Lactic acid bacteria isolated from a hand-made blue cheese

López-Dı́az, Teresa-Marı́a; Alonso, Carlos de Sousa; Roman, Cecilia; García-López, M L; Moreno, B.

doi:10.1006/fmic.1999.0289

Cited by 56 publications

(29 citation statements)

References 27 publications

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“…lactis ssp. lactis as almost the sole representative of the genus Lactococcus is reported frequently for raw milk cheeses [18,19,22,30,33]. It is also in agreement with the observations of Weerkamp et al [35] on the predominance of Lc.…”

supporting

confidence: 91%

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Mas

Tabla

Moriche

et al. 2002

Lait

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-The microflora of Ibores cheese made with raw goat's milk without any starter addition was studied throughout the ripening period. The microbial counts for total lactic acid bacteria, presumptive lactococci and presumptive lactobacilli attained maxima of 9-10 log units with little or no variation throughout ripening. Leuconostocs and enterococci levels were 2-3 log units lower, also with little variation. Coliforms and staphylococci declined steadily from relatively high initial counts, the coliforms to low levels and the staphylococci disappearing completely. Moulds and yeasts were at low levels throughout ripening. Among the identified isolates, lactococci formed the prevalent group throughout ripening, followed by leuconostocs and enterococci at similar levels to each other, and then lactobacilli at low levels. The prevailing species and subspecies were Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. dextranicum, Ln. mesenteroides ssp. mesenteroides, Weissella paramesenteroides, Enterococcus faecium, E. faecalis, Lactobacillus casei and Lb. plantarum. Small numbers of other species from each of the genera were also identified. The changes in certain physicochemical parameters during ripening were determined. By 60 days, the values of the pH, total solid content, and NaCl content were 5.18, 58.9% and 2.5%, respectively. The correlation of some of the physicochemical parameters with the log counts of the microbial groups was also established.Goat's milk cheese / ripening / lactic acid bacteria / identification Résumé -Fromage des Ibores : changements microbiologiques et physico-chimiques pendant l'affinage. La microflore de fromages de type Ibores, faits avec du lait cru de chèvre, sans addition de levain, a été suivie pendant l'affinage. Les concentrations de bactéries lactiques totales, de

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supporting

confidence: 91%

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Mas

Tabla

Moriche

et al. 2002

Lait

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“…that was incubated microaerobically in an anaerostat using Anaerocult A (Merck) at 37 °C for 48 h. Lactobacillus spp. was confirmed by biochemical tests (Dupont et al, 2000;Lopez-Diaz et al, 2000). M17 agar was used for counting Lactococcus spp.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. , Enterobactericeae i koliformnih bakterija smanjivao se tijekom zrenja Keş sira što se može dovesti u vezu sa fizikalno-kemijskim parametrima sira. Aktivitet vode se značajno smanjivao tijekom zrenja Keş sira (P<0.05), dok se udio soli povećavao (P<0.01). Dobiveni rezultati pridonijeti će uspostavljanju mikrobioloških standarda kakvoće Keş sira, pružiti informacije potrebne za definiranje njegove autohtone mikrobne kulture, te pomoći u razumijevanju procesa zrenja kiselinskih sušenih sireva i poboljšanju tradicionalne proizvodnje ovih sireva na malim gospodarstvima.

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“…They produce acetaldehyde and diacetyl, and consequently they contribute to the organoleptic characteristics of cheese and are considered to be an important part of the microflora [2,24,39].…”

Section: Introductionmentioning

confidence: 99%

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Morandi

Brasca

Alfieri

et al. 2005

Lait

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-A total of 70 enterococcal strains isolated from traditional Italian raw milk cheeses were identified by API 20 Strep and Biolog GP. All the identifications were confirmed by species-specific PCR. Four species of genus Enterococcus were found: E. faecalis, E. faecium, E. durans and E. hirae. E. faecalis and E. faecium were the dominant enterococcal species isolated in artisanal cheeses. According to the most representative species and the origin of isolation, 21 strains (11 E. faecalis and 10 E. faecium) were selected for the conductimetric analysis. The influence of pH (5.0; 5.5; 6.0 and 6.5) and temperature (25 °C and 37 °C) on the metabolism and the development of enterococci was evaluated by determination of Generation Time (GT), Detection Time (DT) and the maximum conductance value (∆µS) of the curve during a period of 48 hours. Conductance trials showed that both species were able to adapt to adverse cultural conditions (low values of pH and temperature) during cheese-making and ripening. E. faecalis appeared to be less sensitive on the whole. In the worst conditions (pH 5.0, 25 °C), after an adaptation phase (about 10 h), these microorganisms showed GT values almost double those at 37 °C. The same behavior can occur in cheese, where enterococci can reach numbers of up to 10 5 -10 8 cfu·g -1 during ripening. This could explain the fact that enterococci (in particular, E. faecalis and E. faecium) represent the typical and important microflora in raw milk cheese. E. faecalis / E. faecium / conductimetric analysis / pH / temperature / growthRésumé -Influence du pH et de la température sur la croissance d'Enterococcus faecalis et Enterococcus faecium. Un total de 70 souches d'entérocoques, isolées de certains fromages italiens traditionnels, a été identifié à l'aide des galeries API 20 Strep et Biolog GP. Toutes les identifications ont été confirmées par PCR espèce-spécifique. Quatre espèces de ce genre ont été isolées : E. faecalis, E. faecium, E. durans et E. hirae. E. faecalis et E. faecium étaient les espèces dominantes isolées des fromages artisanaux. Un total de 21 souches (11 E. faecalis et 10 E. faecium) a été sélec-tionné pour les analyses de conductimétrie selon les espèces les plus représentées et selon l'origine de l'isolement. L'influence du pH (5,0 ; 5,5 ; 6,0 et 6,5) et de la température (25 °C et 37 °C) sur le métabolisme et sur le développement des entérocoques a été évaluée par détermination du temps de génération (GT), du temps de détection (DT) et de la valeur conductimétrique maximale (∆µS) de la courbe au cours d'une période de 48 h. Les mesures de conductance ont démontré que les deux espèces ont la capacité de s'adapter aux conditions de culture défavorables (valeurs faibles du pH et de la température) aussi bien pendant la fabrication du fromage que l'affinage. Les deux espèces ont un comportement différent : E. faecalis s'est avéré être moins sensible. Dans les plus mauvaises conditions (pH 5,0-25 °C), après la phase d'adaptation (environ 10 h), ces micro-organismes montrent...

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Lactic acid bacteria isolated from a hand-made blue cheese

Cited by 56 publications

References 27 publications

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Microbiological changes throughout ripening of Keş cheese

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

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