Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

Cuevas-González, Paúl F; Heredia-Castro, Priscilia Y.; Méndez-Romero, José I.; Hérnández-Mendoza, Adrian; Reyes-Díaz, Ricardo; Vallejo-Córdoba, Belinda; González‐Córdova, Aarón F.

doi:10.1002/jsfa.8309

Cited by 14 publications

(10 citation statements)

References 34 publications

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“…The production of NFAW in artisanal cheese factories is performed without time and temperature control, usually for 1-3 days of fermentation at environmental temperature (20-40 • C). Therefore, the pH and lactic acid content are variable; thus, the volume required to be added to milk to reach the acidity required to produce this type of cheeses is uncertain [7]. Spontaneous whey fermentation mostly depends on lactic acid bacteria (LAB), which convert lactose (the major component of whey) into lactic acid.…”

Section: Introductionmentioning

confidence: 99%

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

et al. 2020

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Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.

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Section: Introductionmentioning

confidence: 99%

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

et al. 2020

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“…and Streptococcus spp. being the predominant microbial groups (Cuevas-González et al, 2017). Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

Santiago-López

Hérnández-Mendoza

Mata-Haro

et al. 2018

Food and Agricultural Immunology

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Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. Some strains showed resistance to antibiotics; however, they did not exhibit haemolytic activity or mucin degradation. The auto-aggregation capacity ranged from 9.54% to 47.80%, and the hydrophobicity was 21.1%, 63.4% and 78.8% for J27, J24 and J37, respectively. The strains showed high survival capacity (>80%) under different storage conditions and the β-galactosidase activity was 241.77-249.25 MU. Furthermore, the administration of fermented milk by specific strains of Lactobacillus enhanced IL-10 levels and upregulated IL-6 and IgA levels in serum samples of rats. Therefore, the evaluated strains may modulate the immune system and may be good candidates for their inclusion in the manufacture of probiotic-fermented milk.

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“…2004; Cuevas‐González et al . 2017). Thus, low pH value is a factor that determines the type of microbiota present in cheeses, also, often affecting the pathogenic bacteria load (McSweeney, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Similar results have been reported by other artisanal Mexican cheeses, such as Cocido and Poro de Tabasco (Cuevas‐González et al . 2017; De la Rosa‐Alcaraz et al . 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The results of pH could be attributed to the lactic fermentation by LAB present during the manufacturing process. In that regard, LAB and coliforms are some of the bacteria that are widely reported for their ability to produce lactic acid from lactose (Davison et al 2004;Cuevas-Gonz alez et al 2017). Thus, low pH value is a factor that determines the type of microbiota present in cheeses, also, often affecting the pathogenic bacteria load (McSweeney, 2004).…”

Section: Physicochemical Compositionmentioning

confidence: 99%

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Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Méndez-Romero

Reyes-Díaz

Santiago-López

et al. 2021

Int J of Dairy Tech

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The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small-scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high-throughput sequencing. The physicochemical composition showed differences (P < 0.05) among dairies, and the principal component analysis aggrupation of 66% dairies. The analysis by region did not show difference (P < 0.05).The microbiota most abundant were Firmicutes, Proteobacteria and lactic acid bacteria in phyla and genera, respectively. These results provide insights on the characterisation of the Fresco cheese from Sonora.

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Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

Cited by 14 publications

References 34 publications

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

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