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Arias R, Alba C, Calzada J, Jiménez L, Fernández L, Ávila M, Roman M, Roman J, Rodríguez JM, Garde S. Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking. Foods 2024; 13:2296. [PMID: 39063379 PMCID: PMC11276500 DOI: 10.3390/foods13142296] [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: 05/17/2024] [Revised: 07/09/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese's raw milk, and its effect on the microbiological, physical-chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.
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Affiliation(s)
- Ramón Arias
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Claudio Alba
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Javier Calzada
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Lorena Jiménez
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Leónides Fernández
- Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Marta Ávila
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Mario Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan M. Rodríguez
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
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Santamarina-García G, Amores G, Llamazares D, Hernández I, Javier R Barron L, Virto M. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese. Food Res Int 2024; 187:114308. [PMID: 38763625 DOI: 10.1016/j.foodres.2024.114308] [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: 01/17/2024] [Revised: 03/27/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Antimicrobial resistance (AMR) is a significant public health threat, with the food production chain, and, specifically, fermented products, as a potential vehicle for dissemination. However, information about dairy products, especially raw ewe milk cheeses, is limited. The present study analysed, for the first time, the occurrence of AMRs related to lactic acid bacteria (LAB) along a raw ewe milk cheese production chain for the most common antimicrobial agents used on farms (dihydrostreptomycin, benzylpenicillin, amoxicillin and polymyxin B). More than 200 LAB isolates were obtained and identified by Sanger sequencing (V1-V3 16S rRNA regions); these isolates included 8 LAB genera and 21 species. Significant differences in LAB composition were observed throughout the production chain (P ≤ 0.001), with Enterococcus (e.g., E. hirae and E. faecalis) and Bacillus (e.g., B. thuringiensis and B. cereus) predominating in ovine faeces and raw ewe milk, respectively, along with Lactococcus (L. lactis) in whey and fresh cheeses, while Lactobacillus and Lacticaseibacillus species (e.g., Lactobacillus sp. and L. paracasei) prevailed in ripened cheeses. Phenotypically, by broth microdilution, Lactococcus, Enterococcus and Bacillus species presented the greatest resistance rates (on average, 78.2 %, 56.8 % and 53.4 %, respectively), specifically against polymyxin B, and were more susceptible to dihydrostreptomycin. Conversely, Lacticaseibacillus and Lactobacillus were more susceptible to all antimicrobials tested (31.4 % and 39.1 %, respectively). Thus, resistance patterns and multidrug resistance were reduced along the production chain (P ≤ 0.05). Genotypically, through HT-qPCR, 31 antimicrobial resistance genes (ARGs) and 6 mobile genetic elements (MGEs) were detected, predominating Str, StrB and aadA-01, related to aminoglycoside resistance, and the transposons tnpA-02 and tnpA-01. In general, a significant reduction in ARGs and MGEs abundances was also observed throughout the production chain (P ≤ 0.001). The current findings indicate that LAB dynamics throughout the raw ewe milk cheese production chain facilitated a reduction in AMRs, which has not been reported to date.
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Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Diego Llamazares
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Bioaraba Health Research Institute-Prevention, Promotion and Health Care, 01009 Vitoria-Gasteiz, Spain; Joint Research Laboratory on Environmental Antibiotic Resistance, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
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Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania. Microorganisms 2022; 11:microorganisms11010037. [PMID: 36677329 PMCID: PMC9861077 DOI: 10.3390/microorganisms11010037] [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: 11/10/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
(1) Background: Wine yeast research offers the possibility of isolating new strains with distinct metabolic properties due to the geographical location of the vineyard and the processes used in winemaking. Our study deals with the isolation and identification of six yeasts from spontaneously fermented wine wort from Romania and their characterization as new potential starter culture for traditional beverages, for food industry or biomedicine. (2) Materials and methods: The isolates were identified using conventional taxonomy tests, phenotypic phylogeny analysis (Biolog YT), MALDI-TOF mass spectrometry, PCR-RFLP, and sequencing of the ITS1-5,8S-ITS2 rDNA region. The capacity of the yeasts to grow under thermal, ionic, and osmotic stress was determined. The safe status was confirmed by testing virulence and pathogenicity factors. Assays were performed in order to evaluate the growth inhibition of Candida strains and determine the antimicrobial mechanism of action. (3) Results and discussions: The yeast isolates were identified as belonging to the Metschinikowia, Hanseniaspora, Torulaspora, Pichia, and Saccharomyces genera. All the isolates were able to develop under the tested stress conditions and were confirmed as safe. With the exception of S. cerevisiae CMGB-MS1-1, all the isolates showed good antimicrobial activity based on competition for iron ions or production of killer toxins. (4) Conclusions: The results revealed the resistance of our yeasts to environmental conditions related to industrial and biomedical applications and their high potential as starter cultures and biocontrol agents, respectively.
