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Yaman H, Aykas DP, Rodriguez-Saona LE. Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Front Nutr 2023; 10:1107491. [PMID: 36814504 PMCID: PMC9940898 DOI: 10.3389/fnut.2023.1107491] [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: 11/25/2022] [Accepted: 01/17/2023] [Indexed: 02/08/2023] Open
Abstract
The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese composition during ripening. Turkish white cheese samples were produced in a pilot plant scale using a mesophilic culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), ripened for 100 days and samples were collected at 20-day intervals for analysis. Three extraction solvents (water, methanol, and ethanol) were selected to obtain soluble cheese fractions. Reference methods included gas chromatography (amino acids and fatty acid profiles), and liquid chromatography (organic acids) were used to obtain the reference results. FT-IR spectra were correlated with chromatographic data using pattern recognition analysis to develop regression and classification predictive models. All models showed a good fit (RPre ≥ 0.91) for predicting the target compounds during cheese ripening. Individual free fatty acids were predicted better in ethanol extracts (0.99 ≥ RPre ≥ 0.93, 1.95 ≥ SEP ≥ 0.38), while organic acids (0.98 ≥ RPre ≥ 0.97, 10.51 ≥ SEP ≥ 0.57) and total free amino acids (RPre = 0.99, SEP = 0.0037) were predicted better by using water-based extracts. Moreover, cheese compounds extracted with methanol provided the best SIMCA classification results in discriminating the different stages of cheese ripening. By using a simple methanolic extraction and collecting spectra with a portable FT-IR device provided a fast, simple, and cost-effective technique to monitor the ripening of white cheese and predict the levels of key compounds that play an important role in the biochemical metabolism of Turkish white cheese.
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Affiliation(s)
- Hulya Yaman
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,Department of Food Processing, Bolu Abant Izzet Baysal University, Bolu, Türkiye
| | - Didem P. Aykas
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,Department of Food Engineering, Adnan Menderes University, Aydin, Türkiye
| | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,*Correspondence: Luis E. Rodriguez-Saona,
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Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics. Microorganisms 2022; 10:microorganisms10051073. [PMID: 35630516 PMCID: PMC9146562 DOI: 10.3390/microorganisms10051073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/08/2022] [Accepted: 05/12/2022] [Indexed: 01/21/2023] Open
Abstract
Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and the quality of Feta rely on, among other factors, its overall microbial ecosystem. In this study, we employed 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing, as well as shotgun metagenomics, to investigate the microbiome of artisanal homemade and industrial Feta cheese samples from different regions of Greece, which has very rarely been investigated. 16S rDNA data suggested the prevalence of the Lactococcus genus in the homemade samples, while Streptococcus and Lactobacillus genera prevailed in the industrial control samples. Species identification deriving from shotgun metagenomics corroborated these findings, as Lactococcus lactis dominated two homemade samples while Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found to be dominating one industrial sample. ITS data revealed a complex diversity of the yeast population among the samples analyzed. Debaryomyces, Kluyveromyces, Cutaneotrichosporon, Pichia, Candida, and Rhodotorula were the major genera identified, which were distributed in a rather arbitrary manner among the different samples. Furthermore, a number of potential metagenome-assembled genomes (MAGs) could be detected among assembled shotgun bins. The overall analysis of the shotgun metagenomics supported the presence of different foodborne pathogens in homemade samples (e.g., Staphylococcus aureus, Listeria monocytogenes, Enterobacter cloacae, and Streptococcus suis), but with low to very low abundances. Concluding, the combination of both amplicon sequencing and shotgun metagenomics allowed us to obtain an in-depth profile of the artisanal homemade Feta cheese microbiome.
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Kamarinou CS, Papadopoulou OS, Doulgeraki AI, Tassou CC, Galanis A, Chorianopoulos NG, Argyri AA. Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products. Microorganisms 2022; 10:246. [PMID: 35208701 PMCID: PMC8875946 DOI: 10.3390/microorganisms10020246] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from traditional fresh cheeses and were evaluated in vitro for their gas production; proteolytic, lipolytic, and haemolytic activity; exopolysaccharide production (EPS); enzymatic potential; and ability to grow at 6.5% NaCl and at different pH, temperature, and anaerobic conditions. Consequently, 48 selected isolates were further evaluated for their survival under simulated gastrointestinal tract conditions, partial bile salt hydrolase activity, antibiotic resistance, and antimicrobial activity against pathogens. These isolates were also incorporated as co-cultures in yogurt production to examine their sensory characteristics and their survival in the product. Some prominent isolates that showed favorable technological and functional characteristics (good survival rates at low pH and bile salts, ability to produce β-galactosidase, and EPS) and attributed desirable sensory characteristics to yogurt were Lactococcuslactis (SRX2, SRX3, SRX5, and SMX16), Lactobacillus paracasei SRX10, and Lactiplantibacillusplantarum (FRX7, FB1), while Leuconostoc mesenteroides FMX3 and L. lactis SMX2 showed an anti-listerial activity in vitro. The results of the present study are promising for the production of novel dairy functional products with an enhanced quality and safety.
