RESUMEN
The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely studied, but their impacts, especially as additives in preserving liquids, on the high-moisture mozzarella cheese quality parameters remained underexplored. The current study studied and compared the effects of four preserving liquid formulations - brine solution (sodium chloride, as control), a salt mixture solution, and two lactobacilli solutions (Lactiplantibacillus plantarum IMC 509 in brine solution) or SYNBIO® (a 1:1 ratio of Lacticaseibacillus rhamnosus IMC 501 and Lacticaseibacillus paracasei IMC 502) - on the microbial, chemical (volatile fatty acids), physicochemical (moisture, weight, pH, colour), texture (adhesiveness, hardness, cohesiveness, gumminess, springiness, chewiness) and sensorial qualities of mozzarella stored for 30 days at 4 °C. The quality of the governing solution, including microbial content, lactobacilli viability, pH, turbidity, and smell, was also monitored. For the first 10 days of storage, all samples demonstrated similar physicochemical variations: the firmness and chewiness of the mozzarella lessened, the pH values of the liquid decreased, but cheese microbial growth increased, as did the levels of free fatty acids, the mozzarella pH values and skin whiteness. At day 20, mozzarella stored in mesophilic lactobacilli liquid, especially SYNBIO®, had a spongy structure, tasted more bitter and sour, and had lower pH values than mozzarella in the simple brine solution. Moreover, the cheese sample and liquid of SYNBIO® also presented higher coliform and Pseudomonas spp. counts than that detected in the control, the SYNBIO® liquid, especially in the later period of storage, exhibited a yogurt smell and increased turbidity. By contrast, Mozzarella packed into salt mixture liquid exhibited somewhat more adhesiveness and gumminess, a saltier taste and slightly higher microbial counts than the control sample. The mozzarella samples differed slightly in colour and texture as well. The overall quality changes suggested that the use of the studied mesophilic lactobacilli as governing liquid additives may not be appropriate for high-moisture mozzarella cheese preservation.
Asunto(s)
Queso , Olfato , Cloruro de Sodio , GustoRESUMEN
Clamp loader proteins catalyze assembly of circular sliding clamps on DNA to enable processive DNA replication. During the reaction, the clamp loader binds primer-template DNA and positions it in the center of a clamp to form a topological link between the two. Clamp loaders are multi-protein complexes, such as the five protein Escherichia coli, Saccharomyces cerevisiae, and human clamp loaders, and the two protein Pyrococcus furiosus and Methanobacterium thermoautotrophicum clamp loaders, and thus far the site(s) responsible for binding and selecting primer-template DNA as the target for clamp assembly remain unknown. To address this issue, we analyzed the interaction between the E.coli gamma complex clamp loader and DNA using UV-induced protein-DNA cross-linking and mass spectrometry. The results show that the delta subunit in the gamma complex makes close contact with the primer-template junction. Tryptophan 279 in the delta C-terminal domain lies near the 3'-OH primer end and may play a key role in primer-template recognition. Previous studies have shown that delta also binds and opens the beta clamp (hydrophobic residues in the N-terminal domain of delta contact beta. The clamp-binding and DNA-binding sites on delta appear positioned for facile entry of primer-template into the center of the clamp and exit of the template strand from the complex. A similar analysis of the S.cerevisiae RFC complex suggests that the dual functionality observed for delta in the gamma complex may be true also for clamp loaders from other organisms.