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Piqueras J, Chassard C, Callon C, Rifa E, Theil S, Lebecque A, Delbès C. Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses. Microorganisms 2021; 9:microorganisms9051081. [PMID: 34069983 PMCID: PMC8157849 DOI: 10.3390/microorganisms9051081] [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: 04/13/2021] [Revised: 05/11/2021] [Accepted: 05/14/2021] [Indexed: 01/04/2023] Open
Abstract
Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the impacts of varying the doses of a lactic starter (the recommended one, 1×, a 0.1× lower and a 2× higher) on acidification, growth of Staphylococcus aureus SA15 and Shiga-toxin-producing Escherichia coli (STEC) O26:H11 F43368, as well as on the bacterial community patterns. We observed a delayed acidification and an increase in the levels of pathogens with the 0.1× dose. This dose was associated with increased richness and evenness of cheese bacterial community and higher relative abundance of potential opportunistic bacteria or desirable species involved in cheese production. No effect of the increased lactic starter dose was observed. Given that sanitary criteria were paramount to our study, the increase in the pathogen levels observed at the 0.1× dose justified proscribing such a reduction in the tested cheese-making process. Despite this, the effects of adjusting the lactic starter dose on the balance of microbial populations of potential interest for cheese production deserve an in-depth evaluation.
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Affiliation(s)
- Justine Piqueras
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
| | - Christophe Chassard
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
| | - Cécile Callon
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
| | - Etienne Rifa
- UMR INSA/INRA 792, Toulouse Biotechnology Institute, INSA/CNRS 5504, 135 Avenue de Rangueil, F-31077 Toulouse, France;
| | - Sébastien Theil
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
| | - Annick Lebecque
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
| | - Céline Delbès
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (J.P.); (C.C.); (C.C.); (S.T.); (A.L.)
- Correspondence: ; Tel.: +33-471-456-419
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Mayo B, Rodríguez J, Vázquez L, Flórez AB. Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety. Foods 2021; 10:602. [PMID: 33809159 PMCID: PMC8000492 DOI: 10.3390/foods10030602] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 03/09/2021] [Indexed: 12/26/2022] Open
Abstract
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the microbiota of cheese are affected by a range of biotic and abiotic factors. Cooperative and competitive interactions between distinct members of the microbiota may occur, with rheological, organoleptic and safety implications for ripened cheese. However, the mechanistic details of these interactions, and their functional consequences, are largely unknown. Acquiring such knowledge is important if we are to predict when fermentations will be successful and understand the causes of technological failures. The experimental use of "synthetic" microbial communities might help throw light on the dynamics of different cheese microbiota components and the interplay between them. Although synthetic communities cannot reproduce entirely the natural microbial diversity in cheese, they could help reveal basic principles governing the interactions between microbial types and perhaps allow multi-species microbial communities to be developed as functional starters. By occupying the whole ecosystem taxonomically and functionally, microbiota-based cultures might be expected to be more resilient and efficient than conventional starters in the development of unique sensorial properties.
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Affiliation(s)
- Baltasar Mayo
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain; (J.R.); (L.V.); (A.B.F.)
