Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
| Autor: | Erica Rut Hynes, Guillermo Hugo Peralta, Carina Viviana Bergamini |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Streptococcus thermophilus
Lysis Otras Ingenierías y Tecnologías Proteolysis CREMOSO CHEESE INGENIERÍAS Y TECNOLOGÍAS Applied Microbiology and Biotechnology Alimentos y Bebidas chemistry.chemical_compound Acetic acid LYSIS/PERMEABILIZATION 0404 agricultural biotechnology medicine Food science chemistry.chemical_classification RIPENING PROFILES Ethanol biology medicine.diagnostic_test Chemistry 0402 animal and dairy science Ripening 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science Enzyme LACTIC CULTURES Intracellular CELL DISRUPTION TREATMENTS Food Science |
| Popis: | The influence of several disruption treatments on the viability and the release of intracellular enzymes of two strains of Streptococcus thermophilus (St1 and St2) was studied. In addition, the impact of the incorporation of disrupted cultures of St2 in Cremoso cheese was investigated. Enzymatic (mutanolysin) and mechanical treatments (bead mill and ultrasound) were the most effective for lysis, while chemical methods (ethanol and SDS) were effective as permeabilising agents. Physical methods (freeze and heat shock) were not suitable for disruption. The application of disrupted cultures of St2 in Cremoso cheese led to slight changes on the ripening profiles: decrease in lactose level, and increase in total free amino acids and acetic acid. This work demonstrated that certain types of disrupted St2 cultures could be suitable as source of key enzymes for the production of food with improved properties, such as lactose-hydrolysed dairy products or cheeses with higher proteolysis. Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina |
| Databáze: | OpenAIRE |
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