scholarly journals Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1859
Author(s):  
Federica Biolcati ◽  
Ilario Ferrocino ◽  
Maria Teresa Bottero ◽  
Alessandra Dalmasso
Keyword(s):  
Relative Abundance ◽  
Debaryomyces Hansenii ◽  
Geotrichum Candidum ◽  
Production Chain ◽  
Milk Samples ◽  
Protected Designation Of Origin ◽  
Dairy Plant ◽  
Natural Milk ◽  
High Diversity ◽  
Piedmont Region

Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5- and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metataxonomic approach. Milk samples showed a high diversity and Cladosporium, Kluyveromyces marxianus, Geotrichum candidum and Debaryomyces hansenii were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of K. marxianus and G. candidum yeasts increased significantly and shaped the fungal composition of 5- and 15-day ripened cheese.

Human Milk Microbiome of Healthy Indian Mothers is Dominated by Genus Pseudomonas

2021 ◽  
pp. 089033442110484
Author(s):  
Sourabh Dutta ◽  
Bhabatosh Das ◽  
Tarini Shankar Ghosh ◽  
Shakti Kumar ◽  
Raj Kumari Kaushal ◽  
...  
Keyword(s):  
Human Milk ◽  
Relative Abundance ◽  
Tertiary Care ◽  
Shannon Index ◽  
Care Hospital ◽  
Microbial Composition ◽  
Indian Women ◽  
Milk Samples ◽  
Indian Mothers ◽  
High Diversity

Background: The composition of the human milk microbiome is highly variable and multifactorial. Milk microbiota from various countries show striking differences. There is a paucity of data from healthy lactating Indian mothers. Research Aim: To describe the milk microbiota of healthy North Indian women, using a culture-independent, targeted metagenomic approach. Methods: We recruited exclusively breastfeeding mothers ( N = 22) who had vaginally delivered full-term singleton infants in a tertiary care hospital less than 1 week previously and had not recently consumed systemic antibiotics. Milk samples (5 ml) were collected aseptically, and microbial deoxyribonucleic acid was extracted. Microbial composition and diversity were determined using a 454-pyrosequencing platform. Core genera were identified, and their relative abundances ranked. Heatmaps showing the variation of the ranked abundances and Shannon index were obtained using R. Results: Participants (all exclusively vegetarian) had a mean ( SD) age of 27.2 (3.4) years, postnatal age of 3.9 (1.6) days and gestation 38 (1.2) weeks. The dominant phylum was Proteobacterium (relative abundance 84%) and dominant genus Pseudomonas (relative abundance 61.78%). Eleven species of Pseudomonas were identified, all generally considered nonpathogenic. Based on abundance patterns of the core genera, the milk samples could be grouped: (a) dominated by Pseudomonas with low diversity; (b) less Pseudomonas and high diversity; and (c) dominated by Pseudomonas but high diversity. All neonates were healthy and gaining weight well at 1 month of age. Conclusions: Healthy, lactating, vegetarian, North Indian women who deliver at term gestation and have no recent exposure to antibiotics, have a unique milk microbiome dominated by Pseudomonas.

scholarly journals Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

2019 ◽  
Vol 8 (4) ◽  
Author(s):  
Federica Biolcati ◽  
Maria Teresa Bottero ◽  
Alessandra Dalmasso
Keyword(s):  
Raw Milk ◽  
Microbiological Analysis ◽  
Cheese Making ◽  
Protected Designation Of Origin ◽  
Soft Cheese ◽  
Different Seasons ◽  
Preliminary Study ◽  
Natural Milk ◽  
Coagulase Positive Staphylococci ◽  
Piedmont Region

Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.

scholarly journals Importance of Enterococcus spp. for Forming a Biofilm

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S354-S356 ◽  
Author(s):  
L. Necidová ◽  
B. Janštová ◽  
S. Karpíšková ◽  
Š. Cupáková ◽  
M. Dušková ◽  
...  
Keyword(s):  
Enterococcus Faecalis ◽  
Enterococcus Faecium ◽  
Biofilm Formation ◽  
Dairy Products ◽  
Formation Potential ◽  
Farm Level ◽  
Milk Samples ◽  
Bulk Milk ◽  
Dairy Plant ◽  
Plant Level

The aim of this study was to monitore the capability of <I>Enterococcus fecalis</I> and <I>Enterococcus fecium</I> to form biofilms. Enterococci isolates originated from individual milk, bulk milk samples and environmental swabs obtained at farm level, dairy plant level including semi and final dairy products. Biofilm formation potential was determined by growing the tested strains in glas tubes containing BHI medium. The capability of forming biofilms was detected in 28% of <I>Enterococcus</I> spp. strains. Higher number of biofilm forming strains of the <I>Enterococcus faecium</I> (33%) than <I>Enterococcus faecalis</I> (28%) has been registered. Isolates obtained at plant level were forming biofilms more often than isolates from plant level and in final products (cheese and curd cheese), no isolate has been seen to be able to form biofilm.

