scholarly journals Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

2020 ◽  
Vol 8 (2) ◽  
pp. 218
Author(s):  
José Castellanos-Rozo ◽  
Rubén Pérez Pulido ◽  
Mª. José Grande ◽  
Rosario Lucas ◽  
Antonio Gálvez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput Sequencing ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Principal Coordinates ◽  
Spoilage Bacteria ◽  
Antimicrobial Resistance Genes ◽  
Raw Cow’S Milk

Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow’s milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach. Method: two batches of Paipa cheese from three formal producers were sampled during ripening for 28 days. Total DNA from the cheese samples was used to obtain 16S rRNA gene sequences by using Illumina technology. Results: Firmicutes was the main phylum found in the cheeses (relative abundances: 59.2–82.0%), followed by Proteobacteria, Actinobacteria and Bacteroidetes. Lactococcus was the main genus, but other lactic acid bacteria (Enterococcus, Leuconostoc and Streptococcus) were also detected. Stapylococcus was also relevant in some cheese samples. The most important Proteobacteria were Enterobacteriaceae, Aeromonadaceae and Moraxellaceae. Enterobacter and Enterobacteriaceae (others) were detected in all cheese samples. Serratia and Citrobacter were detected in some samples. Aeromonas and Acinetobacter were also relevant. Other minor genera detected were Marinomonas, Corynebacterium 1 and Chryseobacterium. The principal coordinates analysis suggested that there were producer-dependent differences in the microbiota of Paipa cheeses. Conclusions: lactic acid bacteria are the main bacterial group in Paipa cheeses. However, other bacterial groups, including spoilage bacteria, potentially toxin producers, and bacteria potentially pathogenic to humans and/or prone to carry antimicrobial resistance genes are also relevant in the cheeses.

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

scholarly journals Genetic identification of native lactic acid bacteria in raw cow’s milk and artisanal Poro cheese

Manglar ◽  
2021 ◽  
Vol 18 (1) ◽  
pp. 7-13
Author(s):  
J. Ulises González-de la Cruz ◽  
J. Jessica J. Rodríguez-Palma ◽  
Karla S. Escalante-Herrera ◽  
Lázaro de la Torre Gutiérrez ◽  
Rosalva Pérez-Morales ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genetic Identification ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

scholarly journals SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

10.5219/177 ◽  
2012 ◽  
Vol 6 (1) ◽  
Author(s):  
Jana Bezeková ◽  
Monika Lavová ◽  
Miroslav Kročko ◽  
Margita Čanigová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

scholarly journals Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location

Genetika ◽  
2009 ◽  
Vol 41 (1) ◽  
pp. 117-136 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
Milica Nikolic ◽  
Mihailo Ostojic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Geographical Location ◽  
Present Species ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
16S Rdna Sequence Analysis ◽  
Raw Cow’S Milk

Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43%) and Enterococcus faecalis (29.63%). Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%), and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%). Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium to very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely ?s1- and ?-casein after 3 h, and ?-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse.

scholarly journals Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

2013 ◽  
Vol 116 (3) ◽  
pp. 573-585 ◽  
Author(s):  
S.C. Ribeiro ◽  
M.C. Coelho ◽  
S.D. Todorov ◽  
B.D.G.M. Franco ◽  
M.L.E. Dapkevicius ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cow’S Milk ◽  
Technological Properties ◽  
Cow's Milk

scholarly journals KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

2012 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Sri Usmiati ◽  
Juniawati Juniawati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Room Temperature ◽  
Block Design ◽  
Bifidobacterium Longum ◽  
Buffalo Milk ◽  
Cold Temperature ◽  
Cow’S Milk ◽  
Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas.       Keywords: dadih, cows milk, probiotic, storage

scholarly journals Culture-independent analysis of the bacterial communities in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

2021 ◽  
Author(s):  
Jianming Zhang ◽  
Hye Seon Song ◽  
Chengcheng Zhang ◽  
Yeon Bee Kim ◽  
Seong Woon Roh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Rrna Gene ◽  
Bacterial Strains ◽  
Whole Genome Analysis ◽  
Sequencing Platform ◽  
Tuber Mustard ◽  
Fermented Vegetables

Abstract Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial communities using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from six samples. Firmicutes and Proteobacteria were the main phyla in all of samples. Meanwhile, Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated there were clear differences between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole genome analysis of Lactobacillus suantsaii, Lactobacillus sakei subsp. sakei, and Weissella cibaria showed they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.

Vitamin Stability and Growth of Psychrotrophic Bacteria in Refrigerated Raw Milk Acidified with Carbon Dioxide

1996 ◽  
Vol 59 (12) ◽  
pp. 1305-1310 ◽  
Author(s):  
ISABEL SIERRA ◽  
MARIN PRODANOV ◽  
MARTA CALVO ◽  
AGUSTIN OLANO ◽  
CONCEPCION VIDAL-VALVERDE
Keyword(s):  
Storage Period ◽  
Beta Carotene ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Psychrotrophic Bacteria ◽  
Spoilage Bacteria ◽  
Initial Content ◽  
Fat Soluble Vitamins ◽  
Raw Cow’S Milk

The effect of the application of CO2 for extending the storage life of raw cow's milk on the retention of some vitamins—all-trans-retinol, 13-cis-retinol, β-carotene, α tocopherol, γ tocopherol, thiamin and riboflavin—and on the growth of psychrotrophic spoilage bacteria has been studied. Raw cow's milk samples were acidified by bubbling CO2 through them to pH 6.0 and 6.4. Two different controls were used: untreated milk (pH 6.83) and degasified milk (pH 6.85). The treated samples as well as the controls were stored at 7°C for 7 days and analyzed daily for the fat-soluble vitamins and growth of psychrotrophic bacteria. Thiamin and riboflavin were analyzed only at the beginning and the end of the period studied (days 0 and 7). No significant variations (P ≤ 0.05) of the content of all-trans-retinol, beta-carotene, α and γ tocopherol and riboflavin were observed in all samples studied. In contrast, during the first 4 days 13-cis-retinol doubled from the initial content. A slight decrease of thiamin was observed at the end of the storage period. These variations were observed in the treated samples as well as in the controls, so it can be assumed that the treatments studied for preservation of milk did not cause changes in vitamin retention during cold storage. Psychrotrophic counts were inhibited significantly (P ≤ 0.05) by the presence of CO2 after 2 to 3 days of storage, and no significant differences (P ≤ 0.05) were found between samples acidified to pH 6.0 and 6.4.

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