scholarly journals The technology of soft Camembert cheese with the usage of different bacterial preparations

2020 ◽  
Vol 22 (94) ◽  
pp. 71-79
Author(s):  
І. М. Slyvka ◽  
О. Y. Tsisaryk ◽  
L. Y. Musiy
Keyword(s):  
Calcium Chloride ◽  
Geotrichum Candidum ◽  
Direct Application ◽  
White Mold ◽  
Bacterial Preparation ◽  
Ph Values ◽  
Versus Sample ◽  
Camembert Cheese ◽  
Penicillium Candidum ◽  
Bacterial Preparations

The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100.

scholarly journals Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 126-133
Author(s):  
G. M. Sviridenko ◽  
V. A. Mordvinova ◽  
I. L. Ostroukhova
Keyword(s):  
Storage Capacity ◽  
Consumer Preferences ◽  
Visual Assessment ◽  
Geotrichum Candidum ◽  
Starter Cultures ◽  
White Mold ◽  
Organoleptic Characteristics ◽  
Culture Development ◽  
Camembert Cheese ◽  
And Storage

The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert-type cheeses in the process of production, ripening and storage, depending on the combinations of bacterial and mold starter microflora. The objects of the study were the cultures of Penicillium camembеrti and Geotrichum candidum, cheeses with white mold, made according to the type of “Camembert” cheese, produced from cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum. The study of cheeses was carried out in the process of ripening and storage after 15, 30, 60 days from the date of manufacture. It was found that when Penicillium camembеrti and Geotrichum candidum were co-cultivated on Petri dishes, visual assessment showed a symbiotic effect of culture development, which manifests itself in the stimulating effect of yeast-like fungi on the growth of mold fungi compared to the cultivation of each culture separately. Under the conditions of the experiment carried out, the main mold culture influencing the organoleptic characteristics of the cheese was the mold culture of Penicillium camemberti. The combination of mold cultures did not affect the improvement of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter microflora, both mesophilic and thermophilic, has a significant effect on the lactic acid process and flavoring of Camembert-type cheese. The cheeses produced on the basis of mesophilic starter microflora were distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis. At the same time, cheeses produced on the basis of thermophilic fermenting microflora retained quality stability for up to 60 days. Thus, the use of various combinations of starter cultures will make it possible to create a flavor line of cheeses with white mold, depending on consumer preferences with different storage capacity.

scholarly journals Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco

2021 ◽  
Author(s):  
HAMDAOUI NORA ◽  
MOUNCIF Mohamed ◽  
MENNANE Zakariae ◽  
OMARI Abdeloudoude ◽  
MEZIANE Mustapha
Keyword(s):  
Microbiological Quality ◽  
Titratable Acidity ◽  
Geotrichum Candidum ◽  
Raw Material ◽  
Physico Chemical ◽  
Soft Cheese ◽  
Before And After ◽  
Manufacturing Tests ◽  
Camembert Cheese ◽  
Penicillium Candidum

Abstract Camembert is a French cheese characterized by a soft paste and a flowery rind. Morocco imports camembert cheese paste as a raw material. Today, Moroccan cheese manufacturers are looking to uncover the secrets associated with making Camembert cheese including the ones facilitating the smooth running of the stages of its manufacture. In Morocco, this type of cheese is scarce, not fully enumerated and no studies have been conducted on it as of yet. This is why we tried to manufacture this type of cheese in the laboratory to valorize it in Morocco due to its growing importance in the international market. The objective of this work is the optimization of the production of soft cheese with a flowery rind such as Camembert, while determining the quantity of microorganisms used for the fermentation of milk. Four types of industrial ferments with pre-established doses were used in addition to rennet. Fifteen cheese samples were made. The physico-chemical parameters checked during the manufacturing tests were fat content, pH and titratable acidity. The results show that the production of cheese requires the use of milk of good microbiological quality as well as the selection of specific ferments depending on the type of cheese to make. The best amount of the ferments used to make Camembert-type cheese during this work is: from 0.6% to 0.8% mesophilic if the viability rate is more than 3.73 x102, 0.3 % to 0.4% thermophilic if the viability rate is more than 3.95 x 103, 1% to 5% yeast if the viability rate is more than 2.60 x 103 , and 2% to 10% mesophilic if the viability rate is more than 3.30 x 103. The most effective dose formula is two doses of Mesophiles for one dose of Thermophile. Or two doses of Penicillium Candidum mold for one dose of Geotrichum Candidum yeast. The microbiological quality of the milk used in this work and the cheese produced during this work is generally acceptable and conforms to Moroccan standards. During each Camembert production, whey quantity was measured. Cheese yield was determined by measuring cheese portions before and after ripening from a known quantity of milk. The sensory properties of dairy products are defined by their appearance, texture and flavor and are ultimately evaluated by tasting panels from the Agronomic and Veterinary Institute of Rabat.

