Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

Didienne, Robert; Defargues, Catherine; Callon, Cécile; Meylheuc, Thierry; Hulin, Sophie; Montel, Marie‐Christine

doi:10.1016/j.ijfoodmicro.2012.03.007

Cited by 90 publications

(83 citation statements)

References 26 publications

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“…in the biofilms analyzed was probably due to the acidic conditions generated by the development of LAB in whey, which inhibit the adhesion and survival of several microorganisms (4, 7). The estimated levels of LAB in the neoformed biofilms were comparable to those reported for the wooden vats used for years to produce traditional cheeses (4)(5)(6)(7)(8)19). Except for the vats activated with the NWSC, for which the dominance of LAB cocci was undoubtedly due to the added lactococci, a consistent dominance of LAB cocci over rods was also observed for the vats activated with the whey acidified spontaneously.…”

Section: Discussionsupporting

confidence: 77%

“…Except for the vats activated with the NWSC, for which the dominance of LAB cocci was undoubtedly due to the added lactococci, a consistent dominance of LAB cocci over rods was also observed for the vats activated with the whey acidified spontaneously. Thus, it is possible to state that the common observation of a dominance of LAB cocci in the wooden vat biofilms used to produce several cheeses in different countries (6,8,19) starts during the first steps of their activation with whey. Furthermore, it is worth noting that the mixed Lc.…”

Section: Discussionmentioning

confidence: 99%

“…Just before cheese production, each vat surface (400 cm 2 ) was sampled using UV-treated paper squares positioned halfway up the side and on the bottom of the vat as described by Didienne et al (6). Each vat surface was sampled in duplicate at two diametrically opposite points.…”

Section: Strains and Development Of Natural Whey Starter Culture (Nwsc)mentioning

confidence: 99%

“…Under these conditions, the desirable lactic acid bacteria (LAB) that transform curd into cheese (3) are provided only by the raw materials and/or the vat surfaces (4). The wooden vat surfaces host microbial biofilms that include dairy LAB (4)(5)(6)(7)(8).…”

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confidence: 99%

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Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Gaglio

Cruciata

Gerlando

et al. 2016

Appl Environ Microbiol

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bThree Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differences in terms of microbial levels and composition of the neoformed biofilms. The levels of the microbial groups investigated during cheese production showed significant differences between the control trials and between the control and experimental trials, but the differences were not particularly marked between the TA2 and TZ2 productions, which showed the largest numbers of mesophilic lactic acid bacterium (LAB) cocci. LAB populations were characterized phenotypically and genotypically, and 44 dominant strains belonging to 10 species were identified. Direct comparison of the polymorphic profiles of the LAB collected during cheese making showed that the addition of the NWSC reduced their biodiversity. Sensory evaluation showed that the microbial activation of the wooden vats with the multistrain Lactococcus culture generated cheeses with sensory attributes comparable to those of commercial cheese. Thus, neoformed biofilms enable a reduction of microbial variability and stabilize the sensorial attributes of Vastedda cheese.

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Section: Discussionsupporting

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Section: Strains and Development Of Natural Whey Starter Culture (Nwsc)mentioning

confidence: 99%

mentioning

confidence: 99%

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Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Gaglio

Cruciata

Gerlando

et al. 2016

Appl Environ Microbiol

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“…Exploring the relationships between fermentation and facility environment can be very useful to clarify whether the processing environment can actually influence the standard development of the cheese production. Microbial loads in the milk, as well as strain and species richness (16), increase after the milk is poured into a vat (4,6,16). Bokulich and Mills (1) demonstrated that fermentation-associated microbes dominate most surfaces in dairy environments and can be transferred to the product, influencing the course of the fermentation.…”

mentioning

confidence: 99%

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

134

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Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA-and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality. Cheese manufacture and ripening are affected by the metabolic activity of different types of microorganisms. When milk of optimal hygienic quality is used, the dairy microbial consortia can be simple when starter cultures are employed, or a higher degree of complexity can occur in the case of natural fermentations. The environmental microbiota from the processing plant has been often addressed as a source of microbes that may play a role in the cheese making (1-4). When lactic acid bacteria (LAB) are included in the environmental microbiota, they may actively contribute to fermentation and ripening of cheese. Conversely, when potential spoilage organisms contaminate the environment, these organisms can play a crucial role because they can be transferred from the environment to intermediates of production and may negatively affect the cheese production process and the quality of the final products. It has been demonstrated that the microbial populations involved in fermentation and ripening are often found on the processing surfaces (1, 3, 5, 6), highlighting the importance of the plant environment in potentially contributing to the microbiota of cheese. Depending on the nature of the microorganisms, the environmental microbiota can exert functional activities important for the fermentative and/or the ripening process but sometimes may also be a hazard for cheese quality and safety (7).The study of the microbial e...

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Lactic Acid Bacteria Biofilms

Piard¹,

Briandet²

2015

Biotechnology of Lactic Acid Bacteria

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Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

Cited by 90 publications

References 26 publications

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Lactic Acid Bacteria Biofilms

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