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Coelho MC, Malcata FX, Silva CCG. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022; 11:2276. [PMID: 35954043 PMCID: PMC9368153 DOI: 10.3390/foods11152276] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [What about the content of this article? (0)] [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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Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
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Fuochi V, Emma R, Furneri PM. Bacteriocins, A Natural Weapon Against Bacterial Contamination for Greater Safety and Preservation of Food: A Review. Curr Pharm Biotechnol 2021; 22:216-231. [PMID: 32621714 DOI: 10.2174/1389201021666200704145427] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 05/27/2020] [Accepted: 06/01/2020] [Indexed: 11/22/2022]
Abstract
Nowadays, consumers have become increasingly attentive to human health and the use of more natural products. Consequently, the demand for natural preservatives in the food industry is more frequent. This has led to intense research to discover new antimicrobial compounds of natural origin that could effectively fight foodborne pathogens. This research aims to safeguard the health of consumers and, above all, to avoid potentially harmful chemical compounds. Lactobacillus is a bacterial genus belonging to the Lactic Acid Bacteria and many strains are defined GRAS, generally recognized as safe. These strains are able to produce substances with antibacterial activity against food spoilage bacteria and contaminating pathogens: the bacteriocins. The aim of this review was to focus on this genus and its capability to produce antibacterial peptides. The review collected all the information from the last few years about bacteriocins produced by Lactobacillus strains, isolated from clinical or food samples, with remarkable antimicrobial activities useful for being exploited in the food field. In addition, the advantages and disadvantages of their use and the possible ways of improvement for industrial applications were described.
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Affiliation(s)
- Virginia Fuochi
- Universita degli Studi di Catania, Dipartimento di Scienze Biomediche e Biotecnologiche BIOMETEC, Sez. Microbiologia, Torre Biologica, via S. Sofia 97, 95123 Catania, Italy
| | - Rosalia Emma
- Universita degli Studi di Catania, Dipartimento di Scienze Biomediche e Biotecnologiche BIOMETEC, Sez. Microbiologia, Torre Biologica, via S. Sofia 97, 95123 Catania, Italy
| | - Pio M Furneri
- Universita degli Studi di Catania, Dipartimento di Scienze Biomediche e Biotecnologiche BIOMETEC, Sez. Microbiologia, Torre Biologica, via S. Sofia 97, 95123 Catania, Italy
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Gaglio R, Todaro M, Settanni L. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. Int J Environ Res Public Health 2021; 18:1834. [PMID: 33668630 PMCID: PMC7917940 DOI: 10.3390/ijerph18041834] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022]
Abstract
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.
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Affiliation(s)
| | | | - Luca Settanni
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; (R.G.); (M.T.)
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Tarrah A, da Silva Duarte V, Pakroo S, Corich V, Giacomini A. Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin. Food Res Int 2020; 130:108931. [DOI: 10.1016/j.foodres.2019.108931] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
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6
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Tarrah A, Noal V, Giaretta S, Treu L, da Silva Duarte V, Corich V, Giacomini A. Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Tarrah A, Noal V, Treu L, Giaretta S, da Silva Duarte V, Corich V, Giacomini A. Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin. J Dairy Sci 2018; 101:7812-7816. [PMID: 29960771 DOI: 10.3168/jds.2018-14731] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Accepted: 05/14/2018] [Indexed: 11/19/2022]
Abstract
Within the genus Streptococcus, S. thermophilus and S. macedonicus are the 2 known species related to foods. Streptococci are widely used as starter cultures to rapidly lower milk pH. As S. macedonicus has been introduced quite recently, much less information is available on its technological potential. Because temperature is an important factor in fermented food production, we compared the growth kinetics over 24 h of 8 S. thermophilus and 7 S. macedonicus strains isolated from various dairy environments in Italy, at 4 temperatures, 30°C, 34°C, 37°C and 42°C. We used the Gompertz model to estimate the 3 main growth parameters; namely, lag phase duration (λ), maximum growth rate (µmax), and maximum cell number at the stationary phase (Nmax). Our results showed significant differences in average growth kinetics between the 2 species. Among the strains tested, 37°C appeared to be the optimal temperature for the growth of both species, particularly for S. macedonicus strains, which showed mean shorter lag phases and higher cell numbers compared with S. thermophilus. Overall, the growth curves of S. macedonicus strains were more similar to each other whereas S. thermophilus strains grew very differently. These results help to better define and compare technological characteristics of the 2 species, in view of the potential use of S. macedonicus in place of S. thermophilus in selected technological applications.
