Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese
Open accessAbstract
Three batches of six Cheddar cheeses were manufactured by using the following lactococcal strains: (i) UC317 as a control; (ii) JL3601, a proteinase-negative derivative of UC317 transformed with high-copy-number plasmid pCI3601 containing the cloned proteinase gene complex from UC317; (iii) AM312, a proteinase-negative derivative of UC317 transformed with plasmid pMG36enpr containing the neutral proteinase gene from Bacillus subtilis ; (iv) AC322, JL3601 transformed with pMG36enpr; (v) AC311, UC317 transformed with plasmid pNZ1120, which contains the aminopeptidase N ( pepN ) gene from Lactococcus lactis subsp. lactis MG1363; and (vi) AC321, JL3601 transformed with pNZ1120. Organoleptic and chemical analyses indicated that (i) the control cheeses, which were made with UC317, were of the highest quality; (ii) cheeses made with strains harboring pCI3601 in addition to either pMG36enpr (AC322) or pNZ1120 (AC321) did not ripen in a significantly different manner than cheeses made with AM312 (containing only pMG36enpr) or AC311 (containing only pNZ1120), respectively; (iii) cheeses made with strains that overproduce pepN did not have improved body, texture, and flavor characteristics; and (iv) cheeses made with strains harboring the neutral proteinase from B. subtilis (AM312 and AC322) underwent greatly accelerated proteolysis.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
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?
Increasing the concentration of FAA in cheese (e.g., through the action of early lysing, lysozyme-treated cells, or the use of Lactococcus starter engineered to overproduce PepN) does not accelerate ripening or flavour intensity.
“increasing the concentration of FAA in cheese (e.g., through the action of early lysing, lysozyme-treated cells [74], or the use of Lactococcus starter engineered to overproduce PepN [23,88]) does not accelerate ripening or flavour intensity.”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [88]
Cites
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
Simple and rapid method for isolating large plasmid DNA from lactic streptococci
Anderson, D. G., & McKay, L. L. (1983) · Applied and Environmental Microbiology · doi:10.1128/aem.46.3.549-552.1983 · Cited by 1,026 · 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
(1982) · Milk science international/Milchwissenschaft · Cited by 702 · see citing works
Self-citationProteolysis During Cheese Manufacture and Ripening
Fox, P. F. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79246-8 · Cited by 593 · see citing works
Self-citationProteinases 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
Genetics of the proteolytic system of lactic acid bacteria
Kok, J. (1990) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.1990.tb04877.x · Cited by 191 · 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
Self-citation(1987) · Cited by 115 · see citing works
Self-citationBoerrigter, I. J., Baankreis, R., & de Vos, W. M. (1991) · Applied and Environmental Microbiology · doi:10.1128/aem.57.9.2555-2561.1991 · Cited by 105 · see citing works
van de Guchte, M., Kodde, J., van der Vossen, J. M., Kok, J., & Venema, G. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.9.2606-2611.1990 · Cited by 85 · see citing works
The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese
Law, J., Fitzgerald, G. F., Uniacke‐Lowe, T., Daly, C., & Fox, P. F. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77580-3 · Cited by 42 · see citing works
Self-citationCoffey, A., Fitzgerald, G. F., & Daly, C. (1991) · Journal of General Microbiology · doi:10.1099/00221287-137-6-1355 · Cited by 42 · see citing works
Self-citationLaw, J., Fitzgerald, G. F., Daly, C., Fox, P. F., & Farkye, N. Y. (1992) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(92)77864-3 · Cited by 39 · see citing works
Self-citationLaw, J., Vos, P., Hayes, F., Daly, C., de Vos, W. M., & Fitzgerald, G. F. (1992) · Journal of General Microbiology · doi:10.1099/00221287-138-4-709 · Cited by 24 · see citing works
Self-citationMethod for the manufacture of rennet-free cheese
Visser, F. M. W. (1976) · Socio-Environmental Systems Modeling · Cited by 19 · see citing works
Flagged first, then by citations
3 of the 19 references couldn’t be matched to a known paper.
