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Decadt H, Weckx S, De Vuyst L. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain. Int J Food Microbiol 2024; 412:110557. [PMID: 38237418 DOI: 10.1016/j.ijfoodmicro.2024.110557] [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: 08/17/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 01/28/2024]
Abstract
Gouda cheeses of different production batches and ripening times often differ in metabolite composition, which may be due to the starter culture mixture applied or the growth of non-starter lactic acid bacteria (NSLAB) upon maturation. Therefore, a single Gouda cheese production batch was systematically investigated from the thermized milk to the mature cheeses, ripened for up to 100 weeks, to identify the main bacterial species and metabolites and their dynamics during the whole production and ripening. As this seemed to be starter culture strain- and NSLAB-dependent, it requested a detailed, longitudinal, and quantitative investigation. Hereto, microbial colony enumeration, high-throughput full-length 16S rRNA gene sequencing, and a metabolomic approach were combined. Culture-dependently, Lactococcus lactis was the most abundant species from its addition as part of the starter culture up to the first two months of cheese ripening. Afterward, the NSLAB Lacticaseibacillus paracasei became the main species during ripening. The milk was a possible inoculation source for the latter species, despite pasteurization. Culture-independently, the starter LAB Lactococcus cremoris and Lc. lactis were the most abundant species in the cheese core throughout the whole fermentation and ripening phases up to 100 weeks. The cheese rind from 40 until 100 weeks of ripening was characterized by a high relative abundance of the NSLAB Tetragenococcus halophilus and Loigolactobacillus rennini, which both came from the brine. These species were linked with the production of the biogenic amines cadaverine and putrescine. The most abundant volatile organic compound was acetoin, an indicator of citrate and lactose fermentation during the production day, whereas the concentrations of free amino acids were an indicator of the ripening time.
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Affiliation(s)
- Hannes Decadt
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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2
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Yang Y, Xia Y, Wang YR, Sun LS, Shuang Q, Zhang FM. Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood. J Dairy Sci 2024; 107:105-122. [PMID: 37690709 DOI: 10.3168/jds.2023-23754] [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: 05/17/2023] [Accepted: 07/24/2023] [Indexed: 09/12/2023]
Abstract
Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at home or in open air. Therefore, lack of standardization of bacterial starter culture leads to variation in the flavor and sensory properties of Hurood from batch to batch. In this study, we aimed to assess the best starter culture combination obtained from 37 lactic acid bacterial strains isolated from traditional Hurood. The solidification state and sensory quality were used as indexes for determining the fermentation efficiency of the bacterial starter culture combinations. The yield and texture characteristics were used to determine the optimal ratio of bacterial strains in a combination and the processing conditions for traditional Hurood production. The most optimal bacterial culture combination was observed to be NF 9-3:NF 10-4:CH 3-1 in 5:4:1 ratio and in 3% amount. The most optimal whey temperature and heating-stirring temperature were observed to be 55°C to 60°C and 85°C to 90°C, respectively. Hurood prepared with the optimal combination of bacterial strains exhibited significantly enhanced sensory quality, flavor, and contents of AA and fatty acids. Therefore, the use of optimal starter culture of lactic acid bacteria could produce Hurood with significantly superior sensory qualities, making the product more acceptable to consumers.
