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Relationship of the Lipolytic and Proteolytic Activities of Various Penicillia to the Ripening of Blue Cheese Christian Jensen Iowa State College

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Relationship of the Lipolytic and Proteolytic Activities of Various Penicillia to the Ripening of Blue Cheese Christian Jensen Iowa State College Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1940 Relationship of the lipolytic and proteolytic activities of various penicillia to the ripening of blue cheese Christian Jensen Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, Food Microbiology Commons, and the Microbiology Commons Recommended Citation Jensen, Christian, "Relationship of the lipolytic and proteolytic activities of various penicillia to the ripening of blue cheese " (1940). Retrospective Theses and Dissertations. 13995. https://lib.dr.iastate.edu/rtd/13995 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand corner and continuing from left to right in equal sections with small overlaps. ProQuest Information and Learning 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0000 NOTE TO USERS This reproduction is the best copy available. UMI" RaATIOnSlIIP OF THI;) LIPOLYTIC AliD PKOTKOLYTIC ACTIVITIiiS OF VARIOUS PEJ.'ICILLIA TO KIPBIilllG OF DLUE C.'IEUSK by C]iristia:i Jensen A Thesis Subraittod to the Graduate Faculty for t}ie Dogreo of DOCTOR OF PIIttOSOFirY Major Subject Daily BactorioloQr Approved; Signature was redacted for privacy. In charge of Hajor work Signature was redacted for privacy. Head^f Major Department Signature was redacted for privacy. ifcan "of Graduate College lovm State College 1940 UMI Number: DP12788 UMl ® UMI Microform DP12788 Copyright 2005 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 C.j TABLE OF GOHTEHTS Page I, GENERAL INTRODUCTION 7 II. GENERAL STATMENT OP PROBLEM 9 HI. GENERAL RSVIBVY OF LITERA.TUBE 10 A* Hanufaoture of Blue Veined Cheeses 10 B. Microorgsuaiama of Importance in Ripening of Blue Teined Cheeses 11 C. Penioillia Associated vdth Ripening of Blue Veined Cheeses 12 D* General Aotion of Penioillia Aosooiated vdth Ripening of Blue Veined Cheeses IJ E» Factors Affecting Grovrbh of Various Penicillia . II4. F« Lipase in lililk 16 G« Flavor Production in Dluo Veinod Cheeses. .... 18 IV. GENERAL METHODS , , SJ A. Source of Cultures «... 23 B. Basio Medium <>.*.. ••*..« 2U C. Methods for Determino-tion of Lipolytic Aoti-rities of Penioillia 2l|. 1. Media for deteinination of lipolyois . • Sh a. Natural fat technique , • . , . S5 b, TTile blue sulfate technique • • 25 0. Simple triglyceride technique • 25 2. Inoculation of plates for dotemination of lipolysis 26 1-/ 2" 'J Page 3« Incubation of plates for determinatioP of lipolysis 26 U* Examination of platos for determination of lipolycie t * 27 a. Natural fat technique . « . • 27 li. Nilo blue sulfate t®fhrioue « < 27 c» Simple trl£;lycei'ide toclmique • 27 d. HocUfiod nile blue sulfate teclmique *••••••.»•• 27 5« Evalmtion of lipolytic aotivitiaa of vai'iouE poMcillia 2Q D, Mothods for Determination of Proteoli'tio Activities of Poxdoillia 28 1. Media for determination of proteolysis • 28 2« Inoculation of plates for detenoiuation of protoolysis •< «...•• 28 3. Incubation of plateo for detoimlnation of proteolysis 29 h* Examination of platos for determination of proteolysis 29 a. Aoid:lfiad nilk agar teohniquo . 29 b« Carbon dioxide tecimiquo . « a 29 5« Evaluation of proteolytic aotiirities of various penicillia 29 £* llanufaoture of Cheese •••••»••••••*• ^0 F* Preparation of Mold Powder ••••• 32 G. Inoculation of Curd 32 H. Examination and Scoring of Cheese •••••••• 33 h Pago V. EXPBRI1£E;NTAL • 3k A. Comparison of Methods Employed in Determination of Lipolytic and Proteolytic Activities of Various Fenicillie. 3)4. 1. HoTiew of literature •••••••••* 3h 2. Comparison of msthods for determining lipolysis 37 a« Comparison of natural fat tcchniauo rdth nil© blue sulfate technique .*.•*•« 37 b. Comparison of natural fat technique Tdth modified nile blue sulfate technique . • • • 1414. 