{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T00:42:20Z","timestamp":1773276140255,"version":"3.50.1"},"reference-count":43,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T00:00:00Z","timestamp":1772409600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T00:00:00Z","timestamp":1772409600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/00153\/2020"],"award-info":[{"award-number":["UIDP\/00153\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic toggle=\"yes\">lactis<\/jats:italic>\n                    L3A21M1, which produces the bacteriocin lacticin 481, was investigated for its ability to improve cheese ripening. Three laboratory-scale Cheddar-type cheeses were produced from pasteurized cow's milk in triplicate trials: control cheese made with a commercial starter culture containing\n                    <jats:italic toggle=\"yes\">Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic toggle=\"yes\">lactis<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic toggle=\"yes\">cremoris<\/jats:italic>\n                    ; Bac\u2009+\u2009 cheese produced with the same commercial starter culture plus\n                    <jats:italic toggle=\"yes\">Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic toggle=\"yes\">lactis<\/jats:italic>\n                    L3A21M1 as a producer of bacteriocin (lacticin 481); and Bac\u2212 cheese produced with the same commercial starter culture plus\n                    <jats:italic toggle=\"yes\">Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic toggle=\"yes\">lactis<\/jats:italic>\n                    L3B1M7 as a non-bacteriocin producer. The microbiological, physicochemical, textural, proteolytic, and peptide profiles of cheeses were evaluated during the 28-day ripening period. The bacteriocin-producing\n                    <jats:italic toggle=\"yes\">Lc. lactis<\/jats:italic>\n                    L3A21M1 increased proteolysis throughout the ripening process, as shown by the higher (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&lt;\u20090.05) values for nitrogen fractions and free amino acid content in the cheeses. The textural properties were also influenced by the addition of the\n                    <jats:italic toggle=\"yes\">Lc. lactis<\/jats:italic>\n                    culture, resulting in a softer cheese. The use of the bacteriocin-producing strain\n                    <jats:italic toggle=\"yes\">Lc. lactis<\/jats:italic>\n                    L3A21M1, as an adjunct culture, thus accelerates the proteolysis of Cheddar cheese by inducing the lysis of the starter culture and increasing the content of free peptides and amino acids during ripening. In addition, the amount of hydrophobic peptides decreased significantly (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&lt;\u20090.05) during ripening in the cheese with the bacteriocin producer.\n                  <\/jats:p>","DOI":"10.1177\/10820132261424342","type":"journal-article","created":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T12:22:07Z","timestamp":1772454127000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of bacteriocin-producing\n                    <i>Lactococcus lactis<\/i>\n                    on the ripening of Cheddar cheese"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5182-0082","authenticated-orcid":false,"given":"Susana C","family":"Ribeiro","sequence":"first","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]},{"given":"Agathe","family":"Blackeway","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]},{"given":"Sofia PM","family":"Silva","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]},{"given":"Dominika","family":"Jur\u00e1\u0161kov\u00e1","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]},{"given":"Cristiana Maduro","family":"Dias","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0870-0071","authenticated-orcid":false,"given":"C\u00e9lia CG","family":"Silva","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"},{"name":"School of Agrarian and Environmental Sciences, University of the Azores, Angra do Hero\u00edsmo, Azores, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2026,3,2]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13568-021-01205-9"},{"key":"e_1_3_3_3_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"1980","unstructured":"AOAC (1980) Official Methods of Analysis. Washington DC, Association of Official Analytical Chemists, 13th ed.","edition":"13"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.06.009"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(06)72561-9"},{"key":"e_1_3_3_6_1","first-page":"292","article-title":"Characteristics of Manchego cheese manufactured from raw ewes\u2019 milk inoculated with a bacteriocin-producing adjunct culture","volume":"62","author":"\u00c1vila M","year":"2007","unstructured":"\u00c1vila M, Garde S, Medina M, et al. (2007) Characteristics of Manchego cheese manufactured from raw ewes\u2019 