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Capri FC, Gaglio R, Botta L, Settanni L, Alduina R. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making. Int J Food Microbiol 2024; 419:110752. [PMID: 38781647 DOI: 10.1016/j.ijfoodmicro.2024.110752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
In this study, 327 presumptive lactic acid bacteria (LAB) were isolated from goats' milk acid curds produced at a Sicilian dairy farm with the aim to identify potential starter cultures for traditional cheeses. All isolates were first processed by randomly amplified polymorphic DNA (RAPD)-PCR analysis. This approach identified 63 distinct strains which were evaluated for their acidifying capacity. Only 15 strains specifically stood out for their acidification capacity and were identified through 16S rRNA gene sequencing as Lactococcus lactis (11 strains) Enterococcus faecalis (three strains), and Ligilactobacillus animalis (one strain). Notably, all 15 LAB isolates produced bacteriocin-like inhibitory substances and anti-biofilm compounds, against both planktonic and biofilm forms of Listeria monocytogenes, Salmonella Enteritidis, Escherichia coli, and Staphylococcus aureus, albeit at varying levels. Among these 15 LAB, En. faecalis RGM25 and Lc. lactis RGM55, susceptible to five antibiotics tested, were put in contact with wooden vat prototypes, because all equipment used in traditional cheese production in Sicily are made of wood. Scanning electron microscopy and bacterial plate counts of the wooden vat prototypes showed the development of biofilms at levels of approximately 6.0 log CFU/cm2. Overall, this study contributes to establishing a custom-made LAB starter cultures with bio-preservatives properties for Sicilian cheese productions.
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Affiliation(s)
- Fanny Claire Capri
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze Bldg. 16-17, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
| | - Luigi Botta
- Department of Engineering, RU INSTM, University of Palermo, Viale delle Scienze, Bldg. 6, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Rosa Alduina
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze Bldg. 16-17, 90128 Palermo, Italy; National Biodiversity Future Center (NBFC), Piazza Marina, 61, 90133 Palermo, Italy
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2
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da Silva Duarte V, de Paula Dias Moreira L, Skeie SB, Svalestad F, Øyaas J, Porcellato D. Database selection for shotgun metaproteomic of low-diversity dairy microbiomes. Int J Food Microbiol 2024; 418:110706. [PMID: 38696985 DOI: 10.1016/j.ijfoodmicro.2024.110706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/12/2024] [Accepted: 04/13/2024] [Indexed: 05/04/2024]
Abstract
The metaproteomics field has recently gained more and more interest as a valuable tool for studying both the taxonomy and function of microbiomes, including those used in food fermentations. One crucial step in the metaproteomics pipeline is selecting a database to obtain high-quality taxonomical and functional information from microbial communities. One of the best strategies described for building protein databases is using sample-specific or study-specific protein databases obtained from metagenomic sequencing. While this is true for high-diversity microbiomes (such as gut and soil), there is still a lack of validation for different database construction strategies in low-diversity microbiomes, such as those found in fermented dairy products where starter cultures containing few species are used. In this study, we assessed the performance of various database construction strategies applied to metaproteomics on two low-diversity microbiomes obtained from cheese production using commercial starter cultures and analyzed by LC-MS/MS. Substantial differences were detected between the strategies, and the best performance in terms of the number of peptides and proteins identified from the spectra was achieved by metagenomic-derived databases. However, extensive databases constructed from a high number of available online genomes obtained a similar taxonomical and functional annotation of the metaproteome compared to the metagenomic-derived databases. Our results indicate that, in the case of low-diversity dairy microbiomes, the use of publically available genomes to construct protein databases can be considered as an alternative to metagenome-derived databases.
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Affiliation(s)
- Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Luiza de Paula Dias Moreira
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Siv B Skeie
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | | | - Jorun Øyaas
- TINE SA, P.O. Box 7, Kalbakken, N-0902 Oslo, Norway
| | - Davide Porcellato
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
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3
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Wu C, Hu J, Xie D, Fan E, Yang J, You X, Cheng P, Huang W, Hu F, Wang D. Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu. Food Sci Biotechnol 2024; 33:1909-1919. [PMID: 38752119 PMCID: PMC11091018 DOI: 10.1007/s10068-023-01483-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/15/2023] [Accepted: 11/09/2023] [Indexed: 05/18/2024] Open
Abstract
Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Rhodococcus and Monascus were special genera in mechanical workshop. The interaction relationship between physicochemical parameters and dominant microorganisms in mechanized workshop was different from traditional workshop as well. This study provided a scientific basis for further analyzing the mechanism of mechanized brewing of Jiang-flavor baijiu. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01483-y.
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Affiliation(s)
- Cheng Wu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Jianfeng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Dan Xie
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Endi Fan
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Junlin Yang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Xiaolong You
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Pingyan Cheng
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Wei Huang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Feng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Diqiang Wang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
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Maniaci G, Ponte M, Giosuè C, Gannuscio R, Pipi M, Gaglio R, Busetta G, Di Grigoli A, Bonanno A, Alabiso M. Cladodes of Opuntia ficus-indica (L.) as a source of bioactive compounds in dairy products. J Dairy Sci 2024; 107:1887-1902. [PMID: 37944810 DOI: 10.3168/jds.2023-23847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 09/21/2023] [Indexed: 11/12/2023]
Abstract
Recently, the interest in improving livestock product nutraceutical profiles through sustainable feeding systems has increased. In this context, the overall quality and nutraceutical profiles were examined in dairy products obtained from 16 lactating Cinisara cows given an integrated feed in dry season with Opuntia ficus-indica cladodes. Two homogeneous groups of cows (milk yield: 6.3 ± 1.5 kg; body weight: 213 ± 55 kg) were fed with 2 different diets (CON: pasture and wheat bran; OFI: pasture, wheat bran, and cladodes), according to a 2 × 2 Latin square design. The bulk milk produced during the study was used to make Caciotta cheese and was analyzed at 0, 15, and 30 storage days. Milk and cheese samples were analyzed for chemical, physical, and microbiological traits. The nutraceutical and sensorial profiles, as well as the antioxidant capacity, were also determined in the final products. For milk, the urea content in individual samples was reduced in OFI but not in CON. In the cheese, integration of cladodes did not influence the starter cultures development with 2 strains of Streptococcus thermophilus, but it caused a higher content of polyphenols and a consequent greater antioxidant capacity and a change in the fatty acids profile. In particular, the caprylic, capric, lauric, myristic, and palmitic fatty acids were higher, as were the petroselinic, vaccenic, rumenic, and α-linolenic fatty acids. In contrast, the oleic and the γ-linolenic fatty acids were lower for OFI. The cheese from the OFI group showed better overall acceptability, and a higher yellow color, odor intensity, and butter flavor. The multivariate analysis well distinguished the cheeses belonging to the 2 groups. Further investigations should be conducted to formulate well-balanced diets that include cladodes for Cinisara lactating cows, but also to determine the content of other important bioactive compounds in fresh and treated cladodes, as well as their effects on animal welfare and production.
