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Martín Miguélez JM, Martín I, Robledo J, Ventanas S, Córdoba JJ. Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. Foods 2025; 14:231. [PMID: 39856897 PMCID: PMC11765365 DOI: 10.3390/foods14020231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2024] [Revised: 01/03/2025] [Accepted: 01/10/2025] [Indexed: 01/27/2025] Open
Abstract
The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, texture, volatile compound, and sensory evaluations were performed on the cheeses after 60 days of ripening. The inoculation with protective cultures of selected LAB did not negatively affect the physicochemical parameters of the cheeses. Thirty-two volatile compounds were identified, including acids, alcohols, ketones, aldehydes, and esters, with differences between productions and inoculated batches. The selected LAB strains improved the sensory profile of the soft-ripened cheeses, decreasing values of texture parameters such as hardness, gumminess, and chewiness related to a softer texture and increasing umami taste and floral and lactic odor attributes. Sensory analysis revealed that consumers perceived differences between inoculated and non-inoculated cheeses, although the overall acceptability was not affected. This study provides valuable information for the artisanal cheese industry, demonstrating that it is possible to use selected protective lactic acid bacteria to assure food safety without compromising traditional flavor and even improving sensorial attributes.
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Affiliation(s)
- José M. Martín Miguélez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Avda. de la Universidad s/n., 10003 Cáceres, Spain; (J.M.M.M.); (I.M.); (J.R.)
| | - Irene Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Avda. de la Universidad s/n., 10003 Cáceres, Spain; (J.M.M.M.); (I.M.); (J.R.)
| | - Jurgen Robledo
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Avda. de la Universidad s/n., 10003 Cáceres, Spain; (J.M.M.M.); (I.M.); (J.R.)
| | - Sonia Ventanas
- Tecnología y Calidad de Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Avda. de la Universidad s/n., 10003 Cáceres, Spain;
| | - Juan J. Córdoba
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Avda. de la Universidad s/n., 10003 Cáceres, Spain; (J.M.M.M.); (I.M.); (J.R.)
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Ibrahim RA, Abd El-Salam BA, Alsulami T, Ali HS, Hoppe K, Badr AN. Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening. Foods 2023; 12:3548. [PMID: 37835201 PMCID: PMC10572299 DOI: 10.3390/foods12193548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The milk's natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.
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Affiliation(s)
- Rasha A. Ibrahim
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Baraka A. Abd El-Salam
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
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3
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Geronikou A, Larsen N, Lillevang SK, Jespersen L. Diversity and succession of contaminating yeasts in white-brined cheese during cold storage. Food Microbiol 2023; 113:104266. [PMID: 37098422 DOI: 10.1016/j.fm.2023.104266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/08/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023]
Abstract
Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined cheeses added herbs (WBC1) or sundried tomatoes (WBC2) were produced at a Danish dairy and incubated at 5 °C and 10 °C. An increase in yeast counts was observed for both products within the first 12-14 weeks of incubation and stabilized afterwards varying in a range of 4.19-7.08 log CFU/g. Interestingly, higher incubation temperature, especially in WBC2, led to lower yeast counts, concurrently with higher diversity of yeast species. Observed decrease in yeast counts was, most likely, due to negative interactions between yeast species leading to growth inhibition. In total, 469 yeast isolates from WBC1 and WBC2 were genotypically classified using the (GTG)5-rep-PCR technique. Out of them, 132 representative isolates were further identified by sequencing the D1/D2 domain of the 26 S rRNA gene. Predominant yeast species in WBCs were Candida zeylanoides and Debaryomyces hansenii, while Candida parapsilosis, Kazachstania bulderi, Kluyveromyces lactis, Pichia fermentans, Pichia kudriavzevii, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Wickerhamomyces anomalus were found in lower frequency. Heterogeneity of yeast species in WBC2 was generally larger compared to WBC1. This study indicated that, along with contamination levels, taxonomic heterogeneity of yeasts is an important factor influencing yeast cell counts, as well as product quality during storage.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Nadja Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
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4
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Biological control of pathogens in artisanal cheeses. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022; 11:foods11152276. [PMID: 35954043 PMCID: PMC9368153 DOI: 10.3390/foods11152276] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.
