scholarly journals The influence of natural fermentation of raw milk and the starter cultures used in the yogurt and in the sour cream production on the denitrification

Food Industry ◽  
2019 ◽  
Vol 26 ◽  
pp. 36
Author(s):  
S. Pyskiv ◽  
M. Kukhtyn
Keyword(s):  
Raw Milk ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Sour Cream

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 Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese

2016 ◽  
Vol 69 (2) ◽  
pp. 8007-8014 ◽  
Author(s):  
José G. Serpa ◽  
Tulia I. Pérez ◽  
Elvis J. Hernández
Keyword(s):  
Lactococcus Lactis ◽  
Control Sample ◽  
Raw Milk ◽  
Starter Cultures ◽  
Sensorial Analysis ◽  
Pasteurized Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control ◽  
Microbiological Properties

The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T) and three replicates: Treatment 1 (T1): cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2): cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1) and Treatment 3 (T3): cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus(0.5:0.5:1). Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v) of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05). There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22%) and T3 (23%) compared to control.

scholarly journals Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 401 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giorgia Perpetuini ◽  
Noemi Battistelli ◽  
Alessia Pepe ◽  
Andrea Ianni ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Raw Milk ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Microbial Composition ◽  
Qrt Pcr ◽  
A Value ◽  
Gaba Content ◽  
Gaba Accumulation ◽  
Polymerase Chain

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

Technological characterisation, antibiotic susceptibility and antimicrobial activity of wild-type Leuconostoc strains isolated from north Italian traditional cheeses

2013 ◽  
Vol 80 (4) ◽  
pp. 457-466 ◽  
Author(s):  
Stefano Morandi ◽  
Paola Cremonesi ◽  
Tiziana Silvetti ◽  
Milena Brasca
Keyword(s):  
Antimicrobial Activity ◽  
Antibiotic Susceptibility ◽  
Tetracycline Resistance ◽  
Raw Milk ◽  
Starter Cultures ◽  
Genetic Determinants ◽  
Tetracycline Resistance Genes ◽  
Reduction Activity ◽  
Genes Encoding ◽  
High Degree

Genotypic and technological properties, antibiotic susceptibility and antimicrobial activity of 35 Leuconostoc strains, isolated from different Italian raw milk cheeses, were investigated. RAPD-PCR was used to study genetic variability and to distinguish closely related strains. The results showed a high degree of heterogeneity among isolates. All the strains had weak acidifying activity and showed low proteolytic and lipolytic activities. Reduction activity, was generally low. All the Leuconostoc were susceptible to ampicillin, mupirocin, erythromycin, quinupristin/dalfopristin and tetracycline. Many strains were classified as resistant to oxacillin, ciprofloxacin and nitrofurantonin, while all isolates were found resistant to vancomycin. PCR-based detection did not identify any of the common genetic determinants for vancomycin (vanA, vanB, vanC1, vanC2, vanC3, vanD, vanE, vanG) or erythromycin (ermB and ermC). Tetracycline resistance genes were detected in 25 tetracycline susceptible strains, the most frequent one being tetM. One strain, belonging to Ln. pseudomesenteroides species, was positive for the presence of the int gene of the Tn916/Tn1545 trasposon family. This is the first time the conjugative transposon Tn916 has been detected inside the Leuconostoc species. All strains showed antimicrobial activity against Enterococcus faecalis and Ent. faecium. The presence of genes encoding amino-acid decarboxylases (hdc and tdc) was not detected. Some strains are interesting in view of their use in cheese production as starter and non starter cultures.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk

2020 ◽  
Vol 86 (12) ◽  
Author(s):  
Christian Milani ◽  
Federico Fontana ◽  
Giulia Alessandri ◽  
Leonardo Mancabelli ◽  
Gabriele Andrea Lugli ◽  
...  
Keyword(s):  
Raw Milk ◽  
Species Level ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Functional Studies ◽  
Internally Transcribed Spacer ◽  
Main Components ◽  
Species Specific ◽  
Negative Interactions

ABSTRACT Among the bacterial genera that are used for cheese production, Lactobacillus is a key taxon of high industrial relevance that is commonly present in commercial starter cultures for dairy fermentations. Certain lactobacilli play a defining role in the development of the organoleptic features during the ripening stages of particular cheeses. We performed an in-depth 16S rRNA gene-based microbiota analysis coupled with internally transcribed spacer-mediated Lactobacillus compositional profiling of 21 common Italian cheeses produced from raw milk in order to evaluate the ecological distribution of lactobacilli associated with this food matrix. Statistical analysis of the collected data revealed the existence of putative Lactobacillus community state types (LCSTs), which consist of clusters of Lactobacillus (sub)species. Each LCST is dominated by one or two taxa that appear to represent keystone elements of an elaborate network of positive and negative interactions with minor components of the cheese microbiota. The results obtained in this study reveal the existence of peculiar cheese microbiota assemblies that represent intriguing targets for further functional studies aimed at dissecting the species-specific role of bacteria in cheese manufacturing. IMPORTANCE The microbiota is known to play a key role in the development of the organoleptic features of dairy products. Lactobacilli have been reported to represent one of the main components of the nonstarter bacterial population, i.e., bacteria that are not deliberately added to the milk, harbored by cheese, although the species-level composition of this microbial population has never been assessed in detail. In the present study, we applied a recently developed metagenomic approach that employs an internally transcribed spacer to profile the Lactobacillus population harbored by cheese produced from raw milk at the (sub)species level. The obtained data revealed the existence of particular Lactobacillus community state types consisting of clusters of Lactobacillus (sub)species that tend to cooccur in the screened cheeses. Moreover, analysis of covariances between members of this genus indicate that these taxa form an elaborate network of positive and negative interactions that define specific clusters of covariant lactobacilli.

scholarly journals In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Giusi Macaluso ◽  
Gerlando Fiorenza ◽  
Raimondo Gaglio ◽  
Isabella Mancuso ◽  
Maria Luisa Scatassa
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Salmonella Enteritidis ◽  
Raw Milk ◽  
Starter Cultures ◽  
Proteinase K ◽  
Alternative Methods ◽  
Diffusion Assay

Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms; for this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances (BLIS), by comparing two alternative methods. The antagonistic activity of LAB and its proteinaceous nature were evaluated using the <em>spot on the lawn</em> and the <em>well-diffusion assay</em> and the sensitivity to proteolytic (proteinase K, protease B and trypsin), amylolytic (α-amylase) and lipolytic (lipase) enzymes. The indicator strains used were: <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em>, <em>E. coli</em>, <em>Salmonella enteritidis</em>. A total of 223 strains (belonged to the species <em>Enterococcus</em> spp., <em>Lactobacillus</em> spp., <em>Pediococcus</em> spp., <em>Streptococcus</em> spp., <em>Leuconostoc</em> spp. and <em>Lactococcus lactis</em>) were found to inhibit the growth of <em>Listeria monocytogenes</em> by using the <em>spot on the lawn</em> method; only 37 of these were confirmed by using the well-diffusion assay. The direct addition of bacteriocin-producing cultures into dairy products can be a more practical and economic option for the improvement of the safety and quality of the final product.

scholarly journals Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mariana Tristezza ◽  
Lorenagostina Fantastico ◽  
Cosimo Vetrano ◽  
Gianluca Bleve ◽  
Daniela Corallo ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Southern Italy ◽  
Starter Cultures ◽  
Microbial Biodiversity ◽  
Natural Fermentation ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Indigenous Yeasts ◽  
Laboratory Assay

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

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