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Affiliation(s)
- G Maniaci
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - M Ponte
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - C Giosuè
- Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), 90149 Palermo, Italy.
| | - R Gannuscio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - M Pipi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - R Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - G Busetta
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - A Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - A Bonanno
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
| | - M Alabiso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy
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Martini S, Sola L, Cattivelli A, Cristofolini M, Pizzamiglio V, Tagliazucchi D, Solieri L. Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese. Front Microbiol 2024; 15:1342180. [PMID: 38567075 PMCID: PMC10985727 DOI: 10.3389/fmicb.2024.1342180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 02/26/2024] [Indexed: 04/04/2024] Open
Abstract
Introduction Lactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution have been well studied in PR cheese, there is a lack of information about how this microbial diversity affects the metabolic and functional properties of PR cheese. Methods To fill this information gap, we characterized the cultivable fraction of natural whey starter (NWS) and PR cheeses at different ripening times, both at the species and strain level, and investigated the possible correlation between microbial composition and the evolution of peptide profiles over cheese ripening. Results and discussion The results showed that NWS was a complex community of several biotypes belonging to a few species, namely, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. lactis. A new species-specific PCR assay was successful in discriminating the cheese-associated species Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus zeae. Based on the resolved patterns of species and biotype distribution, Lcb. paracasei and Lcb. zeae were most frequently isolated after 24 and 30 months of ripening, while the number of biotypes was inversely related to the ripening time. Peptidomics analysis revealed more than 520 peptides in cheese samples. To the best of our knowledge, this is the most comprehensive survey of peptides in PR cheese. Most of them were from β-caseins, which represent the best substrate for LAB cell-envelope proteases. The abundance of peptides from β-casein 38-88 region continuously increased during ripening. Remarkably, this region contains precursors for the anti-hypertensive lactotripeptides VPP and IPP, as well as for β-casomorphins. We found that the ripening time strongly affects bioactive peptide profiles and that the occurrence of Lcb. zeae species is positively linked to the incidence of eight anti-hypertensive peptides. This result highlighted how the presence of specific LAB species is likely a pivotal factor in determining PR functional properties.
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Affiliation(s)
- Serena Martini
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Laura Sola
- Microbial Biotechnologies and Fermentation Technologies, Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alice Cattivelli
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Marianna Cristofolini
- Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | | | - Davide Tagliazucchi
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Lisa Solieri
- Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
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Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiol (Praha) 2024:10.1007/s12223-024-01141-8. [PMID: 38393577 DOI: 10.1007/s12223-024-01141-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 01/23/2024] [Indexed: 02/25/2024]
Abstract
In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus (Lc.) lactis, Latilactobacillus (Lt.) curvatus, Lactobacillus (Lb.) casei and Lb. plantarum, Enterococcus (E.) durans, E. faecium, E. faecalis, Streptococcus macedonicus, and Weissella paramesenteroides were characterized in terms of their influence on technological properties and their potential as starter cultures for traditional white brined cheese production. The results of the microbiological and physicochemical investigations showed that a few selected isolates of Lc. lactis, Lb. casei, and Lb. plantarum had certain functions as starter germs. Moderate acidification capacity, antibacterial activity and proteolytic activity, which are characteristic of their use as starter lactic acid bacteria, were found. Importantly, antibiotic resistance among selected Lc. lactis, Lb. casei, and Lb. plantarum isolates was extremely low, whereas some of these isolates demonstrated antibacterial activity against major foodborne pathogenic bacteria. Based on the results obtained in this study, selected Lc. and Lb. isolates can also be considered as starter culture in traditional cheese production.
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Affiliation(s)
- Bayram Çetin
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Merve Usal
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Hatice Şanlıdere Aloğlu
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Annemarie Busch
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany
| | - Enes Dertli
- Department of Food Engineering, Chemical-Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Amir Abdulmawjood
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany.
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7
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Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking. Int J Food Microbiol 2024; 410:110481. [PMID: 37977081 DOI: 10.1016/j.ijfoodmicro.2023.110481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/04/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
This work was carried out with the aim to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot water (experimental production, EXP) was compared to the traditional cheese cooking under whey permeate (control production, CTR). The microbiological composition of under rind (UR) and core (Co) section of CTR and EXP cheeses was determined by a combined culture-dependent and -independent approach. Total mesophilic microorganisms and lactic acid bacteria (LAB) present in raw ewes' milk (5.0 log CFU/mL) increased during cheese making and reached values of about 8.0 log CFU/g in both sections (UR and Co) of 5-month ripened cheeses of both productions (CTR and EXP) monitored. The identification of the viable LAB populations in ripened cheeses showed that Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus and Streptococcus dominated UR and Co sections of all cheeses. MiSeq Illumina analysis demonstrated that LAB populations (lactobacilli, lactococci and streptococci) dominated the bacterial community of cheeses at 95.63-98.41 % of relative abundance. The two different cooking operations did not influence the physicochemical characteristics of PDO Pecorino Siciliano cheeses. Sensory evaluation performed by artificial senses analysis and trained panelists confirmed that the modification of PDO Pecorino Siciliano cheese production protocol did not significantly affect product characteristics and overall acceptance. Thus, data of this work confirmed that cooking under hot water allowed to reduce transformation duration and safeguard typicality of PDO Pecorino Siciliano cheese.