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Affiliation(s)
- Yang Yang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yanan Xia
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yu Rong Wang
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Institute Hubei University of Arts and Science, Xiangyang, 441100, People's Republic of China
| | - Li Shan Sun
- Zhenglan Banner Changhong Dairy Factory, Hohhot, Inner Mongolia, 027200, People's Republic of China
| | - Quan Shuang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
| | - Feng Mei Zhang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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3
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Semeniuc CA, Mandrioli M, Tura M, Socaci BS, Socaciu MI, Fogarasi M, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Rotar MA, Gallina Toschi T. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods 2023; 12:foods12081703. [PMID: 37107498 PMCID: PMC10137783 DOI: 10.3390/foods12081703] [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: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Beatrice Sabrina Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Delia Michiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Anamaria Mirela Jimborean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Simona Raluca Ionescu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mihaela Ancuţa Rotar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
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Decadt H, Weckx S, De Vuyst L. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. Front Microbiol 2023; 14:1128394. [PMID: 36876114 PMCID: PMC9978159 DOI: 10.3389/fmicb.2023.1128394] [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: 12/20/2022] [Accepted: 01/24/2023] [Indexed: 02/18/2023] Open
Abstract
Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying Lactococcus cremoris and Lactococcus lactis were the most abundant bacterial species in the cheese cores. The relative abundance of Leuconostoc pseudomesenteroides was significantly different for each starter culture mixture. This impacted the concentrations of some key metabolites, such as acetoin produced from citrate, and the relative abundance of non-starter lactic acid bacteria (NSLAB). Cheeses with the least Leuc. pseudomesenteroides contained more NSLAB, such as Lacticaseibacillus paracasei that was taken over by Tetragenococcus halophilus and Loigolactobacillus rennini upon ripening time. Taken together, the results indicated a minor role of leuconostocs in aroma formation but a major impact on the growth of NSLAB. The relative abundance of T. halophilus (high) and Loil. rennini (low) increased with ripening time from rind to core. Two main ASV clusters of T. halophilus could be distinguished, which were differently correlated with some metabolites, both beneficial (regarding aroma formation) and undesirable ones (biogenic amines). A well-chosen T. halophilus strain could be a candidate adjunct culture for Gouda cheese production.
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Affiliation(s)
- Hannes Decadt
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Tsuchihashi H, Ichikawa A, Takeda M, Koizumi A, Mizoguchi C, Ishida T, Kimura K. Genetic diversity of Lactobacillus delbrueckii isolated from raw milk in Hokkaido, Japan. J Dairy Sci 2021; 105:2082-2093. [PMID: 34955279 DOI: 10.3168/jds.2021-21135] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 11/03/2021] [Indexed: 11/19/2022]
Abstract
Lactic acid bacteria (LAB) play important roles in acid production and flavor formation in fermented dairy products. Lactic acid bacteria strains with distinct characteristics confer unique features to products. Diverse LAB have been identified in raw milk and traditional fermented milk prepared from raw milk. However, little is known about LAB in raw milk in Japan. To preserve diverse LAB as potential starters or probiotics for future use, we have isolated and identified various kinds of LAB from raw milk produced in Japan. In this study, we focused on Lactobacillus delbrueckii, one of the most important species in the dairy industry. We identified L. delbrueckii subspecies isolated from raw milk in Hokkaido, Japan, by analyzing intraspecific diversity using 4 distinct methods, hsp60 cluster analysis, multilocus sequence analysis, core-genome analysis, and whole-genome analysis based on average nucleotide identity. The subspecies distribution and a new dominant subset of L. delbrueckii from raw milk in Japan were revealed. The discovery of new strains with different genotypes is important for understanding the geographic distribution and characteristics of the bacteria and further their use as a microbial resource with the potential to express unconventional flavors and functionalities. The strains identified in this study may have practical applications in the development of fermented dairy products.
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Affiliation(s)
- H Tsuchihashi
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan.
| | - A Ichikawa
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
| | - M Takeda
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
| | - A Koizumi
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
| | - C Mizoguchi
- Applied Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
| | - T Ishida
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
| | - K Kimura
- Basic Microbiology Research Department, Food Microbiology Research Laboratories, R&D Division, Meiji Co. Ltd., Hachioji, Tokyo 192-0919, Japan
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Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. J DAIRY RES 2021; 88:461-467. [PMID: 34866564 DOI: 10.1017/s0022029921000790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (NSLAB) along with starter lactic acid bacteria (SLAB), and whether VOC analysis associated with other high-throughput data might help provide a better understanding the cheese flavour formation during cheese process. It is widely known that there is a keen interest to merge all omics data to find specific biomarkers and/or to assess aroma formation of cheese. Towards that end, results of VOC analysis have provided valuable insights into the cheese flavour profile. In this review, we are pinpointing the effective use of flavour compound analysis to perceive flavour-forming ability of microbial strains that are convenient for dairy production, intertwining microbiome and metabolome to unveil potential biomarkers that occur during cheese ripening. In doing so, we summarised the functionality and integration of aromatic compound analysis in cheese making and gave reflections on reconsidering what the role of flavour-based analysis might have in the future.