COMPARISONS OF MILKFAT TESTS ON COMMERCIAL MILK SAMPLES DETERMINED BY THE MILKO-TESTER AND BABCOCK METHODS1

1969 ◽  
Vol 32 (6) ◽  
pp. 203-205 ◽  
Author(s):  
Roy E. Ginn ◽  
Vernal S. Packard
Keyword(s):  
Standard Error ◽  
Milk Samples ◽  
Fresh Milk ◽  
Dairy Plant ◽  
The Mean ◽  
Commercial Milk ◽  
The Difference ◽  
Composite Samples

Milk samples were collected daily from 47 producers shipping manufacturing grade milk in cans to a single dairy plant over a 31-day period. Samples were transported to the laboratory where, 24 hr later, a portion of each sample was composited, and Milko-tester and Babcock milkfat determinations made on the remainder of the sample. At the end of one 15-day and one 16-day composite period, the composite samples were tested using both procedures. The data thus collected was placed on computer cards and analyzed statistically. The Milko-tester calibrated on “fresh” milk was found to average 0.059% lower on composite than on fresh samples. For fresh milk and composite samples, respectively, the standard error of the paired methods was 0.0482 and 0.0370, and the standard error of the difference of the mean was 0.0122 and 0.0262. These values for the 4-day random stratified samples were 0.0444 and 0.0222, respectively. On 1,457 fresh milk samples the average Milko-tester and Babcock results were, respectively, 3.788 and 3.809%; the difference being 0.0211%. The average test on 188 composite samples by the two methods was 3.8192 and 3.7979% respectively, or a difference of 0.0213%

scholarly journals Yeasts as a causative agent of bovine mastitis in Greece

2018 ◽  
Vol 54 (2) ◽  
pp. 105 ◽  
Author(s):  
E. BOURTZI-HATZOPOULOU (Ε. ΜΠΟΥΡΤΖΗ-ΧΑΤΖΟΠΟΥΛΟΥ) ◽  
A. ZDRAGAS (Α. ΖΔΡΑΓΚΑΣ) ◽  
E. PETRIDOU (Ε. ΠΕΤΡΙΔΟΥ) ◽  
G. FILIOUSIS (Γ. ΦΙΛΙΟΥΣΗΣ)
Keyword(s):  
Mammary Gland ◽  
Dairy Cows ◽  
Bovine Mastitis ◽  
Economic Loss ◽  
Geotrichum Candidum ◽  
Clinical Mastitis ◽  
Antibacterial Treatment ◽  
Northern Greece ◽  
Milk Samples ◽  
Mastitic Milk

The aim of this study was to isolate fungi from mastitic milk of dairy cows and to identify fungal microorganisms involved in bovine mastitis. A total of 608 milk samples from clinical mastitis quarters from 580 animals in Northern Greece were collected, during the years 1997-2001. Antibacterial treatment was administrated to 50% of the sampled animals. Forty two (42) fungi were isolated and identified using mycological media and methods. From the 42 fungi isolates, 38 were yeasts and 4 moulds. The yeasts isolated were classified into the genera Candida, Geotrichum, Rhodotorula. From the thirty four (34) Candida species, 14 were identified as G tropicalis and 6 as G krusei. Furthermore, 4 isolates were classified as G pseudotropicalis, 4 as G albicans, 3 as G parapsilosis and 3 as G rugosa. Geotrichum candidum and Rhodotorula spp. were represented with 2 isolates. The isolated moulds were classified into the genus Aspergillus. Fungi were isolated in pure culture from 38 milk samples and in mixed culturewith bacteria from 4. In 510 samples only bacteria were cultured, while in 56 samples no growth of microorganism was observed. The results of the present study indicate that a level of 6.9% of mycotic mastitis is significant and yeasts are apparently implicated in mammary gland pathology causing economic loss.

BACTERIOLOGICAL STUDIES OF A FARM BULK MILK HANDLING SYSTEM1,2

1954 ◽  
Vol 17 (3) ◽  
pp. 86-90 ◽  
Author(s):  
E. H. Marth ◽  
J. E. Hunter ◽  
W. C. Frazier
Keyword(s):  
Contact Method ◽  
Representative Sampling ◽  
Handling System ◽  
Milk Samples ◽  
Sanitary Condition ◽  
Bulk Milk ◽  
Test Conditions ◽  
Bacteriological Testing ◽  
Dairy Plant ◽  
Satisfactory Manner

Studies were conducted on the bacteriology of a farm bulk milk handling system. The sanitary condition of two bulk cooling tanks was tested by the swab-contact method. Milk samples were taken under various conditions of storage to determine the time of agitation required to permit representative sampling for bacteriological testing. The milk was sampled for bacteriological analysis after one and two days of storage in the bulk tanks to determine the effect of every-other-day pickup. The milk was sampled at the farm and at the dairy plant to determine the effect of tanker transportation. Results from these studies indicated that the flat open surfaces of the cooling tanks were generally cleaned in a satisfactory manner but that valves required special care in cleansing. Ninety seconds of agitation permitted representative sampling for bacteriological tests under all test conditions. Neither every-other-day pickup nor tanker transport adversely affected milk quality in the system being studied.

