title: Dipeptidase activity and growth of heat-treated commercial dairy starter culture.
abstract: Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50-80 °C for 15 s, 10 and 3 min was delayed by a few or 10-20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes.
authors.affiliation: Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland, monika.garbowska@ibprs.pl.
authors.forename: Monika
authors.initials: M
authors.lastname: Garbowska
authors.forename: Antoni
authors.initials: A
authors.lastname: Pluta
authors.forename: Anna
authors.initials: A
authors.lastname: Berthold-Pluta
mesh_terms: D001426:Bacterial Proteins / Q000737:chemistry / Q000378:metabolism*; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D004150:Dipeptidases / Q000737:chemistry / Q000378:metabolism*; D005285:Fermentation; D006358:Hot Temperature; D013294:Lactococcus lactis / Q000737:chemistry / Q000201:enzymology* / Q000254:growth & development; D007934:Leuconostoc / Q000737:chemistry / Q000201:enzymology* / Q000254:growth & development
chemical_list: D001426:Bacterial Proteins; D004150:Dipeptidases