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7
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Garbowska M, Berthold-Pluta A, Stasiak-Różańska L, Pluta A. The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening. Animals (Basel) 2021; 11:ani11092699. [PMID: 34573665 PMCID: PMC8464792 DOI: 10.3390/ani11092699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Adjunct cultures are used in cheesemaking to improve flavour characteristics and accelerating cheese ripening. Different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds. We studied the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on selected physicochemical, microbiological properties, and on proteolysis in cheese models. Additionally, the effect of adjunct cultures on ACE inhibitory activity during ripening was determined. The application of adjunct cultures may be used as functional ingredients in Dutch-type cheese to maintain sufficient bioactive properties and improve proteolysis. Abstract Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses.
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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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9
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Medved'ová A, Koňuchová M, Kvočiková K, Hatalová I, Valík L. Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses. Front Microbiol 2020; 11:612528. [PMID: 33365023 PMCID: PMC7750188 DOI: 10.3389/fmicb.2020.612528] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/17/2020] [Indexed: 12/22/2022] Open
Abstract
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.
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Affiliation(s)
- Alžbeta Medved'ová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Martina Koňuchová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Karolína Kvočiková
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Ivana Hatalová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - L'ubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
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Dolci P, Ferrocino I, Giordano M, Pramotton R, Vernetti-Prot L, Zenato S, Barmaz A. Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104804] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Asahina Y, Hagi T, Kobayashi M, Narita T, Sasaki K, Tajima A, Nomura M. Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104738] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Mohamed MS, Elshaghabee FM, Alharbi SA, El-Hussein A. The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk. BIOLOGY 2020; 9:biology9090256. [PMID: 32878056 PMCID: PMC7565532 DOI: 10.3390/biology9090256] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/27/2020] [Accepted: 08/28/2020] [Indexed: 02/07/2023]
Abstract
Probiotic lactic acid bacteria are crucial producers of fermented dairy products that are popular functional foods in many countries. The health benefits of probiotic bacteria are mainly attributed to their effective bioactive metabolites. The quality of fermented milk is mainly dependent on the bacterial strain used in the fermentation process. In this study, an innovative technique is used in order to enhance the activities of the probiotic bacteria, quality of fermented milk, and consequently the whole fermentation process. Red laser dosages, at the wavelength of 632.7 nm, were applied to the type strain Lacticaseibacillus casei NRRL-B-1922 before the fermentation of skim milk. The results revealed that the scavenging of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical and total antioxidant capacity were significantly increased from 21% in untreated control to 56% after bacterial laser irradiation of 12 J/cm2 dosage for 40 min. The antioxidant activity was found to be increased as the red laser dosage increased in a dose-response relationship. Additionally, the lactose fermentation in skim milk medium of 43.22 mg/mL initial concentration into organic acids was enhanced after L. casei irradiation and recorded 23.15 mg/mL compared to control group 28.35 mg/mL without bacterial pre-treatment. These results are correlated with increase of the β-Galactosidase activity, where the L. casei that has been exposed to 40 min of red laser exhibited the higher activity of a 0.37 unit/mL relative to the control 0.25 unit/mL. The assessment of this fermented milk after L. casei laser exposure for 10, 20, and 40 min indicates multiple biological effects, including assimilation of cholesterol as well as proteolytic and antibacterial activity. Our data on the exposure of L. casei to laser beam suggest promising application of red laser in the fermentation process of skim milk.
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Affiliation(s)
- Mahmoud S.M. Mohamed
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt
- Correspondence: (M.S.M.M.); (A.E.-H.)
| | | | - Sulaiman Ali Alharbi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O Box 2455, Riyadh 11451, Saudi Arabia;
| | - Ahmed El-Hussein
- The National Institute of Laser Enhanced Science, Cairo University, Giza 12613, Egypt
- Correspondence: (M.S.M.M.); (A.E.-H.)
