Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk

Saidi, Vahideh; Sheikh-Zeinoddin, Mahmoud; Kobarfard, Farzad; Soleimanian‐Zad, Sabihe

doi:10.1007/s13205-020-2075-z

Cited by 7 publications

(4 citation statements)

References 37 publications

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“…The importance of autolysis of the starter lactic acid bacteria in cheese ripening is evident from the literature. This concept of cannibalism of SLAB by NSLAB was proposed by Thomas (1987) and it has been shown in other studies investigating the effect of sugars and amino acids in supporting NSLAB growth (Adamberg et al, 2005;Møller et al, 2020; J o u r n a l P r e -p r o o f Journal Pre-proof Ortakci et al, 2015;Saidi et al, 2020;Wallace and Fox, 1997). Czarán et al (2018) suggested that the concentration of nutrients released from SLAB is an important factor influencing the rate of NSLAB growth during cheese ripening.…”

Section: Introductionmentioning

confidence: 81%

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Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

Møller

Christensen

Rattray

2021

International Journal of Food Microbiology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Introductionmentioning

confidence: 81%

“…The NSLAB, mainly originating from raw milk and/or from the environment, contribute to the final characteristics of the cheese (Alessandria et al, 2016;de Pasquale et al, 2019;Saidi et al, 2020). The main NSLAB species predominating in cheese are Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus brevis.…”

Section: Introductionmentioning

confidence: 99%

Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

Møller

Christensen

Rattray

2021

International Journal of Food Microbiology

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“…ACE-inhibitory activity Mozzarella, Italico [82] Red cheddar, Camembert [83] Emmental [84] Manchego, Ronca, and goat cheeses [85] Gouda [33] 3. Gamma amino butyric acid (GABA) Artisanal Spanish cheese [86] Italian Pecorino Marchigiano and Pecorino Filiano cheeses [87] Lighvan cheese (traditional semi hard Iranian cheese) [88] 4. Organic acids Ossalano cheese [89] Cheddar cheese [90] Table 1.…”

Section: Type Of Bioactive Component Type Of Ripened Cheese Referencementioning

confidence: 99%

Cheese Ripening: Impact on Cheese as a Functional Food

A.B. Awad,

M. Abdou

2024

Recent Trends on Cheese as Functional Food With Great Nutritive and Health Benefits

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One of the most popular types of fermented dairy products is cheese. The process of cheese aging is essential for improving cheese quality, and health benefits. Ripened cheese at different times acquired wide diversity of characteristic aromas and textures due to establishing a cascade of intrinsic complex biochemical and metabolic outcomes, resulting in a dynamic shift in microbial flora. Various functional bioactive compounds could be released during the cheese ripening process. Many strategy approaches are employed to accelerate cheese ripening based on increasing lipolysis and proteolysis rate. During cheese aging, microbial spoilage as early and late blowing may occur so, designing smart ripening rooms are very essential equipped with computerized monitoring systems including sensors, software platforms, temperature, and humidity data loggers.

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“…), and is closely related to its processing technology (heating temperature, fermentation time, degree of whey excretion, etc.). Shurmeg produced by natural fermentation mainly involves the fermentation of lactic acid bacteria and yeast [10,11] , so the diversity of microorganisms and environmental microorganisms in raw goat milk can lead to signi cant differences in cheese sensory characteristics [12,13] . Although its production process is relatively simple, the high-quality traditional goat milk skin is controlled by many production process parameters, such as heating temperature, turning times, preservation temperature and preservation time.…”

Section: Introductionmentioning

confidence: 99%

Diversity analysis and gene function prediction of bacteria of Alxa white cashmere goat milk and its dairy products in Inner Mongolia

Yang

Bao

et al. 2022

Preprint

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At present, there are few reports on bacterial diversity of Alxa white cashmere goat milk and its dairy products.The results of this study showed that there were significant differences in bacterial diversity and abundance of Alxa white cashmere goat milk and its dairy products (p < 0.05), The dominant bacteria phylum and dominant bacteria genus are changed when goat milk is made into traditional dairy products. In this study, we found that there were many unspecified bacterial genera in goat milk and its dairy products, which need to be further studied. In addition, the relative abundance of foodborne pathogenic bacteria generic such as Enterobacter, Enterococcus, Raoultella and Pseudomonas in dairy products decreased sharply, which provided a reference for the safety evaluation of goat milk and its dairy products. Prediction of bacterial gene function by PICRUSt2 software revealed that the main bacterial metabolic pathways in goat milk and dairy products were Global and overview maps, Carbohydrate metabolism and Amino acid metabolism, etc. This study shows that there are differences in the functions of metabolism-related genes in goat milk and dairy products, which further indicates that the functions of these major metabolic genes are closely related to probiotics in traditional dairy products. In summary, the results of this study not only have a certain understanding of the bacterial diversity in Alxa white cashmere goat milk and its dairy products, but also provide a reference for the study of probiotics, functional genes and safety evaluation in goat milk and its dairy products.

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Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk

Cited by 7 publications

References 37 publications

Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

Cheese Ripening: Impact on Cheese as a Functional Food

Diversity analysis and gene function prediction of bacteria of Alxa white cashmere goat milk and its dairy products in Inner Mongolia

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