Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

Xue, Jinai; Yang, Yi; Wang, Zhaoxia; Guo, Yurong; Shao, Yiming

doi:10.3389/fmicb.2018.01920

Cited by 18 publications

(14 citation statements)

References 19 publications

(30 reference statements)

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“…Unlike rennet‐curd or long‐ripe goat cheese, milk cake is a fresh, traditional acid‐curd goat cheese prepared by the addition of a fermented acid solution (Xue, Yang, Wang, Guo, & Shao, 2018). This preparation may be an important reason for its moderate and mild flavor.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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Section: Resultsmentioning

confidence: 99%

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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“…Another study reported that Acinetobacter isolates from mozzarella cheese were proteolytic [63]. Acinetobacter has been detected by high-throughput sequencing in several studies, including raw bovine milk from tanker trucks and silos [6], vats and other environmental samples [7], milk, curd and Pico cheese (an artisanal cheese manufactured from raw cow's milk in small dairy units in Portugal) [11,14] and in Chinese Rushan cheese [18]. The presence of Acinetobacter in Paipa cheese could be important not only as an indication of poor hygiene and environmental contamination, but also because members of this group may also carry antibiotic resistance genes.…”

Section: Discussionmentioning

confidence: 99%

“…High-throughput sequencing (HTS) has become a powerful culture-independent approach that can be used to obtain snapshots of microbial communities from food systems. In the milk and dairy industry, numerous studies based on HTS technologies have been carried out [3] with different purposes, e.g., to decipher the microbiota from farm environments and animals [4], raw and pasteurized milk [5], transportation tanks, vats, utensils and cheese production facilities [6][7][8] and the variations associated with season [6] or animal feeding [9], to establish relationships between microbial communities in the raw materials, the environment and the finished product [8][9][10], to study the changes in the bacterial communities associated with cheese-making [9,11] and cheese ripening processes [9,[12][13][14][15], or to determine the microbial composition of cheeses and cheese varieties [16][17][18][19]. Furthermore, HTS studies can also provide information on adventitious or previously overlooked microbiota or the presence of pathogenic or spoilage bacteria in the cheese and dairy environment [2,3,11,14,20,21].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

et al. 2020

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Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow’s milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach. Method: two batches of Paipa cheese from three formal producers were sampled during ripening for 28 days. Total DNA from the cheese samples was used to obtain 16S rRNA gene sequences by using Illumina technology. Results: Firmicutes was the main phylum found in the cheeses (relative abundances: 59.2–82.0%), followed by Proteobacteria, Actinobacteria and Bacteroidetes. Lactococcus was the main genus, but other lactic acid bacteria (Enterococcus, Leuconostoc and Streptococcus) were also detected. Stapylococcus was also relevant in some cheese samples. The most important Proteobacteria were Enterobacteriaceae, Aeromonadaceae and Moraxellaceae. Enterobacter and Enterobacteriaceae (others) were detected in all cheese samples. Serratia and Citrobacter were detected in some samples. Aeromonas and Acinetobacter were also relevant. Other minor genera detected were Marinomonas, Corynebacterium 1 and Chryseobacterium. The principal coordinates analysis suggested that there were producer-dependent differences in the microbiota of Paipa cheeses. Conclusions: lactic acid bacteria are the main bacterial group in Paipa cheeses. However, other bacterial groups, including spoilage bacteria, potentially toxin producers, and bacteria potentially pathogenic to humans and/or prone to carry antimicrobial resistance genes are also relevant in the cheeses.

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“…On the other hand, L. kefiranofaciens was barely present in 17 tarag samples collected from various regions of Mongolia and China and analyzed with pyrosequencing, leading to the conclusion that geographical origin may influence the microbial biodiversity [78]. Additionally, L. kefiranofaciens was detected in Rushan cheese samples produced in Yunnan province in China using 16S rRNA gene sequencing [79] and in a Camembert-type cheese made in Shanghai, China, by PCR-DGGE, and strains were isolated using acidified MRS containing 0.4 mg/mL nystatin after growth at 37 • C for 48 h anaerobically [80].…”

Section: Origin Detection Number Of Isolates Referencementioning

confidence: 99%

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

et al. 2021

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One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.

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Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

Cited by 18 publications

References 19 publications

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

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