Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

Chaves‐López, Clemencia; Serio, Annalisa; Martuscelli, Maria; Paparella, Antonello; Osorio-Cadavid, Esteban; Suzzi, Giovanna

doi:10.1016/j.fm.2011.02.006

Cited by 38 publications

(33 citation statements)

References 43 publications

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“…Recently, Özdestan and Üren (2010) reported total BA contents in kefir samples between 2.4 and 35.2 mg l −1 , being tyramine the prevailing BA. Similarly, Chaves-López et al (2011) reported a total BA content of 15.31 mg l -1 in kumis, a traditional Colombian fermented cow milk. Nevertheless, these levels are far below the recommended limits.…”

Section: Introductionmentioning

confidence: 87%

Factors Influencing Biogenic Amines Accumulation in Dairy Products

Linares¹,

Río²,

Ladero³

et al. 2012

Front. Microbio.

225

239

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Fermented foods are among the food products more often complained of having caused episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, cheese is the main product likely to contain potentially harmful levels of BA, specially tyramine, histamine, and putrescine. Prompted by the increasing awareness of the risks related to dietary uptake of high biogenic amine loads, in this review we report all those elaboration and processing technological aspects affecting BA biosynthesis and accumulation in dairy foods. Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in milk products. Synthesis of BA is possible only when three conditions converge: (i) availability of the substrate amino acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; and (iii) environmental conditions favorable to the decarboxylation activity. These conditions depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.

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Section: Introductionmentioning

confidence: 87%

Factors Influencing Biogenic Amines Accumulation in Dairy Products

Linares¹,

Río²,

Ladero³

et al. 2012

Front. Microbio.

225

239

View full text Add to dashboard Cite

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“…As reported by Chaves‐López and others (), to produce traditional kumis (Figure ), raw whole milk is left fermenting for 2 or 3 d at room temperature. After fermentation, the pH ranges between 3.9 and 4.5 and the alcohol content between 1% and 2%.…”

Section: Milk‐derived Productsmentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

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117

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Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

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“…In detail, the strains were: Lactobacillus plantarum LAT3, Enterococcus faecalis KE06 and Galactomyces geotrichum KL20B. Enterococcus faecalis KE06 has been selected as free from virulence factors [2].…”

Section: Microorganisms and Culture Conditionsmentioning

confidence: 99%

“…Yeasts are believed to be essential in the production of these fermented milks, since their presence is usually in a high number. In Kumis, a traditional low alcoholic fermented cow milk produced in rural and urban areas of southwest Colombia, yeast counts reach values from 6.2 ± 0.17 to 8.6 ± 0.21 log CFU/mL [2]. This population is composed by strains belonging to 14 species shared among 11 genera, indicating that the selective pressures of tropical environments may favor yeasts biodiversity [3].…”

Section: Introductionmentioning

confidence: 99%

“…Although in lower percentages, G. geotrichum has been isolated also from other products obtained by spontaneous fermentation of milk, as the African Nunu, realized with cow milk and the Kazakhstani Shubat, made of camel milk [4,5]. In previous studies [2][3][4][5][6], many lactic acid bacteria and enterococci have been detected in traditional Kumis, by culture-dependent method. In particular, Lactobacillus plantarum and Enterococcus faecalis were the most frequent species found among the samples collected from different geographic regions of Colombia.…”

Section: Introductionmentioning

confidence: 99%

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Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

et al. 2017

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Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast-bacteria interactions in milk fermentation at 28 • C. UHT (Ultra-High Temperature) milk was inoculated with single-or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA). The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB) growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

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Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

Cited by 38 publications

References 43 publications

Factors Influencing Biogenic Amines Accumulation in Dairy Products

Factors Influencing Biogenic Amines Accumulation in Dairy Products

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

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