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Salimi F, Imanparast S. Characterization of Probiotic Pichia sp. DU2-Derived Exopolysaccharide with Oil-in-Water Emulsifying and Anti-biofilm Activities. Appl Biochem Biotechnol 2022; 195:3345-3365. [PMID: 36585548 DOI: 10.1007/s12010-022-04283-y] [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] [Accepted: 12/16/2022] [Indexed: 01/01/2023]
Abstract
Probiotic-derived exopolysaccharides are considered as promising sources of carbohydrate with extensive applications in many industries. In the current study, yeast strains were isolated from chicken ingluvies and gizzard samples. According to molecular identification, EPS-producing yeast (Pichia sp. DU2) showed the most similarity to Pichia cactophila (99.67%). Pichia sp. DU2 showed probiotic properties. EPS of Pichia sp. DU2 showed emulsifying activity. The formed emulsions showed 53% (colza oil) and 100% (p-xylene) stability after 24 h. These emulsions were oil-in-water and have stability in the presence of NaCl, KCl, and also acidic and basic conditions. Also, the EPS showed anti-biofilm (29.7-47.6% and 19.06-55.26% against B. cereus and Y. enterocolitica, respectively) and flocculating activities (31.4%). FT-IR showed the presence of various functional groups in EPS structure. Also, its heteropolysaccharide nature was revealed in 1H-NMR and HPLC analysis. This emulsifying EPS showed significant thermal stability and negative zeta potential, which make it a promising carbohydrate for various industries. Finally, according to the predicted model, the maximal EPS production was achieved at reaction time 36 h, pH 6, yeast extract concentration 1.0%, and sucrose concentration 5%. Pichia sp. DU2 with probiotic properties and producing EPS with emulsifying, anti-biofilm, and flocculating activities can be considered as promising yeast strain in various industries like food and pharmaceutical industries.
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Affiliation(s)
- Fatemeh Salimi
- Department of Cellular and Molecular Biology, School of Biology, Damghan University, Damghan, Iran.
| | - Somaye Imanparast
- Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran
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2
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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3
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Benítez-Cabello A, Ramiro-García J, Romero-Gil V, Medina E, Arroyo-López FN. Fungal biodiversity in commercial table olive packages. Food Microbiol 2022; 107:104082. [DOI: 10.1016/j.fm.2022.104082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/19/2022] [Accepted: 06/15/2022] [Indexed: 11/29/2022]
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4
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Occurrence and Identification of Yeasts in Production of White-Brined Cheese. Microorganisms 2022; 10:microorganisms10061079. [PMID: 35744597 PMCID: PMC9228510 DOI: 10.3390/microorganisms10061079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/20/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using (GTG)5-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene. The largest yeast heterogeneity was found in old curd collected under the turning machine of molds, where 11 different yeast species were identified. The most frequently isolated yeast species were Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii. The less abundant yeast species included Candida auris, Candida parapsilosis, Candida pseudoglaebosa, Candida sojae, Cutaneotrichosporon curvatus, Cutaneotrichosporon moniliiforme, Papiliotrema flavescens, Rhodotorula mucilaginosa, Vanrija humicola, and Wickerhamiella sorbophila. The awareness on occurrence and taxonomy of spoilage yeasts in cheese production will contribute to a knowledge-based control of contaminating yeasts and quality management of cheese at the dairies.
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5
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An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022; 154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]
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Abstract
Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia and ZygoSaccharomyces. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.
