La flore microbienne du fromage de Roquefort III. Les streptocoques lactiques et les Leuconostoc. Influence de différents micro-organismes de contamination

Devoyod, J. J.; Muller, M.; Lapierre, Marie-Josèphe; Sponem, Dominique

doi:10.1051/lait:196948715

Cited by 31 publications

(4 citation statements)

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“…Les leuconostocs repré-sentent également une flore importante du Bastelicaccia. Leur présence a été mise en évidence dans des fromages de chèvre [17] et de brebis comme le Roquefort [13]. Leur population de l'ordre de 8 Log cfu .…”

Section: Discussionunclassified

Caractérisation du fromage Bastelicaccia

Casalta

Noël

Bars

et al. 2001

Lait

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-Characterization of Bastelicaccia cheese. The cheesemaking parameters and the microbiological, physico-chemical and rheological properties of Bastelicaccia, a soft cheese produced in Corsica, were studied in order to characterize the product. The work was carried out during winter and spring, on 4 farms, two of which transforming goat milk and the two others ewe milk. Bacterial counts revealed that lactococci and leuconostocs (about 8 Log ufc . g -1 ) were dominant in the cheese microflora while enterococci were less numerous (about 5 Log ufc . g -1 ). Cheeses made in winter were significantly different (p < 0.05) (lower dry matter, lower level of lipolysis, higher level of proteolysis, lower firmness) from cheeses made in spring. The variability in cheesemaking conditions, depending on farmhouse producers, resulted in cheeses with significantly different (p < 0.05) physico-chemical and rheological properties. This characterization of Bastelicaccia cheese provides data basis for physico-chemical, microbial and rheological properties in order to develop quality management of the cheese production in the small-scale traditional units. ewe / goat / milk / cheeseRésumé -Les paramètres de fabrication et les caractéristiques microbiologiques, physico-chimiques et rhéologiques du Bastelicaccia, fromage à pâte molle de Corse, ont été étudiés dans le but de caractériser le produit. Le travail a été réalisé chez 4 producteurs fromagers fermiers, deux transformant du lait de chèvre et deux du lait de brebis, en hiver et au printemps. Les dénombrements réalisés montrent que les lactocoques et les leuconostocs sont dominants dans la microflore du fromage (de l'ordre de 8 Log ufc . g -1 ), les entérocoques étant présents à un niveau nettement inférieur (environ 5 Log ufc . g -1 ). Le fromage d'hiver présente des caractéristiques significativement différentes (p < 0,05) (moins sec, moins lipolysé, plus protéolysé et moins ferme) de celles du fromage de printemps. La variabilité des conditions de fabrication observée d'un producteur à l'autre conduit à des fromages ayant des caractéristiques physico-chimiques et rhéologiques significativement différentes (p < 0,05). La caractérisation du Bastelicaccia fournit un référentiel sur les propriétés physico-chimiques, microbiologiques et rhéologiques du fromage, dans la perspective d'une gestion de la qualité de cette production fromagère traditionnelle.brebis / chèvre / lait / fromage

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Section: Discussionunclassified

Caractérisation du fromage Bastelicaccia

Casalta

Noël

Bars

et al. 2001

Lait

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“…Few authors have shown activation phenomena on solid media, e.g. Lemaresquier (1987) and Devoyod and Muller (1969), who only observed more rapid growth of the colonies.…”

Section: Discussionmentioning

confidence: 99%

Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains

Leroi

Pidoux

1993

Journal of Applied Bacteriology

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F. LEROI AND M. PIDOUX. 1993. Different techniques were tested for studying the synergism between the micro-organisms of sugary kefir grains. Agar cultures in Petri dishes did not give reproducible results. In sequential cultures, i s . growing one organism, sterile filtering and then inoculating the other, 10 of 18 selected lactic acid bacteria/yeast pairs revealed stimulation of bacterial growth in a poor glucose medium. In mixed culture, Saccharomyces florentinus supported better survival of Lactobacillus hilgardii and a significant increase in lactic acid production; at the same time, the growth and alcoholic fermentation of S. flurentinus were drastically reduced. T h e inter-relationships between these two strains were the same when immobilized in calcium alginate beads, even though total metabolite production was always lower than with free cells. The stimulation of Lact. hilgardii by Candida lambica in sequential culture was not confirmed in mixed culture, where the two organisms grew as in pure culture, and bacterial growth and lactic acid production were inhibited in the immobilized system.

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“…1968). Lactic streptococci and leuconostocs (Devoyod & Muller, 1969) predominated in cheese 24 h after manufacture, and were not outnumbered by any other microbial group during ripening, although a considerable increase in levels of yeasts (Galzin et al 1970;Devoyod & Sponem, 1970) took place from the first days, with counts of 10 7 -10 8 cfu/g in the interior and 10 8 -10 9 cfu/g on the cheese surface. Lactobacilli, mainly Lb.…”

Section: Blue-veinedmentioning

confidence: 99%