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Khalil N, Kheadr E, El‐Ziney M, Dabour N. Lactobacillus plantarum
protective cultures to improve safety and quality of wheyless Domiati‐like cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Noha Khalil
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Ehab Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Mohamed El‐Ziney
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Nassra Dabour
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
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Hegab OW, Abdel-Latif EF, Zaki HMBA, Moawad AA. Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Vet J 2021; 11:356-363. [PMID: 34722196 PMCID: PMC8541708 DOI: 10.5455/ovj.2021.v11.i3.4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 06/27/2021] [Indexed: 11/03/2022] Open
Abstract
Background Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards. Aim Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese). Methods Laboratory Karish cheese was made to study the effect of Lactobacillus plantarum with and without inulin on cheese quality. Treatments were examined for sensory, chemical, and microbial quality, shelf life, and survival of L. plantarum were also monitored. The antimicrobial effect of L. plantarum and inulin against Enterobacter aerogenes in cheese was evaluated. Results Sensory, chemical, and microbial quality of Karish cheese supplemented with L. plantarum and inulin were positively affected; moreover, the shelf life was extended up to 28 days. Karish cheese contained L. plantarum showed the highest flavor score, while treatment contained both L. plantarum and inulin attained the best body and texture score. Moreover, L. plantarum and inulin significantly reduced E. aerogenes count during Karish cheese chilled storage; the reduction log reached 3.76 log10cfu/g on the seventh day of storage compared to control. Additionally, Inulin significantly increased the survival of L. plantarum throughout the storage period. Conclusion This study concluded that using probiotics and prebiotics in Karish cheese synergistically improved its sensory properties, safety, and hygienic quality.
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Affiliation(s)
- Ola W Hegab
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Eman F Abdel-Latif
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Hamdy M B A Zaki
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Ashraf A Moawad
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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Kasem NG, Al-Ashmawy M, Elsherbini M, Abdelkhalek A. Antimicrobial resistance and molecular genotyping of Escherichia coli and Staphylococcus aureus isolated from some Egyptian cheeses. J Adv Vet Anim Res 2021; 8:246-255. [PMID: 34395595 PMCID: PMC8280994 DOI: 10.5455/javar.2021.h509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/24/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022] Open
Abstract
Objective: This work investigated the antimicrobial resistance (AMR) and virulence of Escherichia coli and Staphylococcus aureus in communally consumed cheeses in Egypt. Materials and Methods: This study examined 100 samples of Domiati, Tallaga, Cheddar, and Ras cheese collected from several shops and supermarkets. Samples were spread on selective media to isolate bacterial strains. Molecular characterization of bacterial isolates was carried out using polymerase chain reaction to determine Shiga toxin 1 (stx1), Shiga toxin 2 (stx2), eaeA, and nuc genes. The isolates were tested for susceptibility to 14 antibiotics by disk diffusion assay. Results: In this study, several E. coli serotypes were identified. E. coli O26:H11, O103:H2, and O111:H2 expressed stx1/2, E. coli O114:H4 expressed stx1, E. coli O17:H18, O21:H7 and O146:H21 expressed stx2, while only E. coli O26:H11 and O111:H2 expressed eaeA. The E. coli isolates were resistant to at least one antibiotic, while most isolates (82.4%) showed multidrug resistance (MDR). AMR to erythromycin was the highest (100%), followed by nalidixic acid (94.1%), cefotaxime (82.4%), vancomycin and cephalothin (64.7%), penicillin G (52.9%), sulfamethoxazole (47.1%), amikacin and kanamycin (35.3%), ampicillin (29.4%), tetracycline and ciprofloxacin (23.5%), and doxycycline (11.8%), while gentamicin showed the least resistance (5.9%). The multiple antibiotic resistance (MAR) index of the isolated E. coli ranged from 0.071 to 1 (mean = 0.478). All S. aureus isolates expressed the nuc gene and demonstrated resistance to at least one antibiotic, and 90% of isolates were MDR. AMR to kanamycin and cephalothin was the highest (100%), followed by penicillin (90%), doxycycline (70%), nalidixic acid and sulfamethoxazole (60%), erythromycin (50%), tetracycline, cefotaxime, and gentamicin (40%), ciprofloxacin and ampicillin (30%), and amikacin (20%). In comparison, vancomycin showed the least resistance (10%). MAR index of isolated S. aureus ranged from 0.143 to 1 (mean = 0.529). Conclusion: The antimicrobial-resistant E. coli and S. aureus are potential risks for public health and may have a role in disseminating AMR to other pathogenic and non-pathogenic microbes.
