Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria

Rhoades, Jonathan; Anastasiou, Iro; Michailidou, Sofia; Koinidis, Antonis; Doulgerakis, Christos; Alexa, Elena A.; Álvarez‐Ordóñez, Avelino; Argiriou, Anagnostis; Likotrafiti, Eleni

doi:10.1016/j.idairyj.2021.105183

Cited by 12 publications

(19 citation statements)

References 36 publications

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“…Ahmed et al (2021) reported lower numbers of about 6.6 cfu/g in low-fat feta cheese in 6%-8% brine solution during 14 days of storage compared with our study. Rhoades et al (2017) found about 8 cfu/g of total lactic acid bacteria and 5-6 cfu/g yeast and molds in Greek Type Feta brined cheese and in our study, lactic acid bacteria and mold yeast numbers were higher than these results.…”

Section: Microbial Analysis Resultscontrasting

confidence: 70%

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Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

İrkin

Özgür

Taş

2022

Food Processing Preservation

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Total lactic acid bacteria, Lactococcus spp., yeast, and mold counts in white cheese were determined during 55 days of storage in brine solutions with 4%, 6%, 8%, 10%, 12%, 14%, and 16% (w/v) salt concentrations at 4°C. In addition to salt content, dry matter, acidity, protein, fat contents, and sensory evaluations of cheese were also determined. Lactococcus spp. numbers in cheese salted with 4% and 14% brines (w/v salt concentrations) were 9.32 and 8.48 log cfu/g at the 55 days of storage, respectively. The lowest total lactic acid number was 7.24 for cheese in brine with 16% (w/v) salt concentration after 55 days of storage. Yeast numbers were 7.01 and 6.71 log cfu/g for cheese in brines with 4% and 16% (w/v) salt concentrations. Cheese samples salted in 12% and 14% (w/v) concentrations of brines have the highest sensory scores. Analysis results were interpreted mathematically by “fuzzy soft set” modeling. Novelty impact statement This research is a novel study detailing mathematical modeling related to optimizing the salt concentration to preserve the viability of lactic acid starter culture bacteria in the white cheese. Also, it covers the first optimizing method for process control in the cheese industry with the application of “fuzzy soft set theory.”

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Section: Microbial Analysis Resultscontrasting

confidence: 70%

“…Rhoades et al (2017) found about 8 cfu/g of total lactic acid bacteria and 5–6 cfu/g yeast and molds in Greek Type Feta brined cheese and in our study, lactic acid bacteria and mold yeast numbers were higher than these results.…”

Section: Resultscontrasting

confidence: 70%

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

İrkin

Özgür

Taş

2022

Food Processing Preservation

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“…So far, there are limited and rather old literature reports on the microbial groups in Kopanisti. In fact, only Kaminarides and Anifantakis [ 2 ] and Kaminarides et al [ 6 ] have dealt with the evolution of the Kopanisti microbiota during ripening, while three other studies have explored the microbiological profile of commercial or artisanal Kopanisti samples [ 3 , 8 , 10 ]. The microbiota evolution during ripening (ranging from 32 to 46 days) in Kopanisti, which was produced either with the addition of Mana Kopanisti as the sole inoculum [ 2 , 6 ] or using selected yeast/molds strains as starters [ 6 ], was similar to our results regarding the microbial groups enumerated by the authors, i.e., total mesophilic bacteria, streptococci, lactobacilli, coliforms and yeasts.…”

Section: Resultsmentioning

confidence: 99%

“…So far, Kopanisti has been studied using mainly conventional microbiological and physicochemical approaches [ 1 , 2 , 3 , 5 , 6 , 7 , 8 , 9 , 10 ]. However, it is well known that culture-dependent methods often fail to detect microorganisms, which are either stressed, damaged or non-culturable in the synthetic microbiological media used [ 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

Κάζου

Gavriil²,

Kalagkatsi³

et al. 2022

Microorganisms

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Kopanisti is a Greek PDO cheese, which is traditionally produced by the addition of an amount of over-mature Kopanisti, called Mana Kopanisti, to initiate cheese ripening. The aim of this study was the production of four types of Kopanisti cheese (A–D) using pasteurized cow milk, and a combination of the following starters/adjuncts in order to test their ability to be used in Kopanisti cheese production: A: Lactococcus lactis subsp. lactis and Lacticaseibacillus paracasei, B: L. lactis and Lc. paracasei/Mana Kopanisti, C: L. lactis and Lc. paracasei/Ligilactobacillus acidipiscis and Loigolactobacillus rennini, D: Lig. acidipiscis and Loig. rennini. Throughout production and ripening, classical microbiological, metataxonomics and physicochemical analyses were employed, while the final products (Day 35) were subjected to sensory analysis as well. Most interestingly, beta-diversity analysis of the metataxonomics data revealed the clusters constructed among the Kopanisti types based on the different inoculation schemes. On day 35, Kopanisti A–C types clustered together due to their similar 16S microbiota, while Kopanisti D was highly differentiated. On the contrary, ITS data clustered Kopanisti B and C together, while Kopanisti A and D were grouped seperately. Finally, based on the sensory evaluation, Kopanisti C appeared to have the most suitable bacteria cocktail for the Kopanisti cheese production. Therefore, not only were the conventional starters used, but also the Lig. acidipiscis and Loig. rennini strains could be used in a standardized Kopanisti cheese production that could lead to final products of high quality and safety.

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“…pathogens in samples from cheese of milk of sheep or goat origin in Greece. In recent studies, these were found to vary from 0% [ 68 , 69 ] to 39% [ 70 ] of samples tested. Potential sources of Listeria spp.…”

Section: Discussionmentioning

confidence: 99%

Isolation of Listeria ivanovii from Bulk-Tank Milk of Sheep and Goat Farms—From Clinical Work to Bioinformatics Studies: Prevalence, Association with Milk Quality, Antibiotic Susceptibility, Predictors, Whole Genome Sequence and Phylogenetic Relationships

Lianou

Skoulakis

Michael

et al. 2022

Biology

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A cross-sectional study was performed in 325 sheep and 119 goat dairy farms in Greece. Samples of bulk-tank milk were examined by standard microbiological techniques for Listeria spp. Listeria monocytogenes was isolated from one (0.3%) and Listeria ivanovii from three (0.9%) sheep farms. No associations between the isolation of L. monocytogenes or L. ivanovii and milk quality were found. No resistance to antibiotics was identified. Three variables emerged as significant predictors of isolation of the organism: the presence of pigs, low average relative humidity and a high number of ewes on the farm. The three L. ivanovii isolates were assessed in silico for identification of plasmids, prophages, antibiotic resistance genes, virulence factors, CRISPRs and CAS genes. Phylogenetic analysis using the core genome revealed that the three strains belonged to the L. ivanovii subsp. ivanovii branch and were especially close to the PAM 55 strain. All strains of the branch appeared to be very similar, with the distance between them being small.

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Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria

Cited by 12 publications

References 36 publications

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

Isolation of Listeria ivanovii from Bulk-Tank Milk of Sheep and Goat Farms—From Clinical Work to Bioinformatics Studies: Prevalence, Association with Milk Quality, Antibiotic Susceptibility, Predictors, Whole Genome Sequence and Phylogenetic Relationships

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