Detection of Chromobacterium Violaceum in Pasteurized Milk Samples From an Organized Dairy Plant in Thrissur, Kerala

2011 ◽  
Vol 4 (3) ◽  
pp. 420-421 ◽  
Author(s):  
Ambily R Ambily R ◽  
◽  
Beena A.K. Beena A.K. ◽  
Krishna, S. V. Krishna, S. V.
Keyword(s):  
Chromobacterium Violaceum ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Dairy Plant

Staphylococcus aureusreservoirs during traditional Austrian raw milk cheese production

2014 ◽  
Vol 81 (4) ◽  
pp. 462-470 ◽  
Author(s):  
Georg Walcher ◽  
Monika Gonano ◽  
Judith Kümmel ◽  
Gary C. Barker ◽  
Karin Lebl ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Production Chain ◽  
Staph Aureus ◽  
Cheese Making ◽  
Milk Samples ◽  
Processing Level ◽  
Bulk Milk ◽  
Microbiological Methods ◽  
Culture Independent ◽  
Cheese Production

Sampling approaches following the dairy chain, including microbiological hygiene status of critical processing steps and physicochemical parameters, contribute to our understanding of howStaphylococcus aureuscontamination risks can be minimised. Such a sampling approach was adopted in this study, together with rapid culture-independent quantification ofStaph. aureusto supplement standard microbiological methods. A regional cheese production chain, involving 18 farms, was sampled on two separate occasions. Overall, 51·4% of bulk milk samples were found to beStaph. aureuspositive, most of them (34·3%) at the limit of culture-based detection.Staph. aureuspositive samples >100 cfu/ml were recorded in 17·1% of bulk milk samples collected mainly during the sampling in November. A higher number ofStaph. aureuspositive bulk milk samples (94·3%) were detected after applying the culture-independent approach. A concentration effect ofStaph. aureuswas observed during curd processing.Staph. aureuswere not consistently detectable with cultural methods during the late ripening phase, but >100Staph. aureuscell equivalents (CE)/ml or g were quantifiable by the culture-independent approach until the end of ripening. Enterotoxin gene PCR and pulsed-field gel electrophoresis (PFGE) typing provided evidence that livestock adapted strains ofStaph. aureusmostly dominate the post processing level and substantiates the belief that animal hygiene plays a pivotal role in minimising the risk ofStaph. aureusassociated contamination in cheese making. Therefore, the actual data strongly support the need for additional sampling activities and recording of physicochemical parameters during semi-hard cheese-making and cheese ripening, to estimate the risk ofStaph. aureuscontamination before consumption.

scholarly journals Microbiological quality of refrigerated raw milk in the dairy farm and after transport to the processing dairy plant

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Vivian Mörschbächer ◽  
Claudete Rempel ◽  
Mônica Maciel
Keyword(s):  
Low Temperatures ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Raw Material ◽  
Processing Plant ◽  
Milk Samples ◽  
Dairy Plant ◽  
The Mean

ABSTRACT: Transport of cooled raw milk in bulk has greatly improved the quality of the raw material collected by dairy plants as it reduces the proliferation of mesophilic microorganisms that cause milk acidity and hinder its processing. However, refrigeration has favored the growth of psychrotrophic microorganisms which are able to grow at low temperatures (below 10ºC) and that produce heat resistant enzymes which degrade some milk components, reducing milk shelf life and causing organoleptic changes. The aim of this paper was to evaluate the microbiological quality of raw milk in dairy farms and after its transport to the processing dairy plant, through plate counting of mesophilic and psychrotrophic microorganisms. Fourteen milk samples were collected from tanks of the dairy-farming properties, and one sample was collected from their milk transport tanker at the entrance of the processing plant. Our results showed that the mean number of mesophilic microorganisms was higher in samples collected straight from the dairy farm tanks than in the samples collected from the transportation tankers at the entrance of the plant. Of the 14 sampled tanks, 64.3% were non-compliant with legislation. The sample collected from the milk transportation tanker containing milk from all properties showed a higher mean number of psychrotrophic microorganisms than the dairy farm samples. We conclude that the milk from dairy properties showed a higher amount of mesophilic microorganisms, and after transportation, at the entrance of the processing plant, there is a higher amount of psychrotrophic microorganisms.

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