Cited by
Sorted by citations
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052 · 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
Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Singh, T. K., Drake, M. A., & Cadwallader, K. R. (2003) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2003.tb00021.x · Cited by 414 · see citing works
Proteolysis in cheese during ripening
Fox, P. F., & McSweeney, P. L. H. (1996) · Food Reviews International · doi:10.1080/87559129609541091 · Cited by 407 · see citing works
Self-citationAcceleration of cheese ripening
Fox, P. F., Wallace, J. M., Morgan, S. M., Lynch, C. M., Niland, E. J., & Tobin, J. T. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395937 · Cited by 209 · see citing works
Self-citationCheese: 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
Self-citationBiochemistry of Cheese Ripening: Introduction and Overview
McSweeney, P. L. H. (2004) · Cheese · doi:10.1016/s1874-558x(04)80073-3 · Cited by 159 · see citing works
Cheddar Cheese and Related Dry-Salted Cheese Varieties
Lawrence, R. C., Gilles, J., & Creamer, L. K. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2648-3_1 · Cited by 130 · 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
Flavours and Off-Flavours in Milk and Dairy Products
Cadwallader, K. R., & Singh, T. K. (2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5_14 · Cited by 104 · see citing works
Cheddar cheese ripening and flavor characterization: A review
Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., & Hafiz, I. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.634531 · Cited by 94 · see citing works
Banks, J. M., Yvon, M., Gripon, J. C., de la Fuente, M. A., Brechany, E. Y., Williams, A. G., & Muir, D. D. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00053-x · Cited by 93 · see citing works
Gene Transfer in the Gastrointestinal Tract
Netherwood, T., Bowden, R. A., Harrison, P., O’Donnell, A. G., Parker, D. S., & Gilbert, H. J. (1999) · Applied and Environmental Microbiology · doi:10.1128/aem.65.11.5139-5141.1999 · Cited by 92 · see citing works
Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening
Weimer, B. C., Dias, B., Ummadi, M., Broadbent, J. R., Brennand, C., Jaeggi, J. J., Johnson, M. E., Milani, F., Steele, J. L., & Sisson, D. V. (1997) · Le Lait · doi:10.1051/lait:1997326 · Cited by 70 · see citing works
Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
Herranz, B., de la Hoz, L., Hierro, E. M., Fernández, M., & Pereda, J. A. O. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.06.040 · Cited by 62 · see citing works
Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes
Ganesan, B., & Weimer, B. C. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00019-3 · Cited by 61 · see citing works
Exploiting the potential of bacteria in the cheese ecosystem
Peláez, C., & Requena, T. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.12.001 · Cited by 50 · see citing works
Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses
Tungjaroenchai, W., Drake, M. A., & White, C. H. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74656-5 · Cited by 46 · see citing works
Cheddar cheese and related dry-salted cheese varieties
(2004) · Cheese · doi:10.1016/s1874-558x(04)80040-x · Cited by 44 · see citing works
Joutsjoki, V. V., Luoma, S., Tamminen, M., Kilpi, M., Johansen, E., & Palva, A. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01652.x · Cited by 39 · see citing works
Bacillus subtilis develops competence for uptake of plasmid DNA when growing in milk products
Zenz, K. I., Neve, H., Geis, A., & Heller, K. J. (1998) · Systematic and Applied Microbiology · doi:10.1016/s0723-2020(98)80005-2 · Cited by 27 · see citing works
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
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
