scholarly journals Manufacturing Process of a Novel Mozzarella Cheese Using Originally Isolated Lactic Acid Bacteria, Streptococcus salivarius ssp. thermophilus, from Hokkaido

2017 ◽  
Vol 64 (3) ◽  
pp. 132-138
Author(s):  
Naohiro Hamaoka ◽  
Daisuke Yasokawa ◽  
Yukihiro Okumura ◽  
Ryoji Nakagawa ◽  
Tatsuhiro Tanaka
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Manufacturing Process ◽  
Mozzarella Cheese ◽  
Streptococcus Salivarius

scholarly journals Complete Genome Sequence of Leuconostoc citreum KM20

2008 ◽  
Vol 190 (8) ◽  
pp. 3093-3094 ◽  
Author(s):  
Jihyun F. Kim ◽  
Haeyoung Jeong ◽  
Jung-Sook Lee ◽  
Sang-Haeng Choi ◽  
Misook Ha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Manufacturing Process ◽  
Complete Genome ◽  
Leuconostoc Citreum

ABSTRACT Leuconostoc citreum is one of the most prevalent lactic acid bacteria during the manufacturing process of kimchi, the best-known Korean traditional dish. We have determined the complete genome sequence of L. citreum KM20. It consists of a 1.80-Mb chromosome and four circular plasmids and reveals genes likely involved in kimchi fermentation and its probiotic effects.

scholarly journals Lactic Acid Bacteria Enriched from Human Gastric Biopsies

2011 ◽  
Vol 2011 ◽  
pp. 1-4 ◽  
Author(s):  
Elias Hakalehto ◽  
Terttu Vilpponen-Salmela ◽  
Kristiina Kinnunen ◽  
Atte von Wright
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Growth ◽  
Lactobacillus Reuteri ◽  
Common Species ◽  
Streptococcus Salivarius ◽  
Food Applications ◽  
Viable Bacteria ◽  
Gastric Biopsies ◽  
Continuous Presence

The purpose of this paper was to check if viable bacteria, in particular lactic acid bacteria (LAB), could be enriched from biopsies obtained from healthy gastroscopy patients. Gastric biopsies were obtained from 13 gastroscopy patients and subjected to an anaerobic or microaerophilic enrichment procedure utilizing the Portable Microbe Enrichment Unit (PMEU). Profuse microbial growth was observed in most cases. Samples plated on MRS showed high numbers of LAB. The most common species characterized were Lactobacillus reuteri, Lact. salivarius, and Streptococcus salivarius. The results demonstrate a continuous presence of viable LAB in healthy stomach. The species are similar to those traditionally used in food applications. The gastric LAB strains could have a potential in developing probiotic foods aimed specially on the upper part of the gastrointestinal tract.

Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese

2014 ◽  
Vol 6 (3-4) ◽  
pp. 141-156 ◽  
Author(s):  
Ana Beatriz Jeronymo-Ceneviva ◽  
Aline Teodoro de Paula ◽  
Luana Faria Silva ◽  
Svetoslav Dimitrov Todorov ◽  
Bernadette Dora G. Mello Franco ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Buffalo ◽  
Probiotic Properties ◽  
Mozzarella Cheese

scholarly journals Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese

2021 ◽  
Vol 18 (120) ◽  
pp. 111-119
Author(s):  
Maliheh Rahimzadeh ◽  
Vahid Hakimzadeh ◽  
Ahmad Nasiri Mahalati ◽  
◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties ◽  
Mozzarella Cheese

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

2015 ◽  
Vol 80 (2) ◽  
pp. M411-M417 ◽  
Author(s):  
Luana Faria Silva ◽  
Tiago Casella ◽  
Elisangela Soares Gomes ◽  
Mara Correa Lelles Nogueira ◽  
Juliano De Dea Lindner ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Buffalo ◽  
Mozzarella Cheese

scholarly journals Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese

2010 ◽  
Vol 73 (4) ◽  
pp. 657-662 ◽  
Author(s):  
E. COLOMBO ◽  
L. FRANZETTI ◽  
M. FRUSCA ◽  
M. SCARPELLINI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Manufacturing Process ◽  
Raw Milk ◽  
Pcr Analysis ◽  
Rrna Gene ◽  
Growth Trend ◽  
Goat Cheese ◽  
Lactobacillus Paraplantarum ◽  
Leuconostoc Lactis

The lactic acid bacteria community in traditional goat cheese produced in three dairies in Valsesia (Piemonte, Italy) was studied at different steps of the manufacturing process. These cheeses were produced from raw milk without starter bacteria, and no protocol was followed during the manufacturing process. Three hundred thirty-two isolates were characterized and grouped by results of both morphophysiological tests and random amplification of polymorphic DNA plus PCR analysis. Bacteria were identified by partial sequencing of the 16S rRNA gene. Lactococci were the dominant lactic acid bacteria in raw milk. Their initial numbers ranged from 5 to 7 log CFU ml−1. Their levels increased during manufacturing and decreased during ripening. The growth trend for enterococci was comparable to that of lactococci, although enterococci counts were lower. Lactococcus lactis subsp. cremoris, Lactococcus garviae, and Enterococcus faecalis were the most frequently isolated species during goat cheese manufacturing, whereas the highest numbers of Enterococcus (E. faecium, E. durans, E. gilvus, and E. casseliflavus) were isolated with the greatest frequency from ripened cheese samples. Occasionally, Leuconostoc mesenteroides, Leuconostoc lactis, and Lactobacillus paraplantarum also were isolated.

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese

2012 ◽  
Vol 30 (1) ◽  
pp. 37-44 ◽  
Author(s):  
Federico Baruzzi ◽  
Rosanna Lagonigro ◽  
Laura Quintieri ◽  
Maria Morea ◽  
Leonardo Caputo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Hydrolysis ◽  
Mozzarella Cheese ◽  
High Moisture ◽  
Hydrolysis Of

scholarly journals Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3502
Author(s):  
Loredana Biondi ◽  
Andrea Fulgione ◽  
Federico Capuano ◽  
Morena Nappa ◽  
Angelo Citro ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physical Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Buffalo Milk ◽  
Total Bacterial Count ◽  
Mozzarella Cheese ◽  
Preliminary Results

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker “γ4-casein”, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese.

scholarly journals “Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

2012 ◽  
Vol 78 (22) ◽  
pp. 8142-8145 ◽  
Author(s):  
Danilo Ercolini ◽  
Francesca De Filippis ◽  
Antonietta La Storia ◽  
Michele Iacono
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Water Buffalo ◽  
Raw Milk ◽  
Mozzarella Cheese ◽  
Quantitative Distribution ◽  
Culture Independent ◽  
Thermophilic Lactic Acid Bacteria

ABSTRACTIntermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

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