milk inoculated with a bacteriocin-producing adjunct culture. Milk Science International 62: 292\u2013295.","journal-title":"Milk Science International"},{"issue":"6","key":"e_1_3_3_7_1","first-page":"793","article-title":"Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage: A review","volume":"37","author":"Bae I","year":"2017","unstructured":"Bae I, Park JH, Choi HY, et al. (2017) Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage: A review. Korean Journal for Food Science of Animal Resources 37(6): 793\u2013798.","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11152276"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(02)00022-5"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(95)76717-0"},{"key":"e_1_3_3_11_1","first-page":"271","article-title":"Acceleration of cheese ripening","volume":"70","author":"Fox PF","year":"1996","unstructured":"Fox PF, Wallace JM, Morgan S, et al. (1996) Acceleration of cheese ripening. ALJMAO 70: 271\u2013297.","journal-title":"ALJMAO"},{"key":"e_1_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1018451401925"},{"key":"e_1_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf011291d"},{"key":"e_1_3_3_14_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(06)72147-6"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(95)76717-0"},{"key":"e_1_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(05)73030-7"},{"key":"e_1_3_3_17_1","volume-title":"Pearson's Composition and Analysis of Foods","author":"Kirk RS","year":"1991","unstructured":"Kirk RS, Sawyer R (1991) Pearson's Composition and Analysis of Foods. London: Longman Group UK Limited."},{"key":"e_1_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109127"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.067"},{"key":"e_1_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00516-5"},{"key":"e_1_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1051\/lait:199713"},{"key":"e_1_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2000127"},{"key":"e_1_3_3_23_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(97)75906-X"},{"key":"e_1_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-17-245"},{"key":"e_1_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(02)74291-4"},{"key":"e_1_3_3_26_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2672.2003.02086.x"},{"key":"e_1_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.69.6.3681-3685.2003"},{"key":"e_1_3_3_28_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900004568"},{"key":"e_1_3_3_29_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73871-5"},{"key":"e_1_3_3_30_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(00)75014-4"},{"key":"e_1_3_3_31_1","doi-asserted-by":"publisher","DOI":"10.1128\/aem.58.1.279-284.1992"},{"key":"e_1_3_3_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2008.01.007"},{"key":"e_1_3_3_33_1","first-page":"15","article-title":"Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese","volume":"63","author":"Radeljevi\u0107 B","year":"2013","unstructured":"Radeljevi\u0107 B, Mikulec N, Antunac N, et al. (2013) Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese. Mljekarstvo 63: 15\u201321.","journal-title":"Mljekarstvo"},{"key":"e_1_3_3_34_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.1998.tb00190.x"},{"key":"e_1_3_3_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12388"},{"key":"e_1_3_3_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2016.07.017"},{"key":"e_1_3_3_37_1","doi-asserted-by":"publisher","DOI":"10.1128\/aem.62.2.612-619.1996"},{"key":"e_1_3_3_38_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02815.x"},{"key":"e_1_3_3_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2022.104134"},{"key":"e_1_3_3_40_1","first-page":"1396","article-title":"Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120","volume":"12","author":"Silva SPM","unstructured":"Silva SPM, Teixeira JA, Silva CCG (2023b) Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120. Foods (Basel, Switzerland) 12: 1396.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00062-0"},{"key":"e_1_3_3_42_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2024-26167"},{"key":"e_1_3_3_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2022.105508"},{"key":"e_1_3_3_44_1","doi-asserted-by":"publisher","DOI":"10.17221\/950-CJFS"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132261424342","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132261424342","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132261424342","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T10:33:03Z","timestamp":1773225183000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132261424342"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,2]]},"references-count":43,"alternative-id":["10.1177\/10820132261424342"],"URL":"https:\/\/doi.org\/10.1177\/10820132261424342","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,2]]},"article-number":"10820132261424342"}}