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Affiliation(s)
- Christina S. Kamarinou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
- Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
| | - Olga S. Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Agapi I. Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
| | - Nikos G. Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
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Papadakis P, Konteles S, Batrinou A, Ouzounis S, Tsironi T, Halvatsiotis P, Tsakali E, Van Impe JFM, Vougiouklaki D, Strati IF, Houhoula D. Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis. Microorganisms 2021; 9:microorganisms9112377. [PMID: 34835502 PMCID: PMC8625534 DOI: 10.3390/microorganisms9112377] [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: 10/11/2021] [Revised: 11/06/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, Zobellella taiwanensis and Vibrio diazotrophicus, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.
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Affiliation(s)
- Panagiotis Papadakis
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Spyros Konteles
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Anthimia Batrinou
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Sotiris Ouzounis
- Department of Biomedical Engineering, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece;
| | - Theofania Tsironi
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Panagiotis Halvatsiotis
- 2nd Propaedeutic Department of Internal Medicine, Medical School, National and Kapodistrian University of Athens, “ATTIKON” University Hospital, 1 Rimini Str., 12462 Chaidari, Greece;
| | - Efstathia Tsakali
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
- Department of Chemical Engineering, BioTeC+—Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
- Correspondence: (E.T.); (D.H.)
| | - Jan F. M. Van Impe
- Department of Chemical Engineering, BioTeC+—Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
| | - Despina Vougiouklaki
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Irini F. Strati
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Dimitra Houhoula
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
- Correspondence: (E.T.); (D.H.)
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Albayrak ÇB, Duran M. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Du H, Ji M, Xing M, Wang X, Xu Y. The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation. Food Res Int 2021; 140:109860. [PMID: 33648178 DOI: 10.1016/j.foodres.2020.109860] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 08/14/2020] [Accepted: 10/27/2020] [Indexed: 11/18/2022]
Abstract
The succession of microbial community significantly affect the flavor formation of traditional fermented foods and beverages. Chinese liquor (Baijiu) fermentation is a typical spontaneous solid-state fermentation process driven by natural microbiota. The type of process used to make liquor-craft or industrial-alters the operational environment and the aromatic qualities of the product contributed by various microbial consortia. But differences in microbial community assembly and temporal succession are often overlooked. In this study, we investigated bacterial community dynamics, substrate consumption, and metabolite production during both craft and industrial liquor-making processes (CLP and ILP, respectively). We found that the compositions of bacterial communities were different, even though no significant difference (p > 0.05) was observed in bacterial species between CLP and ILP at the beginning of fermentation. During ILP, glucose was used more rapidly by microflora, leading in turn to a higher ethanol production rate during the early stage of fermentation. The higher rate of ethanol production in ILP shortened the lifetime of bacteria such as Weissella, Pediococcus, Leuconostoc, and Bacillus during the early stage of fermentation. Lactobacillus sp. became dominant earlier in ILP than in CLP. Finally, the change in bacterial community dynamics led to changes in aroma compounds. Using CLP and ILP as a model system, our results illustrate the dynamic nature of Baijiu fermentations and microbial succession patterns therein. This can be applied to optimize the fermentation processes and flavors attributes of this and other fermented foods.
