology of traditional and raw milk cheeses, Dijon, France, 1999, pp. 225-238.
- Crow V.L., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, in FIL-IDF: Cheese ripening and technology, Banff, Canada, 2000, pp. 20-21.
- Lortal S., Lemée R., Valence F., Autolysis of thermophilic lactobacilli and dairy propioni- bacteria: a review, Lait 77 (1997) 133-150.
- Steffen C., Eberhard P., Bosset J.O., Rüegg M., Swiss-type varieties, in: Fox, P. F. (Ed.), Cheese: Chemistry, Physics and Microbiology , Chapman and Hall, London, 1993, pp. 83-110.
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Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.
Gagnaire, V., Mollé, Herrouin, M., & Léonil, J. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000895z · Cited by 138 · see citing works
Self-citationThierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
Self-citationEmmental cheese environment enhances Propionibacterium freudenreichii stress tolerance
Gagnaire, V., Jardin, J., Rabah, H., Briard-Bion, V., & Jan, G. (2015) · PLOS ONE · doi:10.1371/journal.pone.0135780 · Cited by 41 · see citing works
Self-citation
- Authors
- Gagnaire, V., Thierry, A., & Léonil, J.
- Affiliations
- Institut National de la Recherche Agronomique (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 2001-05
- Volume
- 81
- Issue
- 3
- Pages
- 339-353
- ISSN
- 0023-7302 (ISSN-L)
- 1297-9694
- OpenAlex
- W2023611583
- Cited by
- 41
- References
- 0
- Citations by year
- 2025: 1 · 2024: 2 · 2023: 4 · 2022: 2 · 2020: 2 · 2019: 2 · 2018: 1 · 2017: 2 · 2016: 2 · 2015: 1 · 2014: 2 · 2012: 1
- FWCI
- 5.87
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- HAL Portal Artxiker (Hindustan Aeronautics Limited (India)) (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 › Food and Agricultural Sciences
- Keywords
- Emmental cheese, Propionibacterium, cheese ripening, free amino acids, free amino groups, plasmin, amino acid intake, organic acids, anaerobic incubation
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