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Suárez N, Weckx S, Minahk C, Hebert EM, Saavedra L. Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses. Int J Food Microbiol 2020; 335:108894. [PMID: 33032033 DOI: 10.1016/j.ijfoodmicro.2020.108894] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 09/10/2020] [Accepted: 09/15/2020] [Indexed: 01/18/2023]
Abstract
A metagenome-based approach was used to assess the taxonomic affiliation and functional potential for bacteriocin production of the bacterial community in cow's milk artisanal cheeses from Northwestern Argentina. Three different samples were analyzed by high-throughput sequencing of the V4 region of the 16S rRNA gene and shotgun metagenomics. Taxonomic analysis showed that cheese A and C were quite similar whereas cheese B displayed a rather different bacterial composition. Overall, two families, Streptococceae and Enterococceae, dominated the artisanal cheese microbiota, being the former family prevalent in cheese B and the later family the most important in samples A and C. Besides the usual species associated to cheeses, a number of bacterial taxa that have not been previously found in Argentinean artisanal cheeses were reported in the present work such as Macrococcus caseolyticus and Streptococcus macedonicus Functional metagenomics analysis using the bacteriocin mining software BAGEL3, identified 2 ORFs encoding antimicrobial peptides in cheese B and 42 different peptides in sample C. The bacteriocin genes found showed good correlation with taxonomy. Based on the microbial diversity and functional features found through shotgun metagenomic sequencing, a culture-dependent approach was applied aiming to isolate bacteriocin-producing bacteria able to inhibit the growth of the foodborne pathogen Listeria monocytogenes. From 151 bacterial colonies derived from the cheese samples, 10 were associated to high anti-Listeria activity. Based on partial 16S rRNA gene sequencing and RAPD-PCR analysis, all bacteriocinogenic isolates were identified as Enterococcus faecium. Finally, we carried out a pilot experiment with L. monocytogenes-contaminated cheese using one of the enterococcal isolates as a bioprotective adjunct culture. The use of E. faecium CRL1879 during artisanal cheese manufacturing did not alter the main organoleptic properties of the cheese and ensured an efficient control of the foodborne pathogen up to 30 days. This finding supports the use of E. faecium CRL1879 as an adjunct culture in the cheese-making process with a combination of both safety and minimal processing.
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Affiliation(s)
- N Suárez
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, Chacabuco 145, San Miguel de Tucumán T4000ILC, Tucumán, Argentina
| | - S Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - C Minahk
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina
| | - E M Hebert
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, Chacabuco 145, San Miguel de Tucumán T4000ILC, Tucumán, Argentina.
| | - L Saavedra
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, Chacabuco 145, San Miguel de Tucumán T4000ILC, Tucumán, Argentina.
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Seixas FN, Rios EA, Martinez de Oliveira AL, Beloti V, Poveda JM. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3899-3906. [PMID: 29364508 DOI: 10.1002/jsfa.8907] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/17/2018] [Accepted: 01/17/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, aminopeptidase and lipolytic activities, NaCl and acid resistance, production of dextran and biogenic amines and antimicrobial activity. The aim was to genetically and technologically characterize the Leuconostoc strains in order to use them in mixed starter cultures for cheese manufacture. RESULTS Leuconostoc mesenteroides subsp. mesenteroides was the species that accounted for the largest proportion of isolates of Leuconostoc genus. Two leuconostoc isolates stood out in the acidifying activity, with reduction in pH of 1.12 and 1.04 units. The isolates showed low proteolytic and autolytic activity. Most of the isolates were dextran producers, presented good resistance to the salt and pH conditions of the cheese and showed antimicrobial activity against cheese pathogen bacteria, and none of them produced biogenic amines. CONCLUSION These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Felipe Nael Seixas
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Edson Antônio Rios
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - André Luiz Martinez de Oliveira
- Pós-graduação em Biotecnologia/Departamento de Bioquímica e Biotecnologia, Universidade Estadual de Londrina (UEL), Londrina, Brazil
| | - Vanerli Beloti
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - Justa Maria Poveda
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
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Gonçalves MTP, Benito MJ, Córdoba MDG, Egas C, Merchán AV, Galván AI, Ruiz-Moyano S. Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis. J Food Sci 2018; 83:1333-1341. [PMID: 29660816 DOI: 10.1111/1750-3841.14141] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 11/30/2022]
Abstract
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms. PRACTICAL APPLICATION The control of the manufacturing process of traditional cheeses can be improved through the knowledge of the bacterial diversity that develops. Thus, the growth of desirable microorganisms can be promoted to homogenize the final product.
