1
|
Rampanti G, Cardinali F, Bande De León CM, Ferrocino I, Franciosa I, Milanović V, Foligni R, Tejada Portero L, Garofalo C, Osimani A, Aquilanti L. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese. Food Res Int 2024; 192:114838. [PMID: 39147526 DOI: 10.1016/j.foodres.2024.114838] [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: 02/13/2024] [Revised: 07/07/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
In this study, for the very first time, aqueous extracts obtained from flowers of spontaneously grown or cultivated Onopordum platylepis (Murb.) Murb. thistles were used as coagulating agents for the pilot-scale manufacture of Caciofiore, a traditional Italian raw ewe's milk cheese. Cheese prototypes were compared to control cheeses curdled with a commercial thistle rennet obtained from flowers of Cynara cardunculus L. After 45 days of ripening under controlled conditions, both the experimental and control cheese prototypes were analyzed for: cheese yield, physico-chemical (pH, titratable acidity, aw, proximate composition), morpho-textural (color and texture), and microbiological parameters (viable cell counts and species composition assessed by Illumina sequencing), as well as volatile profile by SPME-GC-MS. Slight variations in titratable acidity, color, and texture were observed among samples. Based on the results overall collected, neither the yield nor the proximate composition was apparently affected by the type of thistle coagulant. However, the experimental cheese prototypes curdled with extracts from flowers of both spontaneous or cultivated thistles showed 10 % higher values of water-soluble nitrogen compared to the control prototypes. On the other hand, these latter showed slightly higher loads of presumptive lactococci, thermophilic cocci, coliforms, and eumycetes, but lower counts of Escherichia coli. No statistically significant differences were revealed by the metataxonomic analysis of the bacterial and fungal biota. Though most volatile organic compounds (VOCs) were consistent among the prototypes, significant variability was observed in the abundance of some key aroma compounds, such as butanoic, hexanoic, and octanoic acids, ethanol, propan-2-ol, isobutyl acetate, 2-methyl butanoic acid, and 3-methyl butanal. However, further investigations are required to attribute these differences to either the type of coagulant or the metabolic activity of the microorganisms occurring in the analyzed cheese samples. The results overall collected support the potential exploitation of O. platylepis as a novel source of thistle coagulant to produce ewe's milk cheeses.
Collapse
Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Cindy María Bande De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| |
Collapse
|
2
|
Ban GH, Lee JI, Kang DH. Effects of storage temperature on microbiota shifts in raw milk biofilm developed on stainless steel. Food Microbiol 2023; 110:104163. [DOI: 10.1016/j.fm.2022.104163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/26/2022] [Accepted: 10/10/2022] [Indexed: 11/16/2022]
|
3
|
RABÊLO CA, RICARDO M, PORFÍRIO JA, PIMENTEL TC, NASCIMENTO JDS, COSTA LEDO. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.68420] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Marina RICARDO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
| | | | | | | | | |
Collapse
|
4
|
Yang X, Wang Z, Zhang C, Wang L, Pang L, Zhang D, Man C, Jiang Y. Assessment of the production of Bacillus cereus protease and its effect on the quality of ultra-high temperature-sterilized whole milk. J Dairy Sci 2021; 104:6577-6587. [PMID: 33741157 DOI: 10.3168/jds.2020-19818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Accepted: 01/30/2021] [Indexed: 01/09/2023]
Abstract
Bacillus cereus is one of the most important spoilage microorganisms in milk. The heat-resistant protease produced is the main factor that causes rotten, bitter off-flavors and age gelation during the shelf-life of milk. In this study, 55 strains of B. cereus were evaluated, of which 25 strains with protease production ability were used to investigate proteolytic activity and protease heat resistance. The results showed that B. cereus C58 had strong protease activity, and its protease also had the highest thermal stability after heat treatment of 70°C (30 min) and 100°C (10 min). The protease was identified as protease HhoA, with a molecular mass of 43.907 kDa. The protease activity of B. cereus C58 in UHT-sterilized whole milk (UHT milk) showed an increase with the growth of bacteria, especially during the logarithmic growth phase. In addition, the UHT milk incubated with protease from B. cereus C58 at 28°C (24 h) and 10°C (6 d) were used to evaluate the effects of protease on the quality of UHT milk, including protein hydrolysis and physical stability. The results showed that the hydrolysis of casein was κ-CN, β-CN, and αS-CN successively, whereas whey protein was not hydrolyzed. The degree of protein hydrolysis, viscosity, and particle size of the UHT milk increased. The changes in protein and fat contents indicated that fat globules floated at 28°C and settled at 10°C, respectively. Meanwhile, confocal laser scanning microscopy images revealed that the protease caused the stability of UHT milk to decrease, thus forming age gelation.
