Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride

1995 ◽  
Vol 58 (1) ◽  
pp. 54-61 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Cheddar Cheese ◽  
Microbiological Characteristics ◽  
Cheese Curd ◽  
Yeasts And Molds ◽  
Nonstarter Lactic Acid Bacteria ◽  
Sodium And Potassium

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. Cheeses were stored at 3 ± 1°C and their microbiological characteristics were evaluated over a 36-week ripening period. Populations of aerobic microorganisms, lactic acid bacteria, nonstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts and molds in cheeses made with KCl or NaCl/KCl mixtures were not significantly (P>0.05) different from those of control cheeses made with NaCl. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

scholarly journals Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

2021 ◽  
pp. 61-69
Author(s):  
Oumarou Djobo ◽  
Abdou Hamidou Soule ◽  
Haziz Sina ◽  
Souriatou B. Tagba ◽  
Farid Baba-Moussa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Fecal Coliforms ◽  
Microbiological Characteristics ◽  
Aerobic Flora ◽  
Yeasts And Molds

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

scholarly journals Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

2006 ◽  
Vol 89 (5) ◽  
pp. 1452-1466 ◽  
Author(s):  
S. Agarwal ◽  
K. Sharma ◽  
B.G. Swanson ◽  
G.Ü. Yüksel ◽  
S. Clark
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Calcium Lactate ◽  
Nonstarter Lactic Acid Bacteria

scholarly journals Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

2001 ◽  
Vol 67 (6) ◽  
pp. 2699-2704 ◽  
Author(s):  
Máire P. Ryan ◽  
R. Paul Ross ◽  
Colin Hill
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Randomly Amplified Polymorphic Dna ◽  
Resistant Variant ◽  
Adjunct Cultures ◽  
Lacticin 3147 ◽  
Nonstarter Lactic Acid Bacteria ◽  
Dna Pcr ◽  
Adjunct Culture

ABSTRACT The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. ALactobacillus paracasei subsp. paracaseistrain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactisDPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 107 CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100- to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening.

scholarly journals Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Foods ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 100-119 ◽  
Author(s):  
Alice Nongonierma ◽  
Magdalena Abrlova ◽  
Kieran Kilcawley
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cell Free Extract ◽  
Cheese Ripening
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