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Siroli L, Patrignani F, D’Alessandro M, Salvetti E, Torriani S, Lanciotti R. Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production. Animals (Basel) 2020; 10:E782. [PMID: 32365951 PMCID: PMC7277329 DOI: 10.3390/ani10050782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 12/12/2022] Open
Abstract
This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Elisa Salvetti
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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15
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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16
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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17
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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiol 2018; 74:21-33. [DOI: 10.1016/j.fm.2018.02.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 02/01/2018] [Accepted: 02/06/2018] [Indexed: 02/07/2023]
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18
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Stefanovic E, Kilcawley KN, Roces C, Rea MC, O'Sullivan M, Sheehan JJ, McAuliffe O. Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese. Front Microbiol 2018; 9:1506. [PMID: 30026739 PMCID: PMC6041430 DOI: 10.3389/fmicb.2018.01506] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 06/18/2018] [Indexed: 11/13/2022] Open
Abstract
The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct cultures. In this study, three strains of L. paracasei (DPC2071, DPC4206, and DPC4536) were evaluated for their contribution to the enhancement and diversification of flavor in short-aged Cheddar cheese. The strains were selected based on their previously determined genomic diversity, variability in proteolytic enzyme activities and metabolic capability in cheese model systems. The addition of adjunct cultures did not affect the gross composition or levels of lipolysis of the cheeses. The levels of free amino acids (FAA) in cheeses showed a significant increase after 28 days of ripening. However, the concentrations of individual amino acids in the cheeses did not significantly differ except for some amino acids (aspartic acid, threonine, serine, and tryptophan) at Day 14. Volatile profile analysis revealed that the main compounds that differentiated the cheeses were of lipid origin, such as long chain aldehydes, acids, ketones, and lactones. This study demonstrated that the adjunct L. paracasei strains contributed to the development and diversification of compounds related to flavor in short-aged Cheddar cheeses.
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Affiliation(s)
- Ewelina Stefanovic
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Kieran N. Kilcawley
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Clara Roces
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Mary C. Rea
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Maurice O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J. Sheehan
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Olivia McAuliffe
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
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Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening. GENOME ANNOUNCEMENTS 2018; 6:6/27/e00627-18. [PMID: 29976610 PMCID: PMC6033980 DOI: 10.1128/genomea.00627-18] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids. Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.
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20
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Ho VTT, Lo R, Bansal N, Turner MS. Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters. Food Res Int 2017; 100:682-690. [DOI: 10.1016/j.foodres.2017.07.066] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 07/18/2017] [Accepted: 07/31/2017] [Indexed: 12/16/2022]
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22
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Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. Int J Food Microbiol 2017; 255:17-24. [PMID: 28558330 DOI: 10.1016/j.ijfoodmicro.2017.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 04/03/2017] [Accepted: 05/21/2017] [Indexed: 10/19/2022]
Abstract
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
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Affiliation(s)
- Guillermo H Peralta
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Carina V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Gabriela Audero
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - Roxana Páez
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - I Verónica Wolf
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - M Cristina Perotti
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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23
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Stefanovic E, Kilcawley KN, Rea MC, Fitzgerald GF, McAuliffe O. Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification. J Appl Microbiol 2017; 122:1245-1261. [PMID: 28199757 DOI: 10.1111/jam.13420] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/06/2017] [Accepted: 02/08/2017] [Indexed: 01/22/2023]
Abstract
AIMS The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterized by a high level of biodiversity. In this study, the genetic and phenotypic diversity of a collection of more than 300 isolates of the Lact. casei group and their potential to produce volatile metabolites important for flavour development in dairy products, was examined. METHODS AND RESULTS Following confirmation of species by 16S rRNA PCR, the diversity of the isolates was determined by pulsed-field gel electrophoresis. The activities of enzymes involved in the proteolytic cascade were assessed and significant differences among the strains were observed. Ten strains were chosen based on the results of their enzymes activities and they were analysed for their ability to produce volatiles in media with increased concentrations of a representative aromatic, branched chain and sulphur amino acid. Volatiles were assessed using gas chromatography coupled with mass spectrometry. Strain-dependent differences in the range and type of volatiles produced were evident. CONCLUSIONS Strains of the Lact. casei group are characterized by genetic and metabolic diversity which supports variability in volatile production. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides a screening approach for the knowledge-based selection of strains potentially enabling flavour diversification in fermented dairy products.
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Affiliation(s)
- E Stefanovic
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.,School of Microbiology, University College Cork, Cork, Ireland
| | - K N Kilcawley
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - M C Rea
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - G F Fitzgerald
- School of Microbiology, University College Cork, Cork, Ireland
| | - O McAuliffe
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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24
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Stefanovic E, Fitzgerald G, McAuliffe O. Advances in the genomics and metabolomics of dairy lactobacilli: A review. Food Microbiol 2017; 61:33-49. [DOI: 10.1016/j.fm.2016.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 08/26/2016] [Accepted: 08/27/2016] [Indexed: 01/21/2023]
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25
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Oh NS, Joung JY, Lee JY, Kim SH, Kim Y. Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7357-7366. [PMID: 27606488 DOI: 10.1021/acs.jafc.6b02689] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.