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Affiliation(s)
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Conceição Egas
- UCBiotech-CNC, BiocantPark, Núcleo 04, Lote 08, 3060-197, Cantanhede, Portugal
| | - Almudena V Merchán
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Ana I Galván
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
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Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods. Food Microbiol 2017; 65:160-169. [PMID: 28399998 DOI: 10.1016/j.fm.2017.02.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 01/10/2017] [Accepted: 02/09/2017] [Indexed: 10/20/2022]
Abstract
Artisanal Minas cheese is produced in Minas Gerais state, Brazil and its varieties are named according to their geographical origin (Serro, Canastra, Serra do Salitre, Araxá and Campo das Vertentes). The cheese is produced with raw cow's milk and the whey from the previous cheese production ("pingo"). The high economic and cultural importance of artisanal cheese in Brazil justifies the efforts to ensure its safety, quality and provenance. This study aimed to characterize the microbial diversity composition, and geographical distribution of artisanal Minas cheese, focusing on the characterization of its autochthonous lactic acid bacteria (LAB) microbiota. Artisanal Minas cheese varieties from Serro, Canastra, Serra do Salitre, Araxá and Campo das Vertentes were analyzed by culture-dependent (culturing and LAB sequencing) and -independent (repetitive extragenic palindromic-PCR (rep-PCR) and length heterogeneity-PCR, LH-PCR) methods to characterize the microbiota. The microbial counts were variable between cheese samples, and some samples presented high number of coagulase positive bacteria and coliforms that may be associated with hygienic issues. In all samples was observed a prevalence of LAB. 16S rRNA sequencing and rep-PCR of the LAB strains identified four genus (Lactobacillus, Lactococcus, Enterococcus and Weissella), ten species and more than one strain per species. Lactobacillus was the most prevalent genera in all the cheeses. LH-PCR revealed a further six genera and ten species that were not identified by culturing, highlighting the importance of combining both culture-dependent and -independent methods to fully characterize microbiota diversity. Principal component analysis of the LH-PCR data and cluster analysis of rep-PCR data revealed that the artisanal Minas cheese microbiota was influenced not only by their geographical origin but also by the cheese farm. The lack of standardization in the milking and cheese manufacturing procedures between artisanal cheese farms could explain the microbial diversity.
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Affiliation(s)
- Luana Martins Perin
- University of Parma, Department of Food Science, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
| | - Maria Luisa Savo Sardaro
- University of Parma, Department of Food Science, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Luís Augusto Nero
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus Universitário, Centro, 36570-900 Viçosa, MG, Brazil
| | - Erasmo Neviani
- University of Parma, Department of Food Science, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Monica Gatti
- University of Parma, Department of Food Science, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
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Castro RD, Oliveira LG, Sant'Anna FM, Luiz LMP, Sandes SHC, Silva CIF, Silva AM, Nunes AC, Penna CFAM, Souza MR. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons. J Dairy Sci 2016; 99:6086-6096. [PMID: 27289151 DOI: 10.3168/jds.2015-10579] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Accepted: 05/01/2016] [Indexed: 11/19/2022]
Abstract
Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.
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Affiliation(s)
- R D Castro
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil.
| | - L G Oliveira
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - F M Sant'Anna
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - L M P Luiz
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - S H C Sandes
- Departamento de Biologia Geral, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - C I F Silva
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - A M Silva
- Departamento de Engenharia de Alimentos, Universidade Federal de São João del-Rei, Sete Lagoas, 35701-970, Brazil
| | - A C Nunes
- Departamento de Biologia Geral, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - C F A M Penna
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - M R Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
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Feutry F, Torre P, Arana I, Garcia S, Pérez Elortondo FJ, Berthier F. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses. Food Microbiol 2016; 56:52-68. [PMID: 26919818 DOI: 10.1016/j.fm.2015.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 12/06/2015] [Accepted: 12/11/2015] [Indexed: 10/22/2022]
Abstract
Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-making is to formulate new starters combining diverse, characterized strains. A new starter (OI) combining 6 raw milk strains of lactococci, recently isolated and characterized, was tested in parallel with the current starter by making 12 Ossau-Iraty raw milk cheeses at 3 farmhouses under the conditions prevailing at each farm. Compliance of the sensory characteristics with those expected by the Ossau-Iraty professionals, physicochemical parameters and coliforms were quantified at key manufacturing steps. The new starter OI gave cheeses having proper compliance but having lower compliance than the S1 cheeses under most manufacturing conditions, while managing coliform levels equally well as starter S1. This lower compliance relied more on the absence of Streptococcus thermophilus in starter OI, than on the nature of the lactoccocal strains present in starter OI. The study also shows that variations in 5 technological parameters during the first day of manufacture, within the range of values applied in the 3 farmhouses, are powerful tools for diversifying the scores for the sensory characteristics investigated.
