Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

Herreros, M.A.; Arenas, Ricardo León Sánchez; Sandoval, Maria Helena Lesqueves; Castro, José María Albertos; Fresno, J.M.; Tornadijo, M.E.

doi:10.1016/j.idairyj.2006.04.005

Cited by 27 publications

(28 citation statements)

References 18 publications

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“…Leuconostoc mesenteroides subsp. mesenteroides is used as starter culture in several food products (Drosinos et al, 2006;Herreros et al, 2007;Sajur et al, 2007). Dimenhydrinate 10 0 0 0 0 0 10 0 0 * None of the strains were inhibited by N-acetyl-L-cystein (120 mg/ml), ambroxol (20 mg/ml), aminophylline (10 mg/ml), antazoline (100 mg/ml), aspirin (60 mg/ml), bisacodyl (1 mg/ml), cinarizin (3 mg/ml), heptaminol (14 mg/ml), codeine hydrate (2 mg/ml), Na-hydrogen carbonate (50 mg/ml), dichlorhydrate hydroxyzine (5 mg/ml), famotidine (4 mg/ml), metamizole (100 mg/ml), metoclopramide hydrochloride (2.5 mg/ml), simethicone (2.5 mg/ml), methyl-4-hydroxybenzoate (8 mg/ml), silymarin (14 mg/ml), vitamin A (7.5 mg/ml), vitamin D 2 (7.5 mg/ml), Oleum Jecoris (7.5 mg/ml), and N-(4-hydroxyphenyl) acetamide (100 mg/ml).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Todorov

Dicks

2008

Ann. Microbiol.

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A combination of eight strains comprising of Lactobacillus plantarum, Enterococcus faecium and Leuconostoc mesenteroides subsp. mesenteroides isolated from molasses, olives, beer and kefir were studied for growth at low pH and ox-bile resistance. pH neutralised cell-free supernatants from 24-h-old cultures inhibited the growth of Enterococcus faecium, Lactobacillus sakei, Lactococcus lactis subsp. lactis, Listeria innocua and Listeria ivanovii subsp. ivanovii. Good growth was recorded in MRS broth supplemented with 0.3% (w/v) ox-bile. Lactobacillus plantarum ST28MS and ST26MS, Enterococcus faecium ST311LD and Leuconostoc mesenteroides subsp. mesenteroides ST33LD grew well in the presence of 0.6% (w/v) ox-bile. All eight strains grew well in MRS broth adjusted to pH 7.0. Good growth of Enterococcus faecium ST311LD, Leuconostoc mesenteroides subsp. mesenteroides ST33LD and Lactobacillus plantarum 423 was recorded in MRS broth with an initial pH of 4.0. Auto cell-aggregation ranged from 74.3% for Lactobacillus plantarum ST23LD to 95.4% for Lactobacillus plantarum ST28MS. Different levels of co-aggregation were recorded between the eight strains and Enterococcus faecium HKLHS, Lactobacillus sakei DSM 20017, Lactococcus lactis subsp. lactis HV219, Listeria innocua LMG 13568 and UWC N27, and Listeria ivanovii subsp. ivanovii ATCC 19119. Growth of the eight strains was inhibited by several antibiotics and anti-inflammatory medicaments containing ibuprofen, hydrochlorothiaziden and thioridazine hydrochlorid. Sodium diclofenac inhibited the growth of Lactobacillus plantarum ST8KF and ST341LD, Enterococcus faecium ST311LD and Leuconostoc mesenteroides subsp. mesenteroides ST33LD. Dimenhydrinate inhibited the growth of only Lactobacillus plantarum ST8KF. Adherence to Caco-2 cells ranged from 8.0 to 1.3%. All eight strains contain the Mub, MapA and EF-Tu genes, as determined by amplification with gene-specific primers.

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Section: Resultsmentioning

confidence: 99%

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Todorov

Dicks

2008

Ann. Microbiol.

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“…In fact, there is a growing interest in gaining a better knowledge of the microbiota of cheeses made with raw milk because of the need to find starter cultures that could complement or renew existing ones [30] [31].…”

Section: Identification Of the Lactic Acid Bacteriamentioning

confidence: 99%

Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

González¹,

Cuadrillero²,

Castro³

et al. 2015

AiM

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Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL − 1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.

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“…Alternatively, facultatively heterofermentative lactobacilli can be found in some mixed mesophilic starters (Herreros et al, 2007;Savoie, Champagne, Chiasson, & Audet, 2007). In both cases, the inclusion of selected strains of Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus, among others, in cheese production has mainly two purposes.…”

Section: Introductionmentioning

confidence: 99%

“…Mesophilic lactobacilli have also been reported to possess key enzymes for cheese flavour formation by amino acid catabolism (Kieronczyk, Skeie, Langsrud, & Yvon, 2003;Thage et al, 2005). However, some strains do not contribute significantly to peptidolysis (Broadbent, Houck, Johnson, & Oberg, 2003;Poveda, Sousa, Cabezas, & McSweeney, 2003) or even may cause defects by increasing the formation of bitter -hydrophobic peptides (Antonsson, Molin, & Ardö, 2003;Herreros et al, 2007;Liu, 2003).…”

Section: Introductionmentioning

confidence: 99%

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

Milesi

Vinderola

Sabbag

et al. 2009

Food Research International

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Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

Cited by 27 publications

References 18 publications

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

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Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

Cited by 27 publications

References 18 publications

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Selection of Lactic Acid Bacteria Isolated from San Sim&#243;n da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

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Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture