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Potential of Lactobacillus in Northern European cheeses Symposium in Tallinn, Estonia 23-25 April 2007 Session A: Lactobacillus in Nordic cheese Lactobacillus helveticus – enhance flavour production in cheese NSLAB – well characterised in many Northern European cheeses The metabolism of Lb. plantarum (most probably the majority of NSLABs) in cheese is influenced by the starter used In cheeses with added Lb. helveticus 16 key aroma compounds has been identified The proportions and numbers of NSLAB are dynamically changing during ripening of Estonian cheeses. Most of the isolates were Lb. paracasei, Lb. curvatus and Lb. danicus and some have good resistance to acid and bile salts. Session A: Lactobacillus in Nordic cheese Lb. rhamnosus, Lb. casei and Lb . fermentum was found in finish Emmental during ripening, with the first one dominating. The microflora of a Swedish hard cheese was dominated by NSLAB (Lactobacillus) after 3 weeks of ripening and a correlation between diversity and aroma was indicated. 6 different aminopeptidases were found in Lb. paracasei, specific for Leu-pNA, Lys-pNA and Gly-Pro-pNA SPA EVENING Thalasso sauna perfect negotiation arena Massage - ahh! Salt chamber did Swimming you fell asleep? pool exercise of the week? Infrared sauna Session B: Lactobacillus as cheese ripening cultures NSLAB do impact on flavour but they are not key drivers NSLAB cocktails Remember the potential of NSLABs for functional foods Lb. paracasei’s does not lyse very much, Survive at least 3 h at pH 3 and were resistant to bile salt, but only few survived at pH 2. Many of them metabolise citrate and reduce pH in milk. Lb. helveticus strains isolated from cheese grew better than the “Laboratory strains”, and they showed no degradation of peptides in a cheese extract Calorimetric measurements showed that Lb. paracasei and St. thermophilus grew better in pasteurised milk than in UHT treated milk and reconstituted milk Session C: Improving bioactivity of cheese Focus on the functional properties of cheese for health Vehicle for probiotic bacteria CLA Bioactive peptides Lactococcus strains were more inhibited by spice ethanol extracts than Lactobacillus strains with clove ethanol extract being the most inhibitive. H2O2 addition to milk 1 h before starter inoculation influenced the growth of the starter and the rheological characteristics of the milk gels. Session C: Improving bioactivity of cheese Addition of heat-treated Lb. helveticus accelerated breakdown of phospopeptides in cheese but did not remove them Acetone extracts of rosemary, curcuma and savoury had antibacterial effect against lactic acid bacteria and pathogenic and spoilage bacteria, but were more inhibitive to the lactic acid bacteria. Amino acids and hydrophilic peptides contribute to savoury flavour in cheese and the presence of thermophilic Lactobacillus increases the level of these components Estonian Spring Experience City tour with one English and Swedish speaking guides o Now we know the Estonians? Dinner at Eesti Maja, a traditional Estonian restaurant • No reason to visit Mc Donalds! Session D: Application of genomics data for Lactobacillus in the production of cheeses We are impressed by the possibility of transcriptomics to study the up and down regulation of the microorganisms, we started to realise which opportunities we have in the future. We started to realise that the amount of frustrations in the future will be reduced! New nomenclature for the Lb. casei complex has to come. LTA – Lipoteichoic acids Low D-alanylation LTAs allows LTA to function as an active phage receptor for phage LL-H in Lb. delbrueckii subsp. Lactis. High D-alaynalated LTAs - immunostimulary activities. Ca2+ and or Mg2+ binding Inhibition of enzyme activities Antigenic Lactobacillus paracasei strains showed inhibition towards several moulds and Clostridia. Danish strains more inhibitive towards clostridia than Czech strains NordOst www.umb.no/nordost PhD course Final Progress of the NordOst network Travel Claim Form Proceedings 5th IDF Conference on Cheese Ripening www.cheese2008.ch