Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake
Open Access
- 12 May 2021
- journal article
- research article
- Published by MDPI AG in Microorganisms
- Vol. 9 (5), 1044
- https://doi.org/10.3390/microorganisms9051044
Abstract
Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacilluscurvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.Keywords
This publication has 31 references indexed in Scilit:
- Sigma's Non-specific Protease Activity Assay - Casein as a SubstrateJournal of Visualized Experiments, 2008
- Role of Broiler Carcasses and Processing Plant Air in Contamination of Modified-Atmosphere-Packaged Broiler Products with Psychrotrophic Lactic Acid BacteriaApplied and Environmental Microbiology, 2007
- Advances in the study of proteolysis during cheese ripeningInternational Dairy Journal, 2001
- Recent advances in cheese microbiologyInternational Dairy Journal, 2001
- Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentationsCurrent Opinion in Biotechnology, 1999
- Stability of Shredded Mozzarella Cheese Under Modified AtmospheresJournal of Food Science, 1998
- Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufactured in the United KingdomInternational Dairy Journal, 1997
- Proteolytic enzymes of lactic acid bacteriaInternational Dairy Journal, 1997
- Cell-wall associated peptide hydrolase and esterase activities in several cheese-related bacteriaFood Chemistry, 1993
- Microbially induced flavors and fermented foods. Flavor in fermented dairy productsJournal of Agricultural and Food Chemistry, 1970