Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life

Quero, Grazia Marina; Fusco, Vincenzina; Cocconcelli, Pier Sandro; Owczarek, L.; Borcaklı, Mehlika; Fontana, Cecilia Alejandra; Skąpska, Sylwia; Jasińska, Urszula; Öztürk, Tarık; Morea, M.

doi:10.1016/j.fm.2013.09.004

Cited by 27 publications

(38 citation statements)

References 41 publications

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“…The manufacturers need to find approaches to control the fermentation process, to stabilise the microbial load and to extend the shelf life of dairy products, without altering their traditional sensory properties (Quero et al . ). Lactic acid bacteria in general and lactobacilli in particular have a generally recognised as safe (GRAS) status (Dortu et al .…”

Section: Resultsmentioning

confidence: 97%

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Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan

Bazukyan

Trchоunian

2016

Int J of Dairy Tech

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Growth, antibacterial and proteolytic activities of two new lactobacilli strains isolated from matsoun (Armenian traditional dairy product) and their pH dependence were studied. The results demonstrated the antibacterial activity of lactobacilli against Gram‐positive and Gram‐negative test strains. This activity was stable when pH of cell culture medium was adjusted to the value of 6.5. At pH 8, the antibacterial activity of only one strain was stable. Both strains were able to hydrolyse casein in pH range of 5.5–8 with maximal activity at pH 5.5. Controlled pH conditions were suitable for biomass yield, while noncontrolled pH was better for expression of antibacterial activity.

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Section: Resultsmentioning

confidence: 97%

“…Matsoun microbiota greatly differs in various regions – depending on specific biogeographic conditions, such as altitude and vegetation type (Afrikian ; Quero et al . ; Bokulich et al . ; Hakobyan et al .…”

Section: Introductionmentioning

confidence: 99%

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan

Bazukyan

Trchоunian

2016

Int J of Dairy Tech

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“…Taxonomic identification of wild lactobacilli isolated from sourdoughs could be achieved by species-specific PCRs for L. brevis (this study) and L. plantarum (Torriani et al, 2001) and by partial 16S rRNA gene sequence analysis (Quero et al, 2014). Results are summarized in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Identification of Lactobacillus brevis using a species-specific AFLP-derived marker

Fusco

Quero

Chieffi

et al. 2016

International Journal of Food Microbiology

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“…Presumptive Salmonella spp. and L. monocytogenes isolates were identified by applying the real time PCR protocols described by Josefsen, Krause, Hansen, and Hoorfar (), and Quero et al (), respectively, using the 7,500 fast real time PCR apparatus (Applied Biosystems).…”

Section: Methodsmentioning

confidence: 99%

Effect of refrigeration and probiotic adjunct on pathogenic and spoilage microorganisms in raw milk for direct human consumption

Faggiano

Chieffi

Logrieco

et al. 2017

J Food Process Preserv

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We analyzed the microbiological quality and safety of raw milk from vending machine and assessed the evolution of its microbiota during the refrigeration at 7 °C. We also monitored the survival of E. coli O157:H7 strain artificially added to the raw milk during the refrigeration and investigated the possibility to use the probiotic Lactobacillus rhamnosus GG strain to control pathogenic and spoilage bacteria in raw milk. Total aerobic mesophilic microbiota of raw milk exceeded the limit allowed by the current European legislation and increased of about two log units after 48 hr of refrigeration at 7 °C. The spiked E. coli O157:H7 strain multiplied slowly in the refrigerated raw milk increasing of about 1 log unit, whereas the probiotic strain was able to slightly lower the populations of Pseudomonas spp., Listeria spp. and Staphylococcus aureus but was unable to inhibit the growth of E. coli O157:H7. Practical applications This study allowed us to confirm the microbiological threat associated to the direct consumption of raw milk. Ad hoc strategies to improve the overall microbiological quality of raw milk from vending machines within the whole chain (from farm to consumption) are needed. A protective and probiotic adjunct able to control spoilage and pathogenic bacteria in raw milk with an adequate microbiological quality (at least compliant with the current legislation) may be a valuable mitigation strategy, but probiotic strains more effective than L. rhamnosus GG should be used.

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Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life

Cited by 27 publications

References 41 publications

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Identification of Lactobacillus brevis using a species-specific AFLP-derived marker

Effect of refrigeration and probiotic adjunct on pathogenic and spoilage microorganisms in raw milk for direct human consumption

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