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Affiliation(s)
- Nam Su Oh
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
| | - Jae Yeon Joung
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Ji Young Lee
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Sae Hun Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Younghoon Kim
- Department of Animal Science and Institute of Milk Genomics, Chonbuk National University , Jeonju 54896, South Korea
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26
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Garbowska M, Pluta A, Berthold-Pluta A. Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.044] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Shimotori Y, Hoshi M, Okabe H, Miyakoshi T. Preparation of Optically Active δ-Tri- and δ-Tetradecalactones by a Combination of Novozym 435-catalyzed Enantioselective Methanolysis and Amidation. J Oleo Sci 2015; 64:1213-26. [PMID: 26468231 DOI: 10.5650/jos.ess15120] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A combination of Novozym 435-catalyzed methanolysis and amidation using racemic N-methyl-5-acetoxytridecan- and tetradecanamides as a substrate proceeded in good enantioselectivity to afford the corresponding (R)-N-methyl-5-acetoxyalkanamides, (S)-N-methyl-5-hydroxyalkanamides, and (S)-N-cyclohexyl-5-hydroxyalkanamides. Both enantiomers of δ-tri- and δ-tetradecalactones were synthesized in over 90% enantiomeric excesses from the corresponding (R)- or (S)-alkanamides. Addition of cyclohexylamine to Novozym 435-catalyzed methanolysis shortened 24-hour reaction time to reach about 50% conversion. Enantiomers of optically active δ-tri- and δ-tetradecalactones had different odors and thresholds.
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Affiliation(s)
- Yasutaka Shimotori
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
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28
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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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30
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Hong-Xin J, Mi-Ya S, Guang-Yu G. Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.1003099] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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31
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Guidone A, Braghieri A, Cioffi S, Claps S, Genovese F, Morone G, Napolitano F, Parente E. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese. J Dairy Sci 2015; 98:1467-78. [PMID: 25582584 DOI: 10.3168/jds.2014-8554] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 11/22/2014] [Indexed: 11/19/2022]
Abstract
Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time (<30d). Scamorza has a bland flavor and, to provide diversification from similar cheeses, it was manufactured using 2 types of milk in the current study: 100% Italian Friesian milk (F) or 90% F and 10% Jersey cow milk (mixed, M), and 2 types of starter: Streptococcus thermophilus or S. thermophilus with peptidolytic Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei strains as adjuncts). The cheeses were ripened for 30d. The adjunct did not significantly affect acid production or growth of the primary starter; 2 of the species used in the adjunct (Lb. paracasei and Lb. helveticus) rapidly colonized the cheese and persisted until the end of ripening, whereas the counts of nonstarter lactic acid bacteria in the control cheese were low until the end of ripening. The use of adjuncts affected pH, microbial composition (as assessed by both culture-dependent and culture-independent methods), total free amino acid content, and volatile profile (measured using an electronic nose), whereas milk type had only a minor effect. Although differences in primary proteolysis were found, they were probably indirect and related to the effects on pH and moisture. We conclude that, even with a short ripening time (30d), use of a peptidolytic adjunct may significantly affect important features of Scamorza and may be used to create a product that is measurably different from competing products.