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Affiliation(s)
- Massimo Todaro
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Riccardo Gannuscio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Maria Luisa Scatassa
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Cinzia Cardamone
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Isabella Mancuso
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Fatima Rando
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
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8
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Zhong T, Huang YQ, Wang GM. Causal relationship association of cheese intake with gestational hypertension and diabetes result from a Mendelian randomization study. World J Clin Cases 2023; 11:7318-7328. [PMID: 37969456 PMCID: PMC10643065 DOI: 10.12998/wjcc.v11.i30.7318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/17/2023] [Accepted: 09/28/2023] [Indexed: 10/25/2023] Open
Abstract
BACKGROUND The evidence from observational studies has been inconclusive on the causal relationship between cheese intake and gestational hypertension or diabetes. AIM To determine whether cheese consumption was causally related to hypertension and diabetes during pregnancy. METHODS This was a two-sample Mendelian randomized (MR) study. Summary-level genetic data for cheese intake was exposure and corresponding outcome data for gestational hypertension and gestational diabetes were extracted from the IEU OpenGWAS database. MR analysis was conducted using inverse variance weighting. For sensitivity analyses, MR-Egger regression, weighted median, weighted mode, and leave-one-out methods were conducted. A fixed-effect model was used to meta-analyze two sample MR estimates. The traits of gestational hypertension were pregnancy hypertension (123579 individuals) and oedema, proteinuria and hypertensive disorders in pregnancy, childbirth and the puerperium (123579 individuals), and traits of gestational diabetes were gestational diabetes (123579 individuals) and diabetes mellitus in pregnancy (116363 individuals), respectively. RESULTS Cheese intake per standard deviation increase has causally reduced the risks of gestational hypertension [odds ratio (OR) = 0.60, 95% confidence interval (CI): 0.47-0.76, P < 0.001] and gestational diabetes (OR = 0.41, 95%CI: 0.30-0.55, P < 0.001) in inverse variance weighted analysis. Sensitivity analysis showed no heterogeneity (all P > 0.05) nor horizontal pleiotropy (all P > 0.05) in the relationship between cheese intake and gestational hypertension, but heterogeneity presented (all P < 0.05) in relation to gestational diabetes in the two-sample MR analysis. CONCLUSION Cheese intake was inversely associated with gestational hypertension and gestational diabetes in MR analysis, suggesting that cheese consumption may be beneficial in preventing hypertension and diabetes during pregnancy.
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Affiliation(s)
- Tao Zhong
- Department of Cardiology, The First Hospital of Nanchang, Nanchang 330008, Jiangxi Province, China
| | - Yu-Qing Huang
- Department of Cardiology, Guangdong Provincial People’s Hospital, Guangdong Academy of Medical Sciences, Guangzhou 510080, Guangdong Province, China
| | - Gui-Ming Wang
- Department of Cardiology, The First Hospital of Nanchang, Nanchang 330008, Jiangxi Province, China
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9
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Sevinc-Demircan B, Ozturkoglu-Budak S. Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2670-2680. [PMID: 37599848 PMCID: PMC10439100 DOI: 10.1007/s13197-023-05791-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2023] [Accepted: 06/07/2023] [Indexed: 08/22/2023]
Abstract
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only commercial starter culture while YL, DH and KL cheeses were produced with the incorporation of individual Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis, respectively. The chemical composition, microbial counts, sensory attributes, volatile compounds and textural properties of cheeses were determined on days 1, 30, and 60 during the ripening period. The results obtained demonstrated that chemical, microbial and sensory properties of cheese varied depending on yeast species. The cheese with Y. lipolytica was the most preferred and it contained more short chain fatty acids, particularly butyric acid. This result could be due to the higher fat content and advanced lipolytic activity. The ripening index of DH was found to be higher than the other cheeses, showing an advanced proteolytic activity in relation to lower hardness in the texture profile. K. lactis was associated with lactose metabolism and promoted the development of Lactococcus spp. The results highlighted a potential use of yeasts as adjunct cultures in Beyaz cheese to develop the sensory properties such as texture and flavor. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05791-3.
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Affiliation(s)
| | - Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara Turkey
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10
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Ibrahim RA, Abd El-Salam BA, Alsulami T, Ali HS, Hoppe K, Badr AN. Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening. Foods 2023; 12:3548. [PMID: 37835201 PMCID: PMC10572299 DOI: 10.3390/foods12193548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The milk's natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.
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Affiliation(s)
- Rasha A. Ibrahim
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Baraka A. Abd El-Salam
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
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11
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Güley Z, Fallico V, Cabrera-Rubio R, O’Sullivan D, Marotta M, Pennone V, Smith S, Beresford T. Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics. Foods 2023; 12:3482. [PMID: 37761191 PMCID: PMC10528788 DOI: 10.3390/foods12183482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
High-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Türkiye. Simultaneously, cultivation-dependent methods were used to isolate, identify and characterize bacterial strains displaying probiotic potential. At the phylum level, Firmicutes dominated the microbiota of both cheese types comprising >98% of the population. Thirty genera were observed, with Streptococcus being the most abundant genus and with Streptococcus thermophilus and S. infantarius subsp. infantarius being the most abundant species. Genera, including Bifidobacterium and Chryseobacterium, not previously associated with IT and IBT, were detected. IT cheeses displayed higher operational taxonomic units (OTUs; Richness) and diversity index (Simpson) than IBT cheeses; however, the difference between the diversity of the microbiota of IT and IBT cheese samples was not significant. Three Lacticaseibacillus paracasei strains isolated from IBT cheeses exhibited probiotic characteristics, which included capacity to survive under in vitro simulated gastrointestinal conditions, resistance to bile salts and potential to adhere to HT-29 human intestinal cells. These findings demonstrate that Tulum cheeses harbor bacterial genera not previously reported in this cheese and that some strains display probiotic characteristics.
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Affiliation(s)
- Ziba Güley
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
- Department of Food Engineering, Alanya Alaaddin Keykubat University, 07425 Antalya, Türkiye
| | - Vincenzo Fallico
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
| | - Raul Cabrera-Rubio
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
- APC Microbiome Ireland, University College Cork, T12Y120 Cork, Ireland
| | - Daniel O’Sullivan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
- School of Food and Nutritional Sciences, University College Cork, T12K8AF Cork, Ireland
| | - Mariarosaria Marotta
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
| | - Vincenzo Pennone
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
| | - Sandra Smith
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
| | - Tom Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland; (V.F.); (R.C.-R.); (D.O.); (M.M.); (V.P.); (S.S.); (T.B.)
