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Chemidlin Prévost-Bouré N, Karimi B, Sadet-Bourgeteau S, Djemiel C, Brie M, Dumont J, Campedelli M, Nowak V, Guyot P, Letourneur C, Manneville V, Gillet F, Bouton Y. Microbial transfers from permanent grassland ecosystems to milk in dairy farms in the Comté cheese area. Sci Rep 2021; 11:18144. [PMID: 34518581 PMCID: PMC8438085 DOI: 10.1038/s41598-021-97373-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 08/17/2021] [Indexed: 01/07/2023] Open
Abstract
The specificity of dairy Protected Designation of Origin (PDO) products is related to their “terroir” of production. This relationship needs better understanding for efficient and sustainable productions preserving the agroecological equilibrium of agroecosystems, especially grasslands. Specificity of PDO Comté cheese was related to the diversity of natural raw milk bacterial communities, but their sources need to be determined. It is hypothesized that raw milk indigenous microbial communities may originate from permanent grazed grasslands by the intermediate of dairy cows according to the sequence soil–phyllosphere–teat–milk. This hypothesis was evaluated on a 44 dairy farms network across PDO Comté cheese area by characterizing prokaryotic and fungal communities of these compartments by metabarcoding analysis (16S rRNA gene: V3–V4 region, 18S rRNA gene: V7–V8 region). Strong and significant links were highlighted between the four compartments through a network analysis (0.34 < r < 0.58), and were modulated by soil pH, plant diversity and elevation; but also by farming practices: organic fertilization levels, cattle intensity and cow-teat care. This causal relationship suggests that microbial diversity of agroecosystems is a key player in relating a PDO product to its “terroir”; this under the dependency of farming practices. Altogether, this makes the “terroir” even more local and needs to be considered for production sustainability.
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Affiliation(s)
- N Chemidlin Prévost-Bouré
- UMR 1347 Agroécologie - AgroSup Dijon - INRAE - Université Bourgogne - Université Bourgogne Franche-Comté, 21000, Dijon, France.
| | - B Karimi
- UMR 1347 Agroécologie - AgroSup Dijon - INRAE - Université Bourgogne - Université Bourgogne Franche-Comté, 21000, Dijon, France
| | - S Sadet-Bourgeteau
- UMR 1347 Agroécologie - AgroSup Dijon - INRAE - Université Bourgogne - Université Bourgogne Franche-Comté, 21000, Dijon, France
| | - C Djemiel
- UMR 1347 Agroécologie - AgroSup Dijon - INRAE - Université Bourgogne - Université Bourgogne Franche-Comté, 21000, Dijon, France
| | - M Brie
- AgroSup Dijon, 26 boulevard du Dr Petitjean, 21000, Dijon, France
| | - J Dumont
- AgroSup Dijon, 26 boulevard du Dr Petitjean, 21000, Dijon, France
| | - M Campedelli
- AgroSup Dijon, 26 boulevard du Dr Petitjean, 21000, Dijon, France
| | - V Nowak
- UMR 1347 Agroécologie - AgroSup Dijon - INRAE - Université Bourgogne - Université Bourgogne Franche-Comté, 21000, Dijon, France
| | - P Guyot
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bâtiment INRAE URTAL, 39800, Poligny, France
| | - C Letourneur
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bâtiment INRAE URTAL, 39800, Poligny, France
| | | | - F Gillet
- Université Bourgogne Franche-Comté, UMR6249 Chrono-Environnement, 25030, Besançon, France
| | - Y Bouton
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bâtiment INRAE URTAL, 39800, Poligny, France
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Frétin M, Martin B, Buchin S, Desserre B, Lavigne R, Tixier E, Cirié C, Bord C, Montel MC, Delbès C, Ferlay A. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor. J Dairy Sci 2019; 102:1131-1143. [DOI: 10.3168/jds.2018-15534] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/29/2018] [Indexed: 11/19/2022]
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4
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Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2899-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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R eview : The link between feeding dairy cows and Parmigiano-Reggiano cheese production area. ACTA ACUST UNITED AC 2017. [DOI: 10.15232/pas.2016-01602] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles. Int J Food Microbiol 2016; 247:2-8. [PMID: 27423415 DOI: 10.1016/j.ijfoodmicro.2016.07.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 06/11/2016] [Accepted: 07/07/2016] [Indexed: 11/23/2022]
Abstract