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Affiliation(s)
- Fabienne Feutry
- Syndicat de défense de l'AOC Ossau-Iraty, 64120, Ostabat-Asme, France.
| | - Paloma Torre
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Ines Arana
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Susana Garcia
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Francisco J Pérez Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food sciences, Lascaray Research Center, Universidad del País Vasco, 3, 01006, Vitoria-Gasteiz, Spain
| | - Françoise Berthier
- INRA, UR 342 Technologie et Analyses Laitières, F-39801, Poligny, France
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12
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Combarros-Fuertes P, Fernández D, Arenas R, Diezhandino I, Tornadijo ME, Fresno JM. Biogenic amines in Zamorano cheese: factors involved in their accumulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:295-305. [PMID: 25641417 DOI: 10.1002/jsfa.7093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 12/22/2014] [Accepted: 01/09/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Ripened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high-performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were also studied. RESULTS BA content increased significantly during ripening and their final values were around 400 mg kg(-1). Cheeses elaborated with raw milk duplicated the concentration of BA relative to those elaborated with pasteurized milk (72 °C for 20 s). The average levels of putrescine, spermine and tyramine were higher in cheeses made with a greater proportion of milk from Churra breed. Significant differences in microbial counts and nitrogen soluble in 5% phosphotungstic acid were observed between the different batches. CONCLUSION Ripening time and heat treatment applied to milk were the factors that exercised the greatest influence upon the concentration of BA in Zamorano cheese.
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Affiliation(s)
- Patricia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Domingo Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Ricardo Arenas
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Isabel Diezhandino
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - Maria Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
| | - José María Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain
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13
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I G. Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products. AIMS Microbiol 2016. [DOI: 10.3934/microbiol.2016.3.372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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14
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Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.016] [Citation(s) in RCA: 120] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk. Food Chem 2015; 192:618-24. [PMID: 26304391 DOI: 10.1016/j.foodchem.2015.07.061] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 06/24/2015] [Accepted: 07/15/2015] [Indexed: 11/20/2022]
Abstract
Italian buffalo mozzarella (BM) cheese metabolite profile and microbial communities were characterised and compared to cow mozzarella (CM). Polar metabolite profiles were studied by gas-chromatography mass-spectrometry (GC-MS) and results elaborated by multivariate analysis (MVA). BM produced using natural whey starter cultures (NWS) exhibited a higher microbial diversity with less psychrotrophic bacteria. BM samples were higher in threonine, serine, valine, and lower in orotic acid and urea. CM produced with commercial starters (CMS) had the highest count of Streptococcus thermophilus and higher levels of galactose and phenylalanine. CM obtained by direct acidification (CMA) had lower microbial counts and higher levels of urea and sugars. Orotic acid was the only metabolite linked to milk animal origin. Results indicated that this metabolite pool well reflects the different production protocols and microbial complexity of these dairy products. This approach can help to protect the designation of origin of Italian buffalo mozzarella.