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12
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Garofalo G, Ponte M, Busetta G, Tolone M, Bonanno A, Portolano B, Gaglio R, Erten H, Sardina MT, Settanni L. A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods 2023; 12:3454. [PMID: 37761162 PMCID: PMC10529652 DOI: 10.3390/foods12183454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, -3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characterised by a significantly lower fat percentage and a higher antioxidant potential than commercial starters. Microbiological analysis confirmed the safety of the final product and a level of living lactic acid bacteria of 108 CFU/g. Sensory analysis revealed some differences among yoghurts regarding unpleasant odour, homogeneity, and persistence in the mouth, but the yoghurt processed with NMSC was more appreciated. Thus, the production of ewe's yoghurt fermented by a selected multi-strain starter culture represents an interesting strategy to enlarge the functional ovine dairy product portfolio.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marco Tolone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Baldassare Portolano
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana 1330, Turkey;
| | - Maria Teresa Sardina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
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13
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Korena K, Krzyzankova M, Florianova M, Karasova D, Babak V, Strakova N, Juricova H. Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment. Microorganisms 2023; 11:1735. [PMID: 37512907 PMCID: PMC10385115 DOI: 10.3390/microorganisms11071735] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 06/26/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023] Open
Abstract
A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA gene sequencing. The composition of the microbiota during the first 6 days of production was constant and consisted mainly of LAB (lactic acid bacteria) originating from the starter culture. From day 7, the proportion of LAB decreased as other bacteria from the production environment appeared. From the 14th day of production, the relative proportion of LAB decreased further, and at the end of ripening, bacteria from the environment wholly dominated. These adventitious microbiota included Psychrobacter, Pseudoalteromonas haloplanktis/hodoensis, Vibrio toranzoniae, and Vibrio litoralis (Proteobacteria phylum), as well as Vagococcus and Marinilactibacillus (Firmicutes phylum), Psychrilyobacter (Fusobacteria phylum), and Malaciobacter marinus (Campylobacterota phylum), all of which appeared to be characteristic taxa associated with the cheese rind. Subsequent analysis showed that the production and ripening of smear-ripened cheese could be divided into three stages, and that the microbiota compositions of samples from the first week of production, the second week of production, and supermarket shelf life all differed.
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Affiliation(s)
- Kristyna Korena
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
| | | | - Martina Florianova
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
| | - Daniela Karasova
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
| | - Vladimir Babak
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
| | - Nicol Strakova
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
| | - Helena Juricova
- Veterinary Research Institute, Hudcova 296/70, 621 00 Brno, Czech Republic
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14
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Garofalo G, Ponte M, Greco C, Barbera M, Mammano MM, Fascella G, Greco G, Salsi G, Orlando S, Alfonzo A, Di Grigoli A, Piazzese D, Bonanno A, Settanni L, Gaglio R. Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils. Antioxidants (Basel) 2023; 12:1293. [PMID: 37372023 DOI: 10.3390/antiox12061293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of Lactococcus lactis (NT1 and NT4) as fermenting agents. Two experimental cheese products (ECP) were obtained through the addition of 100 (ECP100) and 200 (ECP200) µL/L of OEO to milk, while the control cheese product (CCP) was OEO-free. Both Lc. lactis strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the presence of OEOs, the most abundant compound found in cheese was carvacrol, constituting more than 65% of the volatile fraction in both experimental products. The addition of OEOs did not influence ash, fat, or protein content, but it increased by 43% the antioxidant capacity of the experimental cheeses. ECP100 cheeses showed the best appreciation scores by the sensory panel. In order to investigate the ability OEOs to be used as a natural preservative, a test of artificial contamination was carried out, and the results showed a significant reduction of the main dairy pathogens in OEO-added cheeses.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Carlo Greco
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Michele Massimo Mammano
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giancarlo Fascella
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giuseppe Greco
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giulia Salsi
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Santo Orlando
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
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15
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Busetta G, Gaglio R, Mangione G, Garofalo G, Franciosi E, Gannuscio R, Caccamo M, Todaro M, Di Gerlando R, Settanni L, Licitra G. Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese. Int J Food Microbiol 2023; 394:110188. [PMID: 36989928 DOI: 10.1016/j.ijfoodmicro.2023.110188] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/07/2023] [Accepted: 03/19/2023] [Indexed: 03/29/2023]
Abstract
In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms were dominated by thermophilic rod LAB (4.6-6.5 log CFU/cm2). Bulk milk showed consistent levels of total mesophilic microorganisms (TMM) (5.0-6.0 log CFU/mL) and, after curdling, a general increase was recorded. The identification of the dominant LAB in wooden vat biofilms and ripened cheeses showed that the majority of wooden vat LAB were lactococci and Streptococcus thermophilus, while cheese LAB mainly belonged to Lacticaseibacillus paracasei and Enterococcus. Illumina sequencing identified 22 taxonomic groups; streptococci, lactococci, lactobacilli and other LAB constituted the majority of the total relative abundance % of the wooden vat (69.01-97.58 %) and cheese (81.57-99.87 %) bacterial communities. Regarding chemical composition, the effect of dairy factories was significant only for protein content. Inside cheese color was lighter and yellower than surface. Differences in fatty acids regarded only myristic acid and total amount of monounsaturated fatty acids. The sensory evaluation indicated some differences among cheeses produced in the four dairies regarding color, homogeneity of structure, overall intensity, salty, spicy, and hardness. The integrated approach applied in this study showed that PDO Provola dei Nebrodi cheese characteristics are quite stable among the dairy factories analyzed and this has to be unavoidably imputed to the application of the same cheese making protocol among different dairies.
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16
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Samelis J, Tsanasidou C, Bosnea L, Ntziadima C, Gatzias I, Kakouri A, Pappas D. Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
The performance of a mixed thermophilic and mesophilic starter culture consisting of Streptococcus thermophilus ST1 and the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in the absence (A: ST1+M78) or presence (B: ST1+M78+H25) of Lactiplantibacillus plantarum H25—another indigenous ripening strain—under real cheesemaking conditions. Three pilot-scale trials of fresh (6-day-old) Galotyri PDO cheese were made from boiled milk by an artisanal method using simple equipment, followed by cold ripening of the A1–A3 and B1–B3 cheeses at 4 °C for 30 days. All of the cheeses were analyzed microbiologically and for pH, gross composition, proteolysis, sugar and organic acid contents, and sensorial attributes before and after ripening. The artisanal (PDO) Galotyri manufacturing method did not ensure optimal growth of the ST1+M78 starter as regards the constant ability of the thermophilic strain ST1 to act as the primary milk acidifier under ambient (20–30 °C) fermentation conditions. Consequently, major trial-dependent microbial and biochemical differences between the Acheeses, and generally extended to the Bcheeses, were found. However, high-quality Galotyri was produced when either starter strain predominated in the fresh cheeses; only trial A1 had microbiological and sensory defects due to an outgrowth of post-thermal Gram-negative bacterial contaminants in the acidified curd. The H25 adjunct strain, which grew above 7 to 9 log CFU/g depending on the trial, had minor effects on the cheese’s pH, gross composition, and proteolysis, but it improved the texture, flavor, and the bacteriological quality of the Bcheeses during processing, and it exerted antifungal effects in the ripened cheeses.
