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Journals / Akademik Gıda / 2016 / Cilt: 14 - Sayı: 3

Autolysis in Lactic Acid Bacteria and Its Importance in Cheese Technology

Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi

Ömer ŞİMŞEK
Oğuz GÜRSOY
Yusuf YILMAZ
Selime HAZIR DALCA
Pages
293–301
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, the mechanism and properties of autolysis in LAB, its importance in cheese making technology and the determination of starter autolysis in cheeses are presented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Lactic acid bacteria (LAB) are critically important in cheese technology because of their role in biochemical reactions such as proteolysis, lipolysis and glycolysis during ripening.
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Key Findings & Data:Intracellular microbial enzymes reach to their substrates in a shorter time period because of the early autolysis of cheese related microorganisms (starter and non-starter microflora) in the beginning stages of a ripening period.
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Conclusion & Impact:In this review, the mechanism and properties of autolysis in LAB, its importance in cheese making technology and the determination of starter autolysis in cheeses are presented.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Lactic acid bacteria (LAB) are critically important in cheese technology because of their role in biochemical reactions such as proteolysis, lipolysis and glycolysis during ripening. Like all bacteria, LAB have been also autolyzed by losing their cellular integrity by their own peptidoglycan hydrolase enzymes. As a result of autolysis, cellular enzymes of LAB are released into the cheese matrix. Intracellular microbial enzymes reach to their substrates in a shorter time period because of the early autolysis of cheese related microorganisms (starter and non-starter microflora) in the beginning stages of a ripening period. Autolysis may accelerate the formation of flavor compounds; therefore, it can shorten the ripening period of cheese production. In addition to accelerating cheese ripening, autolysis has a positive effect on cheese flavor. In this review, the mechanism and properties of autolysis in LAB, its importance in cheese making technology and the determination of starter autolysis in cheeses are presented.

Özet

Laktik asit bakterileri (LAB) peynir teknolojisinde olgunlaşma için önemli olan proteoliz, lipoliz ve glikoliz gibi biyokimyasal reaksiyonların gerçekleşmesinde kritik bir öneme sahiptir. Tüm bakterilerde olduğu gibi LAB'ler de sahip oldukları peptidoglikan hidrolaz enzimleri ile çeşitli koşullarda hücresel bütünlüklerini kaybederek otolize uğramaktadır. Otoliz sonucunda LAB'lerin hücresel enzimleri açığa çıkmakta ve peynir matriksine salıverilmektedir. Peynir ile ilgili mikroorganizmaların (starter ve starter olmayan mikroflora) olgunlaşmanın ilk evrelerinde erken otolizi hücre içi mikrobiyal enzimleri substratlarıyla daha kısa sürede buluşturmakta ve bu olay peynirde lezzet bileşiklerinin oluşumunu hızlandırabilmektedir. Dolayısıyla, otoliz peynirlerin olgunlaşma süresini kısaltabilmektedir. Otoliz olgunlaşmayı hızlandırmasının yanı sıra peynir lezzeti üzerine olumlu etkilere de sahiptir. Bu derlemede, LAB'lerde otolizin mekanizması, özellikleri, peynir teknolojisindeki önemi ve peynirlerde starter otolizinin belirlenmesi ile ilgili bilgiler sunulmaktadır.

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Cite This Article

ŞİMŞEK, Ö., GÜRSOY, O., YILMAZ, Y., DALCA, S. H. (2022). Autolysis in Lactic Acid Bacteria and Its Importance in Cheese Technology. Akademik Gıda, Cilt: 14 - Sayı: 3, 293–301. https://ajindex.com/articles/432681

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