Study on the draft genome sequence analysis of <i>Lactobacillus helveticus</i> AHU 1049 and its preliminary application study for laboratory scale hard or semi-hard cheese production

DOI
  • Odanaka Nami
    Faculty of Health and Nutrition, Department of Home Economics, Wayo Women's University
  • Miura Takayuki
    Faculty of Applied Life Science, Department of Food Science and Technology, Nippon Veterinary and Life Science University
  • Sato Kaoru
    Faculty of Applied Life Science, Department of Food Science and Technology, Nippon Veterinary and Life Science University
  • Nakajima Hadjime
    Faculty of Health and Nutrition, Department of Home Economics, Wayo Women's University

Bibliographic Information

Other Title
  • <i>Lactobacillus helveticus</i> AHU 1049のドラフトゲノムシーケンスとハード系およびセミハード系チーズ用スターターへの利用に関する予備検討

Abstract

<p> The characterization of Lactobacillus helveticus AHU 1049 (AHU 1049), the documented source is dairy cream of Tsukigata-Hokkaido, Japan in 1935, was performed; the draft genome sequence (DGS) to extract gene coding proteolytic enzymes and the preliminary application study for semi-hard and hard cheeses production. DGS revealed that AHU 1049 is harboring one cell envelope proteinase, prtH3, and other peptidases of seven pepN, three pepP, three pepO, four pepD, two pepT, two pip, and one pepX, pcp, pepF, and prpV, indicating potentially act as a free amino acids and low molecular peptides producer. The preliminary cheese production was done using 10 kg pasteurized milk. Semi-hard type (cooking temperature 40℃) with LD, and LD and AHU 1049, and hard type, the scalding temperature at 50℃, 55℃, and 60℃, with LD and AHU 1049 were prepared. The cheeses were ripened for 12 months. The semi-hard type cheese with LD and AHU 1049 had a close moisture content and low amount of degraded peptides, but high amount of free amino acids compared to that with sole LD. As for hard type cheeses, scalding lead to decrease of the moisture content and production of degraded peptides, but the free glutamate and glutamine were similar level to the semi-hard type cheeses without scalding. Those results indicated that AHU 1049 is potentially applicable as a peptidases source for semi-hard and hard type cheeses and that AHU 1049 is an adjunct starter candidate for adjunct starter designated as Japanese origin.</p>

Journal

  • Milk Science

    Milk Science 70 (3), 127-138, 2021

    Japanese Dairy Science Association

Keywords

Details 詳細情報について

  • CRID
    1390853498607637120
  • NII Article ID
    130008137679
  • DOI
    10.11465/milk.70.127
  • ISSN
    21880700
    13430289
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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