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Affiliation(s)
- Thomas Bintsis
- Collaborating Teaching Staff at Hellenic Open University, Greece
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8
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Antifungal and Aflatoxin-Reducing Activity of β-Glucan Isolated from Pichia norvegensis Grown on Tofu Wastewater. Foods 2021; 10:foods10112619. [PMID: 34828900 PMCID: PMC8618602 DOI: 10.3390/foods10112619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/17/2021] [Accepted: 10/19/2021] [Indexed: 12/02/2022] Open
Abstract
Yeast can be isolated from tofu wastewater and the cell wall in the form of β-glucan can act as a natural decontaminant agent. This study aimed to isolate and characterize native yeast from tofu wastewater, which can be extracted to obtain β-glucan and then identify the yeast and its β-glucan activity regarding antifungal ability against Aspergillus flavus and aflatoxin-reducing activity towards aflatoxin B1 (AFB1) and B2 (AFB2). Tofu wastewater native yeast was molecularly identified, and the growth observed based on optical density for 96 h and the pH also measured. β-glucan was extracted from native yeast cell walls with the acid-base method and then the inhibition activity towards A. flavus was tested using the well diffusion method and microscopic observation. AFB1 and AFB2 reduction were identified using HPLC LC-MS/MS. The results showed that the native yeast isolated was Pichia norvegensis with a β-glucan yield of 6.59%. Pichia norvegensis and its β-glucan showed an inhibition zone against Aspergillus flavus of 11.33 ± 4.93 and 7.33 ± 3.51 mm, respectively. Total aflatoxin-reducing activity was also shown by Pichia norvegensis of 26.85 ± 2.87%, and β-glucan of 27.30 ± 1.49%, while AFB1- and AFB2-reducing activity by Pichia norvegensis was 36.97 ± 3.07% and 27.13 ± 1.69%, and β-glucan was 27.13 ± 1.69% and 32.59 ± 4.20%, respectively.
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9
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Montone AMI, Capuano F, Mancusi A, Di Maro O, Peruzy MF, Proroga YTR, Cristiano D. Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese. Foods 2020; 9:E1899. [PMID: 33352642 PMCID: PMC7766095 DOI: 10.3390/foods9121899] [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: 10/14/2020] [Revised: 11/18/2020] [Accepted: 12/17/2020] [Indexed: 01/04/2023] Open
Abstract
Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, and an emetic syndrome, associated with the cereulide toxin. Owing to the heat resistance of B. cereus and its ability to grow in milk, this organism should be considered potentially hazardous in dairy products. The present study assessed the risk of B. cereus poisoning due to the consumption of water buffalo mozzarella cheese. A total of 340 samples were analyzed to determine B. cereus counts (ISO 7932:2005); isolates underwent molecular characterization to detect the presence of genes encoding toxins. Eighty-nine (26.1%) samples harbored B. cereus strains, with values ranging from 2.2 × 102 to 2.6 × 106 CFU/g. Isolates showed eight different molecular profiles, and some displayed virulence characteristics. Bacterial counts and the toxin profiles of isolates were evaluated both separately and jointly to assess the risk of enteritis due to B. cereus following the consumption of buffalo mozzarella cheese. In conclusion, the results of the present study showed that the risk of poisoning by B. cereus following the consumption of this cheese was moderate.
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Affiliation(s)
- Angela Michela Immacolata Montone
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
| | - Orlandina Di Maro
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, University of Naples “Federico II”, Via Delpino 1, 80137 Naples, Italy;
| | - Yolande Thérèse Rose Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
| | - Daniela Cristiano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), Italy; (A.M.I.M.); (F.C.); (A.M.); (O.D.M.); (D.C.)
