Question:
The alternative addition to potassium nitrate in mold ripened cheese is
The alternative addition to potassium nitrate in mold ripened cheese is
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Control of Late Blowing in Cheese:
Chemical Additive = Potassium Nitrate ($\text{KNO}_3$).
Natural Enzymatic Alternative = LYSOZYME (from egg white, lyses Clostridium tyrobutyricum).
Chemical Additive = Potassium Nitrate ($\text{KNO}_3$).
Natural Enzymatic Alternative = LYSOZYME (from egg white, lyses Clostridium tyrobutyricum).
Updated On: Sep 15, 2026
- Lactoperoxidase
- Lactase
- Lysozyme
- Aldolase
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Biopreservation against anaerobic sporeformers: Lysozyme (hen egg-white muramidase, EC 3.2.1.17) hydrolyzes $eta(1 ightarrow4)$ glycosidic bonds in peptidoglycan, selectively killing vegetative outgrowing cells of Clostridium tyrobutyricum to prevent late gas blowing defect without forming carcinogenic nitrosamines.
Key Formula or Approach:
\[ \text{Muramidase Action: Lysozyme} \xrightarrow{\text{Hydrolyzes } \beta(1\rightarrow 4) \text{ NAM-NAG}} \text{Lyses Outgrowing } \textit{Clostridium tyrobutyricum} \implies \mathbf{Prevents \text{ } Late \text{ } Blowing} \]
Step 2: Detailed Explanation:
In cheese technology and prevention of clostridial late gas blowing defect:
- In Gouda, Edam, and mold-ripened cheeses, anaerobic spores of {Clostridium tyrobutyricum ferment lactate into butyric acid, carbon dioxide ($\text{CO}_2$), and hydrogen ($ ext{H}_2$), producing catastrophic cracking and gas blowing.
- Historically, Potassium Nitrate ($\text{KNO}_3$, 15--20 g/100 L) was added as an electron acceptor to inhibit spores, but nitrate carries food safety concerns regarding carcinogenic nitrosamines.
- The approved, natural, non-chemical alternative is Lysozyme (C) (extracted from hen egg white, $20 - 30\text{ mg/L}$):
1. Lysozyme is a $14.3\text{ kDa}$ muramidase that hydrolyzes $\beta-(1\rightarrow 4)$ glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine in the peptidoglycan cell wall.
2. It selectively lyses outgrowing clostridial cells during curd ripening without inhibiting starter lactic acid bacteria.
Step 3: Final Answer:
Therefore, the alternative addition to potassium nitrate is Lysozyme, corresponding to option (C).
Biopreservation against anaerobic sporeformers: Lysozyme (hen egg-white muramidase, EC 3.2.1.17) hydrolyzes $eta(1 ightarrow4)$ glycosidic bonds in peptidoglycan, selectively killing vegetative outgrowing cells of Clostridium tyrobutyricum to prevent late gas blowing defect without forming carcinogenic nitrosamines.
Key Formula or Approach:
\[ \text{Muramidase Action: Lysozyme} \xrightarrow{\text{Hydrolyzes } \beta(1\rightarrow 4) \text{ NAM-NAG}} \text{Lyses Outgrowing } \textit{Clostridium tyrobutyricum} \implies \mathbf{Prevents \text{ } Late \text{ } Blowing} \]
Step 2: Detailed Explanation:
In cheese technology and prevention of clostridial late gas blowing defect:
- In Gouda, Edam, and mold-ripened cheeses, anaerobic spores of {Clostridium tyrobutyricum ferment lactate into butyric acid, carbon dioxide ($\text{CO}_2$), and hydrogen ($ ext{H}_2$), producing catastrophic cracking and gas blowing.
- Historically, Potassium Nitrate ($\text{KNO}_3$, 15--20 g/100 L) was added as an electron acceptor to inhibit spores, but nitrate carries food safety concerns regarding carcinogenic nitrosamines.
- The approved, natural, non-chemical alternative is Lysozyme (C) (extracted from hen egg white, $20 - 30\text{ mg/L}$):
1. Lysozyme is a $14.3\text{ kDa}$ muramidase that hydrolyzes $\beta-(1\rightarrow 4)$ glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine in the peptidoglycan cell wall.
2. It selectively lyses outgrowing clostridial cells during curd ripening without inhibiting starter lactic acid bacteria.
Step 3: Final Answer:
Therefore, the alternative addition to potassium nitrate is Lysozyme, corresponding to option (C).
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