Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese
Open accessAbstract
Freeze-dried cell-free extracts (CFE) from Lactobacillus casei LC01, Weissella cibaria 1XF5, Hafnia alvei Moller ATCC 51815, and Debaryomyces hansenii LCF-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. Compared with control cheese (CC), CFE did not affect the gross composition and the growth of the main microbial groups of the cheeses. As shown through urea-PAGE electrophoresis of the pH 4.6-soluble nitrogen fraction and the analysis of free AA, the secondary proteolysis of the cheeses with CFE added was markedly differed from that of the CC. Compared with CC, several enzyme activities were higher in the water-soluble extracts from cheeses made with CFE. In agreement, the levels of 49 volatile compounds significantly differentiated CC from the cheeses made with CFE. The level of some alcohols, ketones, sulfur compounds, and furans were the lowest in the CC, whereas most aldehydes were the highest. Each CFE seemed to affect a specific class of chemical compounds (e.g., the CFE from H. alvei ATCC 51815 mainly influenced the synthesis of sulfur compounds). Apart from the microbial source used, the cheeses with the addition of CFE showed higher score for acceptability than the control cheese. Cheese ripening was accelerated or conditioned using CFE as sources of tailored enzyme activities.
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Proteolysis is among the primary biochemical events that occur throughout ripening of cheese, and its derivatives such as peptides and free amino acids can have a main influence on the sensory properties of cheese.
“Since long, it has been observed that proteolysis is among the primary biochemical events, which occurs throughout ripening of cheese, and its derivatives such as peptides and free amino acids can reveal a main influence on the sensory properties of cheese (Calasso et al. 2015).”
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 Calasso et al. 2015
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 [99]
The Introduction (page not provided) discusses the contribution of nonstarter bacteria to cheese ripening, and the Conclusions (page not provided) discuss cell-free extracts as sources of enzyme activity. Neither addresses whether autolysis of starter LAB supplies sufficient nutrients for NSLAB growth in vitro; searches for autolysis, nutrient supply, and NSLAB growth found no supporting passage. (LLM, conf=0.75)
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- Authors
- Calasso, M., Mancini, L., Di Cagno, R., Cardinali, G., & Gobbetti, M.
- Affiliations
- University of Bari Aldo Moro (IT)
- University of Perugia (IT)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2015-09
- Volume
- 98
- Issue
- 9
- Pages
- 5874-5889
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1799704707
- Cited by
- 29
- References
- 51
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 2 · 2023: 2 · 2022: 3 · 2021: 3 · 2020: 1 · 2019: 2 · 2018: 3 · 2017: 3 · 2016: 2 · 2015: 1
- FWCI
- 4.01
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- INFM-OAR (INFN Catania) (submittedVersion, cc-by)
- CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion)
- Open Research (University of Surrey) (submittedVersion)
- 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
- cell-free extracts, cheese ripening, flavor formation, Lactobacillus casei, Weissella cibaria, Hafnia alvei, Debaryomyces hansenii, volatile compounds, sulfur compounds, aldehydes, cheese acceptability, starter cultures
- MeSH terms
- Adult, Alcohols, Aldehydes, Animals, Cheese, Female, Food Handling, Food Microbiology, Furans, Humans, Hydrogen-Ion Concentration, Ketones, Lacticaseibacillus casei, Male, Milk, Nitrogen, Sheep, Smell, Sulfur Compounds, Taste, Hafnia alvei, Volatile Organic Compounds, Young Adult, Weissella
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