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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/558

Title: Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese
Authors: Rea, Mary C.
Franz, C.M.A.P.
Holzapfel, W.H.
Colgan, T.M.
Keywords: Cheese manufacture
Cheese ripening
Enterococci
Tyramine production
Issue Date: 2004
Publisher: Teagasc (Agriculture and Food Development Authority), Ireland
Citation: M.C. Rea, C.M.A.P. Franz, W.H. Holzapfel, T.M. Cogan. Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese. Irish Journal of Agricultural and Food Research 43: 247–258, 2004.
Series/Report no.: Irish Journal of Agricultural and Food Research;vol 43
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 and tyramine production in Cheddar cheese during manufacture and ripening was studied in two trials. No strain produced gelatinase or haemolysin and all of them grew well during manufacture reaching 107 colony forming units (cfu)/g in 6 h, after which they remained more or less constant during at least 48 weeks of ripening. There was no relationship between tyramine production in a broth containing tyrosine and tyramine production in the cheese. All strains, except Ec. casseliflavus, produced tyramine in 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.
Description: peer-reviewed
This project was partly financed under FAIR Contract CT97-3078 from the EU
URI: http://hdl.handle.net/11019/558
http://www.teagasc.ie/research/journalarchives/vol43no22004fullpdfs.asp
ISSN: 0791-6833
Appears in Collections:IJAFR, volume 43, 2004
Food Biosciences

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