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Baleswaran A, Couderc C, Reyrolle M, Le Bechec M, Dayde J, Tormo H, Jard G. Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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2
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Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses. J Microbiol Biotechnol 2020; 30:1404-1411. [PMID: 32522956 PMCID: PMC9728400 DOI: 10.4014/jmb.2004.04004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/01/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022]
Abstract
Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.
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Affiliation(s)
- Hye Won Lee
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - In Seon Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea,Institute of Green-Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Bum Ju Kil
- WCU Biomodulation Major and Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
| | - Eunsol Seo
- WCU Biomodulation Major and Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyunjoon Park
- Institute of Green-Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Jun-Sang Ham
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Yun-Jaie Choi
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea,Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea,Corresponding authors Y.J.C. Phone: +82-2-880-4807 Fax: +82-2-880-7340 E-mail:
| | - Chul Sung Huh
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea,Institute of Green-Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea,C.S.H. Phone: +82-33-339-5723 Fax: +82-33-339-5855 E-mail:
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Sánchez-Macías D, Hernández-Castellano L, Morales-delaNuez A, Herrera-Chávez B, Argüello A, Castro N. Somatic cells: A potential tool to accelerate low-fat goat cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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4
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Nájera-Domínguez C, Gutiérrez-Méndez N, Aguirre-Gardea K, Peralta-Bolivar A, Chavez-Garay DR, Leal-Ramos MY. Texture Properties of Miniature Chihuahua-Type Cheese Manufactured with Different Strains of L
actococcus Lactis
Isolated from Plants and Raw Milk Cheese. J Texture Stud 2014. [DOI: 10.1111/jtxs.12092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Carolina Nájera-Domínguez
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
| | - Nestor Gutiérrez-Méndez
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
| | - Karen Aguirre-Gardea
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
| | - Ana Peralta-Bolivar
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
| | - Dely R. Chavez-Garay
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
| | - Martha Y. Leal-Ramos
- Faculty of Chemistry; Graduate Program in Food Science and Technology; University Autonomous of Chihuahua; Circuito Universitario 1 s/n, Col. Altavista Chihuahua Chihuahua CP 31125 Mexico
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Trancoso-Reyes N, Gutiérrez-Méndez N, Sepulveda D, Hernández-Ochoa L. Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria. J Dairy Sci 2014; 97:598-608. [DOI: 10.3168/jds.2013-6624] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Accepted: 10/20/2013] [Indexed: 11/19/2022]
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Sánchez-Macías D, Morales-delaNuez A, Torres A, Hernández-Castellano L, Jiménez-Flores R, Castro N, Argüello A. Effects of addition of somatic cells to caprine milk on cheese quality. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Sørensen LM, Gori K, Petersen MA, Jespersen L, Arneborg N. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.06.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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8
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Bachmann H, Kruijswijk Z, Molenaar D, Kleerebezem M, van Hylckama Vlieg JET. A high-throughput cheese manufacturing model for effective cheese starter culture screening. J Dairy Sci 2010; 92:5868-82. [PMID: 19923591 DOI: 10.3168/jds.2009-2372] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Cheese making is a process in which enzymatic coagulation of milk is followed by protein separation, carbohydrate removal, and an extended bacterial fermentation. The number of variables in this complex process that influence cheese quality is so large that the developments of new manufacturing protocols are cumbersome. To reduce screening costs, several models have been developed to miniaturize the cheese manufacturing process. However, these models are not able to accommodate the throughputs required for systematic screening programs. Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats each with individual process specifications. Protocols for the production of miniaturized Gouda- and Cheddar-type cheeses have been developed. Starting with as little as 1.7 mL of milk, miniature cheeses of about 170 mg can be produced and they closely resemble conventionally produced cheese in terms of acidification profiles, moisture and salt contents, proteolysis, flavor profiles, and microstructure. Flavor profiling of miniature cheeses manufactured with and without mixed-strain adjunct starter cultures allowed the distinguishing of the different cheeses. Moreover, single-strain adjunct starter cultures engineered to overexpress important flavor-related enzymes revealed effects similar to those described in industrial cheese. Benchmarking against industrial cheese produced from the same raw materials established a good correlation between their proteolytic degradation products and their flavor profiles. These miniature cheeses, referred to as microcheeses, open new possibilities to study many aspects of cheese production, which will not only accelerate product development but also allow a more systematic approach to investigate the complex biochemistry and microbiology of cheese making.
