Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb, Vladimí­r; Kavková, Miloslava; Markéta, Markvartová; Jaroslava, Hanáková; Roubal, Petr

doi:10.1111/1471-0307.12638

Cited by 10 publications

(11 citation statements)

References 62 publications

(58 reference statements)

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“…While some studies show that cheese yield is higher in cows than goat (Rasheed et al, 2016), our study and others show the opposite (Hamidi et al, 2018;Mallatou & Pappa, 2005). Different factors might produce this interspecific difference, including those related to the milk composition and quality such as genetic variants of casein, fat and protein (Banks et al, 1981;Fenelon & Guinee, 1999;Verdier-Metz et al, 2001), seasonal variations (Sánchez-Gamboa et al, 2018), microbial counts and diversity (Vladimír et al, 2020) and cheese-processing methodology (Lawrence, 1993). In our study, "Bouhezza"-processing methodology and season are the same, however, we found higher fat and protein content in goat compared to cow milk, which probably contributed to the increase in cheese yield (Lucey & Kelly, 1994).…”

Section: Cheese Yields Analysiscontrasting

confidence: 45%

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

et al. 2020

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Bouhezza" is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of "Bouhezza" cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh "Bouhezza" cheese. "Bouhezza" cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p < 0.05) than cheese yield for cow's and sheep's milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the "Bouhezza" cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.

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Section: Cheese Yields Analysiscontrasting

confidence: 45%

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

et al. 2020

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“…pH results are in agreement with those recorded for "Anevato" cheese produced in Greece (pH value 4.64-4.47) (Hatzikamari et al, 1999) and "Picodon" goat cheese produced in France (pH value 4.5) (Leclercq-Perlat et al, 2019) ; or ripened at the early stages of ripening, like in traditional Spanish cheese Babia-Laciana (pH value 4.44) (Franco et al, 2003). However, pH results are slightly lower compared to those recorded for Mexican cheese produced from raw milk "Chihuahua" (pH value 5.2) (Sánchez-Gamboa et al, 2018) ;"Livanjski" cheese produced from raw ewe and/or cow milk in Bosnia and Hercegovina (pH value 5.45) (Vladimír et al, 2020) ; or Brazilian cheese produced from raw or pasteurized milk "Coalho" (pH value 5.2) (Queiroga et al, 2013), and other raw goat's milk cheeses, either fresh like "Vlasina" produced in Serbia (pH value 5.1-5.2) (Terzic-Vidojevic et al, 2013).…”

Section: Resultsmentioning

confidence: 94%

“…Protocol for the production of "Jben" cheese. flora of milk (Cantor et al, 2004), or seasonal variations (Sánchez-Gamboa et al, 2018), microbial counts and diversity (Vladimír et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Also, a significant effect of "species" (cow and goat) on Total Coliforms and Staphylococci counts in "Jben" cheese has been recorded (p = 0.003, 0.016 respectively) ( Table 2). From literature, several studies have investigated the microbiological parameters of fresh cheese in Algeria (Derouiche & Zidoune, 2015;Lahrech et al, 2018;Leksir & Chemmam, 2015) and elsewhere in the world (Balezi & Mushagalusa, 2018;Bedia & Yasin, 2018;Buffa et al, 2001;Hadrya et al, 2012;Rhiat et al, 2011;Sánchez-Gamboa et al, 2018;Vladimír et al, 2020). In comparison with our study, El Marnissi et al (2013) showed lower results to ours for raw cow cheese "Jben" from morocco province with an average FMAT of 7 × 10 6 ucf/g vs. 385.79 × 10 6 ucf/g, S. Aureus 21.2 ucf/g vs 0.1 × 10 4 ucf/g, but a higher Total Coliforms: 3.5 × 10 5 ucf/g vs. 0.48 × 10 4 ucf/g.…”

Section: Microbiological Analysis Of Cheesementioning

confidence: 99%

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Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Tadjine¹,

Boudalia

Bousbia

et al. 2021

Food Sci. Technol

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Jben" is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the Northeast and-West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow's milk subjected to 82 °C/10 sec treatment or without heat treatment, and its analogue goat's milk cheeses. We investigated the effects of "Heat treatment: raw or pasteurized" and "Species: cow or goat" on microbiological characteristics, pH and acidity of "Jben" cheese. Milk samples were collected across five breeding of cows and three breeding of goats in the northeastern Algeria and "Jben" cheeses were made. Results showed that more than 40% of raw and pasteurized milk have poor hygienic quality. However, in both species, "Jben" produced from pasteurized milk has better sanitary quality than "Jben" produced from raw milk. All cheese samples were safe according to the criteria of the regulation (EC) 1441/2007. Pasteurization did not affect acidity in both species. Data from this study may contribute to improve the cheese-making process in small scale, using milk from different species (cow and goat).

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“…For example, Lb. helveticus strains and other facultative heterofermentative lactobacilli have been shown to play a significant role in the improvement of the texture and flavor of hard cheese during ripening (Visser, 1993; Vladimír, Miloslava, Markéta, Jaroslava, & Petr, 2020). Lactobacillus helveticus was demonstrated to have better performance (i.e., in terms of stretchability and melting) than Lb.…”

Section: Applications Of Ceps In Food Technology and Human Healthmentioning

confidence: 99%

Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications

et al. 2020

Comp Rev Food Sci Food Safe

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Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they are required by LAB to degrade proteins in the growth media into peptides and/or amino acids required for the nitrogen nutrition of LAB. The most important area of application of CEPs is therefore in protein hydrolysis, especially in dairy products. Also, the physical location of CEPs (i.e., being cell‐envelope anchored) allows for relatively easy downstream processing (e.g., extraction) of CEPs. This review describes the biochemical features and organization of CEPs and how this fits them for the purpose of protein hydrolysis. It begins with a focus on the genetic organization and expression of CEPs. The catalytic behavior and cleavage specificities of CEPs from various LAB are also discussed. Following this, the extraction and purification of most CEPs reported to date is described. The industrial applications of CEPs in food technology, health promotion, as well as in the growing area of water purification are discussed. Techniques for improving the production and catalytic efficiency of CEPs are also given an important place in this review.

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Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Cited by 10 publications

References 62 publications

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications

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