Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese

Settanni, Luca; Gaglio, Raimondo; Guarcello, Rosa; Francesca, Nicola; Carpino, S.; Sannino, Ciro; Todaro, Massimo

doi:10.1016/j.idairyj.2013.04.010

Cited by 40 publications

(43 citation statements)

References 18 publications

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“…The microbial concentrations in the milk in the wooden vats were on the same orders of magnitude as those reported during the production of other raw ewes'-milk cheeses (30). The levels of the microorganisms in the milk after contact with the wooden vat surfaces were affected by the microbial films only when their levels before contact were low.…”

Section: Discussionsupporting

confidence: 71%

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Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Gaglio

Cruciata

Gerlando

et al. 2016

Appl Environ Microbiol

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bThree Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differences in terms of microbial levels and composition of the neoformed biofilms. The levels of the microbial groups investigated during cheese production showed significant differences between the control trials and between the control and experimental trials, but the differences were not particularly marked between the TA2 and TZ2 productions, which showed the largest numbers of mesophilic lactic acid bacterium (LAB) cocci. LAB populations were characterized phenotypically and genotypically, and 44 dominant strains belonging to 10 species were identified. Direct comparison of the polymorphic profiles of the LAB collected during cheese making showed that the addition of the NWSC reduced their biodiversity. Sensory evaluation showed that the microbial activation of the wooden vats with the multistrain Lactococcus culture generated cheeses with sensory attributes comparable to those of commercial cheese. Thus, neoformed biofilms enable a reduction of microbial variability and stabilize the sensorial attributes of Vastedda cheese.

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Section: Discussionsupporting

confidence: 71%

“…The microbial increase registered in curds followed the general trend observed after curdling (7,30). The presence of E. coli in the curds of the dairy factory reflected the hygienic quality of the bulk milk quantities used for cheese production.…”

Section: Discussionmentioning

confidence: 62%

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Gaglio

Cruciata

Gerlando

et al. 2016

Appl Environ Microbiol

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“…Recently, same studies have been published on selection of LAB strains to be used as starter for Pecorino Siciliano cheese production (Randazzo et al, 2006(Randazzo et al, , 2007Franciosi et al, 2009), valuating their effects on volatile compounds (Randazzo et al, 2008) and on microbiological characteristics (Settanni et al, 2013). In particular, in the latter work Settanni et al (2013) evaluated the effect of different starter lactic acid bacteria (SLAB), alone or in combination with non SLAB (NSLAB), on the microbiological quality and sensory traits of 5-month ripened cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…In particular, in the latter work Settanni et al (2013) evaluated the effect of different starter lactic acid bacteria (SLAB), alone or in combination with non SLAB (NSLAB), on the microbiological quality and sensory traits of 5-month ripened cheeses.…”

Section: Introductionmentioning

confidence: 99%

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

et al. 2016

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“…No isolate from the rennet samples 8 and 11, due to their low acidifying power observed in milk, was selected as technologically interesting. Other studies found that only a small percentage of acidifier LAB showed autolytic properties (32). The addition of fast-acidifying strains turned slow-acidifying rennets into good acidifiers.…”

Section: Discussionmentioning

confidence: 96%

Animal Rennets as Sources of Dairy Lactic Acid Bacteria

Cruciata

Sannino

Ercolini

et al. 2014

Appl Environ Microbiol

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The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to the genus/species level. Among lactic acid bacteria (LAB), Streptococcus thermophilus and some lactobacilli, mainly Lactobacillus crispatus and Lactobacillus reuteri, were the most abundant species, with differences among the samples. Twelve groups of microorganisms were targeted by viable plate counts revealing a dominance of mesophilic cocci. All rennets were able to acidify ultrahigh-temperature-processed (UHT) milk as shown by pH and total titratable acidity (TTA). Presumptive LAB isolated at the highest dilutions of acidified milks were phenotypically characterized, grouped, differentiated at the strain level by randomly amplified polymorphic DNA (RAPD)-PCR analysis, and subjected to 16S rRNA gene sequencing. Only 18 strains were clearly identified at the species level, as Enterococcus casseliflavus, Enterococcus faecium, Enterococcus faecalis, Enterococcus lactis, Lactobacillus delbrueckii, and Streptococcus thermophilus, while the other strains, all belonging to the genus Enterococcus, could not be allotted into any previously described species. The phylogenetic analysis showed that these strains might represent different unknown species. All strains were evaluated for their dairy technological performances. All isolates produced diacetyl, and 10 of them produced a rapid pH drop in milk, but only 3 isolates were also autolytic. This work showed that animal rennet pastes can be sources of LAB, mainly enterococci, that might contribute to the microbial diversity associated with dairy productions.

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Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese

Cited by 40 publications

References 18 publications

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Animal Rennets as Sources of Dairy Lactic Acid Bacteria

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