Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk

2016 ◽  
Vol 80 (1) ◽  
pp. 151-157 ◽  
Author(s):  
LUANA MARTINS PERIN ◽  
SIMONA BELVISO ◽  
BARBARA dal BELLO ◽  
LUÍS AUGUSTO NERO ◽  
LUCA COCOLIN
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Bacteriocin Production ◽  
High Tolerance ◽  
Technological Properties ◽  
High Proteolytic Activity ◽  
Goat’S Milk ◽  
Proteolytic Activities ◽  
Goat's Milk

ABSTRACT Technological properties and biogenic amine production were analyzed in 56 bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk. Fifteen lactococci strains were able to reduce milk pH to 5.3 or lower after 6 h, while enterococci strains were initially slow in producing acids. Lactococcus lactis subsp. lactis GLc06 and three strains of Enterococcus faecalis (GEn20, GEn22, and GEn23) presented high proteolytic activity. L. lactis subsp. lactis GLc06 and E. faecalis GEn22 also showed a high percentage of autolysis after only 4 h, reaching 71.11 and 97.67%, respectively, after 24 h. No strain was able to secrete exopolysaccharides, and L. lactis subsp. lactis GLc22 and 25 of the Enterococcus strains were able to produce diacetyl. L. lactis subsp. lactis GLc05 and 23 of the Enterococcus strains presented a high tolerance to NaCl at 10% (wt/vol). Regarding biogenic amine production, 12 strains (5 lactococci and 7 enterococci) were capable of forming tyramine and 4 strains (1 lactococcus and 3 enterococci) were capable of forming 2-phenylethylamine, but in very low amounts. GLc06 presented great acidifying, proteolytic, and autolytic activities, and GLc05 was capable of growing at high NaCl concentrations (10%, wt/vol), possessing medium autolytic and proteolytic activities. Some enterococci strains produced diacetyl and high autolytic and extracellular proteolytic activities and also presented resistance to high NaCl concentrations. The interesting technological properties presented by some bacteriocinogenic strains can justify their use by the dairy industry, with the aim of ensuring both safety due to bacteriocin production and technological transformations in fermented products.

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

Characterization and Technological Properties of Lactic Acid Bacteria Isolated from Traditional Argentinean Goat’s Milk Products

2014 ◽  
Vol 28 (2) ◽  
pp. 123-141 ◽  
Author(s):  
Natalia Taboada ◽  
Martha Núñez ◽  
Roxana Medina ◽  
María Soledad López Alzogaray
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Properties ◽  
Milk Products ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals The use of cow’s and goat’s milk in the technology of cottage cheese and cheese

2021 ◽  
Vol 282 ◽  
pp. 01001
Author(s):  
O.N. Pastukh ◽  
E.V. Zhukova
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Cottage Cheese ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Goat’S Milk ◽  
White Cheese ◽  
Goat's Milk ◽  
Physical And Chemical

The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical parameters of cow’s and goat’s milk, data on the technological properties of cow’s and goat’s milk on the example of the production of white cheese cottage. From cow’s and goat’s milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzyme. As a result of the conducted research, it can be concluded that it is effective to produce cottage cheese and white cheese from goat’s milk, because they have high organoleptic and physical-chemical parameters.

Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

2004 ◽  
Vol 67 (1) ◽  
pp. 110-116 ◽  
Author(s):  
SONIA NOVELLA-RODRÍGUEZ ◽  
M. TERESA VECIANA-NOGUÉS ◽  
ARTUR X. ROIG-SAGUÉS ◽  
ANTONIO J. TRUJILLO-MESA ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Microbial Population ◽  
Raw Milk ◽  
Milk Quality ◽  
Cheese Making ◽  
Microbial Counts ◽  
Fresh Milk ◽  
Goat Cheese ◽  
Goat’S Milk

In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4°C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4°C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and β-phenylethylamine,whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.

scholarly journals Microbiota of Sardinian Goat’s Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Maria Barbara Pisano ◽  
Maura Deplano ◽  
Maria Elisabetta Fadda ◽  
Sofia Cosentino
Keyword(s):  
Starter Cultures ◽  
Technological Properties ◽  
E Coli ◽  
Adjunct Cultures ◽  
Goat’S Milk ◽  
Good Potential ◽  
Goat's Milk ◽  
Coagulase Positive Staphylococci

This work was performed to study the microbiota of raw goat’s milk (67 samples) collected in different areas of Sardinia, in order to select autochthonous lactic acid bacteria (LAB) strains for use in goat cheese manufacturing. Total mesophilic bacteria ranged between 105 and 107 cfu/mL; mean counts of Enterobacteriaceae did not exceed 4 log cfu/mL whereas those of E. coli and coagulase-positive staphylococci were lower than 1.5 and 2 log ufc /ml, respectively. Neither Salmonella spp. nor Listeria monocytogenes were recovered. The numbers of total LAB were in the range from 104 to 107 cfu/mL and mean yeasts counts varied between 103 and 105 cfu/mL. The most frequently isolated LAB species were Lactococcus lactis subsp. lactis and Lactobacillus paracasei. The presence of Enterococcus faecium was also noteworthy. The in vitro study of some functional characteristics related to technological properties of the strains belonging to these species allowed to point out some strains possessing good potential for use as adjunct or starter cultures in the production of cheese.

Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties

2004 ◽  
Vol 21 (3) ◽  
pp. 343-349 ◽  
Author(s):  
A. Badis ◽  
D. Guetarni ◽  
B. Moussa-Boudjemâa ◽  
D.E. Henni ◽  
M.E. Tornadijo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Properties ◽  
Goat’S Milk ◽  
Goat's Milk

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

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