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10
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Microbiological characterization of Gioddu, an Italian fermented milk. Int J Food Microbiol 2020; 323:108610. [PMID: 32240882 DOI: 10.1016/j.ijfoodmicro.2020.108610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/21/2020] [Accepted: 03/19/2020] [Indexed: 12/24/2022]
Abstract
Gioddu, also known as "Miciuratu", "Mezzoraddu" or "Latte ischidu" (literally meaning acidulous milk), is the sole variety of traditional Italian fermented milk. The aim of the present study was to elucidate the microbiota and the mycobiota occurring in artisan Gioddu sampled from three Sardinian producers by combining the results of viable counting on selective culture media and high-throughput sequencing. Physico-chemical parameters were also measured. The overall low pH values (3.80-4.22) recorded in the analyzed Gioddu samples attested the strong acidifying activity carried out by lactic acid bacteria during fermentation. Viable counts revealed the presence of presumptive lactococci, presumptive lactobacilli and non-Saccharomyces yeasts. A complex (kefir-like) microbiota of bacteria and yeasts was unveiled through sequencing. In more detail, Lactobacillus delbrueckii was found to dominate in Gioddu together with Streptococcus thermophilus, thus suggesting the establishment of a yogurt-like protocooperation. Unexpectedly, in all the three analyzed batches from two out of the three producers Lactobacillus kefiri was also detected, thus representing an absolute novelty, which suggests the presence of bioactive compounds (e.g. exopolysaccharides) similar to those characterizing milk kefir beverage. Mycobiota population, studied for the very first time in Gioddu, revealed a more complex composition, with Kluyveromyces marxianus, Galactomyces candidum and Geotrichum galactomyces constituting the core species. Further research is needed to disclose the eventual occurence in Gioddu of probiotic cultures and bioactive compounds (e.g. exopolysaccharides, angiotensin-converting enzyme inhibitory peptides and antimicrobial compounds) with potential health-benefits for the consumers.
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11
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Maoloni A, Milanović V, Cardinali F, Mangia NP, Murgia MA, Garofalo C, Clementi F, Osimani A, Aquilanti L. Bacterial and Fungal Communities of Gioddu as Revealed by PCR-DGGE Analysis. Indian J Microbiol 2019; 60:119-123. [PMID: 32089582 DOI: 10.1007/s12088-019-00838-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 10/28/2019] [Indexed: 10/25/2022] Open
Abstract
Gioddu is the sole variety of fermented milk originating in Italy. Despite the long history of consumption, Gioddu still represents an undisclosed source of microbial diversity. The present study was aimed to get an insight into the bacterial and fungal diversity of Gioddu samples collected from two artisan producers located in Sardinia. To this end 3 batches of Gioddu were collected from each producer and subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analyses. Gioddu was produced with sheep milk in accordance with the local tradition. Regarding the bacterial population, a low biodiversity emerged. In more detail, the sole species Lactobacillus delbrueckii subsp. bulgaricus was detected in all the samples, irrespective of the producer or the batch. A more ample microbial diversity was highlighted for the fungal population that included closest relatives to Pichia cactophila, Kluyveromyces marxianus and Galactomyces candidum. Based on the results, the detected bacterial and fungal species generally clustered in accordance with the producer, irrespective of the batch considered. It is noteworthy that, Gioddu revealed several microbiological similarities with kefir beverage, thus suggesting, by analogy, potential health benefits related to its consumption. More research is needed to better clarify the microbiota composition of Gioddu by using more powerful metagenomic techniques.
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Affiliation(s)
- Antonietta Maoloni
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Vesna Milanović
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Nicoletta P Mangia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Marco A Murgia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Cristiana Garofalo
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Clementi
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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12
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Murgia MA, Marongiu A, Aponte M, Blaiotta G, Deiana P, Mangia NP. Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages. Food Res Int 2019; 121:144-150. [DOI: 10.1016/j.foodres.2019.03.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 03/14/2019] [Accepted: 03/17/2019] [Indexed: 10/27/2022]
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13
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Sessou P, Keisam S, Tuikhar N, Gagara M, Farougou S, Jeyaram K. High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger. Front Microbiol 2019; 10:594. [PMID: 31001212 PMCID: PMC6456676 DOI: 10.3389/fmicb.2019.00594] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Accepted: 03/08/2019] [Indexed: 12/19/2022] Open
Abstract
Traditional Wagashi cheese and fermented cow milk are among the most popular dairy products appreciated by people from Benin, Niger, and the neighboring region. These products are the main source of protein in the diet of the low-income population in the region. The fermented milk is prepared by spontaneous fermentation without back-slopping. Whereas, the leaf extract of Calotropis procera is used for curdling the milk to prepare the soft Wagashi cheese. The present study aims to provide in-depth analysis of yeast communities associated with these traditional milk products by high-throughput Illumina MiSeq amplicon sequencing of internal transcribed spacer (ITS) region of fungal rRNA genes. A total of 60 samples, 20 samples of fermented milk each from Benin and Niger, and 20 samples of Wagashi cheese from Benin were used for analysis. The metagenomic investigation revealed that Kluyveromyces marxianus, Saccharomyces cerevisiae, Candida parapsilosis, and Sagenomella keratitidis were the predominant yeast species present in the traditional milk products. Furthermore, we noticed a high presence of K. marxianus (61.1% relative abundance) in the Wagashi cheese and S. cerevisiae (28.4% relative abundance) in the fermented milk of Niger. The presence of potential pathogenic yeast C. parapsilosis and S. keratitidis in these African milk products calls for further investigation to assess their safety. The predominant yeast K. marxianus and S. cerevisiae, recognized with generally regarded as safe (GRAS) status, could be further selected as starter culture along with lactic acid bacteria for developing controlled fermentation processes with enhanced product quality and safety.