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Affiliation(s)
- Armin Tarrah
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Valentina Noal
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Laura Treu
- Department of Environmental Engineering, Technical University of Denmark, Miljoevej, Building 115, DK-2800 Kgs, Lyngby, Denmark
| | - Sabrina Giaretta
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | | | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE) Agripolis, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Tarrah A, Treu L, Giaretta S, Duarte V, Corich V, Giacomini A. Differences in Carbohydrates Utilization and Antibiotic Resistance Between Streptococcus macedonicus and Streptococcus thermophilus Strains Isolated from Dairy Products in Italy. Curr Microbiol 2018; 75:1334-44. [DOI: 10.1007/s00284-018-1528-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 06/14/2018] [Indexed: 12/17/2022]
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9
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Cruciata M, Gaglio R, Todaro M, Settanni L. Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production. Food Reviews International 2018. [DOI: 10.1080/87559129.2018.1469142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- M. Cruciata
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Italy
| | - R. Gaglio
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Italy
| | - M. Todaro
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Italy
| | - L. Settanni
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Italy
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Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. Int J Food Microbiol 2017; 255:17-24. [PMID: 28558330 DOI: 10.1016/j.ijfoodmicro.2017.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 04/03/2017] [Accepted: 05/21/2017] [Indexed: 10/19/2022]
Abstract
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
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Affiliation(s)
- Guillermo H Peralta
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Carina V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Gabriela Audero
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - Roxana Páez
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - I Verónica Wolf
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - M Cristina Perotti
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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Sedaghat H, Eskandari MH, Moosavi-nasab M, Shekarforoush SS. Application of non-starter lactic acid bacteria as biopreservative agents to control fungal spoilage of fresh cheese. Int Dairy J 2016; 56:87-91. [DOI: 10.1016/j.idairyj.2016.01.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Affiliation(s)
- Aytül Sofu
- Department of Chemical Engineering; Suleyman Demirel University; Isparta 32260 Turkey
| | - Fatma Yeşim Ekinci
- Department of Food Engineering; Yeditepe University; Istanbul 34755 Turkey
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Terzić-vidojević A, Tonković K, Leboš Pavunc A, Beganović J, Strahinić I, Kojić M, Veljović K, Golić N, Kos B, Čadež N, Gregurek L, Šušković J, Raspor P, Topisirović L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. Lebensm Wiss Technol 2015; 63:298-306. [DOI: 10.1016/j.lwt.2015.03.050] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Jans C, Meile L, Lacroix C, Stevens MJA. Genomics, evolution, and molecular epidemiology of the Streptococcus bovis/Streptococcus equinus complex (SBSEC). Infect Genet Evol 2014; 33:419-36. [PMID: 25233845 DOI: 10.1016/j.meegid.2014.09.017] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 09/10/2014] [Accepted: 09/11/2014] [Indexed: 02/07/2023]
Abstract
The Streptococcus bovis/Streptococcus equinus complex (SBSEC) is a group of human and animal derived streptococci that are commensals (rumen and gastrointestinal tract), opportunistic pathogens or food fermentation associates. The classification of SBSEC has undergone massive changes and currently comprises 7 (sub)species grouped into four branches based on sequences identities: the Streptococcus gallolyticus, the Streptococcus equinus, the Streptococcus infantarius and the Streptococcus alactolyticus branch. In animals, SBSEC are causative agents for ruminal acidosis, potentially laminitis and infective endocarditis (IE). In humans, a strong association was established between bacteraemia, IE and colorectal cancer. Especially the SBSEC-species S. gallolyticus subsp. gallolyticus is an emerging pathogen for IE and prosthetic joint infections. S. gallolyticus subsp. pasteurianus and the S. infantarius branch are further associated with biliary and urinary tract infections. Knowledge on pathogenic mechanisms is so far limited to colonization factors such as pili and biofilm formation. Certain strain variants of S. gallolyticus subsp. macedonicus and S. infantarius subsp. infantarius are associated with traditional dairy and plant-based food fermentations and display traits suggesting safety. However, due to their close relationship to virulent strains, their use in food fermentation has to be critically assessed. Additionally, implementing accurate and up-to-date taxonomy is critical to enable appropriate treatment of patients and risk assessment of species and strains via recently developed multilocus sequence typing schemes to enable comparative global epidemiology. Comparative genomics revealed that SBSEC strains harbour genomics islands (GI) that seem acquired from other streptococci by horizontal gene transfer. In case of virulent strains these GI frequently encode putative virulence factors, in strains from food fermentation the GI encode functions that are pivotal for strain performance during fermentation. Comparative genomics is a powerful tool to identify acquired pathogenic functions, but there is still an urgent need for more physiological and epidemiological data to understand SBSEC-specific traits.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Marc J A Stevens
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
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16
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Galinari É, da Nóbrega JE, de Andrade NJ, de Luces Fortes Ferreira CL. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese. Braz J Microbiol 2014; 45:713-20. [PMID: 25242963 PMCID: PMC4166304 DOI: 10.1590/s1517-83822014000200047] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2013] [Accepted: 09/09/2013] [Indexed: 11/21/2022] Open
Abstract
The artisanal Minas cheese is produced from raw cow’s milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of Salmonella sp. and Listeria monocytogenes in the ripened cheeses. The ultra structure of the biofilms was also assessed. Counts above legislation (> 2 log cfu/mL) for the pathogens evaluated were found in milk samples from both regions. Only one shelf and one form from Serro were above limits proposed (5 cfu/cm2 for S. aureus and E. coli and 25 cfu/cm2 for coliforms) in this study for contaminants evaluated. In Canastra, few utensils presented safe counting of pathogens. There was no Salmonella sp. and Listeria monocytogenes in the cheeses after ripening. Thus, the quality of the cheese is related to improving the microbiological quality of milk, implementation and maintenance of good manufacturing practices, correct cleaning of wooden utensils, and not its replacement.