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17
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Nicolescu CM, Bumbac M, Buruleanu CL, Popescu EC, Stanescu SG, Georgescu AA, Toma SM. Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application. Polymers (Basel) 2023; 15:polym15061539. [PMID: 36987319 PMCID: PMC10058920 DOI: 10.3390/polym15061539] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/30/2023] Open
Abstract
Plants, animals, bacteria, and food waste are subjects of intensive research, as they are biological sources for the production of biopolymers. The topic links to global challenges related to the extended life cycle of products, and circular economy objectives. A severe and well-known threat to the environment, the non-biodegradability of plastics obliges different stakeholders to find legislative and technical solutions for producing valuable polymers which are biodegradable and also exhibit better characteristics for packaging products. Microorganisms are recognized nowadays as exciting sources for the production of biopolymers with applications in the food industry, package production, and several other fields. Ubiquitous organisms, lactic acid bacteria (LAB) are well studied for the production of exopolysaccharides (EPS), but much less as producers of polylactic acid (PLA) and polyhydroxyalkanoates (PHAs). Based on their good biodegradability feature, as well as the possibility to be obtained from cheap biomass, PLA and PHAs polymers currently receive increased attention from both research and industry. The present review aims to provide an overview of LAB strains' characteristics that render them candidates for the biosynthesis of EPS, PLA, and PHAs, respectively. Further, the biopolymers' features are described in correlation with their application in different food industry fields and for food packaging. Having in view that the production costs of the polymers constitute their major drawback, alternative solutions of biosynthesis in economic terms are discussed.
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Affiliation(s)
- Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Marius Bumbac
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Claudia Lavinia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Elena Corina Popescu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Sorina Geanina Stanescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Andreea Antonia Georgescu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Siramona Maria Toma
- Doctoral School of University of Medicine and Pharmacy "Carol Davila" Bucharest, 050474 Bucharest, Romania
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18
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Meloni MP, Piras F, Siddi G, Cabras D, Comassi E, Lai R, McAuliffe O, De Santis EPL, Scarano C. Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against Listeria monocytogenes: A New Perspective to Improve the Safety of Sardinian PDO Cheeses. Foods 2023; 12:foods12061182. [PMID: 36981109 PMCID: PMC10048147 DOI: 10.3390/foods12061182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
Listeria monocytogenes contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control L. monocytogenes growth in PDO cheese. Results were compared with those obtained with a commercial protective culture (cPC) composed of a Lactiplantibacillus plantarum bacteriocin producer designed to inhibit L. monocytogenes growth in cheese. The in vitro antilisterial activities of n.74 autochthonous LAB and a cPC were tested against 51 L. monocytogenes strains using an agar well diffusion assay. In addition, 16S rRNA sequencing of LAB isolates with antilisterial activity was conducted and strains of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. indicus, Lactobacillus delbrueckii subsp. sunkii, Lactobacillus delbrueckii subsp. lactis and Enterococcus faecalis were identified. In this study, 33.6% (74/220) bacterial strains isolated from milk had characteristics compatible with thermophilic LAB, of which 17.6% (13/74) had in vitro antilisterial activity. These results demonstrate that raw sheep milk can be considered an important source of autochthonous thermophilic LAB that can be employed as protective cultures during the manufacturing of Sardinian PDO cheeses to improve their food safety. The use of bioprotective cultures should be seen as an additional procedure useful to improve cheese safety along with the correct application of good hygienic practices during manufacturing and the post-processing stages.
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Affiliation(s)
- Maria Pina Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
- Correspondence: ; Tel.: +39-079229447
| | - Giuliana Siddi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Daniela Cabras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Eleonora Comassi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Roberta Lai
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | | | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
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19
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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Lei Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yansong Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Ge Yang
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Zijian Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yujuan Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Jihui Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
| | - Shengyu Li
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
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20
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Luziatelli F, Melini F, Ficca AG, Melini V, Nardilli F, Ruzzi M. Core microbiome and bacterial diversity of the Italian Mediterranean river buffalo milk. Appl Microbiol Biotechnol 2023; 107:1875-1886. [PMID: 36773061 DOI: 10.1007/s00253-023-12415-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/05/2023] [Accepted: 01/18/2023] [Indexed: 02/12/2023]
Abstract
Milk is one of the most nutritionally complete foods and plays an important role in the human diet. Buffalo milk represents 15% of worldwide milk production and is an important source of bioactive compounds. Buffalo milk has a great market in the Mediterranean area, and dairy products, such as Mozzarella and Ricotta di Bufala Campana, obtained with the Italian Mediterranean buffalo milk, are acknowledged with the Protected Designation of Origin (PDO). This study aimed to characterize, using high-throughput sequencing of the 16S rRNA gene, the milk core microbiome of water buffalo rises in the Amaseno Valley included in the Mozzarella PDO region. The principal features of the core and the auxiliary buffalo milk microbiome are the predominance of Firmicutes and Lactococcus, one of the most important lactic acid bacteria (LAB) taxa in the dairy industry. The comparative analysis of the core microbiomes indicated that the milk of the Italian Mediterranean Buffalo and other mammals share the presence of Streptococcus-affiliated OTUs (operational taxonomic units). Our data also demonstrated that the core microbiome of milk samples collected from PDO and non-PDO regions differ in the number and type of taxa. KEY POINTS: • Buffalo milk and their derivate products are becoming more popular worldwide. • Dairy locations and practice management affect the structure of the milk microbiota. • Next-generation sequencing (NGS) analysis allows to identify the features of the Italian Buffalo milk microbiome.
