PMID- 26905194
OWN - NLM
STAT- MEDLINE
DCOM- 20160819
LR  - 20181202
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 224
DP  - 2016 May 2
TI  - Effect of varying the salt and fat content in Cheddar cheese on aspects of the 
      performance of a commercial starter culture preparation during ripening.
PG  - 7-15
LID - S0168-1605(16)30052-6 [pii]
LID - 10.1016/j.ijfoodmicro.2016.02.006 [doi]
AB  - Production of healthier reduced-fat and reduced-salt cheeses requires careful 
      selection of starter bacteria, as any substantial alterations to cheese 
      composition may prompt changes in the overall performance of starters during 
      cheese ripening. Therefore, it is important to assess the effect of compositional 
      alterations on the individual strain response during cheese ripening for each 
      optimised cheese matrix. In the current study, the effect of varying fat and salt 
      levels in Cheddar cheese on the performance of a commercial Lactococcus lactis 
      culture preparation, containing one L. lactis subsp. lactis strain and one L. 
      lactis subsp. cremoris strain was investigated. Compositional variations in fat 
      or salt levels did not affect overall starter viability, yet reduction of fat by 
      50% significantly delayed non-starter lactic acid bacteria (NSLAB) populations at 
      the initial ripening period. In comparison to starter viability, starter 
      autolysis, as measured by release of intracellular lactate dehydrogenase (LDH) or 
      post-proline dipeptidyl aminopeptidase (Pep X) into cheese juices, decreased 
      significantly with lower salt addition levels in full-fat Cheddar. Conversely, 
      reducing fat content of cheese resulted in a significantly higher release of 
      intracellular Pep X, and to a lesser extent intracellular LDH, into juices over 
      ripening. Flow cytometry (FCM) indicated that the permeabilised and dead cell 
      sub-populations were generally lower in juices from cheeses with reduced salt 
      content, however no significant differences were observed between different salt 
      and fat treatments. Interestingly, fat reductions by 30 and 50% in cheeses with 
      reduced or half added salt contents appeared to balance out the effect of salt, 
      and enhanced cell permeabilisation, cell death, and also cell autolysis in these 
      variants. Overall, this study has highlighted that alterations in both salt and 
      fat levels in cheese influence certain aspects of starter performance during 
      ripening, including autolysis, permeabilisation, and intracellular enzyme 
      release. However, it may be possible to reduce the fat and salt content of 
      Cheddar cheese by 30 or 50%, respectively, without largely altering permeabilised 
      and dead cell sub-populations and, in turn, the amount of released intracellular 
      Pep X activity, such that these performance parameters are similar to those 
      observed for control full-fat, full-salt Cheddar cheese.
CI  - Copyright (c) 2016 Elsevier B.V. All rights reserved.
FAU - Yanachkina, Palina
AU  - Yanachkina P
AD  - Department of Life Sciences, University of Limerick, Castletroy, Limerick, 
      Ireland.
FAU - McCarthy, Catherine
AU  - McCarthy C
AD  - Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
FAU - Guinee, Tim
AU  - Guinee T
AD  - Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
FAU - Wilkinson, Martin
AU  - Wilkinson M
AD  - Department of Life Sciences, University of Limerick, Castletroy, Limerick, 
      Ireland. Electronic address: martin.wilkinson@ul.ie.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20160210
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Dietary Fats)
RN  - 451W47IQ8X (Sodium Chloride)
SB  - IM
MH  - Cheese/*analysis/*microbiology
MH  - Dietary Fats/*analysis/metabolism
MH  - Lactococcus lactis/metabolism
MH  - Microbial Viability
MH  - Sodium Chloride/*analysis/metabolism
OTO - NOTNLM
OT  - Autolysis
OT  - Enzymes
OT  - Flow cytometry
OT  - Lactic acid bacteria
OT  - Permeabilisation
EDAT- 2016/02/26 06:00
MHDA- 2016/08/20 06:00
CRDT- 2016/02/25 06:00
PHST- 2015/06/18 00:00 [received]
PHST- 2016/01/15 00:00 [revised]
PHST- 2016/02/07 00:00 [accepted]
PHST- 2016/02/25 06:00 [entrez]
PHST- 2016/02/26 06:00 [pubmed]
PHST- 2016/08/20 06:00 [medline]
AID - S0168-1605(16)30052-6 [pii]
AID - 10.1016/j.ijfoodmicro.2016.02.006 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2016 May 2;224:7-15. doi: 
      10.1016/j.ijfoodmicro.2016.02.006. Epub 2016 Feb 10.