Free amino acids in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds

Abstract

The effect of milk inoculation with cultures of Micrococcus sp. INIA 528 and of the addition of high enzymatic activity (HEA) curds prepared with this strain on the formation of free amino acids (FAA) during cheese ripening was investigated by reversed-phase high performance liquid chromatography. Milk inoculation with Micrococcus sp. INIA 528 cultures achieved the highest increases in levels of total FAA with respect to control cheese (34.0%, 62.9%, and 62.8%) on days 1, 7 and 14, respectively. HEA curds added at 10% increased levels of total FAA by 20.2%, 29.5% and 28.2% on days 1, 7 and 14, and HEA curds added at 20% by 22.4%, 28.3% and 43.5%, respectively. The highest mean increases of individual FAA in 14-day-old cheeses achieved by Micrococcus sp. INIA 528 cultures or curds were those of Met, Ile, His and Tyr. Counts of Micrococcus sp. INIA 528 in cheese were positively correlated with levels of Asp, Glu, His, Pro, Val, Met, Ile and Leu, and negatively with levels of Arg.