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Jimenez ME, O’Donovan CM, de Ullivarri MF, Cotter PD. Microorganisms present in artisanal fermented food from South America. Front Microbiol 2022; 13:941866. [PMID: 36160237 PMCID: PMC9499260 DOI: 10.3389/fmicb.2022.941866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
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Affiliation(s)
- Maria Eugenia Jimenez
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | - Ciara M. O’Donovan
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | | | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
- *Correspondence: Paul D. Cotter,
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2
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Wang Y, Guo H, Wu A, Ju C, Jiang J, Chen J. Multiple‐strain
Lactobacillus
‐fermented soymilk with antioxidant capacity and delicate flavour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- YiWen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jing Jiang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - JianChu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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3
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Sarhir ST, Amanpour A, Bouseta A, Selli S. Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Renes E, Fernández D, Abarquero D, Ladero V, Álvarez MA, Tornadijo ME, Fresno JM. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese. J Dairy Sci 2021; 104:2539-2552. [PMID: 33455752 DOI: 10.3168/jds.2020-19036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 10/19/2020] [Indexed: 01/16/2023]
Abstract
The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flocks fed hay or silage diets. Twenty-one individual AA and 6 biogenic amines were determined by ultra-high performance liquid chromatography. Type of conserved forage for sheep feeding did not affect the variables studied, which is of great interest because hay and silage are low-cost ingredients for sheep feeding. Proteolysis led total free AA concentrations ranging between 35,179.26 and 138,063.71 mg/kg of cheese at 180 d of ripening. γ-Aminobutyric acid, which has been associated with beneficial effects on human health, was the second most abundant AA in all cheese samples, accounting for 15% of total free AA. Spring cheeses showed 2-fold higher concentrations of γ-aminobutyric acid than summer and autumn cheeses at the end of ripening. Overall, spring, winter, and autumn cheeses had lower average concentration of biogenic amines (431.99 mg/kg of cheese) than summer cheeses (825.70 mg/kg of cheese) as well as better sensory characteristics. Therefore, this study could provide the dairy industry with useful information for producing cheeses with valuable nutritional and sensory quality for consumers.
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Affiliation(s)
- E Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Abarquero
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - V Ladero
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M A Álvarez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M E Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - J M Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain.
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5
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Mezo-Solís JA, Moo-Huchin VM, Sánchez-Zarate A, Gonzalez-Ronquillo M, Estrada-León RJ, Ibáñez R, Toro-Mujica P, Chay-Canul AJ, Vargas-Bello-Pérez E. Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk. Foods 2020; 9:E1666. [PMID: 33203078 PMCID: PMC7697642 DOI: 10.3390/foods9111666] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/06/2020] [Accepted: 11/06/2020] [Indexed: 12/16/2022] Open
Abstract
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer's acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.
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Affiliation(s)
- Jesús Alberto Mezo-Solís
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Víctor Manuel Moo-Huchin
- División de Estudios de Posgrado e Investigación, TecNM-Instituto Tecnológico de Mérida, Av. Tecnológico s/n, Mérida 97000, Yucatán, Mexico;
| | - Adriana Sánchez-Zarate
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Manuel Gonzalez-Ronquillo
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Instituto Literario 100, Toluca CP 50000, Mexico;
| | | | - Rodrigo Ibáñez
- Center for Dairy Research, University of Wisconsin—Madison, Madison, WI 53706, USA;
| | - Paula Toro-Mujica
- Instituto de Ciencias Agronómicas y Veterinarias, Universidad de O’Higgins, Campus Colchagua, San Fernando3070000, Chile;
| | - Alfonso J. Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
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6
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Jaguezeski AM, Gündel SS, Favarin FR, Gündel A, Souza CF, Baldissera MD, Cazarotto CC, Volpato A, Fortuoso BF, Ourique AF, Da Silva AS. Low-dose curcumin-loaded Eudragit L-100-nanocapsules in the diet of dairy sheep increases antioxidant levels and reduces lipid peroxidation in milk. J Food Biochem 2019; 43:e12942. [PMID: 31368562 DOI: 10.1111/jfbc.12942] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 04/26/2019] [Accepted: 05/12/2019] [Indexed: 12/20/2022]
Abstract
