scholarly journals Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Federica Giacometti ◽  
Paolo Daminelli ◽  
Laura Fiorentini ◽  
Elena Cosciani-Cunico ◽  
Paola Monastero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Risk Mitigation ◽  
Scientific Evidence ◽  
Challenge Test ◽  
Mitigation Strategy ◽  
Listeria Innocua ◽  
Ripening Process ◽  
Protected Designation Of Origin ◽  
The Impact

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a challenge test using Listeria innocua as a surrogate of Listeria monocytogenes was performed, with the aim of increasing knowledge concerning the impact of the Fossa cheese process, and especially of the traditional ripening process of this PDO, on the behaviour of L. monocytogenes. Pasteurized milk was experimentally inoculated with 4.5 log CFU/mL cocktail by three L. innocua strains, and L. innocua and Mesophilic Lactic Acid Bacteria (LAB) counts as well as the evolution of temperatures, pH and aw values were monitored throughout the manufacturing and ripening processes. Throughout the ripening in maturation room a constant temperature of 8°C was observed reaching a temperature between 10 and 15.5°C during ripening into pit. In the final products data for LAB concentration, pH and aw values were roughly in accordance with literature, even if some differences were, probably due to variability of artisanal cheese productions. The numbers of L. innocua showed a slight decrease but remained stable until the end of ripening in maturation room, whereas a significant reduction of the microorganism was observed in the final product, at the end of the ripening into the pit. The findings give scientific evidence that the process of this PDO prevented the L. innocua growth, allowing us to speculate a similar behaviour of L. monocytogenes. Based on this study, the recommendation to extend as much as possible the ripening into pit (from 80 to 100 days) was provided to food business operators as a risk mitigation strategy to be implemented.

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

2021 ◽  
pp. 108201322110399
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Simona Kunová ◽  
Przemysław Łukasz Kowalczewski ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Volatile Organic ◽  
Ewe's Milk ◽  
The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

Incidence of Listeria monocytogenes in Silage and Its Subsequent Control by Specific and Nonspecific Antagonism

1990 ◽  
Vol 53 (8) ◽  
pp. 642-647 ◽  
Author(s):  
CURTT M. PERRY ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dairy Farms ◽  
Listeria Innocua ◽  
Listeria Species

Silage samples representing approximately 10% of Vermont's dairy farms were tested for the presence of Listeria species. Listeria innocua was isolated from 15.3% of the silage samples, while Listeria monocytogenes was isolated from 2.9% of the examined samples. As silage pH increased, the incidence of Listeria increased concomitantly. Seventy-eight mesophilic lactic acid bacteria, indigenous to silage, were screened for specific and nonspecific antagonism against four L. monocytogenes indicator strains. Most of the silage isolates demonstrated nonspecific inhibition via lactic acid production against the L. monocytogenes indicator strains. None of the indigenous silage isolates tested in this survey demonstrated specific antagonism via production of bacteriocinogenic compounds.

Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria

2021 ◽  
pp. 105183
Author(s):  
Jonathan Rhoades ◽  
Iro Anastasiou ◽  
Sofia Michailidou ◽  
Antonis Koinidis ◽  
Christos Doulgerakis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Analysis ◽  
Protected Designation Of Origin

Potential of lactic acid bacteria in aflatoxin risk mitigation

2015 ◽  
Vol 207 ◽  
pp. 87-102 ◽  
Author(s):  
Sara H. Ahlberg ◽  
Vesa Joutsjoki ◽  
Hannu J. Korhonen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Risk Mitigation

Characterization of the lactic acid bacteria in artisanal dairy products

1997 ◽  
Vol 64 (3) ◽  
pp. 409-421 ◽  
Author(s):  
TIMOTHY M. COGAN ◽  
MANUELA BARBOSA ◽  
ERIC BEUVIER ◽  
BRUNA BIANCHI-SALVADORI ◽  
PIER S. COCCONCELLI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broad Spectrum ◽  
Acid Production ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Listeria Innocua

In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% as Enterococcus, 14% as Streptococcus thermophilus, 12% as mesophilic Lactobacillus, 10% as Leuconostoc and 9% as thermophilic Lactobacillus. Acid production by the isolates varied considerably. Of the 1582 isolates of Lactococcus and 482 isolates of mesophilic Lactobacillus tested, only 8 and 2% respectively produced sufficient acid to lower the pH of milk to <5·3 in 6 h at 30°C. In contrast, 53, 32 and 13% of Str. thermophilus, thermophilic Lactobacillus and Enterococcus isolates respectively reduced the pH to 5·3. These isolates were found only in some French, Italian and Greek cheeses. Bacteriocins were produced by 11% of the 2257 isolates tested and 26 of them produced broad-spectrum bacteriocins which inhibited at least eight of the ten target strains used, which included lactic acid bacteria, clostridia and Listeria innocua. The most proteolytic of the 2469 isolates tested were Str. thermophilus from Fontina cheese followed by Enterococcus from Fiore Sardo and Toma cheese and thermophilic Lactobacillus from all sources. Exopolysaccharides were produced by 5·3% of the 2224 isolates tested.

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

scholarly journals The microbial challenge of winemaking: yeast-bacteria compatibility

2019 ◽  
Vol 19 (4) ◽  
Author(s):  
Louise Bartle ◽  
Krista Sumby ◽  
Joanna Sundstrom ◽  
Vladimir Jiranek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Interactions ◽  
Physical Parameters ◽  
Predicting Success ◽  
Physical Interactions ◽  
The Impact ◽  
Microbial Challenge

ABSTRACTThe diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.

Effectiveness of Lactic Acid Bacteria to Improve Cyprinus carpio Fingerlings Resistance Against

2020 ◽  
Vol 5 (1) ◽  
pp. 138-152
Author(s):  
Rosidah Rosidah ◽  
Yuniar Mulyani ◽  
Walim Lili ◽  
Khasanatur Rosyidah
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
Cyprinus Carpio ◽  
Clinical Symptoms ◽  
Challenge Test ◽  
The Body ◽  
Randomized Design ◽  
Body Resistance ◽  
Disease Attack

Common carp (Cyprinus carpio) cultivation is often hampered by a disease attack, one of them is the attack of Edwarsiella tarda. Lactic acid bacteria (LAB) can be used as an alternative to prevent diseases in fish by increasing the body's resistance. This research aimed to determine the most effective isolates of LAB that increase of the resistance of carp fingerlings to the attack of E. tarda bacteria and see which isolates can produce the highest survival. The LAB isolates used were the result of isolation from the gut of carp. This study used a Completely Randomized Design (CRD) consisting of four treatments with three replications. The fish were immersed with different LAB isolates, CcB7, CcB8, and CcB15 in the same density of 108 cells / mm3. Immersion was carried out for 30 minutes with a frequency of seven days. While during the research, two immersions were carried out before the challenge test against E. tarda bacteria. The parameters observed were the number of leukocytes, hematocrit, erythrocyte, differential leukocytes, survival rate, and clinical symptoms that appeared. The results showed that all LAB isolates used in this study could increase the body resistance of carp against the attacks of E. tarda bacteria. The LAB CcB7 isolate was the most effective for enhancing the body resistance of carp fish withthe highest increase level of  leukocyte, erythrocyte, and hematocrit were 18 ± 0.057,7 ± 0,077, and 0.26± 7.31% respectively. After being challenged with E. tarda bacteria producing mild clinical symptoms, the highest increase is in monocyte and neutrophil cells was 20 and 62% respectively, the highest reduction in lymphocytes was – 9%  and the highest survival rate was 80%. 

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