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González L, Cuadrillero AF, Castro JM, Bernardo A, Tornadijo ME. Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/aim.2015.511079] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Almeida M, Hébert A, Abraham AL, Rasmussen S, Monnet C, Pons N, Delbès C, Loux V, Batto JM, Leonard P, Kennedy S, Ehrlich SD, Pop M, Montel MC, Irlinger F, Renault P. Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genomics 2014; 15:1101. [PMID: 25496341 PMCID: PMC4320590 DOI: 10.1186/1471-2164-15-1101] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Accepted: 12/04/2014] [Indexed: 11/10/2022] Open
Abstract
Background Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety and functional role in cheese making of these microbial communities are still not well understood. Metagenomic analysis of these communities by high throughput shotgun sequencing is a promising approach to characterize their genomic and functional profiles. Such analyses, however, critically depend on the availability of appropriate reference genome databases against which the sequencing reads can be aligned. Results We built a reference genome catalog suitable for short read metagenomic analysis using a low-cost sequencing strategy. We selected 142 bacteria isolated from dairy products belonging to 137 different species and 67 genera, and succeeded to reconstruct the draft genome of 117 of them at a standard or high quality level, including isolates from the genera Kluyvera, Luteococcus and Marinilactibacillus, still missing from public database. To demonstrate the potential of this catalog, we analysed the microbial composition of the surface of two smear cheeses and one blue-veined cheese, and showed that a significant part of the microbiota of these traditional cheeses was composed of microorganisms newly sequenced in our study. Conclusions Our study provides data, which combined with publicly available genome references, represents the most expansive catalog to date of cheese-associated bacteria. Using this extended dairy catalog, we revealed the presence in traditional cheese of dominant microorganisms not deliberately inoculated, mainly Gram-negative genera such as Pseudoalteromonas haloplanktis or Psychrobacter immobilis, that may contribute to the characteristics of cheese produced through traditional methods. Electronic supplementary material The online version of this article (doi:10.1186/1471-2164-15-1101) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Pierre Renault
- Institut National de la Recherche Agronomique, UMR 1319 MICALIS, 78352 Jouy-en-Josas, France.
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Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 2014; 177:136-54. [PMID: 24642348 DOI: 10.1016/j.ijfoodmicro.2014.02.019] [Citation(s) in RCA: 356] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/17/2014] [Accepted: 02/22/2014] [Indexed: 11/26/2022]
Abstract
The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.
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Affiliation(s)
| | - Solange Buchin
- INRA, UR342 Technologie et Analyses Laitières, F-39801 Poligny, France
| | - Adrien Mallet
- Normandie Univ, France; UNICAEN, ABTE, F-14032 Caen, France
| | - Céline Delbes-Paus
- INRA, Unité Recherches Fromagères, 20 Côte de Reyne, F-15000 Aurillac, France
| | - Dominique A Vuitton
- UNICAEN, ABTE, F-14032 Caen, France; EA3181/Université de Franche-Comté, 25030, Besançon, France
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20
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Geria M, Caridi A. Methods to assess lactic acid bacteria diversity and compatibility in food. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.1.10] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pangallo D, Šaková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T. Microbial diversity and dynamics during the production of May bryndza cheese. Int J Food Microbiol 2014; 170:38-43. [DOI: 10.1016/j.ijfoodmicro.2013.10.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 08/27/2013] [Accepted: 10/23/2013] [Indexed: 11/25/2022]
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22
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Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, Topisirovic L, Kojic M. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. Food Microbiol 2013; 39:27-38. [PMID: 24387849 DOI: 10.1016/j.fm.2013.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 10/07/2013] [Accepted: 10/30/2013] [Indexed: 11/17/2022]
Abstract
The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlašić mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)5 primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.
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Affiliation(s)
- Amarela Terzic-Vidojevic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
| | - Sanja Mihajlovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Gordana Uzelac
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Katarina Veljovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Maja Tolinacki
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Milica Nikolic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Ljubisa Topisirovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Milan Kojic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
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Ordiales E, Benito MJ, Martín A, Casquete R, Serradilla MJ, de Guía Córdoba M. Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Turchi B, Van Tassell M, Lee A, Nuvoloni R, Cerri D, Miller M. Short communication: Phenotypic and genetic diversity of wild Lactococcus lactis isolated from traditional Pecorino cheeses of Tuscany. J Dairy Sci 2013; 96:3558-63. [DOI: 10.3168/jds.2012-6518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 02/13/2013] [Indexed: 11/19/2022]
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25
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Feutry F, Torre P, Arana I, Garcia S, Desmasures N, Casalta E. Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0084-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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