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Feutry F, Torre P, Arana I, Garcia S, Pérez Elortondo FJ, Berthier F. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses. Food Microbiol 2016; 56:52-68. [PMID: 26919818 DOI: 10.1016/j.fm.2015.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 12/06/2015] [Accepted: 12/11/2015] [Indexed: 10/22/2022]
Abstract
Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-making is to formulate new starters combining diverse, characterized strains. A new starter (OI) combining 6 raw milk strains of lactococci, recently isolated and characterized, was tested in parallel with the current starter by making 12 Ossau-Iraty raw milk cheeses at 3 farmhouses under the conditions prevailing at each farm. Compliance of the sensory characteristics with those expected by the Ossau-Iraty professionals, physicochemical parameters and coliforms were quantified at key manufacturing steps. The new starter OI gave cheeses having proper compliance but having lower compliance than the S1 cheeses under most manufacturing conditions, while managing coliform levels equally well as starter S1. This lower compliance relied more on the absence of Streptococcus thermophilus in starter OI, than on the nature of the lactoccocal strains present in starter OI. The study also shows that variations in 5 technological parameters during the first day of manufacture, within the range of values applied in the 3 farmhouses, are powerful tools for diversifying the scores for the sensory characteristics investigated.
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Affiliation(s)
- Fabienne Feutry
- Syndicat de défense de l'AOC Ossau-Iraty, 64120, Ostabat-Asme, France.
| | - Paloma Torre
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Ines Arana
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Susana Garcia
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Francisco J Pérez Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food sciences, Lascaray Research Center, Universidad del País Vasco, 3, 01006, Vitoria-Gasteiz, Spain
| | - Françoise Berthier
- INRA, UR 342 Technologie et Analyses Laitières, F-39801, Poligny, France
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013; 96:4816-29. [DOI: 10.3168/jds.2012-6409] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
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TUNICK MICHAELH, VAN HEKKEN DIANEL. RHEOLOGY AND TEXTURE OF COMMERCIAL QUESO FRESCO CHEESES MADE FROM RAW AND PASTEURIZED MILK. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00331.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Hayaloglu AA, Deegan KC, McSweeney PL. Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2009052] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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6
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Nieto-Arribas P, Poveda J, Seseña S, Palop L, Cabezas L. Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures. Food Control 2009. [DOI: 10.1016/j.foodcont.2009.03.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiol 2009; 27:85-93. [PMID: 19913697 DOI: 10.1016/j.fm.2009.08.006] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2009] [Accepted: 08/28/2009] [Indexed: 11/25/2022]
Abstract
Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied in order to test their potential use as dairy starter components. While phenotypic diversity was evaluated by studying the biochemical characteristics of technological interest (i.e. acidifying and aminopeptidase activities), genotypic diversity was evidenced by using Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). Additional technological abilities such as lipolytic, proteolytic and autolytic activities, salt and pH tolerance and production of dextran, flavour compounds and biogenic amines, were investigated. The marked differences among strains reflected the existing biodiversity in naturally fermented products. After statistically evaluating their performance, strains C0W2, belonging to Ln. lactis, and C16W5 and N2W5, belonging to Ln. mesenteroides subsp. dextranicum, revealed the best properties to be used in mixed dairy starter cultures. This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry.
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Affiliation(s)
- Pedro Nieto-Arribas
- Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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Reviriego C, Fernández L, Rodríguez JM. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system. J Food Prot 2007; 70:2512-7. [PMID: 18044428 DOI: 10.4315/0362-028x-70.11.2512] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food-grade heterologous production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains, previously selected because of their technological properties for cheese making, was achieved. Plasmid pGA1, which contains the complete pediocin operon under the control of the strong P32 promoter and is devoid of any antibiotic marker, was introduced into L. lactis ESI 153 and L. lactis ESI 515 (Nis+). Transformation of L. lactis ESI 515 with pGA1 did not affect its ability to produce nisin. The antimicrobial activity of the pediocin-producing transformants on the survival of Listeria innocua SA1 during cheese ripening was also investigated. Cheeses were manufactured from milk inoculated with 1% of the lactic culture and with or without approximately 4 log CFU/ml of the Listeria strain. L. lactis ESI 153, L. lactis ESI 515, and their transformants (L. lactis GA1 and GA2, respectively) were used as starter cultures. At the end of the ripening period, counts of L. innocua in cheeses made with the bacteriocin-producing lactococcal strains were below 50 CFU/g in the L. lactis GA1 cheeses and below 25 CFU/g in the L. lactis GA2 ones, compared with 3.7 million CFU/g for the controls without nisin or pediocin production.
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Affiliation(s)
- C Reviriego
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
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Production of pediocin PA-1, and coproduction of nisin A and pediocin PA-1, by wild Lactococcus lactis strains of dairy origin. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rodrı́guez E, Calzada J, Arqués J, Rodrı́guez J, Nuñez M, Medina M. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cheeses made from ewes' and goats' milk. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80048-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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BARCENAS P, ELORTONDO FPEREZ, ALBISU M. Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07063.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Poveda J. Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00150-4] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Gómez-Ruiz JÁ, Ramos M, Recio I. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00059-6] [Citation(s) in RCA: 154] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00141-8] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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