Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese

Tornadijo, Eugenia; Fresno, J.M.; Carballo, Javier; Martín-Sarmiento, R.

doi:10.1111/j.1365-2672.1993.tb02772.x

Cited by 44 publications

(24 citation statements)

References 16 publications

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“…(Quigley et al, 2013). Other species had previously been detected in cow or goat milk but not in sheep milk, including Brachybacterium (Callon et al, 2007), Empedobacter brevis (Quigley et al, 2013), Morganella morganii (Tornadijo et al, 1993), and Staph. devriesei (Supré et al, 2010).…”

Section: Discussionmentioning

confidence: 95%

Comparison of bacteriological culture and PCR for detection of bacteria in ovine milk—Sheep are not small cows

Zadoks

Tassi

Martín

et al. 2014

Journal of Dairy Science

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Mastitis, inflammation of the mammary gland, is an important cause of disease, mortality, and production losses in dairy and meat sheep. Mastitis is commonly caused by intramammary infection with bacteria, which can be detected by bacterial culture or PCR. PathoProof (Thermo Fisher Scientific Ltd., Vantaa, Finland) is a commercially available real-time PCR system for the detection of bovine mastitis pathogens. Sheep differ from cattle in the bacterial species or bacterial strains that cause mastitis, as well as in the composition of their milk. The aim of this study was to evaluate whether the PathoProof system was suitable for detection of mastitis pathogens in sheep milk. Milk samples were collected aseptically from 219 udder halves of 113 clinically healthy ewes in a single flock. Aliquots were used for bacteriological culture and real-time PCR-based detection of bacteria. For species identified by culture, the diagnosis was confirmed by species-specific conventional PCR or by sequencing of a housekeeping gene. The majority of samples were negative by culture (74.4% of 219 samples) and real-time PCR (82.3% of 192 samples). Agreement was observed for 138 of 192 samples. Thirty-four samples were positive by culture only, mostly due to presence of species that are not covered by primers in the PCR system (e.g., Mannheimia spp.). Two samples were positive for Streptococcus uberis by culture but not by PCR directly from the milk samples. This was not due to inability of the PCR primers to amplify ovine Streptococcus uberis, as diluted DNA extracts from the same samples and DNA extracts from the bacterial isolates were positive by real-time PCR. For samples containing Staphylococcus spp., 11 samples were positive by culture and PCR, 9 by culture only, and 20 by PCR only. Samples that were negative by either method had lower bacterial load than samples that were positive for both methods, whereas no clear relation with species identity was observed. This study provides proof of principle that real-time PCR can be used for detection of mastitis pathogens in ovine milk. Routine use in sheep may require inclusion of primer sets for sheep-specific mastitis pathogens.

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Section: Discussionmentioning

confidence: 95%

Comparison of bacteriological culture and PCR for detection of bacteria in ovine milk—Sheep are not small cows

Zadoks

Tassi

Martín

et al. 2014

Journal of Dairy Science

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“…This cheese is made from raw goat's milk, without addition of starter cultures, using artisanal procedures so its quality is very variable, which makes difficult its diffusion in the national and international markets. The results published on this cheese refer only to the study of Enterobacteriaceae throughout the manufacturing and ripening process (Tornadijo et al, 1993).…”

Section: 1120 Souches Ont éTé Isolées Et Identifiées à Partir Du Lamentioning

confidence: 99%

Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

Tornadijo

Fresno

Bernardo

et al. 1995

Lait

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Summary -The microbial groups of technological interest (aerobic mesophilic flora, presumptive lactococci, presumptive lactobacilli, presumptive leuconostocs, presumptive enterococci, presumptive Micrococcaceae and mou Ids and yeasts) were enumerated throughout the ripening process in 4 batches of Armada goat's milk cheese (2 ripened in summer and 2 ripened in autumn). High counts of ail microbial groups were observed in milk (loglO cfu/g: aerobic mesophilic flora 6. presumptive enterococci 2.9~.29,; the highest counts being generally reached in ail the microbial groups in 1-week-old cheese. Beyond this, they progressively dropped until the end of ripening. In the first 8 weeks of ripening, no significant differences were observed in the counts related to the season when the cheeses were ripened. Only in 16-week-old cheeses were the counts in ripened cheeses during the summer lower than those determined in autumn ripened cheeses. The lactic acid bacteria were the most abundant flora during manufacturing and ripening of this cheese. Lactococci (Lactococcus lactis subsp lactis and Lactococcus lactis subsp cremoris) dominated in milk (50% of the isolates carried out in M17 agar), curd (70% of the isolates carried out in M17 agar) and 1-week-old cheese (70% of the isolates carried out in M17 agar) and lactobacilli (mainly Lactobacillus casei subsp casei and Lactobacillus plantarum) were the most abundant group during the last stages of ripening (92.5, 95 and 77.5% of the isolates carried out in Rogosa agar in 4-, 8-and 16-week-old cheese, respectively). M17 agar showed a moderate selectivity for the isolation of lactococci (45.71 % of the isolates carried out in M17 agar were classified as lactococci). The selectivity of MSE agar for the isolation of leuconostoc was very low (only 16.42% of the isolates carried out in MSE agar were c1assified as leuconostocs). On the other hand, Rogosa agar and KAA agar showed a very high selectivity for the isolation of lactobacilli and enterococci, respectively * Correspondence and reprints. fromage Armada / fromage de chèvre / évolution de la flore bactérienne / bactérie lactique Microflora of Armada goat's milk cheeses

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“…Furthermore, while studying Enterobacteriaceae in hard goat cheeses E. coli was not detected in milk, curd or 1-week-old cheese. However, E. coli had been reported in 2-week-old cheese, having 57.8% of isolates (Tornadijo, Fresno, Carballo, & Martin-Sarmiento, 1993). This indicates that E. coli is one of the most resistant species in ripening cheeses.…”

Section: Discussionmentioning

confidence: 97%

Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments

Iurlina

Fritz

2004

LWT - Food Science and Technology

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Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese

Cited by 44 publications

References 16 publications

Comparison of bacteriological culture and PCR for detection of bacteria in ovine milk—Sheep are not small cows

Comparison of bacteriological culture and PCR for detection of bacteria in ovine milk—Sheep are not small cows

Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments

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