Cargando…

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

SIMPLE SUMMARY: Adjunct cultures are used in cheesemaking to improve flavour characteristics and accelerating cheese ripening. Different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds. We studied the...

Descripción completa

Detalles Bibliográficos
Autores principales:	Garbowska, Monika, Berthold-Pluta, Anna, Stasiak-Różańska, Lidia, Pluta, Antoni
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8464792/ https://www.ncbi.nlm.nih.gov/pubmed/34573665 http://dx.doi.org/10.3390/ani11092699

Ejemplares similares

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses
por: Garbowska, Monika, et al.
Publicado: (2023)

Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct
por: Broadbent, Jeff R., et al.
Publicado: (2013)

Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli
por: Garbowska, Monika, et al.
Publicado: (2020)

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models
por: Garbowska, Monika, et al.
Publicado: (2020)

Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture
por: Garbowska, Monika, et al.
Publicado: (2014)

Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations
por: Stasiak-Różańska, Lidia, et al.
Publicado: (2021)

The Genotyping Diversity and Hemolytic Activity of Cronobacter spp. Isolated from Plant-Based Food Products in Poland
por: Garbowska, Monika, et al.
Publicado: (2023)

Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter
por: Bertani, Gaia, et al.
Publicado: (2020)

Microbiological Quality of Nuts, Dried and Candied Fruits, Including the Prevalence of Cronobacter spp.
por: Berthold-Pluta, Anna, et al.
Publicado: (2021)

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter
por: Bertani, Gaia, et al.
Publicado: (2018)

Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains
por: Nagmetova, Gulden, et al.
Publicado: (2020)

Artisan minas cheese of Serro: proteolysis during ripening
por: Carneiro, Juliana de Oliveira, et al.
Publicado: (2020)

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
por: Korena, Kristyna, et al.
Publicado: (2023)

Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese
por: Sıçramaz, Hatice, et al.
Publicado: (2022)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening
por: Zhang, Shuwen, et al.
Publicado: (2022)

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening
por: Dimov, Svetoslav G.
Publicado: (2023)

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment
por: Barzideh, Zoha, et al.
Publicado: (2022)

Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
por: Navidghasemizad, Sahar, et al.
Publicado: (2013)

Prevalence and Toxicity Characterization of Bacillus cereus in Food Products from Poland
por: Berthold-Pluta, Anna, et al.
Publicado: (2019)

Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk
por: Salazar, Joelle K., et al.
Publicado: (2021)

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
por: Randazzo, Cinzia Lucia, et al.
Publicado: (2021)

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine
por: Zhao, Xiao, et al.
Publicado: (2019)

Elucidating the Role of a Calcium-Binding Loop in an x-Prolyl Aminodipeptidase from Lb. helveticus
por: Ryder, Stephanie, et al.
Publicado: (2023)

Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese
por: Mills, Susan, et al.
Publicado: (2011)

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures
por: Moser, Aline, et al.
Publicado: (2018)

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses
por: Zago, Miriam, et al.
Publicado: (2021)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
por: D’Incecco, Paolo, et al.
Publicado: (2020)

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin
por: Sardiñas-Valdés, Mariam, et al.
Publicado: (2021)

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
por: Najgebauer-Lejko, Dorota, et al.
Publicado: (2022)

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2023)

SAT-LB070 Tachykinins Are Essential for the Induction of the Preovulatory LH Surge in Mice
por: Leon, Silvia, et al.
Publicado: (2019)

Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
por: Martins, José M., et al.
Publicado: (2015)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
por: Palyvou-Gianna, Elpiniki, et al.
Publicado: (2021)

Detection and Viability of Lactococcus lactis throughout Cheese Ripening
por: Ruggirello, Marianna, et al.
Publicado: (2014)

Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
por: Bedia, Şimşek, et al.
Publicado: (2018)

Evolution during Three Ripening Stages of Évora Cheese
por: P. Carvalho, Graça, et al.
Publicado: (2020)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
por: Kliks, Jarosław, et al.
Publicado: (2022)

Characterizing the microbiota of wooden boards used for cheese ripening
por: Wadhawan, K., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_r163mca17508umlsuvn38l6nkd