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Journal ArticleDOI

Current enzymatic milk fermentation procedures

22 Apr 2012-European Food Research and Technology (Springer-Verlag)-Vol. 235, Iss: 1, pp 1-12
TL;DR: In this paper, a review aimed at discussing the recent research activities on milk fermentative enzymes, with focus on the broad spectrum of enzyme origins and current aspects of genetic engineering is presented.
Abstract: Aside from bacteria, yeasts and moulds, enzymes from animal, vegetal and microbial sources are increasingly utilized for milk fermentation providing a broad spectrum of innovative product conceptions. In order to alter texture and flavour or to improve the nutritional value of milk-based products from different animal milks, microbial and enzymatic fermentation procedures are traditionally established worldwide. To date, genomic and proteomic approaches enable new selection strategies for precise enzymes for modern product applications. Hereby, generating beneficial health ingredients from milk is a main aspect. New insights into the biochemical mechanisms of enzymatic digestion and genetic engineering lead to enzymes with exact defined functions for explicit ripening flavour development or the improvement of texture of fermented milk products. The ability to synthesize complex exo-polysaccharides or to release bioactive peptides by accurate proteolytic activities of enzymes or to enzymatically cross-link the protein matrix in order to modify the texture characteristics of fermented milk products is a raising facet, especially for specific pharma- or nutraceutical applications. This review aimed at discussing the recent research activities on milk fermentative enzymes, with focus on the broad spectrum of enzyme origins and current aspects of genetic engineering. New approaches on proteolytic, lipolytic, glycolytic as well as milk clotting and protein cross-linking enzymatic activities are examined and associated with possible product applications. From technical prospective, advantages and disadvantages of immobilized enzymes within milk fermentation processes are critically discussed.
Citations
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Book ChapterDOI
01 Jan 2017
TL;DR: In this paper, the most recent investigations supporting the potential health benefits of bioactive peptides in fermented foods on cardiovascular, nervous, gastrointestinal and immune systems, as well as on bones and adipose tissue are reviewed.
Abstract: Bioactive peptides are low molecular weight protein fragments of 2–20 amino acids residues that exhibit beneficial physiological effects in vivo. The generation of bioactive peptides during the manufacture of fermented foods is well documented. These peptides are released from the precursor proteins during fermentation or ripening processes by endogenous or microbial enzymes derived from starter or nonstarter cultures. The production of bioactive peptides in fermented foods is of great interest since they show several interesting bioactivities related to health promotion, such as antihypertensive, opioid, antioxidant, immunomodulating, mucin-stimulating, insulin-mimetic, and antiosteoporotic, among others. Increased yields of bioactive peptides in fermented foods may be achieved by several approaches, including the selection of high proteolytic microorganisms, the suitable combination of co-cultures, optimization of processing conditions, and addition of media-components. In this chapter, the most recent investigations supporting the potential health benefits of bioactive peptides in fermented foods on cardiovascular, nervous, gastrointestinal and immune systems, as well as on bones and adipose tissue are reviewed.

33 citations

Journal ArticleDOI
Xiaobei Wang1, Jie Liu, Guocheng Du1, Jingwen Zhou1, Jian Chen1 
TL;DR: The results indicate that maintaining highly active immobilized cells is feasible for the biosynthesis of l -sorbose, and a combination carrier of sodium alginate and diatomite was shown to be biocompatible and durable.

26 citations

Journal ArticleDOI
TL;DR: In this article, the impact of an enzymatic oxidative cross-linking of milk proteins on quality attributes of set-style yoghurt was investigated in a ternary system comprising horseradish peroxidase, glucose oxidase and glucose at 4°C for 48h and fermented by a commercial direct vat set starter after table sugar addition and pasteurization.
Abstract: The impact of an enzymatic oxidative cross-linking of milk proteins on quality attributes of set-style yoghurt was investigated in the present study. Whole bovine milk was pretreated by a ternary system comprising horseradish peroxidase, glucose oxidase and glucose at 4°C for 48 h and fermented by a commercial direct vat set starter after table sugar addition and pasteurization. The measured bacterial count in the treated milk was less than 2 × 103 CFU/mL. Electrophoresis results revealed that both the treated milk and the treated yoghurt contained protein polymers about 11%. The treated yoghurt had the same main composition as the control yoghurt, but higher apparent viscosity, elastic and viscous moduli, larger thixotropic loops area (3.19 vs. 1.97 Unit) and lower syneresis (21.0% vs. 33.8%). Texture profile and microstructure analysis showed that the treated yoghurt had higher hardness (106.6 vs. 92.0 g) or adhesiveness (450 vs. 367 g s), and finer network structure.

19 citations


Cites background from "Current enzymatic milk fermentation..."

  • ...…of forming isopeptide bonds between the γ-carboxyamide groups and the amino groups and thus can be used to induce cross-linking of food proteins (Beermann & Hartung, 2012; Lorenzen, Neve, Mautner, & Schlimme, 2002) or glycosylation plus cross-linking of casein or soybean proteins (Jiang &…...

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Journal ArticleDOI
TL;DR: In this article, the influence of exogenous fibers of hemp pulp (HP) and softwood pulp (SP) on the generation of carbonyl compounds (i.e., formaldehyde, acetaldehyde, acrolein, propanal, butenal, 2-butanone and butyraldehyde) was investigated.

