Investigation on ropiness development by isolates of the genera Lactobacillus, Alcaligenes and Feta cheese starter cultures

2003 ◽  
Vol 20 (5) ◽  
pp. 503-509 ◽  
Author(s):  
F.I. Samaras ◽  
C. Kehagias ◽  
J.S. Arkoudelos ◽  
M.I. Bocaris
Keyword(s):  
Starter Cultures ◽  
Feta Cheese

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 Influence of Incorporated Arthrospira (Spirulina) platensis on the Growth of Microflora and Physicochemical Properties of Feta-Type Cheese as Functional Food

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 97
Author(s):  
Antonia Terpou ◽  
Loulouda Bosnea ◽  
Marios Mataragkas ◽  
Giorgos Markou
Keyword(s):  
Physicochemical Properties ◽  
Spirulina Platensis ◽  
Starter Culture ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
Antihypertensive Activity ◽  
Human Consumption ◽  
Sheep Milk ◽  
Feta Cheese ◽  
Valuable Compounds

The prevalence of functional foods has increased within the industrial production era. In this context, microalgae (including cyanobacteria) have become an innovative and promising resource of nutritional supplements as they are commercially cultivated to produce valuable compounds, including protein, pigments, lipids, essential amino acids, monounsaturated and polyunsaturated fatty acids, carotenoids, steroids, and vitamins, among others. Specifically, Arthrospira (Spirulina) platensis, which has been recognized as safe (GRAS) for human consumption, provides important properties, such as anticancer and antihypertensive activity, immune system enhancement, high content of antioxidants, vitamins and trace elements, and it belongs to the category of superfoods. Concerning the above, the main target of the current study was to produce a novel functional feta-type cheese with incorporated Spirulina and study its effect on microflora and physicochemical properties of produced cheeses. Feta cheese was prepared with pasteurized sheep milk. The effects of supplemented Spirulina (0.25%) were studied during manufacture and storage (4 °C) of feta-type cheese for 60 days and compared with commercial feta cheese. Growth and viability of Lactobacilli and Lactococci were reported more often in cheese samples containing Spirulina and, as a result, the starter culture (lactic acid bacterial culture) used in feta cheese production is not disturbed, and can be even enhanced, by the presence of microalgae. Specifically, Spirulina showed a positive effect on the growth of Lactobacilli, while Lactococci viability was detected enhanced in cheese sample with incorporated Spirulina. In addition, no pathogenic microorganisms were detected after the 30th day of production. Finally, incorporation of Spirulina significantly affected the color and mouthfeel of produced cheeses, while higher moisture content was detected as the content of Spirulina increased. To conclude, Spirulina has great industrialization potential as an additive in dairy products, and especially ones produced by Lactobacilli as starter cultures, while enhancing products nutritional value in parallel.

Behavior of Escherichia coli O157:H7 during the Manufacture and Ripening of Feta and Telemes Cheeses

2002 ◽  
Vol 65 (4) ◽  
pp. 609-615 ◽  
Author(s):  
ALEXANDROS GOVARIS ◽  
DEMETRIOS K. PAPAGEORGIOU ◽  
KONSTANTINOS PAPATHEODOROU
Keyword(s):  
Escherichia Coli ◽  
Starter Cultures ◽  
Cow’S Milk ◽  
Escherichia Coli O157 ◽  
Cow's Milk ◽  
E Coli ◽  
Standard Procedures ◽  
Feta Cheese

Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at a concentration of ca. 5.1 log CFU/ml and with thermophilic or mesophilic starter cultures at a concentration of ca. 5.3 to 5.6 log CFU/ml. In the first 10 h of cheesemaking, the pathogen increased by 1.18 and 0.82 log CFU/g in Feta cheese and by 1.56 and 1.35 log CFU/g in Telemes cheese for the trials with thermophilic and mesophilic starters, respectively. After 24 h of fermentation, a decrease in E. coli O157:H7 was observed for all trials. At that time, the pH was reduced to 4.81 to 5.10 for all trials. Fresh cheeses were salted and held at 16°C for ripening until the pH was reduced to 4.60. Cheeses were then moved into storage at 4°C to complete ripening. During ripening, the E. coli O157:H7 population decreased significantly (P ≤ 0.001) and finally was not detectable in Feta cheese after 44 and 36 days and in Telemes cheese after 40 and 30 days for the trials with thermophilic and mesophilic starters, respectively. The estimated times required for one decimal reduction of the population of E. coli O157:H7 after the first day of processing were 9.71 and 9.26 days for Feta cheese and 9.09 and 7.69 days for Telemes cheese for the trials with thermophilic and mesophilic starters, respectively.

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.

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.

First reported case of Weissella confusa abundance in the lung microbiota of a critically ill trauma patient with acute respiratory distress syndrome - caution warranted in the use of the Weissella genus as a probiotic

2020 ◽  
Author(s):  
Sandeep Chakraborty
Keyword(s):  
Acute Respiratory Distress Syndrome ◽  
Respiratory Distress Syndrome ◽  
Respiratory Distress ◽  
Critically Ill ◽  
Distress Syndrome ◽  
Joint Infection ◽  
Starter Cultures ◽  
Trauma Patients ◽  
Virulence Determinants ◽  
Prosthetic Joint

Weissella strains are currently being used for biotechnological and probiotic purposes [1]. While, Weissella hellenica found in flounder intestine had probiotic effects [2], certain species from this genus are opportunistic pathogens in humans. Apart from being implicated in disease in farmed rainbow trout [3], Weissella has been found to cause the following disease in humans.1. endocarditis [4,5]2. bacteraemia [6]3. prosthetic joint infection [7]Whole genome sequences ‘find several virulence determinants such as collagen adhesins, aggregation sub- stances, mucus-binding proteins, and hemolysins in some species’, as well as antibiotic resistance-encoding genes [8]. Caution is warranted in selecting of Weissella strains as starter cultures or probiotics, if at all, since the other option, Lactobacillus, are rarely involved in human disease.Here, the analysis of the lung microbiota in critically ill trauma patients suffering from acute respiratory distress syndrome [9] shows (Accid:ERR1992912) shows complete colonization of Weissella (Fig 1). While, the study mentions ‘significant enrichment of potential pathogens including Streptococcus, Fusobacterium, Prevotella, Haemophilus and Treponema’, there is no reference to the Weissella genus. The percentages of Weissella strains are :confusa=81, soli=7 ,hellenica=5 ,diestrammenae=2. I believe this is the first reported case of Weissella causing ARDS in humans.

Isolating lactic starter cultures with antimicrobial activity for sourdough processes

Food Control ◽  
2006 ◽  
Vol 17 (4) ◽  
pp. 263-270 ◽  
Author(s):  
Ömer Şimşek ◽  
Ahmet Hilmi Çon ◽  
Şener Tulumogˇlu
Keyword(s):  
Antimicrobial Activity ◽  
Starter Cultures

scholarly journals Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates

2021 ◽  
Vol 11 (2) ◽  
pp. 811
Author(s):  
Federica Ianni ◽  
Alessandra Anna Altomare ◽  
Beniamino T. Cenci-Goga ◽  
Francesca Blasi ◽  
Luca Grispoldi ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Proteolytic Activity ◽  
Bioactive Peptides ◽  
Biological Activities ◽  
Skim Milk ◽  
Brain Heart Infusion ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Food Sources

Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides.

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