The main objective of this study was to evaluate whether the addition of curcumin-loaded nanocapsules (prepared and characterized) in the diets of dairy sheep improved milk quality. The nanocapsules were prepared using two polymers: poly-ε-caprolactone (PCL) and Eudragit L-100. The nanocapsules contained 0.25 mg/ml (Nano-Eudragit L-100) and 2 mg/ml (Nano-PCL) of curcumin. Dairy sheep were divided into four groups: A (control), B (30 mg free curcumin/kg concentrate), C (3 mg Nano-PCL/kg concentrate), and D (3 mg Nano-Eudragit/kg concentrate). We observed that the number of total leukocytes and serum globulin levels were lower in Group D than in the control (Group A) (p < 0.05). Antioxidant capacity against peroxyl radicals (ACAP) and catalase enzymes was elevated in Group D, with consequently reduced lipid peroxidation (LPO; p < 0.05). In milk, there were no differences in production and composition between groups during the experimental period (p > 0.05); however, ACAP increased and LPO decreased in milk. PRACTICAL APPLICATIONS: Curcumin is a functional molecule with potent antioxidant, anti-inflammatory, and antimicrobial actions, used frequently and with medical indications in human food. Free curcumin in sheep diets improves milk quality and increases its shelf life. This study showed that curcumin nanocapsules produced from the Eudragit L-100 polymer potentiated the anti-inflammatory and antioxidant actions of dairy sheep when used in the diet daily, at doses 10 times lower than that of free curcumin. These positive effects were reflected in higher total antioxidant capacity and lower lipid peroxidation in milk in sheep-fed curcumin-loaded Eudragit L-100 nanocapsules, generating desirable milk properties. In practice, the use of nanotechnology enhances the beneficial effects of curcumin in milk, possibly creating a nutraceutical food desirable to consumers.
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Affiliation(s)
- Antonise M Jaguezeski
- Graduate Program of Toxicological Biochemistry, Universidade Federal de Santa Maria, Santa Maria, Brazil.,Graduate Program of Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Samanta S Gündel
- Laboratory of Nanotechnology, Universidade Franciscana, Santa Maria, Brazil
| | - Fernanda R Favarin
- Laboratory of Nanotechnology, Universidade Franciscana, Santa Maria, Brazil
| | - André Gündel
- Laboratory of Atomic Force Microscopy, Universidade Federal do Pampa, Bagé, Brazil
| | - Carine F Souza
- Graduate Program of Pharmacology, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Matheus D Baldissera
- Graduate Program of Pharmacology, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Chrystian C Cazarotto
- Graduate Program of Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Andreia Volpato
- Graduate Program of Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Bruno F Fortuoso
- Graduate Program of Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Aline F Ourique
- Laboratory of Nanotechnology, Universidade Franciscana, Santa Maria, Brazil
| | - Aleksandro S Da Silva
- Graduate Program of Toxicological Biochemistry, Universidade Federal de Santa Maria, Santa Maria, Brazil.,Graduate Program of Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
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7
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Bueno M, Resconi VC, Campo MM, Ferreira V, Escudero A. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. Food Chem 2019; 281:49-56. [DOI: 10.1016/j.foodchem.2018.12.082] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 12/10/2018] [Accepted: 12/15/2018] [Indexed: 12/15/2022]
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8
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Bertuzzi AS, McSweeney PL, Rea MC, Kilcawley KN. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Compr Rev Food Sci Food Saf 2018; 17:371-390. [DOI: 10.1111/1541-4337.12332] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 01/08/2023]
Affiliation(s)
- Andrea S. Bertuzzi
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Paul L.H. McSweeney
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Mary C. Rea
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
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9
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Öztürkoğlu Budak Ş, Koçak C, Bron PA, de Vries RP. Role of Microbial Cultures and Enzymes During Cheese Production and Ripening. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese.
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Affiliation(s)
| | | | | | - Ronald P. de Vries
- Westerdijk Fungal Biodiversity Institute, The Netherlands & Utrecht University, The Netherlands
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10
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Cuffia F, George G, Renzulli P, Reinheimer J, Meinardi C, Burns P. Technological challenges in the production of a probiotic pasta filata soft cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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11
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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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12
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Ozturkoglu-Budak S, Gursoy A, Aykas D, Koçak C, Dönmez S, de Vries R, Bron P. Volatile compound profiling of Turkish Divle Cave cheese during production and ripening. J Dairy Sci 2016; 99:5120-5131. [DOI: 10.3168/jds.2015-10828] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Accepted: 03/09/2016] [Indexed: 11/19/2022]
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13
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Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0291-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0185-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Perotti MC, Wolf IV, Addis M, Comunian R, Paba A, Meinardi CA. Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-013-0158-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Heaven MW, Nash D. Recent analyses using solid phase microextraction in industries related to food made into or from liquids. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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