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<b>Effect of lactic acid bacteria on the production process </b><b>and quality of cheese </b>

  • Miura Takayuki
    School of Food Science, Nippon Veterinary and Life Science University
  • Akuzawa Ryozo
    School of Food Science, Nippon Veterinary and Life Science University

Bibliographic Information

Other Title
  • <b>乳酸菌がチーズの製造と品質に及ぼす影響 </b>
  • Effect of lactic acid bacteria on the production process and quality of cheese


Although there are in excess of 1000 cheese varieties worldwide, each manufacture of cheese varieties involves combining only four ingredients; milk, coagulants (rennet), microorganisms and salt. Especially lactic acid bacteria (LAB) starter is involved in cheese production and contributes to the ripening process. LAB commonly used in cheese manufacture includes mesophilic Lactococcus and Leuconostoc genus, which are produce lactic acid in the cheese production process and promote a decrease pH and coagulation of milk. In the ripening process, LAB provides the enzymes, especially proteinase, involved in the proteolytic conversions that give rise to peptides and amino acids, which contribute to the cheese taste and flavour in semi-hard or hard-type cheese. The amino acid catabolism is initiated by aminotransferase (AT) of Lactococcus lactis strain and contributes to cheese aroma formation during cheese ripening. The enzyme is dimeric or tetrameric with a molecular mass subunit of about 38-43.5kDa. Recent studies have also determined that AT activity is from a strain of Lb. paracasei subsp. paracasei. AT is known to have a significant impact on cheese flavour, and it should therefore be possible to use AT activity profiles as selection criteria of LAB as adjunct cultures for cheese production.


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