Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

Demırcı, Talha; Akın, Nihat; Atik, Didem Sözeri; Özkan, Edibe Rabia; Dertli, Enes; Akyol, İsmail

doi:10.1016/j.lwt.2020.110701

Cited by 24 publications

(13 citation statements)

References 42 publications

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“…Culture-independent techniques have been widely applied for the efficient analysis of total mold diversity. Denaturing gradient gel electrophoresis (DGGE) is a culture-independent microbial technique that has been used to study microbial diversity, such as in kefir grains, animals, cheese and milk (Delgado et al, 2013;Demirci et al, 2021;El Sheikha, 2019;Jiang et al, 2010;Leite et al, 2012;Maturano et al, 2016). For example, the 28S rDNA fingerprinting of fungal communities determined by PCR-DGGE has been applied to detect the geographical origin Analysis of rice microbial communities under different storage conditions 50 μL of supernatant was mixed with 50 μL of lysis buffer at 80°C for 15 min in accordance with supplier's instructions.…”

Section: Fungal Dna Extractionmentioning

confidence: 99%

Analysis of rice microbial communities under different storage conditions using culture-dependent and -independent techniques

Xiao-ying

HaiRong

Liu

et al. 2022

qas

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Rice is a staple food for over half of the world’s population, and fungal spoilage in stored rice may occur when the moisture content and temperature are conducive. Aspergillus sp. and Penicillium sp. are the most harmful toxigenic species that produce harmful mycotoxins. Molds pose a potential threat to public health and cause a huge economic loss. Therefore, it is of great importance to find out how molds multiply in rice. This study focused on the isolation and identification of fungi presented in rice and their evolution in rice with different moisture contents stored for varying periods of time and under different temperatures. Mold community was detected every month using the culture-dependent and -independent method of polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Significant differences were detected by the traditional culture method under different storage conditions. For potato dextrose agar (PDA) media, high temperature and moisture were suitable for the dominant strains including Penicillium aurantiogriseum and Penicillium oxalicum. In particular, P. oxalicum competitively inhibited the other fungi. For Rose Bengal medium, no difference was observed under different storage conditions, and only typical strains such as Aspergillus candidus and Alternaria were detected. PCR-DGGE identified some uncultured strains such as Trichoderma sp. and Cladosporium sp., the dominant strains and the flora diversity such as Aspergillus restrictus and Eurotium athecium. These results indicated that storage conditions greatly shape fungal growth. This study provides a foundation for the evolution of fungal flora in rice during storage in China and may help in developing biological control methods to prevent mold contamination in rice.

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Section: Fungal Dna Extractionmentioning

confidence: 99%

Analysis of rice microbial communities under different storage conditions using culture-dependent and -independent techniques

Xiao-ying

HaiRong

Liu

et al. 2022

qas

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“…Most of all, acidifying microbiota is associated with milk. The use of unpasteurized raw material, on the one hand, carries a wealth of microbiota, which is so important for the sensory quality of the product, but on the other hand, carries the risk of inadequate microbiological quality [ 30 ], which is reflected in the results of our research. As the examined cheeses were not pasteurized or preserved in any way, there was a risk of primary contamination (from the raw material) or secondary contamination (e.g., during production or packaging).…”

Section: Resultsmentioning

confidence: 99%

“…This increase was lower in the samples of cow cheeses with the addition of bacterial cultures (B1 and Os2 treatment) as compared with the AW treatment. As the standardization of cheese production of this type is difficult to perform [ 30 ], one of the solutions is the use of environmental lactic acid bacteria as starter cultures.…”

Section: Resultsmentioning

confidence: 99%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

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“…A study determines the culture-dependent and independent LAB diversity in Tulum cheese, a semi-solid cheese used in Turkey is proved from raw milk fermentation under 12 months ripening period. The study showed that Lactobacillus delbrueckii subsp., bulgaricus, Streptococcus spp., Streptococcus gallolyticus, Streptococcus lutetiensis, and Enterococcus LAB are dominantly changing the texture and flavour of Tulum cheese [151]. A study evaluated that combination of LABs and Saccharomyces cerevisiae could reduce the level of Aflatoxin M1 in 30 days storage and increased the self-life of cheese with varying pH conditions [152].…”

Section: Cheeses and Tofumentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

Cited by 24 publications

References 42 publications

Analysis of rice microbial communities under different storage conditions using culture-dependent and -independent techniques

Analysis of rice microbial communities under different storage conditions using culture-dependent and -independent techniques

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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