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Affiliation(s)
- Francesca Luziatelli
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
| | - Francesca Melini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.,Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Anna Grazia Ficca
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Valentina Melini
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Francesca Nardilli
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Maurizio Ruzzi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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21
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Coelho MC, Malcata FX, Silva CCG. Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO). Foods 2023; 12:foods12050990. [PMID: 36900508 PMCID: PMC10000650 DOI: 10.3390/foods12050990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
São Jorge cheese is an iconic product of the Azores, produced from raw cow's milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially on sensory evaluation by trained tasters. The aim of this work was to characterize the bacterial diversity of this cheese using next-generation sequencing (NGS) and to identify the specific microbiota that contributes most to its uniqueness as a PDO by distinguishing the bacterial communities of PDO and non-PDO cheeses. The NWS and curd microbiota was dominated by Streptococcus and Lactococcus, whereas Lactobacillus and Leuconostoc were also present in the core microbiota of the cheese along with these genera. Significant differences (p < 0.05) in bacterial community composition were found between PDO cheese and non-certified cheese; Leuconostoc was found to play the chief role in this regard. Certified cheeses were richer in Leuconostoc, Lactobacillus and Enterococcus, but had fewer Streptococcus (p < 0.05). A negative correlation was found between contaminating bacteria, e.g., Staphylococcus and Acinetobacter, and the development of PDO-associated bacteria such as Leuconostoc, Lactobacillus and Enterococcus. A reduction in contaminating bacteria was found to be crucial for the development of a bacterial community rich in Leuconostoc and Lactobacillus, thus justifying the PDO seal of quality. This study has helped to clearly distinguish between cheeses with and without PDO based on the composition of the bacterial community. The characterization of the NWS and the cheese microbiota can contribute to a better understanding of the microbial dynamics of this traditional PDO cheese and can help producers interested in maintaining the identity and quality of São Jorge PDO cheese.
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Affiliation(s)
- Márcia C. Coelho
- School of Agrarian and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - Francisco Xavier Malcata
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Oporto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Oporto, Portugal
| | - Célia C. G. Silva
- School of Agrarian and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence:
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22
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Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods 2023; 12:foods12040701. [PMID: 36832776 PMCID: PMC9956040 DOI: 10.3390/foods12040701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Serpa is a protected designation of origin (PDO) cheese produced with raw ewes' milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa's rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application.
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23
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Culture Age, Growth Medium, Ultrasound Amplitude, and Time of Exposure Influence the Kinetic Growth of Lactobacillus acidophilus. FERMENTATION 2023. [DOI: 10.3390/fermentation9010063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
The growth pattern of probiotics can be modified by changing their nutritional factors and their physiological stage. Meanwhile, high intensity ultrasound (HIUS) can be employed to increase probiotics’ biomass. The one-factor-at-a-time (OFAT) approach was employed to investigate the influence of the growth medium (MRS broth, whole milk, and skim milk), culture age (1 day and 7 days old) and ultrasound parameters (time and amplitude) on the kinetic parameters of L. acidophilus. The oldest culture (7 days) had a greater lag phase and time to reach the end of the sigmoidal curve (Tmax) (p < 0.05) as well as a lower rate (maximum growth potential μmax) compared to the youngest culture (1 day). Regarding the growth medium, skim milk presented the greatest L. acidophilus counts (p < 0.05). Meanwhile, sonication times (60 and 90 s) change µmax and Tmax. When 30% amplitude was applied, a greater μmax and a smaller Tmax were observed (p < 0.05). It can be concluded that the growth medium, culture age, and ultrasound parameters (time and amplitude) influence the kinetic parameters of L. acidophilus. Results from this study could be used in the design and optimization of processes to improve the growth of the probiotic L. acidophilus at industrial scale.
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24
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Bettera L, Levante A, Bancalari E, Bottari B, Gatti M. Lactic acid bacteria in cow raw milk for cheese production: Which and how many? Front Microbiol 2023; 13:1092224. [PMID: 36713157 PMCID: PMC9878191 DOI: 10.3389/fmicb.2022.1092224] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 12/28/2022] [Indexed: 01/15/2023] Open
Abstract
Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they are present in very low concentrations. Afterward, throughout the different cheesemaking processes, they withstand chemical and physical stresses becoming dominant in ripened cheeses. However, despite a great body of knowledge is available in the literature about NSLAB effect on cheese ripening, the investigations regarding their presence and abundance in raw milk are still poor. With the aim to answer the initial question: "which and how many LAB are present in cow raw milk used for cheese production?," this review has been divided in two main parts. The first one gives an overview of LAB presence in the complex microbiota of raw milk through the meta-analysis of recent taxonomic studies. In the second part, we present a collection of data about LAB quantification in raw milk by culture-dependent analysis, retrieved through a systematic review. Essentially, the revision of data obtained by plate counts on selective agar media showed an average higher concentration of coccoid LAB than lactobacilli, which was found to be consistent with meta-taxonomic analysis. The advantages of the impedometric technique applied to the quantification of LAB in raw milk were also briefly discussed with a focus on the statistical significance of the obtainable data. Furthermore, this approach was also found to be more accurate in highlighting that microorganisms other than LAB are the major component of raw milk. Nevertheless, the variability of the results observed in the studies based on the same counting methodology, highlights that different sampling methods, as well as the "history" of milk before analysis, are variables of great importance that need to be considered in raw milk analysis.
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25
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Nelli A, Venardou B, Skoufos I, Voidarou C(C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms 2023; 11:microorganisms11010123. [PMID: 36677415 PMCID: PMC9863150 DOI: 10.3390/microorganisms11010123] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/22/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.
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26
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Phenotypic and Safety Assessment of the Cheese Strain Lactiplantibacillus plantarum LL441, and Sequence Analysis of its Complete Genome and Plasmidome. Int J Mol Sci 2022; 24:ijms24010605. [PMID: 36614048 PMCID: PMC9820265 DOI: 10.3390/ijms24010605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022] Open
Abstract
This work describes the phenotypic typing and complete genome analysis of LL441, a dairy Lactiplantibacillus plantarum strain. LL441 utilized a large range of carbohydrates and showed strong activity of some carbohydrate-degrading enzymes. The strain grew slowly in milk and produced acids and ketones along with other volatile compounds. The genome of LL441 included eight circular molecules, the bacterial chromosome, and seven plasmids (pLL441-1 through pLL441-7), ranging in size from 8.7 to 53.3 kbp. Genome analysis revealed vast arrays of genes involved in carbohydrate utilization and flavor formation in milk, as well as genes providing acid and bile resistance. No genes coding for virulence traits or pathogenicity factors were detected. Chromosome and plasmids were packed with insertion sequence (IS) elements. Plasmids were also abundant in genes encoding heavy metal resistance traits and plasmid maintenance functions. Technologically relevant phenotypes linked to plasmids, such as the production of plantaricin C (pLL441-1), lactose utilization (pLL441-2), and bacteriophage resistance (pLL441-4), were also identified. The absence of acquired antibiotic resistance and of phenotypes and genes of concern suggests L. plantarum LL441 be safe. The strain might therefore have a use as a starter or starter component in dairy and other food fermentations or as a probiotic.
