Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening

DOI: 10.4236/jbm.2014.23002   PDF   HTML     3,028 Downloads   4,491 Views   Citations


Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such as cheese. The survival of probiotic microorganisms in this type of products is very important in order to have a beneficial effect after their consumption. In addition to this, milk proteins are considered an important source of bioactive peptides. These peptides have been identified in hydrolyzed products of milk proteins and dairy products such as cheese. In this study, the protective effect on the survival of Lactobacillus rhamnosus GG was determined in a cheese which was inoculated only with this probiotic microorganism, and in another cheese additionally inoculated with Lactobacillus bulgaricus 2772 (exopolysaccharide producer bacteria). The ripening of these cheeses took place for 28 days at two different temperatures (4°C and 14°C). The proteolytic capacity was analyzed by measuring the concentration of free amino groups, through the trinitrobenzenesulfonic acid method (TNBS). The separation of peptides was carried out by polyacrylamide gel electrophoresis (SDS-PAGE) with 15% T. At the end of the study it was found that the population density was higher in the cheeses ripened at 14°C while at 4°C, it decreased. A higher proteolytic activity at 14°C was also observed and it was determined by a higher concentration of free amino groups. Likewise, during the analysis of electrophoresis gels, a higher concentration of peptides smaller than 10 kDa was found in the samples of cheeses ripened at 14°C. These results increase the expectations to find peptides with a biological function.

Share and Cite:

Rodriguez-Serrano, G. , González-Olivares, L. , López-Cuellar, Z. , Añorve-Morga, J. , Franco-Fernández, M. , Castañeda-Ovando, A. , López, E. and Ordaz, J. (2014) Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening. Journal of Biosciences and Medicines, 2, 7-12. doi: 10.4236/jbm.2014.23002.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] Farnworth, E. (2008) Handbook of Fermented Functional Foods. Segunda Edición, CRC Press, Quebec, Canada, 209- 260.
[2] Hartmann, R. and Meisel, H. (2007) Food-Derived with Biological Activity: From Research to Food Aplication. Current Opinion of Biotechnology, 18, 163-169.
[3] Figueroa-González, I., Hérnandez-Sánchez, H., Rodríguez-Serrano, G., Gómez-Ruiz, L., García-Garibay, M. and Cruz- Guerrero, A. (2010) Antimicrobial Effect of Lactobacillus casei Strain Shirota Co-Cultivated with Escherichia coli UAM0403. Revista Mexicana de Ingeniería Química, 9, 11-16.
[4] Figueroa, C. (2007) Péptidos bioactivos de la leche. Utilización del sistema proteolítico de Lactococcus lactis para la generación de péptidos potencialmente bioactivos. Universidad Autónoma Metropolitana, México. 29-46.
[5] Juille, O., Le Bars, D. and Juillard, V. (2005) The Specificity of Oligopeptide Transport by Streptococcus thermophilus Resembles that of Lactococcus lactis and Not That of Pathogenic Streptococi. Microbiology, 151, 1987-1994.
[6] Poolman, B., Kunji, E.R.S., Hagting, A., Juillard, V. and Konings, W.N. (1995) The Proteolytic Pathway of Lactococcus lactis. Society of Applied Bacteriology, 24, 65S-75S.
[7] Ryhanen, E.L., Pihlanto-Leppala, A. and Pahkala, E. (2001) A New Type of Ripened, Low-Fat Cheese with Bioactive Properties. International DairyJournal, 11, 441-447.
[8] Laemmli, U.K. (1970) Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4. Nature, 227, 680-685.
[9] González-Olivares, L.G., Jiménez-Guzmán, J., Cruz-Guerrero, A., Rodríguez-Serrano, G., Gómez-Ruiz, L. and García- Garibay, M. (2011) Liberación de Péptidos Bioactivos por Bacterias Lácticas en Leches Fermentadas Comerciales. Revista Mexicana de Ingeniería Química, 10, 179-188.
[10] Steele, J., Broadbent, J. and Kok, J. (2013) Perspectives on the Contribution of Lactic Acid Bacteria to Cheese Flavor Development. Current Opinion in Biotechnology, 24, 135-141.
[11] Tan, W.S., Budinich, M.F., Ward, R., Broadbent, J.R. and Steele, J.L. (2012) Optimal Growth of Lactobacillus casei in a Cheddar Cheese Ripening Model System Requires Exogenous Fatty Acids. Journal of Dairy Science, 95, 1680-1689.
[12] Jyothsna, D., Michael, P. and Kasipathy, K. (2013) Effect of Encapsulation on the Survival of Probiotic Bacteria in the Presence of Starter and Non-Starter Lactic Acid Bacteria in Cheddar Cheese over a 6-Month Ripening Period. International Journal of Fermented Foods, 2, 63-76.
[13] Karimi, R., Mortazavian, A.M. and Gomes Da Cruz, A. (2011) Viability of Probiotic Microorganisms in Cheese during Production and Storage: A Review. Dairy Science & Technology, 91, 283-308.
[14] Juillard, V., Furlan, S., Foucaud, C. and Richard, J. (1996) Mixed Cultures of Proteinase-Positive and Proteinase- Negative Strains of Lactococcus lactis in Milk. Journal of Dairy Science, 79, 964-970.
[15] Visser, S. (1992) Proteolytic Enzymes and Cheese Ripening. Journal of Dairy Science, 76, 329-350.
[16] Gasson, M.J. and De Vos, W.M. (1994) Cap.4: The Proteolytic System of Lactic acid Bacteria. In: Genetics and Biotechnology of Lactic Acid Bacteria, Blackie Academic y Professional an Imprint of Chapmany Hall, 169-210.

comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.