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Effects of compatible solutes on cold tolerance of propionibacterium freudenreichii and the significance of propionibacterium cold tolerance in Swiss cheese manufacturing

Pruitt, Corunda T.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1123184280

Abstract Details

2005, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Propionibacterium freudenriechii is utilized in Swiss cheese starter cultures. Its carbon dioxide production is responsible for the development of the eyes associated with Swiss cheese. The bacteria must endure low storage temperatures during ripening. Bacteria are capable of synthesizing compatible solutes in response to stress. The primary focus of the present study was to determine the growth capabilities of P. freudenreichii strains in the presence of exogenous glycine betaine, proline, and glutamate at low temperatures and evaluate the effects of storage temperature on eye formation in Swiss cheese manufactured with these strains. Four P. freudenreichii strains were grown in chemically defined media with exogenous glycine betaine, proline, or glutamate, anaerobically incubated at 30, 22, 10, 7.2, and 4°C, and spectrophometrically monitored to determine growth capabilities. Strains capable of growing at 7.2 and 4°C were characterized as cold-tolerant (P728 and P873) and strains not able to grow at these temperatures were characterized as cold-sensitive (P843 and P572). Compatible solute transport was assessed using 14C-labeled amino acids. All strains transported proline most abundantly. These strains were also subjected to several freeze-thaw cycles to determine if effects of glycine betaine at temperatures below refrigeration. There was a difference between all strains suggesting that freeze-thaw tolerance is strain dependent in propionibacteria. Swiss cheese was manufactured with a cold-tolerant strain (P873), a cold-sensitive strain (P572) and an intermediate strain (P196). Cheese blocks differed in cool ripening storage and samples taken at days 0, 30, 60, and 90. The twenty most common amino acids were quantified during each ripening phase. Differences were observed among each strain with differences observed between strains after 90 days at 4°C and 7.2°C. Digital images of day 60 and 90 samples were analyzed for splits. More eyes and splits were seen in cheeses stored for ninety days at 7.2°C. Fewer eyes and splits were observed in cheeses stored for sixty days at 0°C. Cold tolerance varies among dairy propionibacteria and the role of compatible solutes may contribute to cryoprotection of some Propionibacterium strains. Strain selection, ripening temperature, and ripening time may have an affect on split occurrence seen in Swiss cheeses.
W. Harper (Advisor)
121 p.
glycine betaine; CHEESE; FREUDENREICHII; proline; COMPATIBLE SOLUTES

Recommended Citations

Citations

  • Pruitt, C. T. (2005). Effects of compatible solutes on cold tolerance of propionibacterium freudenreichii and the significance of propionibacterium cold tolerance in Swiss cheese manufacturing [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1123184280

    APA Style (7th edition)

  • Pruitt, Corunda. Effects of compatible solutes on cold tolerance of propionibacterium freudenreichii and the significance of propionibacterium cold tolerance in Swiss cheese manufacturing. 2005. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1123184280.

    MLA Style (8th edition)

  • Pruitt, Corunda. "Effects of compatible solutes on cold tolerance of propionibacterium freudenreichii and the significance of propionibacterium cold tolerance in Swiss cheese manufacturing." Doctoral dissertation, Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1123184280

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.