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Affiliation(s)
- Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Mei Ji
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Minyu Xing
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueshan Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
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Gatzias I, Karabagias I, Kontominas M, Badeka A. Geographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109615] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Margalho LP, Feliciano MD, Silva CE, Abreu JS, Piran MVF, Sant'Ana AS. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis. J Dairy Sci 2020; 103:7908-7926. [PMID: 32684468 DOI: 10.3168/jds.2020-18194] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 05/06/2020] [Indexed: 12/20/2022]
Abstract
In this study a total of 220 isolates of lactic acid bacteria (LAB) recovered from 10 types of Brazilian artisanal cheeses marketed in 4 main regions of Brazil were evaluated regarding their safety and ability to produce diacetyl (a precursor of aromatic compounds), exopolysaccharides (EPS; from different sugar sources), and antagonistic activity against Listeria monocytogenes and Staphylococcus aureus. The results indicated that 131 isolates (59.6%) were classified as strong (40.5%) and moderate (19.1%) diacetyl producers; 28 isolates (12.7%) stood out due to their remarkable production of EPS from different sugars, including sucrose (3.2%), fructose (2.3%), lactose (2.3%), and glucose (6%). Furthermore, 94.1% and 95.9% of isolates presented antagonistic activity against S. aureus and L. monocytogenes, respectively, even though only 27 isolates (12.3%) exhibited positive results in the bacteriocin production test. None of the isolates tested presented hemolytic activity, and 117 were classified as safe, due to their intrinsic resistance to a maximum of 4 different antibiotics. The data obtained for assessment of antibiogram profile and technological potential (moderate and high production of diacetyl, EPS, and bacteriocins) were submitted to a multiple correspondence analysis to correlate them with the cheese of isolation. Regarding the antimicrobial profile of LAB strains, it was possible to verify an association between isolates from Minas artisanal cheeses from Araxá and resistance to tetracycline; Minas artisanal cheeses from Serro and resistance to erythromycin; Coalho and Minas artisanal cheese from Cerrado and resistance to penicillin; and isolates from Serrano and Colonial cheeses with clindamycin and ceftazidime resistance. Although the susceptibility of strains to these antibiotics was considered high (71.8-80.5%), these data may be related to the horizontal transfer of genes in the production chain of these cheeses. Results of multiple correspondence analysis also showed that isolates with antagonistic activity were mostly isolated from Manteiga, Colonial, and Coalho cheeses. The isolates with high or moderate EPS-producer ability from sucrose, glucose, and fructose were mainly associated with Minas artisanal cheeses from Cerrado. In contrast, isolates with high or moderate EPS-producer ability from lactose were isolated from Serrano, Minas artisanal cheeses from Canastra, and Campo das Vertentes microregions. Finally, isolates from Minas artisanal cheeses (from Araxá microregion), Coalho, and Caipira cheeses were associated with moderate/high diacetyl production. To the best of the authors' knowledge, this study provides, for the first time, data indicating that the dominant technological, biopreservative, and safety properties of LAB isolates can be correlated with the type of Brazilian artisanal cheeses, which denotes its singularity. This knowledge is of utmost relevance for the development of starter or adjunct cultures with tailored properties.
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Affiliation(s)
- Larissa P Margalho
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil
| | - Marcelo D'Elia Feliciano
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil
| | - Christian E Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil
| | - Júlia S Abreu
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil.
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Dabaj FK, Lasekan O, Manap MYA, Ling FH. Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1741688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fatma K. Dabaj
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, Malaysia
| | - Ola Lasekan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, Malaysia
| | - Mohd Yazid Abd Manap
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, Malaysia
| | - Foo Hooi Ling
- Department of Bioprocess Technology, Faculty of Biotechnology & Molecular Science, University Putra Malaysia (UPM), Serdang, Malaysia
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Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010012] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the present study was to assess the influence of ripening container’s material on the bacterial diversity of Feta cheese PDO (Protected Designation of Origin). The microbiota of fresh and mature cheese produced in plastic and stainless steel container was monitored by microbial enumeration and 16s rRNA gene sequencing. According to the obtained results, lactic acid bacteria (LAB) was the dominant microbiota of fresh and mature cheese. Metagenomics data revealed that fresh cheese was dominated by Lactococcus followed by members of Enterobacteriaceae family and Pseudomonas. Similarly, Lactococcus was the most abundant genus detected in mature cheese (54 days and 120 days), regardless of the container’s material. In both fresh and mature cheese, species of Pseudomonas, Streptococcus, Acinetobacter, Lactobacillus, Flavobacterium, and Carnobacterium were detected. The abundance of Enterobacteriaceae, Moraxellaceae and Pseudomonadaceae in mature cheese ripened in stainless steel container seems to be numerically reduced after 120 days of storage compared to the cheese ripened in plastic container but not significant differences were observed (p > 0.05). In conclusion, metagenomic analysis suggests that ripening container’s material does not affect the microbial community responsible for the ripening of feta cheese PDO.
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Pangallo D, Kraková L, Puškárová A, Šoltys K, Bučková M, Koreňová J, Budiš J, Kuchta T. Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation. Food Microbiol 2019; 82:416-425. [DOI: 10.1016/j.fm.2019.03.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 02/18/2019] [Accepted: 03/12/2019] [Indexed: 12/11/2022]
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12
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Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese. Microorganisms 2018; 6:microorganisms6040121. [PMID: 30501107 PMCID: PMC6313735 DOI: 10.3390/microorganisms6040121] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 11/17/2018] [Accepted: 11/28/2018] [Indexed: 02/04/2023] Open
Abstract
In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.
