Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Martín, Irene; Rodríguez, Alicia; Garcı́a, Carmen; Córdoba, Juan J.

doi:10.3390/foods11172658

Cited by 5 publications

(5 citation statements)

References 45 publications

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“…Furthermore, Martín et al [ 86 ] demonstrated that the inoculation of this strain did not modify the sensory characteristics of dry-cured fermented sausages. L. casei 116 caused a decrease in L. monocytogenes of 2.2 log CFU g −1 when it was inoculated in short-ripening traditional cheeses without modifying their sensory properties [ 66 , 87 ]. Margalho et al [ 67 ] indicated that greater than 3 log reduction in L. monocytogenes in Brazilian artisanal cheeses can be achieved using L. plantarum (1QB77) after 21 days of ripening.…”

Section: Pathogenic Bacteria In Ripened Foods and Biocontrol Strategiesmentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

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Section: Pathogenic Bacteria In Ripened Foods and Biocontrol Strategiesmentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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“…A group of volatile sulfur compounds (VSCs) has been recognized as responsible for cheese flavor [ 74 ]. Most of these compounds are derivatives of the degradation of the sulfur-carbon bond of methionine to form methanethiol (MTL).…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

“…The reduction of methionine catabolism by cysteine in Arthrobacter spp. could be caused by a reduction in MGL activity due either to a direct effect of high concentrations of cysteine or to other enzymes [ 74 ]…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

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“…It has been proven that dairy-related strains are lactose fermenters, despite the relatively slow acidification rate [69] (Table 3). Their presence does not affect the main physicochemical properties such as humidity, water activity, pH, texture, or color while contributing positively to the aroma with the production of methyl-branched acids and reducing the oxidation compounds originating from the β-oxidation of fatty acids present within the milk [70]. coagulation of the milk proteins [53,80] organoleptic properties [23,81] M. sciuri organoleptic properties [94][95][96] no definitive data Inhibitory activity against pathogens and spoiling agents has also been reported for some dairy L. garvieae strains.…”

Section: Lactococcus Garvieaementioning

confidence: 99%

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

Dimov

2023

BioTech

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This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB) species known to be both human and animal pathogens but also health-promoting and probiotic. The focus is on Lactococcus garvieae, two Streptococcus species (S. uberis and S. parauberis), four Weissella species (W. hellenica, W. confusa, W. paramesenteroides, and W. cibaria), and Mammalicoccus sciuri, which worldwide, are often found within the microbiotas of different kinds of cheese, mainly traditional artisanal cheeses made from raw milk and/or relying on environmental bacteria for their ripening. Based on literature data, the virulence and health-promoting effects of these bacteria are examined, and some of the mechanisms of these actions are reviewed. Additionally, their possible roles in cheese ripening are also discussed. The analysis of the literature data available so far showed that, in general, the pathogenic and the beneficial strains, despite belonging to the same species, show somewhat different genetic constitutions. Yet, when the safety of a given strain is assessed, genomic analysis on its own is not enough, and a polyphasic approach including additional physiological and functional tests is needed.

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Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Cited by 5 publications

References 45 publications

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

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