scholarly journals Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis

2021 ◽  
Vol 9 (11) ◽  
pp. 2377
Author(s):  
Panagiotis Papadakis ◽  
Spyros Konteles ◽  
Anthimia Batrinou ◽  
Sotiris Ouzounis ◽  
Theofania Tsironi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Starter Cultures ◽  
Metagenomic Analysis ◽  
Microbial Profile ◽  
Rare Biosphere ◽  
Protected Designation Of Origin ◽  
Feta Cheese ◽  
Nonstarter Lactic Acid Bacteria

Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, Zobellella taiwanensis and Vibrio diazotrophicus, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.

scholarly journals Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

2017 ◽  
Vol 56 (3) ◽  
pp. 197
Author(s):  
S. B. KARAGEORGIS (Σ.Β. ΚΑΡΑΓΕΩΡΓΗΣ) ◽  
D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ) ◽  
A. I. MANTIS (Α.Ι. ΜΑΝΤΗΣ) ◽  
S. A. GEORGAKIS (Σ.Α ΓΕΩΡΓΑΚΗΣ)
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Ripening Period ◽  
Psychrotrophic Bacteria ◽  
Feta Cheese ◽  
Bacterial Groups

The use of mesophilic lactic acid bacteria (LAB) in the manufacture of Feta cheese was studied. Five selected mesophilic strains, confirmed as Lactobacillus plantarum (2 strains), Lb. paracasei subsp. paracasein Lb. brevis and Lactococcus lactis subsp. lactis, isolated from ripened Feta and Teleme cheeses, were used in 7 different combinations, alone or in combination with Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (the control combination) for the manufacture of Feta cheese. Each combination of strains was used to prepare four different batches of Feta cheese, keeping all the other production parameters according to the traditional technology. The cheese batches were analyzed for bacteriological, chemical and sensory characteristics. The results showed that the populations of lactobacilli and lactococci increased from the beginning of the cheese manufacture reaching a population of more than 7.0 log10cfu/g. This level was maintained during the whole ripening period (60 days) and during the subsequent 60-day storage period. Only in batches prepared with the control combination F8 {Str. thermophilus I Lb. delbrueckii subsp. bulgaricus), did the population of LAB decline to 6.0 log10cfu/g at the end of the ripening period. Also, except for the yeast population which increased, in all other bacterial groups tested (coliforms, staphylococci, total contaminating bacteria, psychrotrophic bacteria, proteolytic and lipolytic bacteria) populations gradually decreased during the ripening period. Results of the chemical analysis showed a sharp increase in acidity (the cheese pH dropped to ca. 4.5 within 3-4 d) and, whereas the values of other chemical indices (moisture content, fat content and NaCl) were stabilized between the 15* and 30* day of ripening, proteolysis (nitrogen soluble in 12% TCA) and lipolysis (ADV) progressed throughout ripening. The assessment of the overall acceptance by the sensory panel was between "very good" and "excellent" for all cheeses. This suggests that the selected mesophilic starter cultures can be used alone or in combination with the traditional culture {Lb.delbrueckii subsp. bulgaricus I Str. thermophilus) in the production of Feta cheese, as the results of this work indicate that the wild (autochthonous) strains of Lb. plantarum and Lc. lactis subsp. Lactis are well adapted to the environmental conditions that prevail in Feta cheese. Batches prepared using these mesophilic starters received the highest score in the assessment of organoleptic quality of Feta cheese. Very good results were also obtained using the combination of the mesophilic starters Lb. brevis and Lc. lactis subsp. lactis or Lb. paracasei subsp. paracasei and Lc. lactis subsp. lactis alone or in combination with Lb. delbrueckii subsp. bulgaricus and Str. thermophilus.

scholarly journals Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough

2020 ◽  
Vol 10 (3) ◽  
pp. 1043
Author(s):  
Michela Palla ◽  
Caterina Cristani ◽  
Manuela Giovannetti ◽  
Monica Agnolucci
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Intraspecific Variability ◽  
Starter Cultures ◽  
Intraspecific Diversity ◽  
Baked Goods ◽  
Protected Designation Of Origin ◽  
Complex Microbial Community ◽  
Rapd Pcr