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Affiliation(s)
- Éder Galinari
- Departamento de Microbiologia Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Juliana Escarião da Nóbrega
- Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Nélio José de Andrade
- Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Célia Lúcia de Luces Fortes Ferreira
- Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
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17
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Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. Int J Food Microbiol 2014; 177:37-48. [PMID: 24598514 DOI: 10.1016/j.ijfoodmicro.2014.02.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2013] [Revised: 01/11/2014] [Accepted: 02/14/2014] [Indexed: 11/18/2022]
Abstract
Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus. LAB were first inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteurised milk; process 2, growth of strains in whey based medium (WBM) and pasteurised milk; and process 3, growth of strains in WBM and raw milk. The strains that acidified the curds in short time, as shown by a pH drop, were all mesophilic and were then tested in a single inoculum through process 3. Randomly amplified polymorphic DNA (RAPD)-PCR analysis applied to the colonies isolated from the highest dilutions of samples confirmed the dominance of the added strains after curd acidification, stretching and storage. After 15days of refrigerated storage, the decrease in pH values showed an activity of the mesophilic strains at low temperatures, but only Lc. lactis subsp. cremoris PON153, Ln. mesenteroides subsp. mesenteroides PON259 and PON559 increased their number during the 15days at 7°C. A sensory evaluation indicated that the cheeses obtained by applying protocol 3 and by inoculation with lactococci are the most similar to the protected denomination of origin (PDO) cheese and received the best scores by the judges. Thus, the experimental cheeses obtained with raw milk and inoculated with single and multiple combinations of lactococci were subjected to the analysis of the volatile organic compounds (VOCs) carried out by a headspace solid phase microextraction (SPME) technique coupled with gas chromatography with mass spectrometric detection (GC/MS). The dominance of lactococci over thermophilic LAB of raw milk was verified during summer production and, based on the combination of VOC profiles and sensory evaluation of the final cheeses, the multi-strain Lactococcus culture resulted in the most suitable starter preparation for the full-year production of Vastedda-like cheese.
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Affiliation(s)
- Raimondo Gaglio
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Maria Luisa Scatassa
- Istituto Zooprofilattico Sperimentale della Sicilia "Adelmo Mirri", Via G. Marinuzzi 3, 90129 Palermo, Italy
| | - Margherita Cruciata
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Viviana Miraglia
- Istituto Zooprofilattico Sperimentale della Sicilia "Adelmo Mirri", Via G. Marinuzzi 3, 90129 Palermo, Italy
| | - Onofrio Corona
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Rosalia Di Gerlando
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Baldassare Portolano
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural and Forest Science, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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Gaglio R, Francesca N, Di Gerlando R, Cruciata M, Guarcello R, Portolano B, Moschetti G, Settanni L. Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0150-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 2013; 167:29-43. [DOI: 10.1016/j.ijfoodmicro.2013.05.008] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 04/29/2013] [Accepted: 05/09/2013] [Indexed: 12/21/2022]
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Settanni L, Gaglio R, Guarcello R, Francesca N, Carpino S, Sannino C, Todaro M. Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
| | | | | | - Matteo A. Del Nobile
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of FoggiaFoggia, Italy
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Settanni L, Di Grigoli A, Tornambé G, Bellina V, Francesca N, Moschetti G, Bonanno A. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese. Int J Food Microbiol 2012; 155:73-81. [DOI: 10.1016/j.ijfoodmicro.2012.01.022] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2011] [Revised: 12/19/2011] [Accepted: 01/25/2012] [Indexed: 11/20/2022]
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Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
- Annalisa Lucera
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy
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Todaro M, Francesca N, Reale S, Moschetti G, Vitale F, Settanni L. Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1593-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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