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27
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Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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28
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Barzideh Z, Siddiqi M, Mohamed HM, LaPointe G. Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment. Microorganisms 2022; 10:microorganisms10081669. [PMID: 36014087 PMCID: PMC9413250 DOI: 10.3390/microorganisms10081669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 08/14/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
The microbial community of industrially produced Canadian Cheddar cheese was examined from curd to ripened cheese at 30-32 months using a combination of viable plate counts of SLAB (GM17) and NSLAB (MRSv), qPCR and 16S rRNA gene amplicon sequencing. Cell treatment with propidium monoazide excluded DNA of permeable cells from amplification. The proportion of permeable cells of both Lactococcus spp. and Lacticaseibacillus spp. was highest at 3-6 months. While most remaining Lacticaseibacillus spp. cells were intact during later ripening stages, a consistent population of permeable Lactococcus spp. cells was maintained over the 32-month period. While Lactococcus sequence variants were significant biomarkers for viable cheese curd communities at 0-1 m, Lacticaseibacillus was identified as a distinctive biomarker for cheeses from 7 to 20 months. From 24 to 32 months, Lacticaseibacillus was replaced in significance by four genera (Pediococcus and Latilactobacillus at 24 m and at 30-32 m, Secundilactobacillus and Paucilactobacillus). These results underscore the importance of monitoring potential defects in cheeses aged over 24 months, which could be diagnosed early through microbial DNA profiling to minimize potential waste of product. Future perspectives include correlating volatile flavor compounds with microbial community composition as well as the investigation of intra-species diversity.
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Affiliation(s)
- Zoha Barzideh
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Myra Siddiqi
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Hassan Mahmoud Mohamed
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
- Faculty of Computer and Artificial Intelligence, Benha University, Banha 13518, Egypt
| | - Gisèle LaPointe
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
- Correspondence:
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022; 11:foods11152276. [PMID: 35954043 PMCID: PMC9368153 DOI: 10.3390/foods11152276] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.
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30
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Munekata PES, Chaves-Lopez C, Fernandez-Lopez J, Viuda-Martos M, Sayas-Barbera ME, Perez-Alvarez JA, Lorenzo JM. Autochthonous Starter Cultures in Cheese Production – A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Juana Fernandez-Lopez
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - María Estrella Sayas-Barbera
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - José Angel Perez-Alvarez
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, España
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31
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Güley Z, Fallico V, Cabrera-Rubio R, Cotter PD, Beresford T. Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye. Food Res Int 2022; 160:111707. [DOI: 10.1016/j.foodres.2022.111707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 07/02/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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32
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Human Breast Milk: A Source of Potential Probiotic Candidates. Microorganisms 2022; 10:microorganisms10071279. [PMID: 35888998 PMCID: PMC9319366 DOI: 10.3390/microorganisms10071279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 02/01/2023] Open
Abstract
This study focuses on the isolation of lactobacilli/bifidobacteria from human breast milk and their first characterization, in the perspective to find new probiotic candidates to be included in food products. More specifically, breast-milk-isolated strains demonstrated a very good aptitude to adhere to intestinal cells, in comparison with L. rhamnosus GG strain, taken as reference. The same behavior has been found for hydrophobicity/auto-aggregation properties. A remarkable antagonistic activity was detected for these isolates not only against spoilage and pathogenic species of food interest, but also against the principal etiological agents of intestinal infections. Indeed, isolated strains impaired spoilage and pathogenic species growth, as well as biofilm formation by gut pathogens. In addition, breast milk strains were characterized for their antibiotic susceptibility, displaying species-specific and strain-specific susceptibility patterns. Finally, to assess their technological potential, the fermentation kinetics and viability of breast milk strains in pasteurized milk were investigated, also including the study of the volatile molecule profiles. In this regard, all the strains pointed out the release of aroma compounds frequently associated with the sensory quality of several dairy products such as acetic acid, diacetyl, acetoin, acetaldehyde. Data here reported point up the high potential of breast-milk-isolated strains as probiotics.
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33
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Cardinali F, Foligni R, Ferrocino I, Harasym J, Orkusz A, Franciosa I, Milanović V, Garofalo C, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO. Food Res Int 2022; 157:111481. [DOI: 10.1016/j.foodres.2022.111481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/02/2022] [Accepted: 06/04/2022] [Indexed: 11/04/2022]
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34
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Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050234] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk.
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35
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Leeuwendaal N, Hayes J, Stanton C, O'Toole P, Beresford T. Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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36
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Ayag N, Dagdemir E, Hayaloglu AA. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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37
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Vesković-Moračanin S, Dragutin Đ, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. FOOD SCI TECHNOL INT 2022:10820132221097871. [PMID: 35484809 DOI: 10.1177/10820132221097871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
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Affiliation(s)
| | - Đukić Dragutin
- Department of Microbiology, Faculty of Agronomy Čačak, 127740University of Kragujevac, Cara Dusana 34, 32000 Čačak, Serbia
| | - Branko Velebit
- 229778Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Beograd, Serbia
| | - Branka Borović
- 229778Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Beograd, Serbia
| | - Milan Milijašević
- 229778Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Beograd, Serbia
| | - Monika Stojanova
- Faculty of Agriculture, 54801University of Belgrade, Nemanjina 6 Str., Belgrade 11000, Serbia
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Lacorte GA, Cruvinel LA, de Paula Ávila M, Dias MF, de Abreu Pereira A, Nascimento AMA, de Melo Franco BDG. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments. Food Microbiol 2022; 105:104023. [DOI: 10.1016/j.fm.2022.104023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 11/16/2022]
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Botello-Morte L, Moniente M, Gil-Ramírez Y, Virto R, García-Gonzalo D, Pagán R. Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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40
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Caputo E, Meinardi CA, Mandrich L. Exogenous Enzymes in Cheese Making: An Overview. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220218111515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
The flavour in mature cheese results from a complex series of biochemical events that occur in the curd during ripening. More than 500 varieties of cheese are produced in the world, and each of them possesses its typical sensory characteristics. Flavour depends on milk variety, starter bacteria used in cheese-making and ripening.
Amino acids and free fatty acids (FFA) act mainly as precursors of a series of catabolic reactions, still not well understood. These reactions lead to the production of aroma compounds such as esters, fatty acids, aldehydes, alcohols, ketones, hydrocarbons, lactones, and sulphur.
