Characterization of the lactic acid bacteria in artisanal dairy products (original) (raw)
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International Journal of Dairy Technology, 2009
The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese. (2001) Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. Journal of Applied Microbiology 90 971-978. Antonsson M, Molin G and Ardö Y (2003) Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system. International Journal of Food Microbiology 85 159-169. Ayad Eh E, Verheul A, Wouters J T M and Smit G (2000) Application of wild starter cultures for flavour development in pilot plant cheese making. International Dairy Journal 10 169-179. Beresford T P, Fitzsimons N A, Brennan N L and Cogan T M (2001) Recent advances in cheese microbiology. International Dairy Journal 11 259-274. Bockelmann W (1995) The proteolytic system of starter and non-starter bacteria: components and their importance for cheese ripening. International Dairy Journal 5 977-994. Bouton Y, Guyot P and Grappin P (1998) Preliminary characterization of microflora of Comté cheese. Journal of Applied Microbiology 85 123-131. Caplice E and Fitzgerald G F (1999) Food fermentation: role of microorganisms in food production and preservation. International Journal of Food Microbiology 50 131-149. Centeno J A, Menéndez S, Hermida M and Rodriguez-Otero J L (1999) Effect of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. International Journal of Food Microbiology 48 97-111. Centeno J A, Menéndez S and Rodríguez-Otero J L (1996) Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain). International Journal of Food Microbiology 33 307-313. Centeno J A, Tomillo F J, Fernández-Garcia E, Gaya P and Nuñz M (2002) Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of Ewes' raw milk cheese. Journal of Dairy Science 85 3164-3172.
International Dairy Journal, 2002
Lactic acid bacteria isolated from industrial Pecorino Sardo cheese, manufactured from thermized ewe's milk, and from its natural starter culture were characterized taxonomically. Cheese samples were collected from three dairies at different stages of production and 543 colonies were isolated. PCR-based taxonomic identification revealed that thermophilic lactic acid bacteria belonging to Lactobacillus delbrueckii, Lactobacillus helveticus and Streptococcus thermophilus species constituted the dominant lactic microflora isolated. Mesophilic facultatively heterofermentative lactobacilli of the L. casei group and enterococci were also isolated from the cheeses, together with starter lactic acid bacteria (SLAB). The counts of mesophilic lactobacilli and enterococci increase during ripening. The three batches of cheese differed in the range of the species isolated in the whey starter culture and their evolution in cheese during ripening. Differences in the microflora composition of industrial and homemade Pecorino Sardo cheese were also examined.
Journal of Applied Microbiology, 2001
The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties. Methods and Results: Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes' milk without any starter, were classi®ed by phenotypic criteria and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of wholecell proteins. Whole cells of Lactococcus lactis subsp. lactis and enterococci showed lipolytic and proteolytic activities. Strains were found that differed in terms of their acidifying and caseinolytic activity. Most of the enterococci isolates showed tyrosine decarboxylase activity; moreover, lactobacilli exhibited weak antibacterial activities against foodborne pathogens. Conclusions: Strains of lactic acid bacteria with interesting biotechnologically important properties may be found in Beyaz cheese. Signi®cance and Impact of the Study: Lactic acid bacteria isolates with interesting biotechnological pro®les may in¯uence the quality and variety of dairy products, if they are used as starters, and their cheese-making characteristics seem promising. MATERIALS AND METHODS Source and maintenance of the strains The LAB strains used in this study were isolated from 17 samples of Beyaz cheese, made from raw ewes' milk, purchased from retail shops in the city of Ankara, Turkey. The LAB were grown on MRS agar (Lactobacillus agar according to Deman, Rogosa and Sharpe; Merck, Darmstadt, Germany) plates at 30°C for 5 d and colonies taken at random were grown in MRS broth, streaked on MRS agar plates and kept in litmus milk at)18°C.
Journal of Applied Microbiology, 2013
Aim: Evaluate technologically relevant properties from bacteriocin-producing strains to use as starter/adjunct cultures in cheese making. Methods and Results: Eight isolates obtained from Pico cheese produced in Azores (Portugal) were found to produce bacteriocins against Listeria monocytogenes and three isolates against Clostridium perfringens. They were identified as Lactococcus lactis and Enterococcus faecalis and submitted to technological tests: growth at different conditions of temperature and salt, acid production, proteolysis, lipolysis, coexistence, enzymatic profile and autolytic capacity. Safety evaluation was performed by evaluating haemolytic, gelatinase and DNase activity, resistance to antibiotics and the presence of virulence genes. Some isolates presented good technological features such as high autolytic activity, acid and diacetyl production. Lactococcus lactis was negative for all virulence genes tested and inhibit the growth of all Lactic acid bacteria (LAB) isolates. Enterococci were positive for the presence of some virulence genes, but none of the isolates were classified as resistant to important antibiotics. Conclusions: The bacteriocin-producing Lc. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some Enterococcus isolates. Significance and Impact of the Study: Bacteriocin-producing strains presented important technological properties to be exploited as new adjunct culture for the dairy industry, influencing flavour development and improve safety.