Collapse
Affiliation(s)
- Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Zhenghui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chenxi Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lihan Wang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lidong Pang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dongyan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| |
Collapse
|
5
|
Verhegghe M, De Block J, Heyndrickx M, Van Coillie E, Van Poucke C, Duquenne B. Application of LC‐HRMS identified marker peptides in an LC‐MS/MS method for detection and quantification of heat‐resistant proteolytic activity in raw milk. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12754] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marijke Verhegghe
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
| | - Jan De Block
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
| | - Marc Heyndrickx
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
- Department of Pathology, Bacteriology and Avian Diseases Faculty of Veterinary Medicine Ghent University Salisburylaan 133 Merelbeke9820Belgium
| | - Els Van Coillie
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
| | - Christof Van Poucke
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) Brusselsesteenweg 370 Melle9090Belgium
| |
Collapse
|
6
|
Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109289] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
7
|
Yuan L, Sadiq FA, Burmølle M, Wang NI, He G. Insights into Psychrotrophic Bacteria in Raw Milk: A Review. J Food Prot 2019; 82:1148-1159. [PMID: 31225978 DOI: 10.4315/0362-028x.jfp-19-032] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
Collapse
Affiliation(s)
- Lei Yuan
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.,2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Faizan A Sadiq
- 3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Mette Burmølle
- 2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - N I Wang
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Guoqing He
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| |
Collapse
|
8
|
Sharma M, Gat Y, Arya S, Kumar V, Panghal A, Kumar A. A Review on Microbial Alkaline Protease: An Essential Tool for Various Industrial Approaches. Ind Biotechnol (New Rochelle N Y) 2019. [DOI: 10.1089/ind.2018.0032] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Mayuri Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
| | - Yogesh Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
| | - Shalini Arya
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Vikas Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
| | - Anil Panghal
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
| | - Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
| |
Collapse
|
9
|
Accumanno GM, Richards VA, Gunther NW, Hickey ME, Lee JL. Purification and characterization of the thermostable protease produced by Serratia grimesii isolated from channel catfish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2428-2437. [PMID: 30362163 DOI: 10.1002/jsfa.9451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/19/2018] [Accepted: 10/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Microbial spoilage of fishery products accounts for significant financial losses, yearly on a global scale. Psychrotrophic spoilage bacteria often secrete extracellular enzymes to break down surrounding fish tissue, rendering the product unsuitable for human consumption. For a better understanding of bacterial spoilage due to enzymatic digestion of fish products, proteases in Serratia grimesii isolated from North American catfish fillets (Ictalurus punctatus) were investigated. RESULTS Mass spectrometric evidence demonstrated that S. grimesii secretes two distinct extracellular proteases and one lipase. Protease secretion displayed broad thermostability in the 30-90 °C range. The major protease-secretion (O-1) was most active under alkaline conditions and utilized manganese as a co-factor. Organic solvents significantly disrupted the efficacy of S. grimesii extracellular enzymes and, in a series of bactericidal detergents, protease activity was highest when treated with Triton X-100. Ethylenediaminetetraacetic acid (EDTA) and phenylmethylsulfonyl fluoride (PMSF) significantly inhibited the enzyme activity, while protease was moderately stable under freeze-thaw and refrigerated storage. CONCLUSION The influence of fish spoilage-related enzymes, depending on various factors, is discussed in this paper. This study will provide new insight into enzymatic spoilage and its control, which can be exploited to enhance food safety and the shelf-life of fishery products worldwide. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gina M Accumanno
- Department of Human Ecology, Food Science and Biotechnology Program, Food Microbiology Laboratory, College of Agriculture, Science and Technology, Delaware State University, Dover, DE, USA
| | - Vanessa A Richards
- Department of Human Ecology, Food Science and Biotechnology Program, Food Microbiology Laboratory, College of Agriculture, Science and Technology, Delaware State University, Dover, DE, USA
| | - Nereus W Gunther
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Molecular Characterization of Foodborne Pathogens Research Unit, Wyndmoor, PA, USA
| | - Michael E Hickey
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jung-Lim Lee
- Department of Human Ecology, Food Science and Biotechnology Program, Food Microbiology Laboratory, College of Agriculture, Science and Technology, Delaware State University, Dover, DE, USA
| |
Collapse
|
10
|
Yuan L, Sadiq FA, Liu TJ, Li Y, Gu JS, Yang HY, He GQ. Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes. J Zhejiang Univ Sci B 2018; 19:630-642. [PMID: 30070086 DOI: 10.1631/jzus.b1700352] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive β-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce.
Collapse
Affiliation(s)
- Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tong-Jie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jing-Si Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huan-Yi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guo-Qing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| |
Collapse
|
11
|
Cloning, expression, and characterization of an alkaline protease, AprV, from Vibrio sp. DA1-1. Bioprocess Biosyst Eng 2018; 41:1437-1447. [PMID: 29934784 DOI: 10.1007/s00449-018-1972-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Accepted: 06/14/2018] [Indexed: 01/27/2023]
Abstract
A novel alkaline protease (named AprV) gene from Vibrio sp. DA1-1 was cloned and expressed in Escherichia coli BL21 (DE3) pLysS. The sequence analysis showed the highest homology of 68% with the characterized protease from Alkalimonas collagenimarina AC40T. The recombinant AprV was purified with the molecular weight of 28 kDa. The optimum temperature and pH were determined to be 55 °C and 10.0, respectively. The enzyme activity was slightly enhanced by Ca2+, Mg2+, Zn2+, Ba2+, and, however, was highly inhibited by Sn2+ and EDTA. The AprV was stable in the presence of some surfactants and oxidizing agents, such as 1% Tween 20-80, 1% JFC-2, and 5% JFC-2. Casein was found to be the ideal substrate with specific activity of 1139 U/mg. Moreover, we found that AprV (10,000 U), together with commercial detergent, could completely remove the blood on the cotton. Furthermore, AprV also demonstrated dehairing activity on goat and bull skin. These results indicated that the alkaline protease AprV might be a potential candidate for applications in the detergent and leather industries.
Collapse
|