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Affiliation(s)
- Nahed Gomaa Kasem
- Department of Food Control and Hygiene, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Maha Al-Ashmawy
- Department of Food Control and Hygiene, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Mohammed Elsherbini
- Department of Food Control and Hygiene, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Adel Abdelkhalek
- Department of Food Control and Hygiene, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
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9
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Tan Lim AM, Oyong GG, Tan MCS, Chang Shen C, Ragasa CY, Cabrera EC. Quorum quenching activity of Andrographis paniculata (Burm f.) Nees andrographolide compounds on metallo-β-lactamase-producing clinical isolates of Pseudomonas aeruginosa PA22 and PA247 and their effect on lasR gene expression. Heliyon 2021; 7:e07002. [PMID: 34027192 PMCID: PMC8131311 DOI: 10.1016/j.heliyon.2021.e07002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/03/2020] [Accepted: 04/30/2021] [Indexed: 12/11/2022] Open
Abstract
Andrographis paniculata (Burm f.) Nees is a tropical plant native to Southeast Asia that has been used as an effective remedy for a wide variety of illnesses in traditional Chinese and Ayurvedic medicine. The antimicrobial activity of its crude extract had been shown to be due to its quorum quenching activity. The study determined the effect of purified extracted compounds from the leaf of A. paniculata, namely: andrographolide, 14-deoxyandrographolide, 14-deoxy-12-hydroxyandrographolide and neoandrographolide on quorum sensing-mediated virulence mechanisms in clinical isolates of metallo-β-lactamase (MβL)-producing Pseudomonas aeruginosa. Their effect on the expression of the lasR gene, which codes for LasR, a transcription activator protein of the quorum sensing system in P. aeruginosa was also determined using RT-qPCR. All the pure compounds significantly decreased the biofilm formation, protease production and swarming motility of the P. aeruginosa isolates compared to the untreated controls (p < 0.05). Results of the RT-qPCR assay showed that all compounds significantly downregulated the expression of lasR compared to the untreated control (p < 0.05), supporting the position that the lower virulence activities of the treated group were due to quorum quenching activity of the pure compounds. Multiple comparisons using Tukey's HSD analysis revealed that the means of the relative expression of lasR of the isolates treated with the different compounds were not significantly different from each other (p > 0.05), suggesting equal potencies. Results show the potential of the isolated pure compounds from A. paniculata for use as antimicrobial agents as a result of their quorum quenching activities.
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Affiliation(s)
- An Margarete Tan Lim
- Biology Department, College of Science, De La Salle University, Manila, Philippines.,School of Medical Technology, Centro Escolar University, Manila, Philippines
| | - Glenn G Oyong
- Molecular Science Unit Laboratory, Center for Natural Sciences and Environmental Research (CENSER), De La Salle University, Manila, Philippines
| | - Maria Carmen S Tan
- Chemistry Department, College of Science, De La Salle University, Manila, Philippines
| | - Chien Chang Shen
- Chinese Medicinal Chemistry, National Research Institute of Chinese Medicine, Ministry of Health and Welfare, Taipei, Taiwan
| | - Consolacion Y Ragasa
- Chemistry Department, College of Science, De La Salle University, Manila, Philippines
| | - Esperanza C Cabrera
- Biology Department, College of Science, De La Salle University, Manila, Philippines.,Molecular Science Unit Laboratory, Center for Natural Sciences and Environmental Research (CENSER), De La Salle University, Manila, Philippines
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Khater DF, Lela RA, El-Diasty M, Moustafa SA, Wareth G. Detection of harmful foodborne pathogens in food samples at the points of sale by MALDT-TOF MS in Egypt. BMC Res Notes 2021; 14:112. [PMID: 33757586 PMCID: PMC7988902 DOI: 10.1186/s13104-021-05533-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 03/15/2021] [Indexed: 12/18/2022] Open
Abstract
OBJECTIVES Microbes can contaminate foodstuffs resulting in foodborne illnesses. Investigating microbial hazards in foods at the point of sale with rapid tools is required to avoid foodborne illness outbreaks. The current study aimed to identify the microbial hazards in food samples collected from retail shops at sale points using MALDI-TOF MS. RESULTS Food samples were collected from stores and supermarkets in four Delta cities (Tanta, Kutour, Kafr-Elzayat and Benha). Analysis of 178 samples of fish, meat and dairy products revealed 20 different bacterial species. 44.76% of isolates were identified as E. coli, 17.44% were identified as Enterobacter spp., and E. cloacae was predominant. 12.2% were identified as Citrobacter spp., and C. braakii was predominant, and 8.7% were identified as Klebsiella spp., and K. pneumoniae was predominant. Moreover, eight Proteus mirabilis, six Morganella morganii, five Staphylococcus hominis, three Serratia marcescens, two Pseudomonas aeruginosa, one Salmonella typhimurium and one Enterococcus faecalis were detected. Foodstuffs not only be contaminated during production and processing but also during storage and transport. Identification of harmful human pathogens in foodstuffs is alarming and consider threatening to public health. Identification of microbiological hazards in foods using MALDI-TOF MS provides an efficient tool for identifying foodborne pathogens.
