التفاصيل البيبلوغرافية
| العنوان: |
Construction and Potential Application of Controlled Autolytic Systems for Lactobacillus casei in Cheese Manufacture. |
| المؤلفون: |
YI XU, JIAN KONG |
| المصدر: |
Journal of Food Protection; July2013, Vol. 76 Issue 7, p1187-1193, 7p |
| مصطلحات موضوعية: |
AUTOLYSIS, CHEESE ripening, LACTOBACILLUS casei, LACTIC acid bacteria, LACTATE dehydrogenase, AUTOLYSINS, ENZYMES, BACTERIA |
| مستخلص: |
The rapid release of intracellular enzymes into the curd by the autolysis of lactic acid bacteria starters is universally recognized as a critical biological process to accelerate cheese ripening. Lactobacillus casei is typically the dominant nonstarter lactic acid bacterium in the ripening cheese. In this study, two controlled autolytic systems were established in L. casei BL23, based on the exploitation of the autolysins sourced from Lactococcus lactis (AcmA) and Enterococcusfaecalis (AtlA). The lysis abilities of the systems were demonstrated both in broth and a model cheese, in which a fivefold increase in lactate dehydrogenase activity was detected in the curd with sufficient viable starter cells being maintained, indicating that they could lead to the timely release of intracellular enzymes. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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