PubMed · 3879708
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K Rybińska. 1985. [Determining natamycin residues in maturing cheeses].. https://pubmed.ncbi.nlm.nih.gov/3879708/
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A method for the detection and quantification of Penicillium roqueforti toxin (PRT) using reversed-phase high-performance liquid chromatography has been established. The limit of quantitation of this method was 3 ng of PRT, while the limit of detection was 2 ng of toxin. The precision of the analysis based on numerous runs was good. Retention times for PRT were highly reproducible with an average coefficient of variation of about 1.6%. Analysis of PRT in liquid and solid samples showed no interference of the sample matrix. The accuracy of the method was 98.6%, with mean PRT recoveries of 96.8%, and 100.4% for the spiked culture medium and blue cheese extracts, respectively.
Correlations were identified between levels of the native whey proteins, beta-lactoglobulin and alpha-lactalbumin and the surface and total hydrophobicities of cheese whey in response to different heat treatments. Heat-induced changes in the native beta-lactoglobulin content and surface hydrophobicity of whey exhibited the most significant linear relationship while correlations between total hydrophobicity and the native proteins were less significant because of an atypical rise in the n-heptane-binding capacity of whey after high-temperature treatment. The content of native beta-lactoglobulin in whey was more sensitive to heating than the content of native alpha-lactalbumin, while heat-related changes in the total hydrophobicity of whey were generally greater than similar changes in surface hydrophobicity.
Exopolysaccharide-producing Lactobacillus casei CG11 was isolated from soft, white, homemade cheese. In basal minimal medium, it produces a neutral heteropolysaccharide consisting predominantly of glucose (about 75%) and rhamnose (about 15%). Plasmid curing experiments revealed that exopolysaccharide production by strain CG11 is linked to a plasmid approximately 30 kb in size.