Catabolism of L-phenylalanine by some microorganisms of cheese origin

1984 ◽  
Vol 51 (3) ◽  
pp. 461-469 ◽  
Author(s):  
Chang-Won Lee ◽  
Jean Richard
Keyword(s):  
Phenylacetic Acid ◽  
Geotrichum Candidum ◽  
Exponential Growth Phase ◽  
Bacterial Isolates ◽  
Phenylpyruvic Acid ◽  
Brevibacterium Linens ◽  
Cheese Ripening ◽  
Phenethyl Alcohol ◽  
Yeast Strains ◽  
Camembert Cheese

SummaryThe ability of 42 microorganisms isolated from cheese, including strains of yeasts,Geotrichum candidum, Arthrobacter, Moraxellaspp.,Brevibacterium linensandStaphylococcus saprophyticusspp. to produce phenethyl alcohol (PEA) from L-phenylalanine was studied. All the yeast strains produced labelled PEA from L-[U-14C]phenylalanine. Phenylpyruvic acid was detected as an intermediate of PEA production and CO2was produced by decarboxylation of this acid. For five strains tested, the level of PEA which had accumulated in the culture at the end of exponential growth phase represented 39–52% of the L-Phe added. None ofG. candidumstrains nor bacterial isolates produced PEA from L-Phe. Strains ofMoraxellaspp. and four strains of theS. saprophyticusgroup produced phenylacetaldehyde. For three strains ofArthrobacterspp., five ofB. linensand all theMoraxella,14CO2produced from uniformly labelled L-Phe represented more than one carbon atom of the L-Phe molecule, suggesting that Phe was catabolized beyond the stage of phenylacetic acid. Production and disappearance of PEA during Camembert cheese ripening is probably related to the metabolic activity of microorganisms present at the cheese surface.

UTILIZATION OF FISH OIL BY CANDIDA LIPOLYTICA AND GEOTRICHUM CANDIDUM

1974 ◽  
Vol 37 (9) ◽  
pp. 463-468 ◽  
Author(s):  
H. H. Hottinger ◽  
T. Richardson ◽  
C. H. Amundson ◽  
D. A. Stuiber
Keyword(s):  
Fish Oil ◽  
Basal Medium ◽  
Geotrichum Candidum ◽  
Basic Medium ◽  
Candida Lipolytica ◽  
Ph Values ◽  
Growth Supplement ◽  
Shake Flasks ◽  
The Media ◽  
Maximum Cell

Oil from alewife (Alosa pseudoharingus) was oxidized in shake flasks by Candida lipolytica Y1094 and Geotrichum candidum Y552. Utilization of alewife oil in a basal medium indicated that fish stickwater was as effective a growth supplement as yeast extract or cornsteep liquor. Maximum cell yields of both organisms were obtained when the starting pH was between 7.5–8.2. Nitrogen uptake per gram of cells for both microorganisms was relatively greater during the first 11 h of oil oxidation and declined thereafter. Fish oil concentrations in the basic medium were varied between 0.5 to 10% w/v. The increase in cell yield essentially stopped for both organisms at the 5% oil level. With 5 to 10% oil pH values of media decreased below the optimal range after 22 h without significantly more cell production than in media with 1.0 and 2.5% oil. After 33 h pH values of the media with high oil concentrations decreased to a level where growth was inhibited.

Bulking in an industrial wastewater treatment system due to Geotrichum candidum

1984 ◽  
Vol 30 (7) ◽  
pp. 966-970 ◽  
Author(s):  
A. J. Meyers Jr.
Keyword(s):  
Wastewater Treatment ◽  
Industrial Wastewater ◽  
Geotrichum Candidum ◽  
Low Ph ◽  
Treatment System ◽  
Chemical Waste ◽  
Industrial Wastewater Treatment ◽  
Wastewater Treatment System ◽  
Ph Values ◽  
Sludge Settling

During a brief period of low pH in the primary aeration basin of an industrial wastewater treatment system, severe sludge settling problems (i.e., bulking) occurred. Microscopic examination of the sludge solids revealed a profusion of fungal hyphae disrupting proper floc formation. A yeastlike fungus was isolated from the sludge capable of growth on compounds common to the treated chemical waste and with a preference for lower pH values. The fungus, identified as Geotrichum candidum, disappeared from the sludge upon raising the pH of the aeration basin with the concomitant return of normal settling characteristics.