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Affiliation(s)
- Dalia F Khater
- Department of Food Hygiene, Animal Health Research Institute, Tanta Laboratory, Tanta, Egypt
| | - Radwa A Lela
- Department of Food Hygiene, Animal Health Research Institute, Tanta Laboratory, Tanta, Egypt
| | - Mohamed El-Diasty
- Animal Health Research Institute, Mansoura Provincial Laboratory, Mansoura, Egypt
| | - Shawky A Moustafa
- Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh, 13736, Egypt
| | - Gamal Wareth
- Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh, 13736, Egypt. .,Friedrich-Loeffler-Institut, Institute of Bacterial Infections and Zoonoses, Jena, Germany.
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11
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Hajigholizadeh M, Mardani K, Moradi M, Jamshidi A. Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North-West Iran. Food Sci Nutr 2020; 8:6007-6013. [PMID: 33282252 PMCID: PMC7684625 DOI: 10.1002/fsn3.1887] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/17/2022] Open
Abstract
Lactic acid bacteria (LAB) are candidate probiotic bacteria that can provide health benefits when delivered via functional foods. The purpose of this study was to isolate and characterize LAB from traditional cheeses consumed in north-west regions of Iran. A number of sixty traditional cheeses samples were collected and initially screened as LAB using biochemical and molecular methods. A fragment of 1,540 bp in size of 16s rRNA gene was amplified from 70 bacterial isolates. Restriction fragment length polymorphism (RFLP) was employed to differentiate LAB isolates. LAB isolates generated three different RFLP patterns using HinfI restriction enzyme. Phylogenetic analysis revealed that LAB isolates belonged to three genera including Enterococcus, Lactobacillus, and Lactococcus. Most of the isolated LAB strains belonged to Enterococcus spp. The antimicrobial performance of eight LAB isolates with different RFLP patterns ranged from 6.72 to 14.00 mm. It was concluded that molecular characterization of LAB strains in traditional cheeses will enhance our understanding of traditional food microbiota and will help to find bacterial strains with probiotic potential with great benefit both in health and industry.
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Affiliation(s)
- Mehran Hajigholizadeh
- Department of Food Hygiene and AquacultureFaculty of Veterinary MedicineFerdowsi University of MashhadMashhadIran
| | - Karim Mardani
- Department of Food Hygiene and Quality ControlFaculty of Veterinary MedicineUrmia UniversityUrmiaIran
| | - Mehran Moradi
- Department of Food Hygiene and Quality ControlFaculty of Veterinary MedicineUrmia UniversityUrmiaIran
| | - Abdollah Jamshidi
- Department of Food Hygiene and AquacultureFaculty of Veterinary MedicineFerdowsi University of MashhadMashhadIran
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Geronikou A, Srimahaeak T, Rantsiou K, Triantafillidis G, Larsen N, Jespersen L. Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices. Front Microbiol 2020; 11:582778. [PMID: 33178163 PMCID: PMC7593773 DOI: 10.3389/fmicb.2020.582778] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 09/14/2020] [Indexed: 01/30/2023] Open
Abstract
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO2, fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Thanyaporn Srimahaeak
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Kalliopi Rantsiou
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Turin, Italy
| | | | - Nadja Larsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Lene Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
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Bassi D, Gazzola S, Sattin E, Dal Bello F, Simionati B, Cocconcelli PS. Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese. Microorganisms 2020; 8:E1199. [PMID: 32781677 PMCID: PMC7464123 DOI: 10.3390/microorganisms8081199] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/05/2020] [Accepted: 08/05/2020] [Indexed: 02/06/2023] Open
Abstract
Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely Lacticaseibacillus rhamnosus LRH05, Latilactobacillus sakei LSK04, and Carnobacterium maltaromaticum CNB06 were the most effective in inhibiting Gram-negative bacteria. These cultures were assessed by the cultivation-dependent and DNA metabarcoding approach using in vitro experiments and industrial trials. Soft cheese with and without adjunct cultures were prepared and stored at 8 and 14 °C until the end of the shelf life in modified atmosphere packaging. Data demonstrated that the use of adjunct cultures reduce and/or modulate the growth of spoilage microbiota at both temperatures. Particularly, during industrial experiments, C. maltaromaticum CNB06 and Lcb. rhamnosus RH05 lowered psychrotrophic bacteria of almost 3 Log CFU/g in a 5-week stored cheese. On the contrary, Llb. sakei LSK04 was able to colonize the cheese but it was not a good candidate for its inhibition capacity. The combined approach applied in this work allowed to evaluate the protective potential of LAB strains against Gram-negative communities.