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Affiliation(s)
- Philippe Sessou
- Research Unit on Communicable Diseases, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Santosh Keisam
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, India
| | - Ngangyola Tuikhar
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, India
| | | | - Souaïbou Farougou
- Research Unit on Communicable Diseases, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Kumaraswamy Jeyaram
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, India
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Pino A, Liotta L, Randazzo CL, Todaro A, Mazzaglia A, De Nardo F, Chiofalo V, Caggia C. Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese. Food Microbiol 2017; 70:143-154. [PMID: 29173621 DOI: 10.1016/j.fm.2017.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 09/08/2017] [Accepted: 09/10/2017] [Indexed: 10/18/2022]
Abstract
Nicastrese goat's cheese is produced in the South of Italy under traditional procedures, from raw goat milk without any starter cultures addition. Samples from milk to ripened cheese provided by 4 different farms were subjected to a polyphasic approach to study their physico-chemical, microbiological and sensorial characteristics. In addition, volatile organic compounds formation in the final products was studied. Overall, gross composition and microbiological data revealed a significant variability among samples, which was confirmed by both the volatile organic compounds generated in the final products and by the sensorial data. Conventional technique allowed us to identify 720 isolates, mainly belonging to Lactococcus lactis, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Leuconostoc mesenteroides, and Enterococcus faecalis. Culture-independent methods revealed shifts in the microbial community structure, with an increase in biodiversity of metabolically active bacterial species, from milk to cheese samples. Analysis of volatile organic compounds (VOCs) allowed the identification of 36 compounds; free fatty acids and ketones represented the main detected, followed by alcohols and esters. Moreover, statistical analysis was performed in order to correlate VOCs to bacterial species. Data showed that ester compounds as well as alcohol and aldehydes were positively correlated to NSLAB, indicating that the occurrence of L. casei, L. plantarum and L. brevis species is relevant for the VOCs formation in the final product.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Luigi Liotta
- Department of Veterinary Sciences, University of Messina, Italy
| | - Cinzia L Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Italy.
| | - Aldo Todaro
- Department of Agricultural and Forest Science, University of Palermo, Italy
| | - Agata Mazzaglia
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Floro De Nardo
- Italian Rare Breed Association (RARE), Lamezia Terme, Italy
| | | | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Italy
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15
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Gonçalves BHRF, Silva GDJ, Pontes SFO, Fontan RDCI, Egito ASD, Ferrão SPB. Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13128] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Grazielly de Jesus Silva
- Program in Food Engineering and Science; Southwest State University of Bahia; 45700-000 Itapetinga BA Brasil
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16
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Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk. Food Chem 2015; 192:618-24. [PMID: 26304391 DOI: 10.1016/j.foodchem.2015.07.061] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 06/24/2015] [Accepted: 07/15/2015] [Indexed: 11/20/2022]
Abstract
Italian buffalo mozzarella (BM) cheese metabolite profile and microbial communities were characterised and compared to cow mozzarella (CM). Polar metabolite profiles were studied by gas-chromatography mass-spectrometry (GC-MS) and results elaborated by multivariate analysis (MVA). BM produced using natural whey starter cultures (NWS) exhibited a higher microbial diversity with less psychrotrophic bacteria. BM samples were higher in threonine, serine, valine, and lower in orotic acid and urea. CM produced with commercial starters (CMS) had the highest count of Streptococcus thermophilus and higher levels of galactose and phenylalanine. CM obtained by direct acidification (CMA) had lower microbial counts and higher levels of urea and sugars. Orotic acid was the only metabolite linked to milk animal origin. Results indicated that this metabolite pool well reflects the different production protocols and microbial complexity of these dairy products. This approach can help to protect the designation of origin of Italian buffalo mozzarella.