In this study we identified the culturable population of mesophilic lactic acid bacteria (LAB) from a French cheese Maroilles made either with raw or pasteurized milk using MALDI-TOF mass spectrometry (MS). Samples from rind and heart of Maroilles cheese were used, the LAB were selected on MRS agar at 30°C and 197 Gram-positive and catalase-negative strains were subjected to identification by MALDI-TOF MS profiling. All strains were unambiguously identified: 105 strains from Maroilles made with raw milk (38 on the rind and 67 in the heart) and 92 strains from Maroilles made with pasteurized milk (39 on the rind and 53 in the heart). MALDI-TOF MS identification allowed identification of three genera belonging to LAB including Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus plantarum (L. plantarum), L. paracasei, L. curvatus, L. rhamnosus, L. fructivorans, L. parabuchneri, L. brevis found in Maroilles made with both kind of milk. The correlation between the 16S rDNA-based identification performed on selected strains and those obtained by MALDI-TOF-MS demonstrates that this fast, economically affordable, robust and reliable method for bacteria characterisation stands as an attractive alternative to the commonly-used methods and its application in food industry is discussed.
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Abstract
Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an initial description, their roles are described, mainly for Comté.
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Carafa I, Nardin T, Larcher R, Viola R, Tuohy K, Franciosi E. Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese. Food Microbiol 2015; 48:123-32. [DOI: 10.1016/j.fm.2014.12.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 12/03/2014] [Accepted: 12/10/2014] [Indexed: 11/26/2022]
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Moslemi M, Mazaheri Nezhad Fard R, Hosseini SM, Homayouni-Rad A, Mortazavian AM. Incorporation of Propionibacteria in Fermented Milks as a Probiotic. Crit Rev Food Sci Nutr 2015; 56:1290-312. [DOI: 10.1080/10408398.2013.766584] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Sulejmani E, Rafajlovska V, Güneşer O, Karagül-Yüceer Y, Hayaloglu AA. Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12159] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Erhan Sulejmani
- Department of Food Technology; State University of Tetova; 1200 Tetovo Macedonia
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Vesna Rafajlovska
- Department of Food Technology and Biotechnology - Skopje; Ss. Cyril and Methodius University; 1000 Skopje Macedonia
| | - Onur Güneşer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Yonca Karagül-Yüceer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 2014; 177:136-54. [PMID: 24642348 DOI: 10.1016/j.ijfoodmicro.2014.02.019] [Citation(s) in RCA: 354] [Impact Index Per Article: 35.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/17/2014] [Accepted: 02/22/2014] [Indexed: 11/26/2022]
Abstract
The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.
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Affiliation(s)
| | - Solange Buchin
- INRA, UR342 Technologie et Analyses Laitières, F-39801 Poligny, France
| | - Adrien Mallet
- Normandie Univ, France; UNICAEN, ABTE, F-14032 Caen, France
| | - Céline Delbes-Paus
- INRA, Unité Recherches Fromagères, 20 Côte de Reyne, F-15000 Aurillac, France
| | - Dominique A Vuitton
- UNICAEN, ABTE, F-14032 Caen, France; EA3181/Université de Franche-Comté, 25030, Besançon, France
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13
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Solid-State 31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-hard Cheeses. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9571-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Morales F, Morales JI, Hernández CH, Hernández-Sánchez H. Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses. Appl Biochem Biotechnol 2011; 164:889-905. [DOI: 10.1007/s12010-011-9182-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Accepted: 01/18/2011] [Indexed: 10/18/2022]
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15
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Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria. Food Microbiol 2010; 28:883-90. [PMID: 21569930 DOI: 10.1016/j.fm.2010.12.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2010] [Revised: 11/12/2010] [Accepted: 12/06/2010] [Indexed: 11/18/2022]
Abstract
Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.
