Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
- Bergamini, Carina Viviana
- Hynes, Erica Rut
- Candioti, Mario César
- Zalazar, Carlos Antonio
DOIAbstract
The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved p...
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