NDLI: Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture

Content Provider	Springer Nature Link
Author	Garbowska, Monika Pluta, Antoni Berthold Pluta, Anna
Copyright Year	2015
Abstract	Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50–80 °C for 15 s, 10 and 3 min was delayed by a few or 10–20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes.
Starting Page	2602
Ending Page	2615
Page Count	14
File Format	PDF
ISSN	02732289
Journal	Applied Biochemistry and Biotechnology
Volume Number	175
Issue Number	5
e-ISSN	15590291
Language	English
Publisher	Springer US
Publisher Date	2014-12-27
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Lactic acid bacteria Proteolysis Dipeptidase activity Heat-treated starter culture Cheese ripening Biotechnology Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Environmental Engineering Biochemistry Bioengineering Applied Microbiology and Biotechnology Biotechnology

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