The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) and yeast strains, as the result of their genetic intraspecific diversity. Therefore, the molecular and functional strain-level characterization of sourdough microbiota is crucial to valorize traditional or origin protected baked end-products, develop innovative starter cultures and design functional cereal-based foods. To this aim, the genetic intraspecific diversity of 96 Lactobacillus sanfranciscensis, 65 Kazachstania humilis and three Saccharomyces cerevisiae characterizing Protected Designation of Origin (PDO) Tuscan bread sourdough, was investigated, using P4, P7 and M13 random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), (GTG)5 repetitive element sequence-based (rep)-PCR and inter-delta region analyses, respectively. Regarding LAB, the combination of P4, P7 and M13 RAPD-PCR analyses revealed a huge degree of intraspecific variability, discriminating 43 biotypes out of 96 isolates of L. sanfranciscensis. (GTG)5 rep-PCR showed a discriminatory index of 0.95, grouping the 65 K. humilis isolated from PDO Tuscan bread sourdough in 9 biotypes. The high polymorphism among both LAB and yeast isolates of PDO Tuscan bread sourdough outlines a highly complex microbial community structure, whose relative composition and specific physiological characteristics could be responsible for the peculiar organoleptic, rheological, nutritional and potentially nutraceutical features of PDO Tuscan bread.

scholarly journals Potential of indigenous lactobacilli as starter culture in dairy products

2017 ◽  
pp. 39-52 ◽  
Author(s):  
Mirjana Bojanic-Rasovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Local Population ◽  
Geographical Area ◽  
Starter Culture ◽  
Starter Cultures ◽  
Production Environment ◽  
Nonstarter Lactic Acid Bacteria ◽  
Fermented Dairy

Traditional production of fermented dairy products involves lactic acid bacteria that are normally present in the milk and production environment. These lactic acid bacteria represent the niche microbiota of the geographical area and they are responsible for local types of fermented products. In order to standardize indigenous products, the basic requirement is the application of the determined indigenous lactic acid bacteria as starter cultures affecting their specific characteristics by performing fermentation and influencing the ripening process. In the process of cheese fermentation usually participate bacteria of the genus Lactococcus and homofermentative lactobacilli. However, the process ripening is influenced mainly by the so-called nonstarter lactic acid bacteria - lactobacilli and secondary microflora. Lactobacilli during ripening of cheese continue to breakdown the rest of lactose, but they are primarily important in the process of protein breakdown. During metabolism of sugars and amino acids, lactobacilli produce aromatic compounds which have a positive effect on the flavor of the product. Some species of lactobacilli are available as probiotics. Some lactobacilli produce bacteriocins, which prevent the growth of pathogens, as well as many spoilage microorganisms. Indigenous lactobacilli have application especially in the production of typical local dairy products that are well accepted by the local population. Besides that, the use of indigenous lactic acid bacteria as starter cultures allows the production of cheese with designated geographical origin that could be placed on the international market. Consequently, indigenous lactic acid bacteria are a challenge for further research and possible their practical application in the dairy industry.

Behavior of Listeria monocytogenes in Pasteurized Milk during Fermentation with Lactic Acid Bacteria

2000 ◽  
Vol 63 (7) ◽  
pp. 916-920 ◽  
Author(s):  
WAYNE M. PITT ◽  
TERENCE J. HARDEN ◽  
RON R. HULL
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Experimental Period ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Pasteurized Milk ◽  
Nonstarter Lactic Acid Bacteria

The behavior of Listeria monocytogenes in pasteurized milk during fermentation with starter and nonstarter lactic acid bacteria was investigated. Pasteurized milk was co-inoculated with approximately 104 CFU/ml of L. monocytogenes and 106 CFU/ml of Lactococcus lactis, Lactococcus cremoris, Lactobacillus plantarum, Lactobacillus bulgaricus, or Streptococcus thermophilus. Inoculated milks were incubated at 30°C or 37°C for 24 to 72 h. Listeria monocytogenes survived and also grew to some extent during incubation in the presence of all starter cultures; however, inhibition ranged from 83 to 100% based on maximum cell populations. During incubation with L. bulgaricus and L. plantarum, L. monocytogenes was completely inactivated after 20 h and 64 h of incubation at 37°C and 30°C, respectively. The pH of the fermenting milks declined steadily throughout the fermentation periods and was approximately 4.2 at the conclusion of the experimental period regardless both of the starter culture and pathogen combination or the temperature of incubation.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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