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Affiliation(s)
- Luca Settanni
- SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Rodríguez-Alonso P, Centeno JA, Garabal JI. Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.04.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese. Int J Food Microbiol 2009; 133:243-51. [DOI: 10.1016/j.ijfoodmicro.2009.05.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2008] [Revised: 05/04/2009] [Accepted: 05/19/2009] [Indexed: 11/17/2022]
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18
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Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses. ARCH BIOL SCI 2009. [DOI: 10.2298/abs0903395t] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.
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19
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Franciosi E, Settanni L, Cavazza A, Poznanski E. Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.07.008] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Marino M, Maifreni M, Bartolomeoli I, Rondinini G. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices. J Appl Microbiol 2008; 105:540-9. [DOI: 10.1111/j.1365-2672.2008.03793.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Duan Y, Tan Z, Wang Y, Li Z, Li Z, Qin G, Huo Y, Cai Y. Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese. J GEN APPL MICROBIOL 2008; 54:51-60. [DOI: 10.2323/jgam.54.51] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Martin B, Verdier-Metz I, Buchin S, Hurtaud C, Coulon JB. How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products? ACTA ACUST UNITED AC 2007. [DOI: 10.1079/asc50800205] [Citation(s) in RCA: 112] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.
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Delbès C, Ali-Mandjee L, Montel MC. Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses. Appl Environ Microbiol 2007; 73:1882-91. [PMID: 17259356 PMCID: PMC1828836 DOI: 10.1128/aem.01716-06] [Citation(s) in RCA: 155] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The diversity and dynamics of bacterial populations in Saint-Nectaire, a raw-milk, semihard cheese, were investigated using a dual culture-dependent and direct molecular approach combining single-strand conformation polymorphism (SSCP) fingerprinting and sequencing of 16S rRNA genes. The dominant clones, among 125 16S rRNA genes isolated from milk, belonged to members of the Firmicutes (58% of the total clones) affiliated mainly with the orders Clostridiales and the Lactobacillales, followed by the phyla Proteobacteria (21.6%), Actinobacteria (16.8%), and Bacteroidetes (4%). Sequencing the 16S rRNA genes of 126 milk isolates collected from four culture media revealed the presence of 36 different species showing a wider diversity in the Gammaproteobacteria phylum and Staphylococcus genus than that found among clones. In cheese, a total of 21 species were obtained from 170 isolates, with dominant species belonging to the Lactobacillales and subdominant species affiliated with the Actinobacteria, Bacteroidetes (Chryseobacterium sp.), or Gammaproteobacteria (Stenotrophomonas sp.). Fingerprinting DNA isolated from milk by SSCP analysis yielded complex patterns, whereas analyzing DNA isolated from cheese resulted in patterns composed of a single peak which corresponded to that of lactic acid bacteria. SSCP fingerprinting of mixtures of all colonies harvested from plate count agar supplemented with crystal violet and vancomycin showed good potential for monitoring the subdominant Proteobacteria and Bacteroidetes (Flavobacteria) organisms in milk and cheese. Likewise, analyzing culturable subcommunities from cheese-ripening bacterial medium permitted assessment of the diversity of halotolerant Actinobacteria and Staphylococcus organisms. Direct and culture-dependent approaches produced complementary information, thus generating a more accurate view of milk and cheese microbial ecology.
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Affiliation(s)
- Céline Delbès
- INRA, Unité de Recherches Fromagères, 36 rue de Salers, F-15000 Aurillac, France.
