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Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses

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Abstract

The combined effect of high pressure processing and temperature on aminopeptidases activity of lactic acid bacteria used as starter cultures in brined cheese manufacturing, in order to find the optimum process conditions for acceleration of the significant long-duration cheese ripening step, was investigated.

The effect of high hydrostatic pressure (HP) (100–450 MPa) combined with temperature (20–40 °C) on the activity of five aminopeptidases (PepN, PepX, PepY, PepC, and PepA) of Streptococcus thermophilus ACA-DC 0022 and Lactococcus lactis ACA-DC 0049, used as the starter culture for white Greek brine cheese (feta) production, was studied. S. thermophilus aminopeptidases PepN, PepX, PepA, and PepC were activated at pressures up to 200 MPa, and all studied temperatures (20–40 °C), while for L. lactis, PepN, X, and Y were activated at pressures up to 300 MPa and temperatures up to 30 °C and PepA at the same temperature range but milder pressures (up to 200 MPa). For L. lactis, PepC an increase in activity was observed at all studied pressures but only at 20 °C. A multi-parameter equation was used for predicting the activation of all aminopeptidases in the pressure and temperature domain. Overall, processing at 200 MPa and 20 °C may be selected as the optimum conditions for maximum activation of all aminopeptidases of both S. thermophilus ACA-DC 0022 and L. lactis ACA-DC 0049. A 20-min treatment at these conditions leads to an average threefold increase in activity which could lead to better and faster maturation of white cheese.

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Acknowledgments

We thank Professor Tsakalidou E. from the Agricultural University of Athens for providing the two strains of the lactic acid bacteria for the conduction of the research.

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  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., 15780, Athens, Greece

    M. N. Giannoglou, G. I. Katsaros & P. S. Taoukis

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  1. M. N. Giannoglou
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  3. P. S. Taoukis
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Correspondence to P. S. Taoukis.

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Giannoglou, M.N., Katsaros, G.I. & Taoukis, P.S. Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses. Food Bioprocess Technol 9, 1991–2001 (2016). https://doi.org/10.1007/s11947-016-1781-3

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