International journal of dairy technology, 2003
A total of 225 lactic acid bacteria, isolated from the artisanal raw ovine milk cheese Pecorino del Poro, were identified and given an initial characterization; the best 18 strains were tested for their antagonistic activity against autochthonous Escherichia coli . An intense antagonistic activity against E. coli growth, induced by strains of Lactobacillus paracasei ssp. paracasei or L. curvatus , was observed; the E. coli inhibition can be ascribed to the production of bacteriocin-like compounds. The lactobacilli seem able to improve the hygienic quality of other artisanal raw milk cheeses.
International Dairy Journal, 2013
To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw milk cheese, the raw ewes' milk protected denomination of origin (PDO) Pecorino Siciliano cheese was used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the nonstarter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains were selected. The five cultures were used in individual or dual inocula to produce experimental cheeses in a dairy factory for which production was characterised by high numbers of undesirable bacteria. At 5month of ripening, the experimental cheeses produced with LAB were characterised by undetectable levels of enterobacteria and pseudomonads and the typical sensory attributes.
NON STARTER LACTIC ACID BACTERIA IN RAw MILK , THERMALLY TREATED MILK AND SwISS TYPE CHEESE
2016
The diversity of non starter lactic acid bacteria in raw, pasteurised milk and maturated Swiss type cheese was tested. The aim of the present study was to analyse the concentrations and representatives of non-starter lactic acid bacteria in raw milk and to evaluate the changes of their concentrations and representatives during pasteurisation of cheesemilk and Swiss-type cheese production. The analysis carried out in the study showed a variation in the microbial composition and quantity of raw milk. The most frequently isolated lactobacilli were found at low level in raw milk (mean 27.5×104 CFU mL-1) and the most frequently identified species were Lactobacillus brevis and Lactobacillus paracasei. The microflora of raw and pasteurised milk is similar analysing lactic acid bacteria representatives in the samples. Lactobacillus brevis and Lactobacillus paracasei were detected in the same samples in raw milk, pasteurised milk and maturated cheese. Our study showed that lactic acid bacter...
Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period
Genetika, 2009
Terzic-Vidojevic A., J. Lozo, and Lj. Topisirovic (2009):Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period. Vol. 41, No. 3,[339][340][341][342][343][344][345][346][347][348][349][350][351][352] In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR) with (GTG) 5 primer. The GENETIKA, Vol. 41, No. 3, 341-352, 2009. LAB isolates from cheese BGPT9 (four days old) belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum)
Presence of Enterococci in Raw Cow's Milk and “Puzzone DI Moena” Cheese
Journal of Food Processing and Preservation, 2009
Raw cow's milk and cheese samples collected from factories producing "Puzzone di Moena" located in the alpine province of Trento (northern Italy), were analyzed for their enterococcal content. Presumptive enterococci (Gram positive, catalase negative, coccal shaped and positive for growth on kanamycin aesculin azide) were isolated, verified for their growth in presence of 6.5% NaCl, 40% bile salts and esculin hydrolysis, and analyzed by a genetic polyphasic approach consisting of intergenic spacer (ITS)-polymerase chain reaction (PCR) between the 16S and 23S rRNA genes, denaturing gradient gel electrophoresis (DGGE) of the V3 region of the 16S rRNA gene and a sodA gene-based multiplex PCR. Results showed the presence of Enterococcus faecalis as the main species found in milk and cheese. Enterococcus casseliflavus and Enterococcus durans were also detected in raw milk. In order to exclude clonal relatedness, the isolates were subjected to randomly amplified polymorphic DNA-PCR (RAPD-PCR). Winter cheese was characterized by a higher biodiversity than summer production, both in terms of Enterococcus species and number of strains. No strain was found positive for vancomycin resistance as determined by vanAand vanB-specific PCR. Two strains were shown to be characterized by an anti-Listeria behavior due to bacteriocin-like inhibitory substances (BLIS) production. BLIS producer strains persisted during the ripening of cheese.
Macedonian Journal of Animal Science, 2017
The characteristics of lactic acid bacteria isolated from beaten cheese and white brined cheese produced from raw ewe's milk in traditional way were object of this study. From all the stages of beaten cheese manufacturing, 240 isolates were isolated. According to the phenotypic and biochemical characteristics, the prevailing species were Lactococcus lactis spp. lactis (35%), Lactobacilus paracasei subsp. paracasei (22.5%), Pediococcus sp. (16.7%), L. plantarum (15.8%), L. brevis (9.17%) and Leuconostoc sp. (1%). From white brined cheese 39 isolates were isolated belonging to the genera Lactobacillus (59%), Enterococcus (23.1%) and Leuconostoc (17.9%), The prevalent species were identified as: E. durans, Leuconostoc mesenteroides subsp. Mesenteroides /dexstranicum, Lactobacillus plantarum and L. curvatus, mostly isolated in the early stages of cheese's ripening, and L. plantarum and L. paracasei subsp. paracasei isolated from ripened cheese samples. In both cheese types dominant species were mesophilic lactic acid bacteria characteristic for brined cheeses from northeastern Mediterranean and Balkan countries.