Soodam, K., Ong, L., Powell, I. B., Kentish, S. E., & Gras, S. L. (2017) · Food Structure · doi:10.1016/j.foostr.2017.05.003 · Cited by 21 · see citing works
Control and enhancement of flavour in cheese
Soda, M. E. (1997) · Springer eBooks · doi:10.1007/978-1-4613-1121-8_7 · Cited by 19 · see citing works
AcmA of Lactococcus lactis, a cell-binding major autolysin
Buist, G. (1997) · University of Groningen research database (University of Groningen / Centre for Information Technology) · Cited by 18 · see citing works
Helinck, S., Richard, J., & Juillard, V (1997) · Applied and Environmental Microbiology · doi:10.1128/aem.63.6.2124-2130.1997 · Cited by 17 · see citing works
Amino acid metabolism in relationship to cheese flavor development
Ganesan, B., & Weimer, B. C. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.1.70 · Cited by 17 · see citing works
Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese
Casey, M. G., Bosset, J. O., Bütikofer, U., & Fröhlich‐Wyder, M. (2003) · LWT · doi:10.1016/j.lwt.2003.09.002 · Cited by 17 · see citing works
Pillidge, C. J., Crow, V. L., Coolbear, T., & Reid, J. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00008-6 · Cited by 13 · see citing works
Biochemical Processes in the Production of Flavor in Milk and Milk Products
Singh, T. K., Cadwallader, K. R., & Drake, M. A. (2006) · Wiley eBooks · doi:10.1002/9780470113554.ch78 · Cited by 10 · see citing works
Genetics of Proteolysis in Lactococcus lactis
Kok, J., & Buist, G. (2003) · Genetics of Lactic Acid Bacteria · doi:10.1007/978-1-4615-0191-6_7 · Cited by 9 · see citing works
Motoshima, H., SHIRAISHI, T., Tsukasaki, F., & Kaminogawa, S. (2003) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.67.772 · Cited by 8 · see citing works
Mammals, Milk, Molecules, and Micelles
Fox, P. F. (2011) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-072910-094544 · Cited by 5 · see citing works
Self-citationGenetic manipulation of the peptidolytic system in lactic acid bacteria
Kok, J., & Venema, G. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00029-1 · Cited by 4 · see citing works
Acceleration of cheese ripening
Fox, P. F., Wallace, J. M., Morgan, S. M., Lynch, C. M., Niland, E. J., & Tobin, J. T. (1996) · Springer eBooks · doi:10.1007/978-94-009-1774-3_11 · Cited by 3 · see citing works
Self-citationGenetics of Proteolysis in Lactococcus lactis
Kok, J., & Buist, G. (2003) · Springer eBooks · doi:10.1007/978-1-4615-7090-5_7 · Cited by 2 · see citing works
Soeryapranata, E. (2005) · Research Exchange (Washington State University)
INFLUENCE OF INDIGENOUS CULTURES AND RIPENING TEMPERATURES ON CHEDDAR CHEESE QUALITY
Murtaza, M. A. (2008) · HEC National Digital Library
Verrips, T. C., & Ledeboer, A. M. (2003) · Springer eBooks · doi:10.1007/978-1-4615-7090-5_12
Verrips, T. C., & Ledeboer, A. M. (2003) · Springer eBooks · doi:10.1007/978-1-4615-0191-6_12
- Authors
- McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., & Fitzgerald, G. F.
- Affiliations
- University College Cork (IE)
- ORCID
- Coffey, A.
- Venue
- Applied and Environmental Microbiology
- Publisher
- American Society for Microbiology
- Published
- 1994-12
- Volume
- 60
- Issue
- 12
- Pages
- 4226-4233
- ISSN
- 0099-2240 (ISSN-L)
- 1098-5336
- PMC
- PMC201973
- OpenAlex
- W1898564103
- Cited by
- 41
- References
- 19
- Citations by year
- 2017: 2 · 2013: 1
- FWCI
- 7.38
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Applied and Environmental Microbiology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- 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
- Cheddar cheese, Lactococcus lactis subsp. lactis, cheese ripening, cheese flavor development, proteolysis, CD13, neutral protease, plasmid transformation, cheese texture
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