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Affiliation(s)
- H Bachmann
- NIZO Food Research, PO Box 20, 6710 BA Ede, the Netherlands
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Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Milesi MM, Candioti M, Hynes E. Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.08.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus. Food Control 2007. [DOI: 10.1016/j.foodcont.2005.11.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Tavaria FK, Tavares TG, Silva-Ferreira A, Malcata FX. Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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De Lamo-Castellví S, Capellas M, López-Pedemonte T, Hernández-Herrero MM, Guamis B, Roig-Sagués AX. Behavior of Yersinia enterocolitica strains inoculated in model cheese treated with high hydrostatic pressure. J Food Prot 2005; 68:528-33. [PMID: 15771177 DOI: 10.4315/0362-028x-68.3.528] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of high hydrostatic pressure treatment and the ability for survival, repair, and growth of three human pathogenic serotypes (O:1, O:3, O:8) of Yersinia enterocolitica were investigated in washed-curd model cheese made with pasteurized bovine milk. Samples were treated at 300, 400, and 500 MPa for 10 min at 20 degrees C and analyzed at 0, 1, 7, and 15 days to assess the viability of the Yersinia population. A long-term study (up to 60 days of ripening after high hydrostatic pressure treatment) was also undertaken. Treatments at 400 and 500 MPa caused maximum lethality, and only the treatment at 300 MPa showed significant differences (P < 0.05) between serotypes; the most baroresistant was O:3. Ability to repair and grow was not observed after 15 days of storage at 8 degrees C. Yersinia counts in untreated cheese samples also decreased below the detection limit at day 45 in the long-term study. These results suggest that the cheese environment did not allow recovery of injured cells or growth. A primary contributing factor to this effect seemed to be the low pH resulting from the production of lactic acid during cheese ripening.
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Affiliation(s)
- Silvia De Lamo-Castellví
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRTA), Xarxa Innovació Technològia, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Edifici V, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
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Joosten HMLJ, Garofalo N, Nuñez M. "Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a nonfat hard cheese by an enterococcal strain-producing enterocin AS-48," a comment on: J. food prot. 67(7):1517-1521 (2004). J Food Prot 2005; 68:448; author reply 449-50. [PMID: 15771164 DOI: 10.4315/0362-028x-68.3.448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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López-Pedemonte TJ, Roig-Sagués AX, Trujillo AJ, Capellas M, Guamis B. Inactivation of Spores of Bacillus cereus in Cheese by High Hydrostatic Pressure with the Addition of Nisin or Lysozyme. J Dairy Sci 2003; 86:3075-81. [PMID: 14594224 DOI: 10.3168/jds.s0022-0302(03)73907-1] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of this work was to study high hydrostatic pressure (HHP) inactivation of spores of Bacillus cereus ATCC 9139 inoculated in model cheeses made of raw milk, together with the effects of the addition of nisin or lysozyme. The concentration of spores in model cheeses was approximately 6-log10 cfu/g of cheese. Cheeses were vacuum packed and stored at 8 degrees C. All samples except controls were submitted to a germination cycle of 60 MPa at 30 degrees C for 210 min, to a vegetative cells destruction cycle of 300 or 400 MPa at 30 degrees C for 15 min, or to both treatments. Bacillus cereus counts were measured 24 h and 15 d after HHP treatment. The combination of both cycles improved the efficiency of the whole treatment. When the second pressure-cycle was of 400 MPa, the highest inactivation (2.4 +/- 0.1 log10 cfu/g) was obtained with the presence of nisin (1.56 mg/L of milk), whereas lysozyme (22.4 mg/L of milk) did not increase sensitivity of the spores to HHP. For nisin (0.05 and 1.56 mg/L of milk), no significant differences were found between counts at 24 h and 15 d after treatment. Considering that mesophilic spore counts usually range from 2.6 to 3.0 log10 cfu/ml in raw milk, HHP at mild temperatures with the addition of nisin may be useful for improving safety and preservation of soft curd cheeses made from raw milk.
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Affiliation(s)
- Tomás J López-Pedemonte
- Centre Especial de Recerca Planta de Tecnologia dels Aliments, CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
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