Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese
Year: 2004
Type: other
Abstract: The effect of six strains of enterococci (three strains of Enterococcus faecalis, and one strain each of Ec. faecium, Ec. durans and Ec. casseliflavus) on flavour development\nand tyramine production in Cheddar cheese during manufacture and ripening was\nstudied in two trials. No strain produced gelatinase or haemolysin and all of them grew\nwell during manufacture reaching 107 colony forming units (cfu)/g in 6 h, after which\nthey remained more or less constant during at least 48 weeks of ripening. There was\nno relationship between tyramine production in a broth containing tyrosine and tyramine\nproduction in the cheese. All strains, except Ec. casseliflavus, produced tyramine\nin the cheese, with the greatest concentration (162 mg/kg) being produced by Ec. durans after 9 months ripening at 8 ºC. There was no statistically significant difference (P > 0.05) between the flavour of the control cheese and any cheese containing an enterococcus. Nevertheless, cheese made with Ec. faecium E-24 received the best score in each trial at both time points. No off-flavours were found. Regarding proteolysis, only Ec. faecalis E-140 showed significant (P < 0.05) increases in both phosphotungstic acid and pH 4.6 soluble N. It is concluded that enterococci have little effect on the flavour of Cheddar cheese.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2118718041