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24
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Casey MG, Häni JP, Gruskovnjak J, Schaeren W, Wechsler D. Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006020] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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25
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Callon C, Berdagué JL, Dufour E, Montel MC. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses. J Dairy Sci 2006; 88:3840-50. [PMID: 16230689 DOI: 10.3168/jds.s0022-0302(05)73069-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence of the microbial community on sensory characteristics, Salers-type cheeses were manufactured with the same pasteurized milk, reinoculated with 3 different microbial communities from 3 different filtrates from microfiltered milks. Each cheese was subjected to microbial counts (on selective media), biochemical tests, and volatile and sensory component analyses at different times of ripening. Adding different microbial communities to specimens of the same (biochemically identical) pasteurized milk lead to different sensory characteristics of the cheeses. Cheeses with fresh cream, hazelnut, and caramel attributes were opposed to those with fermented cream, chemical, and garlic flavors. The aromatic compounds identified (esters, acids, alcohols, and aldehydes) in these cheeses were quite similar. Nevertheless, one milk was distinguished by a higher content of acetoin, and lower 2-butanone and 3-methylpentanone concentrations. Over the production period of 1 mo, the different cheeses were characterized by the same balance of the microbial population assessed by microbial counts on different media. This was associated with the stability of some sensory attributes describing these cheeses. Nevertheless, there was no linear correlation between microbial flora data and sensory characteristics as measured in this study.
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Affiliation(s)
- C Callon
- Institut National de la Recherche Agronomique, Unité de Recherches Fromagères, 15000 Aurillac, France.
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26
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Şengül M. Microbiological characterization of Civil cheese, a traditional Turkish cheese: microbiological quality, isolation and identification of its indigenous Lactobacilli. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-005-9079-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Horne J, Carpino S, Tuminello L, Rapisarda T, Corallo L, Licitra G. Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.10.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Arvanitoyannis IS, Tzouros NE. Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products. Crit Rev Food Sci Nutr 2005; 45:231-49. [PMID: 16047492 DOI: 10.1080/10408690490478073] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The implementation of novel and accurate quality and safety control methods in conjunction with chemometrics in various fields of science, particularly in food science, showed that this combination stands for a very powerful tool for detecting food authenticity. The latter reflects both geographic origin and variety. Dairy products, in particular, have repeatedly worried the public authorities in terms of authentication regarding origin and in view of the many illnesses occasionally due to products of specific origin. Therefore, the development of a robust and reliable system endowed with this discriminatory power (varietal and/or geographic) is of great importance, both in terms of public health and consumer protection.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Animal Production & Aquatic Environment, Fytokou Street, Nea Ionia Magnesias, 98446 Volos, Greece.
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Lafarge V, Ogier JC, Girard V, Maladen V, Leveau JY, Gruss A, Delacroix-Buchet A. Raw cow milk bacterial population shifts attributable to refrigeration. Appl Environ Microbiol 2004; 70:5644-50. [PMID: 15345453 PMCID: PMC520874 DOI: 10.1128/aem.70.9.5644-5650.2004] [Citation(s) in RCA: 155] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We monitored the dynamic changes in the bacterial population in milk associated with refrigeration. Direct analyses of DNA by using temporal temperature gel electrophoresis (TTGE) and denaturing gradient gel electrophoresis (DGGE) allowed us to make accurate species assignments for bacteria with low-GC-content (low-GC%) (<55%) and medium- or high-GC% (>55%) genomes, respectively. We examined raw milk samples before and after 24-h conservation at 4 degrees C. Bacterial identification was facilitated by comparison with an extensive bacterial reference database ( approximately 150 species) that we established with DNA fragments of pure bacterial strains. Cloning and sequencing of fragments missing from the database were used to achieve complete species identification. Considerable evolution of bacterial populations occurred during conservation at 4 degrees C. TTGE and DGGE are shown to be a powerful tool for identifying the main bacterial species of the raw milk samples and for monitoring changes in bacterial populations during conservation at 4 degrees C. The emergence of psychrotrophic bacteria such as Listeria spp. or Aeromonas hydrophila is demonstrated.