3» Effect of ceii^in factors on detection of lipolysis hi a. Concentration of fat in medium i|7 b. Concontration of nile blue sulfate in medium *•••••• 14.9 I4., Effect of certain factors on detection of proteolysis 31 a. Temperature of incubation » • • 52 b. Carbon dioxide .«•»•••• 5k 5. Comparison of aoidifiod milk agar and carbon dioxide techniques for dotermina- tion of proteolytic aotivities of certain penicillia .*«..•••••• 56 B. Lipolytic and Proteolytic Activities of Various Fenicillia 60 1« Review of literature •••«•••••• 61 2» Lipolytic activities of various penicillia 62 a. Lipolytic activities of certain penicillia on butterfat • • • • 63 5 Pago b« Lipolytic activities of oertnin penloillia on cotton­ seed oil 66 o* Lipolytic activities of coz^ain penlcillia on some simple* triglycerides •••••• ^Q C. Factors Affecti;^; Llpolysis of Fats ••••••• 83 1. Sffsct of carbou dioxide and nitrogen on lipolytic activities of certain penicillia buttarfat ••••••••• 83 2* Effect of sodii»:a ohlojride on lipolytic activitioB of certain ponicillia on cottonaoed oil •«•••••••«••• 87 iiffect of bempei'ature on lipolytic activities of ooi4»in ponicillia on outtouseed oil .•••••>•>«•«• 69 D» Gaaoi'al Obaorvatious of Chafljsea Occurring in Llpolysis of Ceirtain Fata and Simple Triglycerides ivith llile Blue ^iulfute Teolxaique. *•••*••• 91 E. Proteolytic Activities of Various Pexxicillia • « • 95 F. Effect of Yai'ioua Factors ou Proteolytic Activities of Cortain Fenicillia ..•••••• 100 G. Effect of Type of Inoculatiiig Iflaterial on Mold Grovrth in Cheese ••••••••••••••••* 103 1* Effect of inoculation of curd vrith agar slope cultures .•••••••••••• lOl;. 2. Effect of inoculation of curd vidth agar plate cultures ••••••••••••• 108 3« Effect of izioculatioa of cui-d with dry bread cultures .«••••••••.•• Ill H. Ororwth of Certain Penicillia in Cheese During Hipening II3 6 PttgO I. Effect of Lipolytic and Proteolytic Aotivitiea of Various Ponioillla on Ripening of Blue Choose 113 1, Cheese inoculated with agar slope cultures ••••• 118 Cheese inooulated vfith plate cultures • 125 3, Cheese inooulabed with diy "bread cultures 12^ Yi, Disonssion . • 129 VII. SUMART AND 137 VIII. ACMmEDOIffiNTS . li|2 IX. BI3LI03BAFH7 li43 7 GENERfiL IWTROPJCTIOIS The ripooaing of blua cheese involves the broakdo^m of fats and proteins through the activities of the respective enzymes, lipases and proteases. These enzymes are elaborated in large quantities by the penicillia employed in the ripening and are also present in small amounts in raw snilk. Flavor development in blue cheese is generally believed to be largely the result of fat hydrolysis* Some penicillia are capable of hydrolyzin^ fat v/ith an accumulation of caproic, caprylic and capric acids and their readily hydrolysable salts; these constituents are believed to be responsible for the peppery flavor of blue cheese. 'When groven under xmfavorable conditions the penicillia are thought to decompose the fatty acids to methyl ketones through a "beta-oxidatloc; the very important mothyl-n-amyl ketone is fonued from caprylic acid. The methyl ketones contribute to the typical flavor of blue cheese* Tho proteolytic ensytnes decompose milk proteins to their various degradation products, such as peptones, peptids, amino acids and ammoixia. Although these onzj;mQB aupposodly do not function in flavor de­ velopment, they are of importance in breaking doirnx tho cujrd to the proper consistency. Absence of proteolytic enaymos probably would result in cheese fully developed in flavor but possessing a hard brittle body. The time required for ripening of blue cheese is undoubtedly responsible for much uncertainty concerning tho quality of cheese and is 8 also of economic importance from the standpoint of capital turnover. Hence, the possibility of employing cultural methods in selecting strains of penioillia for the purpose of standardizing the quality of the cheese, as well as to reduce the time of ripening, is of importance to the cheese industry* 9 GEHERAL STATEMENT OF PROBLEM The object of the work reported herein was to determine thei 1, Lipolytic and proteolytic aotivlties of various penioillia em­ ployed in the ripening of blue cheese* 2* Relationship betvreen the llpolytio aotivltios of penicillla and the ripening of blue cheese, from
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