title: Influence of the ProbioticLactobacillus acidophilusNCFM andLactobacillus rhamnosusHN001 on Proteolysis Patterns of Edam Cheese.
abstract: The objective of this study is to determine the viability ofLactobacillus acidophilusNCFM andLactobacillus rhamnosusHN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probioticsL. rhamnosusHN001 andL. acidophilusNCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes inLactobacilluscount (R=-0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). After 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containingL. rhamnosusHN001 (11.87%) and slightly lower level in the cheese containingL. acidophilusNCFM (7.60%) and control cheese (6.24%). The highest level of PTA-SN/TN fraction was noted in cheese containingL. acidophilusNCFM (3.48%) but the lowest level was observed in control cheese (2.24%) after ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were significantly (p<0.05) correlated with the viability of probiotic counts. Water activity (aw) strongly correlated with the PTA-SN/TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts ofL. rhamnosusHN001 andL. acidophilusNCFM during ten weeks of ripening.
authors.affiliation: Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland.
authors.forename: Marek
authors.initials: M
authors.lastname: Aljewicz
authors.affiliation: Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland.
authors.forename: Grażyna
authors.initials: G
authors.lastname: Cichosz
authors.affiliation: Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, PL-10-726 Olsztyn, Poland.
authors.forename: Beata
authors.initials: B
authors.lastname: Nalepa
authors.affiliation: Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland.
authors.forename: Marika
authors.initials: M
authors.lastname: Kowalska
keywords: Edam cheese; Lactobacillus sp.; peptidolysis; probiotic; proteolysis; viability; water activity