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Affiliation(s)
- Véronique Lafarge
- Unité Composition et Hygiène des Produits Laitiers, Agence Française de Sécurité Sanitaire des Aliments, 39-41 rue du 11 novembre 1918, 94700 Maisons Alfort, France.
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30
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Marino M, Maifreni M, Rondinini G. Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. FEMS Microbiol Lett 2004; 229:133-40. [PMID: 14659553 DOI: 10.1016/s0378-1097(03)00816-4] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Abstract
The aim of this study was to investigate the dynamics of the microflora during Montasio cheese ripening, with specific reference to some characteristics of biotechnological interest. Nine batches of Montasio cheese produced in different plants were analyzed. Streptococcus thermophilus was the predominant species throughout the whole ripening period of Montasio cheese. Enterococci were also frequently present. This microbial group resulted probably from milk, and its proportion decreased rapidly during ripening. The most acidifying microbial species was S. thermophilus, while the most proteolytic strains belonged to the genera Enterococcus. A high degree of phenotypic diversity occurred within the microbial species.
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Affiliation(s)
- Marilena Marino
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, 33100 Udine, Italy.
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Berthier F, Beuvier E, Dasen A, Grappin R. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00059-0] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the 'art' of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently known as PDO utilizes only raw milk, rennet and natural lactic acid bacteria, so that milk must be, at its origin, suitable for processing. The specific milk characteristics that ensure a high success rate for PDO cheeses are high protein content and good renneting properties, appropriate fat content with appropriate fatty acid composition and the presence of chemical flavours originating from local feeds. Moreover, an appropriate microflora is also of major importance. The factors that contribute to achieving milk suitable for transformation into PDO cheese are genetics, age, lactation stage, season and climate, general management and health conditions, milking and particularly feeding, which affect nutrient availability, endocrine response and health status, and also the presence of microbes and chemical substances which enrich or reduce the milk-cheese quality. Many of these factors are regulated by the Producer Associations. However, the secret of the success of PDO cheeses is the combination of modern technology and tradition, with the objective of adapting the product to market demand, without losing specificity, originality and authenticity.
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Affiliation(s)
- G Bertoni
- Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Piacenza, Italy.
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Barron LJR, Fernández de Labastida E, Perea S, Chávarri F, de Vega C, Soledad Vicente M, Isabel Torres M, Isabel Nájera A, Virto M, Santisteban A, Pérez-Elortondo FJ, Albisu M, Salmerón J, Mendı́a C, Torre P, Clemente Ibáñez F, de Renobales M. Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00120-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mannu L, Paba A, Pes M, Scintu MF. Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese. J Appl Microbiol 2000; 89:191-7. [PMID: 10971750 DOI: 10.1046/j.1365-2672.2000.01109.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Twenty-nine Lactococcus lactis isolates from one traditional 24 h-old Pecorino Sardo cheese were characterized phenotypically, technologically and genotypically in order to assess the biodiversity within this wild microbial population. Two DNA-based techniques, plasmid profiling and PFGE, were used for the genetic typing of the isolates. All 29 isolates were characterized at strain level and eight different genotypes were recognized. In addition, by combining the results from plasmid profile analysis and PFGE, it was possible to identify closely related isolates probably belonging to the same clonal lineage. The dominant biotype was identified in the 24 h-old cheese, as were the strains believed to act as starters for the curd. Atypical lactococci, able to grow in 6.5% NaCl, were isolated. The results suggest that wild bacterial populations should be preserved in order to protect the traditional raw milk cheeses, and to select new starter strains for the dairy industry.
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Affiliation(s)
- L Mannu
- Istituto Zootecnico e Caseario per la Sardegna, Olmedo, Italy.
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36
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Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(98)00006-5] [Citation(s) in RCA: 168] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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