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Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.Journal of dairy science, 88 7
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Caseins as source of bioactive peptidesInternational Dairy Journal, 15
Coralie Dupas, I. Adt, Amandine Cottaz, R. Boutrou, D. Mollé, J. Jardin, Thierry Jouvet, P. Degraeve (2009)
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Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. Validation sur minifromages des techniques de laboratoire. [Proteolytic activity of thermophilic Lactobacillus strains isolated from sourdough starters and Comté cheese. I. Laboratory techniques validation using minicheeses]Le Lait, 73
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Identification of bioactive peptides in commercial Cheddar cheeseFood Research International, 43
M. Gobbetti, L. Stepaniak, M. Angelis, A. Corsetti, R. Cagno (2002)
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Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.International journal of food microbiology, 39 1-2
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Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. Validation sur minifromages des techniques de laboratoireLait, 73
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(2002)
Emmental cheese as a source of bioactive peptides
L. Lignitto, S. Segato, S. Balzan, V. Cavatorta, N. Oulahal, S. Sforza, P. Degraeve, G. Galaverna, E. Novelli (2012)
Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheeseDairy Science & Technology, 92
S. Williams (1971)
Official Methods of Analysis of the Association of Official Analytical ChemistsSoil Science Society of America Journal
Listeria monocytogenes, agent of food-borne listeriosis, is a major concern in dairy industry. The aim of this study was to assess the occurrence of peptides inhibiting Listeria spp. growth in two traditional Alpine pressed-curd cheeses: Emmental de Savoie and Asiago d’Allevo, and to get further insights regarding the characteristics of these peptides. Water-soluble extracts of these two cheeses were ultrafiltered onto 10,000-g.mol−1 cut-off filters to remove proteins and the corresponding filtrate was subsequently dialysed with 100–500-g.mol−1 cut-off membranes to remove salt and organic acids. A decrease from 53 ± 2% to 68 ± 1% of Listeria innocua LRGIA01 cells growth after 12-h incubation at 30 °C was observed in the presence of lyophilised extracts of the four cheese samples which were analysed. A less pronounced inhibition of L. monocytogenes 162 strain cells growth by cheese extracts was observed under the same conditions. After ultrafiltration onto 1,000 g.mol−1 cut-off membranes, all the extracts had almost the same anti-L. innocua activity, suggesting that most of antibacterial peptides had a molecular mass between 100–500 and 1,000 g.mol−1. The assay of the anti-L. innocua activity of fractions of Asiago cheese extracts separated by cation-exchange chromatography indicated that non-cationic peptides had a lower antibacterial activity. Taken together, these data suggest that most of antibacterial peptides present in Asiago cheese are low molecular mass and cationic peptides. A significant contribution of intact bacteriocins is thus unlikely; a contribution of either antimicrobial fragments of bacteriocins or caseins released by proteolytic enzymes during cheese ripening is more likely.
Dairy Science & Technology – Springer Journals
Published: Jun 25, 2013
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