Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 821-831 ◽  
Author(s):  
Tiziana Silvetti ◽  
Emanuele Capra ◽  
Stefano Morandi ◽  
Paola Cremonesi ◽  
Marilù Decimo ◽  
...  
Keyword(s):  
Microbial Population ◽  
Starter Culture ◽  
Protected Designation Of Origin ◽  
Autochthonous Starter Culture

scholarly journals The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

2017 ◽  
Vol 55 (1) ◽  
Author(s):  
Krešimir Mastanjević ◽  
◽  
Dragan Kovačević ◽  
Jadranka Frece ◽  
Ksenija Markov ◽  
...  
Keyword(s):  
Starter Culture ◽  
Different Temperatures ◽  
Autochthonous Starter Culture

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

LWT ◽  
2021 ◽  
pp. 112079
Author(s):  
Helena Araújo-Rodrigues ◽  
Maria Teresa P.G. dos Santos ◽  
Santiago Ruiz-Moyano ◽  
Freni K. Tavaria ◽  
António P.L. Martins ◽  
...  
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Protective Performance

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

2016 ◽  
Vol 46 (4) ◽  
pp. 458-475 ◽  
Author(s):  
Paula Correia ◽  
André Vítor ◽  
Marlene Tenreiro ◽  
Ana Cristina Correia ◽  
João Madanelo ◽  
...  
Keyword(s):  
Design Methodology ◽  
Starter Culture ◽  
Clotting Time ◽  
Content Type ◽  
Milk Clotting ◽  
Texture Properties ◽  
Protected Designation Of Origin ◽  
Serra Da Estrela ◽  
Sensorial Evaluation ◽  
Serra Da Estrela Cheese

Purpose Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products. Design/methodology/approach Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated. Findings The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation. Originality/value The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

scholarly journals Metagenomic Analysis of Slovak Bryndza Cheese Using Next-Generation 16S rDNA Amplicon Sequencing

2016 ◽  
Vol 15 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Matej Planý ◽  
Tomáš Kuchta ◽  
Katarína Šoltýs ◽  
Tomáš Szemes ◽  
Domenico Pangallo ◽  
...  
Keyword(s):  
16S Rrna ◽  
16S Rdna ◽  
Lactococcus Lactis ◽  
Microbial Population ◽  
Starter Culture ◽  
Amplicon Sequencing ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Next Generation ◽  
16S Rdna Amplicon Sequencing

Abstract Knowledge about diversity and taxonomic structure of the microbial population present in traditional fermented foods plays a key role in starter culture selection, safety improvement and quality enhancement of the end product. Aim of this study was to investigate microbial consortia composition in Slovak bryndza cheese. For this purpose, we used culture-independent approach based on 16S rDNA amplicon sequencing using next generation sequencing platform. Results obtained by the analysis of three commercial (produced on industrial scale in winter season) and one traditional (artisanal, most valued, produced in May) Slovak bryndza cheese sample were compared. A diverse prokaryotic microflora composed mostly of the genera Lactococcus, Streptococcus, Lactobacillus, and Enterococcus was identified. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were the dominant taxons in all tested samples. Second most abundant species, detected in all bryndza cheeses, were Lactococcus fujiensis and Lactococcus taiwanensis, independently by two different approaches, using different reference 16S rRNA genes databases (Greengenes and NCBI respectively). They have been detected in bryndza cheese samples in substantial amount for the first time. The narrowest microbial diversity was observed in a sample made with a starter culture from pasteurised milk. Metagenomic analysis by high-throughput sequencing using 16S rRNA genes seems to be a powerful tool for studying the structure of the microbial population in cheeses.

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

2014 ◽  
Vol 65 (3) ◽  
pp. 1709-1719 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Dry Sausages

scholarly journals Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Florencia Frau ◽  
Graciela Font de Valdez ◽  
Nora Pece
Keyword(s):  
Preparation Method ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processing Conditions ◽  
Goat Cheese ◽  
Autochthonous Starter Culture ◽  
The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

scholarly journals Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2138
Author(s):  
Chiara Montanari ◽  
Federica Barbieri ◽  
Fausto Gardini ◽  
Giulia Tabanelli
Keyword(s):  
Microbial Population ◽  
Starter Culture ◽  
Starter Cultures ◽  
Volatile Profile ◽  
Crust Formation ◽  
Production Parameters ◽  
Fermented Sausages ◽  
Meat Batter ◽  
Microbiological Analyses

The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages, produced using starter cultures. After ripening, some relevant organoleptic defects (off-odour, crust formation) were observed. Therefore, analyses were carried out in the inner and outer sausage section to explain this phenomenon. Microbiological analyses indicated a high meat batter contamination and metagenomic analyses evidenced the inability of LAB starter cultures to lead the fermentation process. The results of this not controlled fermentation were the accumulation of high levels of biogenic amines (including histamine) and the formation of a volatile profile different if compared with similar products. Indeed, the volatilome analysis revealed unusually high amounts of molecules such as isovaleric acid, propanoic acid, 1-propanol, which can be responsible for off-odours. This study demonstrated that starter culture use needs to be modulated in relation to production parameters to avoid safety and organoleptic concerns.

scholarly journals Development of an autochthonous starter culture for spreadable goat cheese

2016 ◽  
Vol 36 (4) ◽  
pp. 622-630 ◽  
Author(s):  
Florencia FRAU ◽  
Martha NUÑEZ ◽  
Luciana GEREZ ◽  
Nora PECE ◽  
Graciela FONT
Keyword(s):  
Starter Culture ◽  
Goat Cheese ◽  
Autochthonous Starter Culture
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