Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Scatassa, Maria Luisa; Gaglio, Raimondo; Macaluso, Giusi; Francesca, Nicola; Randazzo, Walter; Cardamone, Cinzia; Grigoli, Antonino Di; Moschetti, Giancarlo; Settanni, Luca

doi:10.1016/j.fm.2015.06.008

Cited by 67 publications

(69 citation statements)

References 40 publications

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“…in the biofilms analyzed was probably due to the acidic conditions generated by the development of LAB in whey, which inhibit the adhesion and survival of several microorganisms (4, 7). The estimated levels of LAB in the neoformed biofilms were comparable to those reported for the wooden vats used for years to produce traditional cheeses (4)(5)(6)(7)(8)19). Except for the vats activated with the NWSC, for which the dominance of LAB cocci was undoubtedly due to the added lactococci, a consistent dominance of LAB cocci over rods was also observed for the vats activated with the whey acidified spontaneously.…”

Section: Discussionsupporting

confidence: 77%

“…Enterococci were inoculated on kanamycin esculin azide agar and incubated aerobically at 37°C for 24 h. Members of the Enterobacteriaceae family were pour plated on double-layered violet red bile glucose agar and incubated aerobically at 37°C for 24 h. Pseudomonads were inoculated on Pseudomonas agar base supplemented with 10 mg/ml cetrimide-fusidic acid (Fucidin) and incubated aerobically at 20°C for 48 h. Clostridia were estimated by the most-probable-number technique as reported by Settanni et al (7). Coagulase-positive staphylococci, Salmonella spp., Listeria monocytogenes, and Escherichia coli were analyzed as reported by Scatassa et al (19). Microbiological counts were carried out in duplicate.…”

Section: Strains and Development Of Natural Whey Starter Culture (Nwsc)mentioning

confidence: 99%

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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: 77%

Section: Strains and Development Of Natural Whey Starter Culture (Nwsc)mentioning

confidence: 99%

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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“…The sequences were compared by a BLAST search in GenBank/EMBL/DDBJ database, and the 15 strains were clearly identified as Carnobacterium maltaromaticum, Enterococcus devriesei, Lactobacillus curvatus, Lactobacillus sakei, P. pentosaceus and S. xylosus. The BLAST searches produced percentages of identity with sequences available in the NCBI database of at least 97%, which is considered the minimum level of similarity for 16S rRNA genes of two strains belonging to the same species (Scatassa et al, 2015).…”

Section: Isolation Grouping and Genetic Differentiation Of Lab And Smentioning

confidence: 99%

Valorization of indigenous dairy cattle breed through salami production

et al. 2016

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“…The six strains in this study were also selected through the evaluation of acidification capacity, diacetyle-producing activity and autolysis according to the method described by Scatassa et al (2015). The strains of L. rhamnosus R4 and L. helveticus S4 were those which displayed the highest acidifying activity, showing an acidity of around 0.40 g/100 ml lactic acid after 6 h and 0.58-0.72 g/100 ml after 12 h (Table S2).…”

Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Cited by 67 publications

References 40 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

Valorization of indigenous dairy cattle breed through salami production

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

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