Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry

Burdíková, Zuzana; Švindrych, Zdeněk; Hickey, Cian; Wilkinson, Martin G.; Auty, Mark A.E.; Samek, Ota; Bernatova, Silvia; Krzyžánek, Vladislav; Periasamy, Ammasi; Sheehan, Jeremiah J.

doi:10.1007/s13594-015-0253-2

Cited by 17 publications

(11 citation statements)

References 39 publications

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“…More work is needed to understand STEC behavior in raw milk cheeses and their interaction with MFGs. Based on the available literature describing other bacteria [ 95 , 97 , 98 ], STEC could potentially localize near MFGs, in serum pockets, or the protein network.…”

Section: Stec In Raw Milk Cheesesmentioning

confidence: 99%

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

Bagel

Sergentet

2022

Microorganisms

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Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development.

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Section: Stec In Raw Milk Cheesesmentioning

confidence: 99%

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

Bagel

Sergentet

2022

Microorganisms

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“…Moreover, as a close relationship was shown between complex mechanisms of ATR and virulence in S . Typhimurium and L. monocytogenes (Álvarez‐Ordóñez et al., 2010; Gahan & Hill, 1999), we could easily hypothesize that virulence of these pathogens may be regulated at the microscale level by the heterogeneity of pH values, in particular in natural cheese (Burdikova et al., 2015).…”

Section: Physiological Heterogeneity: Bacterial Cell Response To Food...mentioning

confidence: 99%

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Martin

Jubelin

Darsonval

et al. 2022

Comp Rev Food Sci Food Safe

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In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single‐cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single‐cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.

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“…Cheese microstructure is a complex matter composed of a protein matrix that entraps fat, water, minerals, and bacterial colonies and their metabolites (Burdikova et al., 2015). Microstructure is a fundamental aspect in the development of technological and textural properties of the cheeses (Everett & Auty, 2017) for which it is necessary to fully understand how the components of the cheese interact with each other (Mehta, 2018).…”

Section: Importance Of Fat Replacement In Cheese Analoguesmentioning

confidence: 99%

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Giha

Ordoñez

Villamil

2021

Journal of Food Science

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Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost‐effective production of these cheese‐like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.

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Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry

Cited by 17 publications

References 39 publications

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

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