Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

Kirmaci H. A., HAYALOĞLU A. A., Ozer B., AKÇELİK M., Akkoc N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.64, sa.3, ss.394-401, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1471-0307.2011.00673.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.394-401
  • Anahtar Kelimeler: White cheese, Lactococcus spp., Wild strains, Peptide, Proteolysis, LACTIC-ACID BACTERIA, STARTER CULTURES, SENSORY CHARACTERISTICS, FLAVOR DEVELOPMENT, VOLATILE COMPOUNDS, CHEDDAR CHEESE, FETA CHEESE, MILK CHEESE
  • Ankara Üniversitesi Adresli: Evet

Özet

The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.