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Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content. Indian J Microbiol 2022; 62:47-53. [PMID: 35068603 PMCID: PMC8758806 DOI: 10.1007/s12088-021-00967-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 07/31/2021] [Indexed: 10/20/2022] Open
Abstract
Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughput sequencing technology was used to target the v4-v5 interval to analyze the composition of fungal flora in Xinjiang traditional cheese. Our results showed the fungal flora of this cheese is mainly composed of Pichia (65.20%), Kazachstania (9.05%), Galactomyces (7.21%), Zygosaccharomyces (6.56%), Torulaspora (3.13%), Dipodascus (2.11%) and Ogataea (1.64%) belonging to the Ascomycota. PcoA (Principal Co-ordinates Analysis) and an UPGMA (unweighted pair-group method with arithmetic means) based on the OTUs (Optical Transform Unit) horizontal-weighted UniFrac distances, revealed some differences in fungal community structure among 17 cheese samples. At the OTU level, nine dominant OTUs were found in all the samples, for which Pichia was the most important fungal group. Building on this, the moisture content (23.20-59.22%), water distribution, and salt content (1.13-4.84%) in cheese were also determined. We found that six of the seven dominant fungal genera had specific correlations with the above physical and chemical variables, with only Ogataea uncorrelated with any variables. The results provide a theoretical basis for the development and use of cheese microbial resources in Xinjiang, China. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12088-021-00967-x.
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Kouhi F, Mirzaei H, Nami Y, Khandaghi J, Javadi A. Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Saidi V, Sheikh-Zeinoddin M, Kobarfard F, Soleimanian-Zad S, Sedaghat Doost A. Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101734] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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4
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Yunita D, Dodd CE. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom. J Dairy Sci 2018; 101:4923-4935. [DOI: 10.3168/jds.2017-14104] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 02/10/2018] [Indexed: 11/19/2022]
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5
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Attar MA, Yavarmanesh M, Mortazavi A, Edalatian Dovom MR, Habibi Najafi MB. Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Nalepa B, Markiewicz LH. PCR-DGGE markers for qualitative profiling of microbiota in raw milk and ripened cheeses. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese. Food Microbiol 2017; 66:64-71. [DOI: 10.1016/j.fm.2017.03.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 10/28/2016] [Accepted: 03/20/2017] [Indexed: 11/21/2022]
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8
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Meng L, Zhang Y, Liu Y, Tao D, Yue X, Cao X, Wu R, Wu J. Diversity and screening of lactic acid bacteria in la-baicai made by Korean-Chinese in northeastern China. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2017.1334213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lingshuai Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Ying Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Yiming Liu
- Department of Foreign Language, Shenyang Agricultural University, Shenyang, P. R. China
| | - Dongbing Tao
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Xueyan Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
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Hasanzadeh A, Raftani Amiri Z, Aminifar M. Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asieh Hasanzadeh
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
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10
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Hassanzadazar H, Mardani K, Yousefi M, Ehsani A. Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12396] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hassan Hassanzadazar
- Department of Food Safety and Hygiene; School of Public Health; Zanjan University of Medical Sciences; Zanjan 4515786349 Iran
| | - Karim Mardani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia 5756151818 Iran
| | - Mohammad Yousefi
- Talented Students Center; Student Researches Committee; Department of Food Science and Technology; Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz 5166614711 Iran
| | - Ali Ehsani
- Department of Food Science and Technology; Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Attarneishabouri Tabriz 5166614711 Iran
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11
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Moosavy MH, Esmaeili S, Mortazavian AM, Mostafavi E, Habibi-Asl B, Hosseini H, Khatibi SA. Behaviour of Listeria monocytogenes
in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12372] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mir-Hassan Moosavy
- Department of Food Hygiene and Aquatics; Faculty of Veterinary Medicine; University of Tabriz; P.O. Box 51666-16471 Tabriz Iran
| | - Saber Esmaeili
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
- Department of Bacteriology; Faculty of Medical Sciences; Tarbiat Modares University; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Ehsan Mostafavi
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
| | - Bohlol Habibi-Asl
- Department of Pharmacology; Faculty of Pharmacy; Tabriz University of Medical Sciences; P.O. Box 51664-14766 Tabriz Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Seyed Amin Khatibi
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; P.O. Box 14155-6453 Tehran Iran
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Lv XC, Jia RB, Li Y, Chen F, Chen ZC, Liu B, Chen SJ, Rao PF, Ni L. Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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Milani E, Shahidi F, Mortazavi SA, Saeedi M. Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elnaz Milani
- Department of Food Processing; Iranian Academic Centre for Education Culture and Research; Mashhad Iran
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mansour Saeedi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
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Lv XC, Chen ZC, Jia RB, Liu ZB, Zhang W, Chen SJ, Rao PF, Ni L. Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Aminifar M, Emam-Djome Z. Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12243] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
| | - Zahra Emam-Djome
- Department of Food Science, Technology and Engineering; Transfer Phenomena Laboratory (TPL); Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; 31587-11167 Karaj Iran
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Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening. Journal of Food Science and Technology 2014; 51:2454-62. [PMID: 25328184 DOI: 10.1007/s13197-012-0755-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2012] [Accepted: 06/01/2012] [Indexed: 11/26/2022]
Abstract
The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction-gas chromatography-mass spectrometry [SPME-GC-MS] and sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS-PAGE] were used to identify volatile compounds and assess proteolysis assessment, respectively. Ripening breakdown products viz., acids (butanoic acid, 3 methyl butanoic acid, hexanoic acid, octanoic acid, decanoic acid,…) comprised of the highest number of detected individual compounds (10) followed by esters (9), alcohols (7), cyclic aromatic compounds (6), ketones (5) and aldehydes (4). Carboxylic acids were the dominant identified group; their levels increased during ripening and involved 48.22 % of the total volatile compounds at the end (90 days) of ripening. Esters, ketones, cyclic aromatic compounds and aldehydes also increased, whereas the alcohol content slightly decreased towards the end of the ripening. Degradation of β- and αS- casein was higher during the initial stage of ripening (1st month) of ripening than at later stages, which could be related to the inhibitory effect of salt on some bacteria and proteolytic enzymes.
