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Poster De Conférence Année : 2004

Lysis of mesophilic and thermophilic starter strains in UF cheeses

Résumé

In cheeses made from ultrafiltration retentate it has been shown that lysis of strain Lactococcus lactis AM2 and several mesophilic commercial starter strains is completely inhibited. Proteolysis and the general extent of ripening have also been shown to be far slower compared to traditional cheeses. The absence of starter lysis has been cited as a plausible explanation. The objective of this work was to confirm that the observed absence of lysis occurs for several known autolytic and non-autolytic lactococcal starter strains and also to elucidate whether lysis of thermophilic strains of Lactobacillus helveticus, L. delbrueckii subsp. lactis and St. thermophilus are influenced in the same way. Cheeses were made from UF retentate (FCV = 6) of microfiltered milk (0.8m) using the following starter systems: (1) single culture of autolytic strains of Lc. lactis (AM2, US3), (2) single culture of non-autolytic strains of Lc. lactis (AM2-C, Z-144), (3) a mixed culture of of Lc. lactis Z-144 and Lb. helveticus LH1, (4) a mixed culture of Lb. helveticus (LH1, LH32, LH303) with St. thermophilus Z-1358 and (5) a mixed culture of Lb. delbrueckii subsp. lactis (LL14, LL51) with St. thermophilus Z-1358. Cell viability was followed over a 4 week ripening period by enumerating on selective media, lysis was monitored by measurement of LDH, an intracellular marker enzyme and also by immunodetection of intracellular proteins with species specific antibodies (PepX, D-LDH). For cheeses made with strains of mesophilic lactococci, regardless of the strain used, absence of cell lysis was confirmed in the first few weeks of ripening. For cheeses made using thermophilic starter systems, lysis was detected in the first weeks of ripening, especially for strain Lb. helveticus LH1.
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Dates et versions

hal-03800468 , version 1 (07-10-2022)

Identifiants

  • HAL Id : hal-03800468 , version 1

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John A. Hannon, Stéphanie-Marie Deutsch, Marie Noëlle Madec, Sylvie Lortal, Marie-Pierre Chapot-Chartier. Lysis of mesophilic and thermophilic starter strains in UF cheeses. IDF Symposium on Cheese: Ripening, Characterization & Technology, Mar 2004, Prague, Czech Republic. ⟨hal-03800468⟩
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