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KMID : 0903519920350050422
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 5 p.422 ~ p.423
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Characteristics of low - fat Chedder cheese made with added Micrococcus sp .
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Lee, Si Kyung
P다, Un Hua/Joo, Hyun Kyu/Marth, Elmer H
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Abstract
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The main purpose of this study was to determine the effects of Micrococcus sp. LL3 on accelerating proteolysis, flavor development and characteristics of low-fat Cheddar cheese as a potential agent for industrial application, and to optimize cultural conditions for cell mass production. Optimum temperature for cell growth and caseinolysis was 30 ℃ and 35 ℃ respectively, and optimum pH was 7.0. Monosaccharides like glucose, mannose and fructose were more excellent as carbon source, but arabinose and xylose markedly inhibited cell growth and caseinolysis. Among the organic nutrients, yeast extract was more effective for cell growth and for caseinolysis. However, inoranic nitrogen sources were less effective than organic sources. Urea inhibited cell growth severely. Cell growth and caseinolysis were rather increased a little in broth containing 1% NaCl, and Micrococcus sp. LL3 was very tolerant until NaCl concentration in broth added to 9%. Addition of vitamin did not affect cell growth and caseinolysis in level of 0.1 ㎍/㎖ concentration. Cell growth and caseinolysis were activiated by addition of glutamic acid and MgSO₄ with concentration of 0.2% and 0.5% respectively. Production of aminopeptidase which cleaved polypeptides was the highest in early stationary phase during cell growth. There was no difference in acidity changes in the course of cheese manufacture and in chemical component in 6-month old cheese through addition of Micrococcus sp. LL3 to cheese. It was however possible to note a significant increase in the value for TCA solube N and PTA soluble N in cheese with added adjunct compared to the control cheese. Values for TCA soluble N were 14, 21 and 28% higher khan that of the control cheese for 6-month old cheeses with added CFE, FD and live cells of Micrococcus sp. LL3. Using electrophoresis in polysacrylamide gels, casein hydrolysis appeared also to be more extensive in experimental cheeses ripened at 10 ℃ for 5 and 6 months than in the control cheese. The population of starter and lactic acid bacteria was not affected by addition of Micrococcus sp. LL3 as ajunct. Starter bacteria decreased slowly but lactic acid bacteria increased rapidly with time. Microflora of 3-month old low-fat Cheddar cheese represented a sequene of changes in which Lactobacillus sp. replaced the initial flora of Streptococcus sp. When Micrococcus sp. LL3 was added in cheese, no marked flavor defects developed and bitterness decreased more than in control cheese. Panelists gave higher flavor score and overall preference score to experimental cheeses than to the control cheese.
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