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J. Dairy Sci. 2009. 92:2455-2467. doi:10.3168/jds.2008-1794
© 2009 American Dairy Science Association ®
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Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

C. V. Bergamini1,2, E. R. Hynes2, M. C. Candioti and C. A. Zalazar2

Instituto de Lactología Industrial, Universidad Nacional del Litoral—Consejo Nacional de Investigaciones Científicas y Técnicas, S3000AOM Santa Fe, Argentina

1 Corresponding author: cvberg{at}fiq.unl.edu.ar

The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.

Key Words: multivariate analysis • secondary proteolysis • sensory characteristic • probiotic cheese






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