Estudo da proteólise de queijo maturado por Enterococcus faecium

Abstract

Fermented dairy products often have multifunctional properties in their composition that bring benefits to human health. Thus, this work consisted in the evaluation of the proteolytic profile of ripened, elaborated and matured cheeses by Lactococcus lactis (control), Enterococcus faecium (T1) and Lactococcus lactis added by Enterococcus faecium (T2), both from native cultures of region Londrina-PR. Therefore, the main objective of this study was to evaluate the ability of these lactic acid bacteria to increase proteolytic activity in cheese during the ripening period at 14ºC. The physicochemical and compositional analyzes were performed at 0 and 60 days of maturation, and the physicochemical and compositional characterization consisted of pH, titratable acidity, humidity, lipids, chlorides, fractions soluble in total nitrogen and nitrogen. pH 4.6 and TCA 12%. The crude protein content was satisfactory in all samples, above 20%. In the maturation extension index (IEP), T1 is prominent in relation to the others, which characterizes the action of protease enzymes such as chymosin and plasmin enhanced by the presence of the lactic acid bacterium E. faecium. The results also highlighted a progressive evolution in the percentage of lactic acid in the control and T1 samples during maturation, probably due to the progressive increase in lactic acid content. In the proteolysis depth index (IPP), the control sample presented the highest percentage in this parameter, which is related to the influence of L. lactis on maturation. Therefore, we conclude that the proteolytic activity during cheese ripening process, associated with the use of lactic acid bacteria proposed in the work, as well as the efficacy of these native bacteria, E. faecium and L. lactis, for the increase of proteolysis, behaved effectively.