Physical Studies on Isolated Human Prothrombin Fragment-2. Comparisons with Human Prothrombin Fragment-1

1979 ◽  
Vol 41 (02) ◽  
pp. 296-308
Author(s):  
Daniel J Schaefer ◽  
Mary E Scott ◽  
Don A Gabriel ◽  
Jean L Gerth ◽  
David L Aronson ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Low Ph ◽  
Prothrombin Fragment ◽  
Ph Values ◽  
Neutral Ph ◽  
Titration Curves ◽  
Fluorescence Titration ◽  
Back Titration ◽  
Cotton Effects

SummaryVariation of pH strongly affects the fluorescence intensity of human prothrombin fragment-1 in a manner suggesting contributions from a number of protropic equilibria including groups with apparent pKa values near 3.0. These results suggest a structural role for pKa 1 of γ-carboxyglutamic acid moieties. Added calcium ions (9 mM calcium chloride) quench the fluorescence titration curve.uniformly above pH 4. Below pH 4, however, the titration curve in the presence of calcium ions suggests that calcium-ion-dependent processes leading to fluorescence quenching are pH-dependent. Upon back titration of human fragment-1, from pH 9, hysteresis is observed.Human prothrombin fragment-2 fluorescence titration curves are relatively broad at low pH suggesting the titration of normal carboxyl groups. The titration curves of fragment-2 are not affected by the presence of calcium ions, and hysteresis occurs upon back titration from low pH values. Circular dichroism (CD) Cotton effects appear at 232 nm and 280 nm and a trough appears at 203 nm in the CD spectrum of human prothrombin fragment-2. The Cotton effects in the region from 230 nm to 300 nm are sensitive to pH, ellipticity values at 232 nm increasing from approximately 300 at pH 2.5 to 1300 (degree-cm/decimole) at neutral pH and finally become negative at high pH values. In contrast to fragment-1, at neutral pH the fragment-2 Cotton effect at 232 nm is insensitive to the presence of 8 mM calcium chloride.

Growth of Listeria monocytogenes at different pH values in uncultured whey or whey cultured with Penicillium camemberti

1988 ◽  
Vol 34 (6) ◽  
pp. 730-734 ◽  
Author(s):  
Elliot T. Ryser ◽  
Elmer H. Marth
Keyword(s):  
Listeria Monocytogenes ◽  
Penicillium Camemberti ◽  
Ph Values ◽  
Generation Times ◽  
Camembert Cheese

Wheys from making Camembert cheese were either uncultured or cultured with Penicillium camemberti, adjusted to pH 5.0, 5.2, 5.4, 5.6, 6.2, and 6.8, and filter sterilized. Whey samples were inoculated to contain 100 to 500 Listeria monocytogenes (strains Scott A, V7, CA, or OH) cfu/mL and incubated at 6 °C. Counts of L. monocytogenes were obtained by surface plating appropriate dilutions on Tryptose Agar. Listeria monocytogenes failed to grow at or below pH 5.4; except for strains Scott A and OH which grew in cultured whey at pH 5.4 and attained populations of 7.8 × 103 and 5.4 × 104 cfu/mL, respectively, after 35 d of storage. In uncultured whey at pH 5.6, 6.2, and 6.8, populations of L. monocytogenes increased from 7.20 to 7.81, 7.51 to 8.23, and 7.48 to 8.08 log10 cfu/mL, respectively, after 35 d of storage at 6 °C. In cultured whey at pH 5.6, 6.2, and 6.8, numbers of L. monocytogenes increased from 7.53 to 8.13, 7.82 to 8.55, and 7.95 to 8.80 log10 cfu/mL, respectively, after 35 d of storage. Generation times for L. monocytogenes at 6 °C in uncultured whey at pH 5.6, 6.2, and 6.8 ranged between 25.3 and 31.6 h, 14.8 and 21.1 h, and 14.0 and 19.4 h, respectively, depending on the Listeria strain. In contrast, generation times were significantly (p < 0.05) shorter in cultured whey and ranged between 16.6 and 27.4 h, 10.3 and 16.6 h, and 17.4 and 16.3 h at pH values of 5.6, 6.2, and 6.8, respectively.

scholarly journals Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Toxins ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 27
Author(s):  
Julianah Olayemi Odukoya ◽  
Sarah De Saeger ◽  
Marthe De Boevre ◽  
Gabriel Olaniran Adegoke ◽  
Kris Audenaert ◽  
...  
Keyword(s):  
Calcium Hydroxide ◽  
Calcium Chloride ◽  
Potassium Hydroxide ◽  
Limit Of Detection ◽  
Fumonisin B1 ◽  
Fusarium Mycotoxins ◽  
Ph Values ◽  
Liquid Chromatography Tandem Mass ◽  
Chloride Treatment ◽  
Mycotoxin Reduction

Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study investigated the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide, and calcium chloride) on the reduction of Fusarium mycotoxins in artificially contaminated maize and sorghum using liquid chromatography-tandem mass spectrometry. All tested cooking ingredients effectively reduced levels of mycotoxins in the contaminated samples with reduction initiated immediately after the washing step. Except for the calcium chloride nixtamal, levels of fumonisin B1, B2, and B3 in the processed sorghum nixtamal samples were below the limit of detection. Meanwhile, the lowest pH values were obtained from the maize (4.84; 4.99), as well as sorghum (4.83; 4.81) nejayote and nixtamal samples obtained via calcium chloride treatment. Overall, the results revealed that the tested cooking ingredients were effective in reducing the target mycotoxins. In addition, it pointed out the potential of calcium chloride, though with reduced effectiveness, as a possible greener alternative cooking ingredient (ecological nixtamalization) when there are environmental concerns caused by alkaline nejayote.

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