Enterobacteriaceae species during manufacturing and ripening of semi–hard and soft raw ewe’s milk cheese: Gas production capacity

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

“…Low levels of coliforms were detected only in the first day of ripening in control samples. The population of coliforms and enterobacteria is usually expected in white brined cheese production (Tabla et al., ) and these microbes are usually used as an index of hygiene since they can be sensitive to low pH values. Thus, efficient starter culture or an enforcement by an adjunct is needed during cheese ripening in order that a fast pH decrease can be achieved.…”

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis

“…The species, Hafnia alvei , was identified at around 20 to 30% in all the industries. This species has demonstrated its ability to survive during the ripening process of soft cheese and other types of cheese with a long maturation process (Abriouel et al., ; Coton et al., ; Ordiales et al., ; Tabla et al., ). Moreover, it is known to positively contribute to the aromatic properties of cheeses (Irlinger et al., ).…”

Diversity and Local Coadaptation of Escherichia coli and Coliphages From Small Ruminants

“…E. coli has been reported as the predominant species toward the end of the ripening period in several cheese varieties ( Gaya et al, 1987 ; Tornadijo et al, 1993 ; Freitas et al, 1996 ), showing its resistance to the adverse conditions of ripened cheeses. The extinction of E. coli might be due to competence with the microbial consortium, probably with H. alvei , which has been related to E. coli inhibition ( Delbès-Paus et al, 2013 ; Callon et al, 2016 ), and is the predominant Enterobacteria after 30 days of ripening in these cheese varieties ( Tabla et al, 2016 , 2018 ).…”

“…Although cheese made from raw milk usually has intense flavor because of its diverse and highly variable microbiota ( Montel et al, 2014 ), E. coli might cause early blowing and cheese spoilage ( O’Sullivan and Cotter, 2017 ). Thus, the presence of E. coli during early ripening of raw milk cheeses has been linked to the production of gas, manifested by the appearance of eyes, and the development of off-flavors ( Guggisberg et al, 2015 ; Tabla et al, 2016 , 2018 ). Raw milk cheeses, particularly soft and semihard cheeses, have been associated with pathogenic E. coli outbreaks ( Altekruse et al, 1998 ).…”