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Silva SPM, Teixeira JA, Silva CCG. Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120. Foods 2023; 12:foods12071396. [PMID: 37048215 PMCID: PMC10093246 DOI: 10.3390/foods12071396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.
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Affiliation(s)
- Sofia P. M. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - José A. Teixeira
- Centre of Biological Engineering (CEB), University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Célia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence:
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Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging. COATINGS 2021. [DOI: 10.3390/coatings11010084] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.
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Moavro A, Sanchez-Díaz M, Zampatti M, Castells ML, Delfederico L, Wagner J, Ludemann V. Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Leclercq-Perlat MN, Saint-Eve A, Le Jan E, Raynaud S, Morge S, Lefrileux Y, Picque D. Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening. J Dairy Sci 2019; 102:5713-5725. [PMID: 31005324 DOI: 10.3168/jds.2018-15958] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 03/02/2019] [Indexed: 11/19/2022]
Abstract
To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity (RH; 88 and 98%) on (1) 16 physicochemical characteristics throughout ripening and (2) 19 sensory characteristics at the end of ripening (d 12). Whatever the ripening time, the physicochemical characteristics were strongly dependent on the daily productions, which affected the sensory perception of the cheeses. Both physicochemical and sensory characteristics were strongly reliant on RH, whereas only a few of the characteristics were influenced by temperature changes. On d 12, whatever the ripening temperature, an RH increase from 88% to 98% modified many cheese characteristics (core pH, lactate consumption, underrind thickening, dry matter content, and hardness). As a result of these physicochemical properties, changes in perception were observed: the cheeses ripened under 88% RH were dry and hard compared with those ripened under 98% RH. An RH of 98% led to an acceleration of the ripening process, inducing a slightly ammonia and milky flavor and a sticky and creamy texture in the mouth. However, cheeses ripened under 14°C and 98% RH were also indicative of overripened cheeses: a temperature of 14°C induced an acceleration of the ripening process due to physicochemical modifications compared with a temperature of 10°C. Nevertheless, when the cheeses on d 0 were still very humid and soft, those ripened under 98% RH collapsed and were overripened with a liquid underrind. This study provides a means for achieving a better and more rational control of the ripening process in artisanal lactic goat cheeses.
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Affiliation(s)
- Marie-Noëlle Leclercq-Perlat
- UMR GMPA, INRA 782-AgroParisTech, Université Paris-Saclay, 1 Avenue Lucien Brétignière, 78850 Thiverval-Grignon, France.
| | - Anne Saint-Eve
- UMR GMPA, INRA 782-AgroParisTech, Université Paris-Saclay, 1 Avenue Lucien Brétignière, 78850 Thiverval-Grignon, France
| | - Eugénie Le Jan
- UMR GMPA, INRA 782-AgroParisTech, Université Paris-Saclay, 1 Avenue Lucien Brétignière, 78850 Thiverval-Grignon, France
| | - Sabrina Raynaud
- Institut de l'Elevage, Agrapole, 23 rue Jean Baldassini, 69364 Lyon Cedex 07, France
| | - Sylvie Morge
- PEP caprins Rhône-Alpes, Mirabel, 07170 Ardèche, France
| | - Yves Lefrileux
- Station Caprine Expérimentale du Pradel, EPLEFPA, Mirabel, 07170 Ardèche, France
| | - Daniel Picque
- UMR GMPA, INRA 782-AgroParisTech, Université Paris-Saclay, 1 Avenue Lucien Brétignière, 78850 Thiverval-Grignon, France
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Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening. J Dairy Sci 2014; 98:1325-35. [PMID: 25497800 DOI: 10.3168/jds.2014-8916] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Accepted: 10/23/2014] [Indexed: 11/19/2022]
Abstract
Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.
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Affiliation(s)
- M-N Leclercq-Perlat
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.
| | - M Sicard
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - N Perrot
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - I C Trelea
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - D Picque
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - G Corrieu
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
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Leclercq-Perlat MN, Picque D, Martin del Campo Barba ST, Monnet C. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity. J Dairy Sci 2013; 96:4031-40. [DOI: 10.3168/jds.2012-6372] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Accepted: 03/03/2013] [Indexed: 11/19/2022]
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