Changes in the microbial flora of Tenerife goats' milk cheese during ripening

Zárate, Victoria; Belda, F.; Pérez, Carmen Viqueira; Cardell, E.

doi:10.1016/s0958-6946(97)00065-4

Cited by 83 publications

(81 citation statements)

References 23 publications

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“…With respect to the NaCl content, the levels increased gradually to 2.5% by 60 d. Values were also very close to those that have been reported for some other goat's milk cheeses [21,24,33], although usually goat's milk cheeses have high salt levels [16,18,36]. Surprisingly, the present salt content in Ibores cheese is almost 50% 582 M. Mas et al lower than that observed a decade ago for the same type of cheese.…”

Section: Physicochemical Changes During Ripeningsupporting

confidence: 88%

“…Presumably lactic acid production by lactic acid bacteria caused the coliform reduction [28], which is in accordance with the significant correlation (P < 0.05) between coliform log counts and pH values. However, although the decrease in pH was sharp, it did not appear to be enough to reduce the coliforms as early in the ripening as in other goat's milk cheeses [24,25,36].…”

Section: Microbial Groupsmentioning

confidence: 68%

“…The evolution of the pH was very similar to that observed some years ago [23] for the same type of cheese, although the values were then somewhat lower throughout ripening. Other goat's milk cheese varieties [16,24,25,36] usually reach lower pH levels than those of Ibores cheese.…”

Section: Physicochemical Changes During Ripeningmentioning

confidence: 96%

“…Although other Spanish goat's milk cheeses have been extensively studied (Majorero cheese [6], Gredos cheese [24], Armada cheese [33], Tenerife cheese [36]), there have only been some preliminary studies of Ibores cheese [22,23]. Moreover, recent modifications of some aspects of Ibores cheese production, the improvement of hygiene, and more controlled ripening conditions, suggested to us that the microbiological and physicochemical characteristics could be quite different to those a decade ago.…”

Section: Introductionmentioning

confidence: 99%

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Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Mas

Tabla

Moriche

et al. 2002

Lait

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-The microflora of Ibores cheese made with raw goat's milk without any starter addition was studied throughout the ripening period. The microbial counts for total lactic acid bacteria, presumptive lactococci and presumptive lactobacilli attained maxima of 9-10 log units with little or no variation throughout ripening. Leuconostocs and enterococci levels were 2-3 log units lower, also with little variation. Coliforms and staphylococci declined steadily from relatively high initial counts, the coliforms to low levels and the staphylococci disappearing completely. Moulds and yeasts were at low levels throughout ripening. Among the identified isolates, lactococci formed the prevalent group throughout ripening, followed by leuconostocs and enterococci at similar levels to each other, and then lactobacilli at low levels. The prevailing species and subspecies were Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. dextranicum, Ln. mesenteroides ssp. mesenteroides, Weissella paramesenteroides, Enterococcus faecium, E. faecalis, Lactobacillus casei and Lb. plantarum. Small numbers of other species from each of the genera were also identified. The changes in certain physicochemical parameters during ripening were determined. By 60 days, the values of the pH, total solid content, and NaCl content were 5.18, 58.9% and 2.5%, respectively. The correlation of some of the physicochemical parameters with the log counts of the microbial groups was also established.Goat's milk cheese / ripening / lactic acid bacteria / identification Résumé -Fromage des Ibores : changements microbiologiques et physico-chimiques pendant l'affinage. La microflore de fromages de type Ibores, faits avec du lait cru de chèvre, sans addition de levain, a été suivie pendant l'affinage. Les concentrations de bactéries lactiques totales, de

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Section: Physicochemical Changes During Ripeningsupporting

confidence: 88%

Section: Microbial Groupsmentioning

confidence: 68%

Section: Physicochemical Changes During Ripeningmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Mas

Tabla

Moriche

et al. 2002

Lait

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“…It was found that the number of CoPS decreased from day 3 to day 7 and was only present in low numbers (10 2 cfu/g) by day 90 (results not shown). The similar dynamic of CoPS population in raw milk cheese matrix was reported by other authors [24][25][26] who pointed out that inhibitory effects of natural LAB microbiota, reduced water activity (a w ) resulting from whey drainage, increased salt concentration during brining and temperature profi le of the ripening process generate a hostile environment suboptimal for staphylococcal growth [27].…”

Section: Discussionsupporting

confidence: 69%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep's milk in the southern part of Serbia -Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10 5 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identifi ed as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profi le in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profi le in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

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Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Alonso‐Calleja

Carballo

Capita

et al. 2002

LWT - Food Science and Technology

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Changes in the microbial flora of Tenerife goats' milk cheese during ripening

Cited by 83 publications

References 23 publications

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

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