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Titolo:
Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening
Autore:
Guldfeldt, LU; Sorensen, KI; Stroman, P; Behrndt, H; Williams, D; Johansen, E;
Indirizzi:
Chr Hansen AS, Res & Dev, DK-2970 Horsholm, Denmark Chr Hansen AS Horsholm Denmark DK-2970 & Dev, DK-2970 Horsholm, Denmark Chr Hansen Inc, Res & Dev, Milwaukee, WI 53214 USA Chr Hansen Inc Milwaukee WI USA 53214 Res & Dev, Milwaukee, WI 53214 USA
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 4-7, volume: 11, anno: 2001,
pagine: 373 - 382
SICI:
0958-6946(2001)11:4-7<373:EOSCWA>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTOCOCCUS-LACTIS; CREMORIS WG2; AMINOPEPTIDASE; STREPTOCOCCI; AUTOLYSIS; BACTERIA; ENZYMES; GENE;
Keywords:
genetically modified starter organisms; lysis; proteolysis; cheddar;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
28
Recensione:
Indirizzi per estratti:
Indirizzo: Guldfeldt, LU Chr Hansen AS, Res & Dev, 10-12 Boge Alle, DK-2970 Horsholm,Denmark Chr Hansen AS 10-12 Boge Alle Horsholm Denmark DK-2970 mark
Citazione:
L.U. Guldfeldt et al., "Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening", INT DAIRY J, 11(4-7), 2001, pp. 373-382

Abstract

Using a food-grade vector system, a derivative of the laboratory strain Lactococcus lactis subsp. cremoris MG1363 was modified to over-express the genes pepC, pepN. pepO, pepV or the lysin gene of bacteriophage Phi vML3. In addition, the pepN gene of the commercial strain of L. lactis subsp. lactisCHCC377 was either deleted or replaced by the corresponding and more active pepN gene of L. lactis subsp. cremoris Wg2. The cheeses produced with strains over-expressing pepN or pepC were characterised by good scores in flavour preference and low bitterness and, consequently, were clearly preferredby the sensory panel. The cheeses produced with strains over-expressing pepO or pepV, and the cheeses produced with the modified commercial strain were indistinguishable from the control. Partial least square (PLS) regression revealed a positive relationship between the level of lysine, aspartic acid and glutamic acid, and the sensoric quality of cheese. (C) 2001 ElsevierScience Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 22/10/20 alle ore 12:59:12