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Affiliation(s)
- Angela Guidone
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Silvia Cioffi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Salvatore Claps
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Giuseppe Morone
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Eugenio Parente
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
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van de Bunt B, Bron PA, Sijtsma L, de Vos WM, Hugenholtz J. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations. Microb Cell Fact 2014; 13:176. [PMID: 25492249 PMCID: PMC4266196 DOI: 10.1186/s12934-014-0176-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Accepted: 11/28/2014] [Indexed: 11/10/2022] Open
Abstract
Background Lactococcus lactis is a lactic acid bacterium that has been used for centuries in the production of a variety of cheeses, as these bacteria rapidly acidify milk and greatly contribute to the flavour of the fermentation end-products. After a short growth phase during cheese ripening L. lactis enters an extended non-growing state whilst still strongly contributing to amino acid-derived flavour formation. Here, a research approach is presented that allows investigation of strain- and amino acid-specific flavour formation during the non-growing state. Results Non-growing cells of five selected L. lactis strains were demonstrated to degrade amino acids into flavour compounds that are relevant in food fermentations and differs greatly from production of flavour compounds using growing cells. As observed earlier in other research set-ups and with other microorganisms, addition of NADH, α-ketoglutarate and pyridoxal-5-phosphate was demonstrated to be essential for optimal flavour formation, suggesting that intracellular pools of these substrates are too low for the significant production of the flavour compounds. Production of flavours during the non-growing phase strongly depends on the individual amino acids that were supplied, on the presence of other amino acids (mixtures versus single compounds), and on the strain used. Moreover, we observed that the plasmid-free model strains L. lactis MG1363 and IL1403 produce relatively low amounts of flavour components under the various conditions tested. Conclusions By using this simplified and rapid approach to study flavour formation by non-growing lactic acid bacteria, lengthy ripening periods are no longer required to assess the capacity of strains to produce flavours in the long, non-growing state of dairy fermentation. In addition, this method also provides insight into the conversion of single amino acids versus the conversion of a mixture of amino acids as produced during protein degradation. The generated results are complementary to earlier generated datasets using growing cells, allowing assessment of the full flavour forming potential of strains used as starter cultures in industrial food fermentation processes.
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Affiliation(s)
- Bert van de Bunt
- TI Food and Nutrition, Wageningen, The Netherlands. .,NIZO food research, Ede, The Netherlands.
| | - Peter A Bron
- TI Food and Nutrition, Wageningen, The Netherlands. .,NIZO food research, Ede, The Netherlands. .,The Kluyver Centre for Genomics of Industrial Fermentations/NCSB, Delft, The Netherlands.
| | - Lolke Sijtsma
- TI Food and Nutrition, Wageningen, The Netherlands. .,The Kluyver Centre for Genomics of Industrial Fermentations/NCSB, Delft, The Netherlands. .,Wageningen UR Food & Biobased Research, Wageningen, The Netherlands.
| | - Willem M de Vos
- Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands. .,Department Veterinary Biosciences, University of Helsinki, Helsinki, Finland.
| | - Jeroen Hugenholtz
- University of Amsterdam, Swammerdam Institute of Life Sciences, Science park 904, PO Box 94216, 1090, GE, Amsterdam, The Netherlands.
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Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. J Dairy Sci 2014; 98:1479-91. [PMID: 25465632 DOI: 10.3168/jds.2014-8555] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 09/29/2014] [Indexed: 11/19/2022]
Abstract
The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers.
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Affiliation(s)
- A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - N Piazzolla
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - A Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - F Paladino
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - A Ricciardi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
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Heperkan D, Daskaya-Dikmen C, Bayram B. Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.06.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Porcellato D, Østlie HM, Brede ME, Martinovic A, Skeie SB. Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.01.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, Vermeiren L, Van Hoorde K, Martins J, Uyttendaele M, De Vuyst L. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Fonseca S, Ivette Ouoba LI, Franco I, Carballo J. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo. Food Microbiol 2013; 34:215-26. [DOI: 10.1016/j.fm.2012.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Revised: 11/05/2012] [Accepted: 12/26/2012] [Indexed: 10/27/2022]
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Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bezeková J, Lavová M, Kročko M, Čanigová M. Selected properties of lactic acid bacteria isolated from raw cow's milk. POTRAVINARSTVO 2012. [DOI: 10.5219/177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative catalase and Gram-positive test were 81 isolates confirmed as genus Lactobacillus. Out of these, 9 isolates were evaluated for acidifying activity in UHT milk at 25 °C, 30 °C and 37 °C at regular intervals during 24 hours. The average count of NSLAB lactobacilli in raw cow's milk reached the value 1.54.104 KTJ.ml-1. It was found that all tested strains of lactobacilli did not cause significant changes of titratable acidity in milk at 25 °C and 30 °C. Only one strain significantly improved the titratable acidity of milk at 37 °C after 24 hours. The acidity reached the value from 7.5 °SH to 41.9 °SH. This strain was confirmed by PCR method as Lactobacillus helveticus.
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Ndoye B, Rasolofo EA, LaPointe G, Roy D. A review of the molecular approaches to investigate the diversity and activity of cheese microbiota. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0031-8] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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