Producción CyT
A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in ripening process.
Artículo
Autoría:
Peralta, Guillermo H. ; Bürgi, Milagros ; Albarracín, Virginia H. ; Sanches, Renzo ; Martínez, Luciano J. ; BERGAMINI, CARINA VIVIANAFecha:
2024Editorial y Lugar de Edición:
CAMBRIDGE UNIV PRESSRevista:
Journal of Dairy Research CAMBRIDGE UNIV PRESSResumen *
The rational use of lactobacilli and lysozyme (LZ) could be a simple strategy boosting key enzyme activities during cheese ripening. This study investigated the effect of the application of LZ on the cell envelopes and metabolic potential of two strains of mesophilic lactobacilli: Lactiplantibacillus plantarum 29 (L29) and Lacticaseibacillus rhamnosus 77 (L77). An in vitro study about LZ-sensitivity was carried out on the two strains. The results of turbidity, culturability, physiological profile as well as fluorescence microscopy images, and scanning electron micrographs confirmed in L29 a high-level of sensitivity to LZ. Therefore, L29 alone or in combination with LZ as well as a cell-free extract of L29 were used as ripening agents in the manufacture of a mature cheese. The release of peptidases in the cheese matrix by the lysis of L29 in situ was validated and associated with positive effects on the cheese quality, especially the increase of hydrophilic peptide levels. Información suministrada por el agente en SIGEVAPalabras Clave
LACTIC ACID BACTERIALYSOZYMEENZYMESRIPENINGCHEESE