La flore microbienne du fromage de Roquefort. IV. - Les entérocoques

Devoyod, J. J.; Lapierre, Marie-Josèphe

doi:10.1051/lait:1969489-49024

Cited by 19 publications

(8 citation statements)

References 12 publications

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“…García et al (2002) [8] ascribed between 63% and 79% of the strains from milk, curd and San Simón cheese core, isolated in KAA agar, to the genus Enterococcus, the dominant species again being E. faecalis. Similar results were obtained in other varieties of cheese made with milk from different species and presenting very different characteristics, such as Roquefort cheese [22], Manchego cheese [23], Armada cheese [6], Roncal and Idiazabal cheese [24] and Tenerife cheese [25].…”

Section: Identification Of the Lactic Acid Bacteriasupporting

confidence: 85%

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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Section: Identification Of the Lactic Acid Bacteriasupporting

confidence: 85%

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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“…varians. This specie has also been isolated from a number of other types of cheese [32,[37][38][39][40], as have M . luteus [36, 411, M .…”

Section: Identification and Characterizution Of Micrococcimentioning

confidence: 99%

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

Centeno¹,

Cepeda²,

Rodríguez-Otero³

1995

Nahrung

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Summary152 enterococcal isolates and 88 micrococcal isolates obtained from secondary microflora of Arzua raw cows'-milk cheese at various stages of ripening were characterized. The most frequent Enterococcus specie was E. fueculis. The most frequent Micrococcus specie was M . ourians, followed by M. luteus and M . lylae; 27 micrococcal isolates could not be assigned to species. Although most strains of micrococci did not cause appreciable acidification of milk, the proportions of micrococcal isolates displaying proteolytic and lipolytic activities were higher than those for enterococcal isolates. The biochemical and enzymatic characteristics of isolates from both groups displayed considerable variability, even within the same species. In screening microorganisms of this type for suitability as components of cheese starter cultures, it is therefore necessary, as has been pointed out by previous authors, to work with single strains. Zusammenfassung Identifizierung und vorlaufige Charakterisierung von Enterokokken und Mikrokokken aus

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“…La baisse des teneurs en lactose et en protéines, observée pendant l'élaboration du produit (EL MARRAKCHI et al, 1986) (FREESE et al, 1973 ;FAyet FARIAS, 1975). L'action résulterait de l'accumulation de ces composés diffusibles à l'intérieur des cellules bactériennes qui ne peuvent les métaboliser en milieu anaérobie, alors qu'en aérobiose les cellules ne sont pas affectées (RITTENBERGet al, 1950 (DEVOYOD, 1969).…”

Section: A Aspects Quantitatifsunclassified

La flore microbienne du smen marocain I. Flore naturelle et flore d'intérêt hygiénique

Marrakchi

Tantaoui-Elarraki

Mane

et al. 1988

Lait

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Summary Microbial flora of Moroccan Smen 1. Natural flora and flora of hygienic importanceThe study of marketed smen for the flora of hygienic importance showed the absence of microbes of fecal contamination and pat ho gens such as Staphylococci and Salmonella in this product. This is probably due to the unfavorable conditions for bacterial growth (salting and strong lipolysis) of the medium which make the sm en a wholesome product despite the numerous handling steps required for its preparation.

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La flore microbienne du fromage de Roquefort. IV. - Les entérocoques

Cited by 19 publications

References 12 publications

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

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

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

La flore microbienne du smen marocain I. Flore naturelle et flore d'intérêt hygiénique

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La flore microbienne du fromage de Roquefort. IV. - Les entérocoques

Cited by 19 publications

References 12 publications

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

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

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

La flore microbienne du smen marocain I. Flore naturelle et flore d'intérêt hygiénique

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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

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