Microbes from raw milk for fermented dairy products

Wouters, Jan; Ayad, Eman H.E.; Hugenholtz, Jeroen; Smit, Gerrit

doi:10.1016/s0958-6946(01)00151-0

Cited by 479 publications

(341 citation statements)

References 118 publications

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“…Leite et al (2012) used polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis and pyrosequencing to demonstrate that kefir is produced by a diverse spectrum of microbial species. The microbial population in kefir grain was found to consist primarily of lactobacilli (65-80%) (Wouters, Ayad, Hugenholtz, & Smit, 2002), with lactococci and yeasts comprising the remainder. Population composition can differ by both grain origin and the culture method for the substrate (Wang, Huo, & Liu, 2004).…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

123

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

123

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“…This biodiversity generates particular flavors in these cheeses contributing to the increase in global demand over the last few years (WOUTERS et al, 2002;SMIT;SMIT;ENGELS, 2005). Therefore, the wild strains of lactic acid bacteria (LAB) with particular technological characteristics are really required for new collections for industrial applications.…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…They were considered (BERESFORD et al, 2001;WOUTERS et al, 2002) as secondary flora, but in general they play a significant role during cheese ripening due to their proteolytic activity, which affects the attributes of flavor.…”

Section: Microbial Population Dynamicsmentioning

confidence: 99%

“…Lactococci was the dominant member of lactic bacteria, representing 67.67% of the LAB population during the first 5 days, showing a small subsequent decrease (p > 0.05). Some authors (BERESFORD et al, 2001;WOUTERS et al, 2002;PELÁEZ;REQUENA, 2005) reported the predominance of Lactococcus strains in a great variety of cheeses. Other authors (COGAN et al, 1997;ZÁRATE et al, 1997;ESTEPAR et al, 1999;MAS et al, 2002;PESIC-MIKULEC;JOVANOVIC, 2005) reported their preponderance in cheeses made from raw milk and spontaneous fermentation up to 1 month of ripening.…”

Section: Microbial Population Dynamicsmentioning

confidence: 99%

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Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

2013

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The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

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“…The interest in the microbiota of raw milk cheese and other traditional dairy products results from the need of characterization of their complex populations and namely the identification of new strains of LAB (Wouters, Ayad, Hugenholtz, & Smit, 2002). Traditional dairy products host an enormous pool of microbial genetic diversity, which has a high biotechnological potential and is of great importance to the food industry (Alegría et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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Microbes from raw milk for fermented dairy products

Cited by 479 publications

References 118 publications

A review: chemical, microbiological and nutritional characteristics of kefir

A review: chemical, microbiological and nutritional characteristics of kefir

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

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