Enzymes involved in all these processes are derived from milk, Lactic Acid Bacteria (LAB), Non-Starter Lactic Acid Bacteria (NSLAB), rennet, or fungi. In cheese industrial production, the milk pasteurization process leads to the removal of endogenous bacteria, therefore it is necessary to add exogenous enzymes to enrich and standardize cheeses flavour.
Here, we reviewed some exogenous enzymes used in industrial cheeses production, or which have interesting potential in cheese making and ripening.
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Affiliation(s)
- Emilia Caputo
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino, 111, 80131 Naples, Italy
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino, 111, 80131 Naples, Italy
| | - Carlos Alberto Meinardi
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET) Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET) Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Luigi Mandrich
- Research Institute on Terrestrial Ecosystems IRET-CNR, Via Pietro Castellino, 111, 80131 Naples, Italy
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Sviridenko GM, Vakhrusheva DS, Sviridenko YY, Delitskaya IN, Mordvinova VA. Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Galina M Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Darya S Vakhrusheva
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Yuri Yа Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Irina N Delitskaya
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Valentina A Mordvinova
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022; 11:188. [PMID: 35053920 PMCID: PMC8775153 DOI: 10.3390/foods11020188] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/03/2022] [Accepted: 01/09/2022] [Indexed: 12/27/2022] Open
Abstract
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.
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Affiliation(s)
- Rania Anastasiou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (M.K.); (M.G.); (A.A.); (G.Z.); (E.T.)
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44
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Jurášková D, Ribeiro SC, Silva CCG. Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties. Foods 2022; 11:156. [PMID: 35053888 PMCID: PMC8774684 DOI: 10.3390/foods11020156] [Citation(s) in RCA: 60] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/02/2022] [Accepted: 01/04/2022] [Indexed: 12/13/2022] Open
Abstract
The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.
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Affiliation(s)
| | | | - Celia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Azores, Portugal; (D.J.); (S.C.R.)
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45
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Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.
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46
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WORARATPHOKA J, INNOK S, SOISUNGNOEN P, TANAMOOL V, SOEMPHOL W. γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Bastião Rocha PA, Monteiro Marques JM, Barreto AS, Semedo-Lemsaddek T. Enterococcus spp. from Azeitão and Nisa PDO-cheeses: Surveillance for antimicrobial drug resistance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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48
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Garofalo G, Busetta G, Maniaci G, Sardina MT, Portolano B, Badalamenti N, Maggio A, Bruno M, Gaglio R, Settanni L. Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese. Foods 2021; 11:25. [PMID: 35010151 PMCID: PMC8750039 DOI: 10.3390/foods11010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
This work was performed to produce a new soft ewe's milk cheese, namely "Quadrello di ovino" (QdO) cheese, to enlarge ewe's dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for "Crescenza" cheese typology with some modifications. In particular, pasteurized ewes' milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Generally, the two starter formulations did not affect the chemical composition of QdO cheeses that contained, on average, 64.08% dry matter of which approximately 54.99% were fats and 36.39% proteins. Among chemical parameters, significant differences were registered for secondary lipid oxidation state (significantly lower for QdO-P2), fatty acids and volatile organic compounds (VOCs). However, the differences registered among cheese VOCs from were not perceived by the panelists who recognized both cheese productions highly similar, although QdO-P2 cheeses were mostly appreciated by the judges. This study allowed to produce a novel fresh ovine cheese with specific chemical and sensorial characteristics well appreciated by consumers.
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Affiliation(s)
- Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Giuseppe Maniaci
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Maria Teresa Sardina
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Baldassare Portolano
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Natale Badalamenti
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Antonella Maggio
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Maurizio Bruno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
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Ban S, Chen L, Fu S, Wu Q, Xu Y. Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation. Int J Food Microbiol 2021; 363:109493. [PMID: 34953345 DOI: 10.1016/j.ijfoodmicro.2021.109493] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 10/12/2021] [Accepted: 11/22/2021] [Indexed: 11/26/2022]
Abstract
Traditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as core microbiota using amplicon sequencing and metaproteomics analysis. Fermentation moisture gradually decreased from 34.8% to 14.2%, and fermentation temperature varied between 17.0 °C and 35.3 °C during the fermentation. Mantel test showed that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.05) significantly affected the core microbiota. Moreover, structural equation modelling analysis indicated that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.001) were respectively influenced by the processing parameters, room humidity and room temperature. The succession of Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis and Aspergillus were significantly affected by room humidity (P < 0.05), and the succession of Saccharomyces was significantly affected by room temperature (P < 0.001). Further, models were constructed to predict the population of core microbiota by room humidity and room temperature, using Gaussian process regression and linear regression (P < 0.05). This work would be beneficial for regulating microorganisms via controlling processing parameters in spontaneous food fermentations.
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Affiliation(s)
- Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Lingna Chen
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shuangxue Fu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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50
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Chen S, Tang J, Fan S, Zhang J, Chen S, Liu Y, Yang Q, Xu Y. Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses. Foods 2021; 10:foods10102392. [PMID: 34681444 PMCID: PMC8535217 DOI: 10.3390/foods10102392] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/25/2022] Open
Abstract
Predominant odorants in modern and traditional types of Chinese xiaoqu liquor (Baijiu) were identified and compared by the combined use of gas chromatography−olfactometry, odor activity values (OAVs), and multivariate analyses. A total of 79 aroma compounds were identified in a typical modern type xiaoqu Baijiu (M) and a typical traditional type xiaoqu Baijiu (T), 42 of them had OAV > 1 in both M and T samples. The main differences between the two samples were obtained for the concentration of 23 aroma-active compounds. A total of 22 samples made by different brewing processes were analyzed to confirm the differences. Partial least squares discriminant analysis confirmed that 20 compounds could be used as potential markers for discrimination between modern type xiaoqu Baijiu and traditional type xiaoqu Baijiu. Their difference in content is between 1.5 and 17.9 times for modern type xiaoqu Baijiu and traditional type xiaoqu Baijiu. The results showed the aroma characteristics of modern and traditional type xiaoqu Baijiu clearly and comprehensively, which will provide guidance for modern Baijiu quality control and evaluation.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Shanshan Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Yuancai Liu
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
- Correspondence: (Q.Y.); (Y.X.); Tel.: +86-510-85918201 (Y.X.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
- Correspondence: (Q.Y.); (Y.X.); Tel.: +86-510-85918201 (Y.X.)
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