Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates

Garde, Sonia; Sánchez, Ramón Arias; Gaya, Pilar; Núñez, Manuel

doi:10.1016/j.idairyj.2010.11.003

Cited by 80 publications

(86 citation statements)

References 22 publications

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“…In contrast, some authors have found higher Clostridium spp. spore counts in summer milk than in milk from other seasons (Garde et al 2011). …”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, high summer temperatures could increase dairy environmental proliferation of microorganisms, such as Clostridium spp., responsible for gas production which could also originate cracks in the paste. Garde et al (2011) reported that the highest incidence of late blowing defect for Manchego cheeses produced in summer correlated with high clostridial spore counts in summer milk. In addition, milk fat content was higher in summer (at the end of lactation period) than in spring and winter.…”

Section: Cheeses Manufactured In Different Seasonsmentioning

confidence: 99%

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Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on cheese makers. Therefore, a study was conducted to find out main defects that affect sensory quality: eyes, paste, rind, flavour, texture and shape of commercial semi-hard ewe's raw milk cheeses. The frequency of occurrence of relevant sensory defects in cheeses with different ripening times and those manufactured in different seasons was also investigated. Samples were collected along 5 years during the annual sensory quality control from different cheese makers. Although flavour is a major determinant of consumer acceptance, most common defects were those related to the internal appearance, especially cracks, which were more frequent in summer cheeses, and caverns, which were more frequent in spring and winter cheeses. White paste, soft texture and acid flavour defects were more frequent in cheeses with shortripening period. Medium-and long-ripened cheeses presented a higher percentage of an excess of rind halo with a darker paste colour, animal flavour and marks in the rind. Due to compositional milk changes throughout cheesemaking seasons, cheese makers should adapt their manufacturing practises to those changes and try to achieve uniform cheeses. The results found in this study may be useful for the quality improvement of semi-hard ewe's raw milk cheeses.

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“…In contrast, some authors have found higher Clostridium spp. spore counts in summer milk than in milk from other seasons (Garde et al 2011). …”

Section: Discussionmentioning

confidence: 99%

Section: Cheeses Manufactured In Different Seasonsmentioning

confidence: 99%

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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“…Most studies in which clostridia were isolated from silage were directed at problems with late blowing of cheese (Garde et al 2011). Bacteriocin-producing LAB strains, such as Lactobacillus paracasei complex and Lactococcus lactis IFPL 3593, have been screened for control of late blowing of cheese by their ability to inhibit the growth of clostridia (Christiansen et al 2005;Carmen Martinez-Cuesta et al 2010).…”

Section: Discussionmentioning

confidence: 99%

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

Zheng

Niu

Zuo

et al. 2017

Italian Journal of Animal Science

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The objective of this study was to gain deeper insights into chemical transformations and the clostridial community dynamics during the ensiling of alfalfa. A factorial experiment was conducted with four alfalfa cultivars [Sanditi (A1), AC Caribou (A2), WL319HQ (A3) and 4030 (A4)] Â three wilting durations [0 h (direct-cut), 2 h and 4 h] Â three storage periods (14, 28 and 56 days). The clostridial community was examined using denaturing gradient gel electrophoresis. High butyric acid and ammonia nitrogen (NH 3 -N) contents and clostridia numbers were observed in direct-cut silage, with higher values observed in A4 than in the other three cultivars. However, butyric acid and NH 3 -N contents and clostridia numbers decreased with wilting regardless of the cultivar. Although Clostridium ghonii and Clostridium sartagoforme were common to all direct-cut and wilted silages, bands for these species were faint. Differences in the appearing time of these species were observed, bands for C. ghonii were found after 14 and 28 days of ensiling, while those for C. sartagoforme were only found after 56 days. In addition, in direct-cut silage, distinct bands for Clostridium perfringens were detected in A1, A2 and A3, while those for Clostridium sporogenes were detected in A4. The inactive spores of clostridia could be observed in 4-h wilted silage as no butyric acid was detected. It was concluded that the enhanced clostridial fermentation of direct-cut silage was attributed mainly to C. perfringens and C. sporogenes, while C. ghonii and C. sartagoforme were involved in the restricted clostridial fermentation of 2-h wilted silage. ARTICLE HISTORY

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“…This is a favorable finding because, Clostridium spp. is responsible for the food poisoning and food spoilage in certain products [34] and S. aureus is considered as the third most important cause of disease in the world among the reported food borne illnesses due to its capability to produce a wide range of heat stable enterotoxins [35]. S. aureus can gain access to milk either by direct excretion from udders with clinical or subclinical staphylococcal mastitis or by contamination from the environment during handling and processing of raw milk [35].…”

Section: Districtsmentioning

confidence: 99%

Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti

Mohamed¹,

Ae²,

Aa³

et al. 2017

J Food Microbiol Saf Hyg

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Objectives: The present study was carried out to evaluate the microbial quality of raw milk taken at different sampling points from farmers in Ali Sabieh, Arta, Dikhil, Djibouti, Obock and Tadjourah districts of Djibouti. Methods:Two hundred samples of milk extracted from goats, cows and camels were collected and analyzed for the presence and enumeration of microorganisms using standard methods. Total bacterial counts exceeded the national standard in 56% of collected samples and Tadjourah district had higher milk samples (82%) with unacceptable total bacterial count.Results: Key data demonstrated the presence of food-borne microorganisms. The mean value of aerobic mesophilic bacteria (6.78 log cfu mL -1 ), coliform counts (3.91 cfu mL -1 ) and E. coli count (2.58 cfu mL -1 ) was higher than maximum recommended value. The count of yeast and moulds (5.54 log cfu mL -1 ) was also very high. Salmonella spp. (0.10 log cfu mL -1 ) was only detected in the samples from Ali Sabieh district whereas Staphylococcus aureus and spore of Clostridium spp. were below the detection level in all samples. Count of Brucella spp. and Mycobacteria were 0.56 log cfu mL -1 and 0.86 log cfu mL -1 respectively suggesting the existence of mastitic animals. Pearson correlation matrix of microorganism's distribution in raw milk showed highest positive correlation between Yeast and moulds and Streptococci at r=0.929. Analysis in principal components exhibited the variability of microbial groups with 80.797% cumulative values of the variance and Eigen values ranging between 1.553 and 3.622. Conclusion:The data suggested that raw milk samples collected from the six districts were non suitable quality and most of bacteria identified in the milk sampled could be potential food-borne pathogens.

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Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates

Cited by 80 publications

References 22 publications

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti

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