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Affiliation(s)
- Mehrnaz Aminifar
- Buin Zahra Branch, Islamic Azad University, Department of Food Science, Technology and Engineering, Buin Zahra, Iran
| | - Manouchehr Hamedi
- Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, 31587-11167 Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, 31587-11167 Iran
| | - Ali Mehdinia
- Department of Marine Living Resources, Iranian National Institute for Oceanography, Tehran, 14155-4781 Iran
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Pangallo D, Šaková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T. Microbial diversity and dynamics during the production of May bryndza cheese. Int J Food Microbiol 2014; 170:38-43. [DOI: 10.1016/j.ijfoodmicro.2013.10.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 08/27/2013] [Accepted: 10/23/2013] [Indexed: 11/25/2022]
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18
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Lv XC, Huang XL, Zhang W, Rao PF, Ni L. Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.020] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Moosavy MH, Esmaeili S, Mostafavi E. Antibacterial Effect of Mentha spicata
Essential Oil on Listeria monocytogenes
in Traditional Lighvan Cheese. J Food Saf 2013. [DOI: 10.1111/jfs.12083] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mir-Hassan Moosavy
- Department of Food Hygiene and Aquatic; Faculty of Veterinary Medicine; University of Tabriz; Tabriz Iran
| | - Saber Esmaeili
- Department of Epidemiology; Pasteur Institute of Iran; No. 69, Pasteur Ave. Tehran 1316943551 Iran
| | - Ehsan Mostafavi
- Department of Epidemiology; Pasteur Institute of Iran; No. 69, Pasteur Ave. Tehran 1316943551 Iran
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20
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Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A. The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/1471-0307.12009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehrnaz Aminifar
- Faculty of Food Industry and Agriculture; Department of Food Science & Technology; Standard Research Institute (SRI); PO Box 31745-139; Karaj; Iran
| | - Manouchehr Hamedi
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; Karaj; 31587-11167; Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; Karaj; 31587-11167; Iran
| | - Ali Mehdinia
- Department of Marine Living Resources; Iranian National Institute for Oceanography; Tehran; 14155-4781; Iran
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Kafili T, Emam Djomeh Z, Mayo B. Physiological Biodiversity of Lactobacillus Strains Isolated During Traditional Iranian Lighvan Cheese Manufacturing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.526276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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EDALATIAN MOHAMMADR, HABIBI NAJAFI MOHAMMADB, MORTAZAVI ALI, MAYO BALTASAR. The biodiversity and evolution of lactic flora during ripening of the Iranian semisoftLighvancheese. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00738.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0045-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, Liu X, Zhang L. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. J Dairy Sci 2010; 93:1926-33. [PMID: 20412906 DOI: 10.3168/jds.2009-2822] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2009] [Accepted: 01/22/2010] [Indexed: 11/19/2022]
Abstract
Bacterial biodiversity in traditional koumiss fermented milk was studied by denaturing gradient gel electrophoresis (DGGE). Target DNA bands were identified according to the reference species ladder, constructed in this study. Comigrating bands present in the DGGE profiles were resolved by species-specific PCR. The results revealed a novel bacterial profile and extensive bacterial biodiversity in koumiss. The dominant lactic acid bacteria included Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus kefiranofaciens. Frequently encountered bacterial species were Enterococcus faecalis, Lactococcus lactis, Lactobacillus paracasei, Lactobacillus kitasatonis, and Lactobacillus kefiri. Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus buchneri, and Lactobacillus jensenii were occasionally found in this product. In addition, L. buchneri, L. jensenii, and L. kitasatonis, which were never previously isolated by culture-dependent methods, were identified for the first time in the Xinjiang koumiss. Furthermore, conventional cultivation was performed by plating samples on M17, de Man-Rogosa-Sharpe, Halligan-Pearce, and Kenner fecal media. The results revealed that lactobacilli were the dominant species in the koumiss ecosystem, which was consistent with the results obtained by the DGGE analysis. This is the first systematic study of the microbial composition in koumiss, and our findings will be helpful in selecting appropriate strains for the manufacture of this product at the industrial level.
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Affiliation(s)
- Y Hao
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qing Hua East Road, Hai Dian District, Beijing, China 100083
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AMINIFAR MEHRNAZ, HAMEDI MANOUCHEHR, EMAM-DJOMEH ZAHRA, MEHDINIA ALI. MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00244.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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