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Affiliation(s)
- Daniela Bassi
- Dipartimento di Scienze e Tecnologie Alimentari per una Filiera Agro-Alimentare Sostenibile (DISTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | - Simona Gazzola
- Dipartimento di Scienze e Tecnologie Alimentari per una Filiera Agro-Alimentare Sostenibile (DISTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | | | | | | | - Pier Sandro Cocconcelli
- Dipartimento di Scienze e Tecnologie Alimentari per una Filiera Agro-Alimentare Sostenibile (DISTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
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Sharaf OM, Al-Gamal MS, Ibrahim GA, Dabiza NM, Salem SS, El-ssayad MF, Youssef AM. Evaluation and characterization of some protective culture metabolites in free and nano-chitosan-loaded forms against common contaminants of Egyptian cheese. Carbohydr Polym 2019; 223:115094. [DOI: 10.1016/j.carbpol.2019.115094] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/02/2019] [Accepted: 07/14/2019] [Indexed: 10/26/2022]
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15
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Examination of the Expression of Immunity Genes and Bacterial Profiles in the Caecum of Growing Chickens Infected with Salmonella Enteritidis and Fed a Phytobiotic. Animals (Basel) 2019; 9:ani9090615. [PMID: 31462004 PMCID: PMC6770741 DOI: 10.3390/ani9090615] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 08/05/2019] [Accepted: 08/10/2019] [Indexed: 01/10/2023] Open
Abstract
Simple Summary Salmonellosis is among the most common infectious poultry diseases that also represent a high risk to human health. The pathological process caused by Salmonella enterica serovar Enteritidis (SE) triggers in the caecum the expression of certain genes, e.g., avian β-defensins (gallinacins), cytokines (interleukins), etc. On the other hand, gut microbiota influences the infection potential of pathogens. The present study aimed at revealing the differential expression of genes associated with the immune system and changes in the bacterial communities in the intestine of growing chickens in response to SE infection. We also tested a feed additive, essential oils-based phytobiotic Intebio, as a potential alternative to antibiotics and showed effects of its administration on the caecal microbiome composition and the expression of some genes related to immunity. The phytobiotic showed its efficiency for application in poultry rearing and production. Abstract This study was performed to investigate the differential expression of eight immunity genes and the bacterial profiles in the caecum of growing chickens challenged with Salmonella enterica serovar Enteritidis (SE) at 1 and 23 days post inoculation (dpi) in response to SE infection at 19 days of age and administration of the phytobiotic Intebio. Following infection, the genes CASP6 and IRF7 were upregulated by greater than twofold. Chicks fed Intebio showed at 1 dpi upregulation of AvBD10, IL6, IL8L2, CASP6 and IRF7. At 23 dpi, expression of AvBD11, IL6, IL8L2, CASP6 and IRF7 lowered in the experiment subgroups as compared with the control. Examination of the caecal contents at 1 dpi demonstrated a significant decrease in the microbial biodiversity in the infected subgroup fed normal diet. Bacterial content of Lactobacillus and Bacillus declined, while that of Enterobacteriaceae rose. In the infected subgroup fed Intebio, a pronounced change in composition of the microflora was not observed. In the early infection stages, the phytobiotic seemed to promote response to infection. Subsequently, an earlier suppression of the inflammatory reaction took place in chickens fed Intebio. Thus, use of Intebio as a drug with phytobiotic activity in chickens, including those infected with Salmonella, proved to be promising.
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