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17
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Tofalo R, Fasoli G, Schirone M, Perpetuini G, Pepe A, Corsetti A, Suzzi G. The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. Int J Food Microbiol 2014; 187:41-9. [DOI: 10.1016/j.ijfoodmicro.2014.06.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/26/2014] [Accepted: 06/29/2014] [Indexed: 10/25/2022]
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18
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19
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Facchin S, Barbosa AC, Carmo LS, Silva MCC, Oliveira AL, Morais PB, Rosa CA. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Braz J Microbiol 2014; 44:701-7. [PMID: 24516436 PMCID: PMC3910177 DOI: 10.1590/s1517-83822013000300006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2011] [Accepted: 11/13/2012] [Indexed: 11/21/2022] Open
Abstract
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before acidification, acidified curd and mozzarella were collected at an industry in the city of Oliveira. Only three of the five water samples analyzed were suitable for consumption according to Brazilian sanitary standards. Four milk samples were highly contaminated with fecal coliforms, and did not meet the minimal hygienic-sanitary standards according to Brazilian regulations. Only one sample of buffalo muzzarela purchased from retail outlets exceeded the limit for coagulase-positive Staphylococcus. Eleven samples showed counts of thermotolerant coliforms higher than 5 × 10(3) CFU.g(-1), but still lower than the maximum permitted by the Brazilian laws. Salmonella spp. and Listeria monocytogenes were not isolated. Debaryomyces hansenii, Candida lusitaniae and C. parapsilosis were the prevalent yeast species isolated from cheese. Among samples from the production stages, the acidified curd presented the highest numbers of yeasts, with C. catenulata being the most frequent species isolated. Some opportunistic yeast species such as C. guilliermondii, C. tropicalis, C. parapsilosis, C. lusitaniae, C. catenulata, C. rugosa and C. krusei occurred in the mozzarella cheese samples analyzed. The mozzarella cheese presented a low microbial load as compared to other cheese already studied, and the yeast biota included species typical of cheese and also opportunistic pathogens.
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Affiliation(s)
- Susanne Facchin
- Departamento de Microbiologia, ICB, CP. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Anne C Barbosa
- Departamento de Microbiologia, ICB, CP. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luiz S Carmo
- Departamento de Microbiologia, ICB, CP. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | | | - Afonso L Oliveira
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Paula B Morais
- Laboratório de Microbiologia Ambiental e Biotecnologia. Campus Universitário de Palmas. Universidade Federal do Tocantins, Palmas, TO, Brazil
| | - Carlos A Rosa
- Departamento de Microbiologia, ICB, CP. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Binetti A, Carrasco M, Reinheimer J, Suárez V. Yeasts from autochthonal cheese starters: technological and functional properties. J Appl Microbiol 2013; 115:434-44. [DOI: 10.1111/jam.12228] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 03/01/2013] [Accepted: 04/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Binetti
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - M. Carrasco
- Cátedra de Microbiología, Dpto. Ingeniería en Alimentos (FIQ - UNL); Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - V. Suárez
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
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Mazzei P, Piccolo A. 1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk. Food Chem 2012; 132:1620-1627. [DOI: 10.1016/j.foodchem.2011.11.142] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 10/05/2011] [Accepted: 11/17/2011] [Indexed: 11/25/2022]
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22
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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