10 citations

Journal ArticleDOI
TL;DR: An improvement for local cheese-making industries might be achieved through identification of genotypes with high milk clotting potential and markers allowing marker-assisted breeding for high Milk clotting activity.
Abstract: Sodom apple (Calotropis procera [Ait.] W.T. Aiton) is a perennial shrub, quickly overgrowing pastures as a weed in subtropical and tropical climates. However, it is also used for various medicinal applications and for cheese-making. An improvement for local cheese-making industries might be achieved through identification of genotypes with high milk clotting potential and markers allowing marker-assisted breeding for high milk clotting activity. In Benin, the core center of the traditional cheese-making industry in West Africa, 20 accessions of C. procera were collected to analyze the genetic diversity using the amplified fragment length polymorphism (AFLP) technology. The 16 AFLP primer combinations assayed produced a total of 470 polymorphic fragments of 145–700 bp with an average of 54 fragments per primer combinations. Computation of the genetic diversity based on the Jaccard’s similarity coefficient demonstrated a broad genetic base with values ranging between 0.056 and 0.966. In the UPGMA dendrogram the 20 accessions formed five clusters. Geographically distinct locations as Djougou, Couffo and Cotonou got well resolved in the UPGMA dendrogram whereas the locations Malanville, Kandi, N’dali, Glazoue, Lama and Pobe could not be separated. The cluster analysis and PCoA showed that two accessions CY1 and CY2 from Cotonou formed an outgroup. These accessions displayed a very different pattern compared to the other accessions. It cannot be excluded that these accessions might represent C. gigantea or interspecific hybrids between the two species.

9 citations


Cites background from "Current enzymatic milk fermentation..."

  • ...Chymosin, the oldest and worldwide most used enzyme in the cheese-making industry, is obtained from calves’ rennet (Beermann and Hartung 2012; Jacob et al. 2011)....

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References
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Journal ArticleDOI
TL;DR: Various industrial applications of microbial lipases in the detergent, food, flavour industry, biocatalytic resolution of pharmaceuticals, esters and amino acid derivatives, making of fine chemicals, agrochemicals, use as biosensor, bioremediation and cosmetics and perfumery are described.

1,753 citations


"Current enzymatic milk fermentation..." refers background in this paper

  • ...In contrary, cheeses produced with commercial animal rennet do not exhibit this flavour [4, 31]....

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  • ...Aminopeptidase Flavour development in cheese and dairy products, accelerated cheese ripening Mould, bacteria [4]...

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  • ...Moreover, these free fatty acids are involved in simple chemical reactions and were converted by the microbial population of the cheese, which initiates the synthesis of flavour components, like acetoacetate, flavour esters, lactones, beta-keto acids and methyl ketones [4]....

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  • ...Compared to yeasts, bacterial strains are preferred as they offer higher activities, tend to have neutral or alkaline pH optima and are thermostable [4]....

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  • ...Lipases (triacylglycerol hydrolases) catalyse the hydrolysis of long-chain triglycerides into free fatty acids and glycerols [3, 4]....

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Journal ArticleDOI
TL;DR: Proteolysis in cheese can be divided into three phases: proteolysis before cheese manufacture, enzymatically induced coagulation of the milk, and proteolyse during cheese ripening.

567 citations

Journal ArticleDOI
TL;DR: The dual-binding model proposed by Horne et al. as mentioned in this paper suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate bridging.

547 citations

Journal ArticleDOI
TL;DR: This review attempts to present a comprehensive discussion on the present status of this unique group of enzymes in industry, as well as the actual potential.
Abstract: Lipases are endowed with a substrate specificity that surpasses that of any other known enzyme. This confers on these enzymes an application potential that is literally boundless. Lipases can be employed in the production of pharmaceuticals, cosmetics, leather, detergents, foods, perfumery, medical diagnostics, and other organic synthetic materials. This review attempts to present a comprehensive discussion on the present status of this unique group of enzymes in industry, as well as the actual potential. It represents an endeavor to provide a sincere answer to the question, “What can be done with this enzyme?” as well as, “Can lipase be utilized for this purpose?” It is intended that the manuscript will cover or at least mention all known applications, based on the exploitation of a particular type of reaction catalyzed by lipases. An attempt will be made to cover as large a number of references as possible, so as to further underline the importance and significance of lipase action for industry.

352 citations


"Current enzymatic milk fermentation..." refers background in this paper

  • ...Microbial lipases are more stable compared to ones derived from plant or animal lipases and are suitable for insensitive production procedures with extraordinary pH values and temperatures [31, 32]....

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  • ...In contrary, cheeses produced with commercial animal rennet do not exhibit this flavour [4, 31]....

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  • ...Lipase-catalysed reactions can be classified into two main categories: hydrolysis and synthesis of esterification, interesterification, alcoholysis, acidolysis [31]....

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Journal ArticleDOI
TL;DR: Proteolytic events taking place during cheese ripening are described, and the characteristics of various proteolytic systems involved are reviewed in this article, where some emphasis is placed on the proteolyptic enzymes from starter bacteria because these, in particular, have been subjects of recent and current research.

297 citations


"Current enzymatic milk fermentation..." refers background in this paper

  • ...Rennet affects cheese curd coagulation and contributes to cheese ripening by slow protein degradation at the initial stage of the production [9]....

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Trending Questions (1)
What are the new procedures for milk fermentation?

The paper discusses new enzymatic procedures for milk fermentation, including the use of aminopeptidases, lipolytic enzymes, and transglutaminase for flavor development and texture improvement.