Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

Neviani, Erasmo; Lindner, Juliano De Dea; Bernini, Valentina; Gatti, Monica

doi:10.1016/j.fm.2009.01.004

Cited by 53 publications

(69 citation statements)

References 17 publications

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“…These results are in agreement with the observation reported in other studies (Coppola et al 1997;Gatti et al 2008). The results of the present study show that the addition of LAB during natural creaming of milk using young whey starter does not affect the normal succession of thermophilic and mesophilic LAB in the cheese, and their counts in different stages of ripening is typical for Parmigiano-Reggiano cheese (Coppola et al 1997 and2000;Gatti et al 2008;Neviani et al 2009). …”

Section: Resultssupporting

confidence: 93%

“…They are called Non Starter Lactic Acid Bacteria (NSLAB) (Gripon et al 1975;Coppola et al 2000;Neviani et al 2009) and are involved in a number of biological modifications, both as live cells or after autolysis, when releasing enzymes that contribute to the cheese ripening. NSLAB are present at significant levels after 1 month of ripening, replacing thus the thermophilic LAB added with the natural whey starter (SLAB).…”

Section: Introductionmentioning

confidence: 99%

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Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Coloretti

Chiavari

Nocetti

et al. 2015

Dairy Sci. & Technol.

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Cheese milk "maturation" during natural creaming in large flat vat is a critical step in the production of Parmigiano-Reggiano cheese. Thanks to an improved management, during the last years, a generalized reduction of mesophilic microbial counts has occurred, which did not favour an adequate increase in milk acidity during natural creaming. For this reason, some cheesemakers have introduced the practice to add a rate of natural whey starter in active fermentation in the evening milk to favourize its "maturation". The aim of this work was to verify the effects of this practice on the characteristics of Parmigiano-Reggiano milk and on some chemical, microbiological and sensory properties of the ripened cheese. Thirty-six cheesemaking trials were carried out in a dairy: 12 with 0.2% of young whey starter addition, 12 with 0.4% and 12 as control. The addition of young whey starter improved the coagulation properties of the cheese milk and did not affect the normal succession of thermophilic and mesophilic lactic acid bacteria during the cheese ripening. The chemical composition of the ripened cheeses was not affected by the practice of whey starter addition. From the sensory point of view, the addition of natural whey starter improved the compliance scores and decreased the defects, as eyes and cracks. This work confirmed the empirical observations of some cheesemakers. The adoption of this technique has considerable technological importance, improving the coagulation properties of the milk and the sensory characteristics of the cheese.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Coloretti

Chiavari

Nocetti

et al. 2015

Dairy Sci. & Technol.

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“…As expected, SLAB were not able to develop at high numbers in a cheese model, since their increase was barely of 0.45-0.69 log CFU/mL. This observation is due to the absence of lactose in CBM (Neviani et al, 2009) resulting from the activity of the SLAB (Dìaz-Muñiz et al, 2006) that fermented the cheese used for the preparation of the synthetic medium. No growth was estimated in the control trials, confirming that no contaminating microorganisms were present in CBM.…”

Section: Growth Of Lab In Synthetic Mediummentioning

confidence: 68%

“…A cheese based medium (CBM) was prepared following the protocol described by Neviani et al (2009) with some modifications. A 4-month ripened Caciocavallo Palermitano cheese, purchased from a local market, was used to prepare CBM.…”

Section: Growth Of Lab In Cheese Based Mediummentioning

confidence: 99%

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.

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“…A soluble extract that represents the aqueous phase of the food, sterilized by direct UHT method, has been proposed for Cheddar cheese (Crow, Curry, & Hayes, 2001). A Parmigiano Reggiano cheese extract has also been obtained to provide an appropriate culture medium for bacterial species occurring in long ripened cheeses and to assess their aminopeptidase activities (Gatti et al, 2008;Neviani, De Dea Lindner, Bernini, & Gatti, 2009). …”

Section: Introductionmentioning

confidence: 99%

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

Milesi

Bergamini

Hynes

2011

Food Research International

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Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

Cited by 53 publications

References 17 publications

Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

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