Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese.
Effects of the addition of a proteinase (Neutrase 1-5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and a Salmonella sp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from cheeses treated with the enzyme system.
Bautista
L
L
AFRC Institute of Food Research, Reading Laboratory, Shinfield, UK.
Kroll
R G
RG
D000626:Aminopeptidases / Q000494:pharmacology*; D000818:Animals; D002417:Cattle; D002611:Cheese; D013293:Enterococcus faecalis / Q000187:drug effects*; D004926:Escherichia coli / Q000187:drug effects*; D008666:Metalloendopeptidases / Q000494:pharmacology*; D012475:Salmonella / Q000187:drug effects*; D013211:Staphylococcus aureus / Q000187:drug effects*
D000626:Aminopeptidases; D008666:Metalloendopeptidases; C044194:microbial metalloproteinases