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13
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Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:7970463. [PMID: 30147735 PMCID: PMC6083559 DOI: 10.1155/2018/7970463] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 03/22/2018] [Accepted: 07/12/2018] [Indexed: 01/15/2023]
Abstract
Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolates Lactobacillus casei MSJ1, Lactobacillus casei Dwan5, Lactobacillus plantarum EyLan2, and Enterococcus faecium Gail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.
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Vázquez-Velázquez R, Salvador-Figueroa M, Adriano-Anaya L, DeGyves–Córdova G, Vázquez-Ovando A. Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1420694] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Robinson Vázquez-Velázquez
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
- División Agroalimentaria, Universidad Tecnológica de la Selva, Ocosingo, Chiapas, Mexico
| | | | - Lourdes Adriano-Anaya
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
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Bozoudi D, Kondyli E, Claps S, Hatzikamari M, Michaelidou A, Biliaderis CG, Litopoulou-Tzanetaki E. Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12497] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Despina Bozoudi
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Efthymia Kondyli
- Dairy Research Institute; NAGREF; Ethnikis Antistaseos 3, Katsikas Ioannina 45221 Greece
| | - Salvatore Claps
- Unita di Ricerca per la Zootecnia Estensiva; CRA-ZOE, Consilio per la Ricerca e Sperimentazione in Agricoltura; Bella (PZ) Italy
| | - Magdalini Hatzikamari
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Alexandra Michaelidou
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Costas G Biliaderis
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Evanthia Litopoulou-Tzanetaki
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
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16
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Hong Q, Liu XM, Hang F, Zhao JX, Zhang H, Chen W. Screening of adjunct cultures and their application in ester formation in Camembert-type cheese. Food Microbiol 2017; 70:33-41. [PMID: 29173637 DOI: 10.1016/j.fm.2017.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 06/17/2017] [Accepted: 08/18/2017] [Indexed: 11/26/2022]
Abstract
The ethanol content and esterase and alcohol acyltransferase activities are the limiting factors in the synthesis of ethyl esters in Camembert-type cheeses. This study aimed to investigate the effects of alcohol, esterase and alcohol acyltransferase activities on ethyl ester formation in Camembert-type cheeses. Five experimental cheeses were prepared with three adjunct cultures with different enzyme activities and two levels of ethanol content (400 or 800 μg/g). The cheeses were aged for 4 weeks and analysed weekly for basic physicochemical, textural, volatile and sensory properties. The results showed that both the enzyme activity and ethanol content were limiting factors in the synthesis of ethyl esters in the Camembert-type cheeses. Variation in the esterase synthesis activity was observed among lactic acid bacteria, and the starter culture Lactococcus lactis MA 14 LYO distinguished itself through its high acidifying and esterase hydrolysis abilities. The addition of CCFM 12, a lactic acid bacteria strain with high esterase and alcohol acyltransferase activity, along with 400 or 800 μg/g of ethanol, notably enhanced the generation of ethyl esters and the corresponding fruity flavour, without causing dramatic changes in the basic physicochemical indices and microbial profile. In addition, cohesiveness was influenced by the addition of 400 and 800 μg/g of ethanol, and more resilience with 800 μg/g of ethanol had been found. The results showed that the addition of CCFM12 with 400 and 800 μg/g of ethanol may be applied in the production of Camembert cheese to enhance its fruity flavour.
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Affiliation(s)
- Q Hong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, PR China
| | - X M Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - F Hang
- State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, PR China.
| | - J X Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - H Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - W Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, PR China
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17
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Liu D. Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12395] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Dong Liu
- Department of Food Processing Technology; Anqing Vocational & Technical College; 246003 Anqing China
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18
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Bozoudi D, Torriani S, Zdragas A, Litopoulou-Tzanetaki E. Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.039] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Bozoudi D, Pavlidou S, Kotzamanidis C, Georgakopoulos P, Torriani S, Kondyli E, Claps S, Belibasaki S, Litopoulou-Tzanetaki E. “Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.01.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kunová S, Čuboň J, Kačániová M, Haščík P, Bobko M, Bučko O, Petrová J, Cviková P. Quality evaluation of Korbačik cheese. POTRAVINARSTVO 2015. [DOI: 10.5219/549] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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22
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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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