Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Londoño-Zapata, Andrés Felipe; Zuleta, Mónica; Valencia, José Uriel Sepúlveda; Herrera, Claudia Ximena Moreno

doi:10.1016/j.lwt.2017.03.058

Cited by 24 publications

(13 citation statements)

References 42 publications

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“…typhimurium . Other authors have found antimicrobial activity for Leuconostoc strains isolated from cheese, showing antagonistic effect against L. monocytogenes , E. coli , Sal. typhimurium and S. aureus .…”

Section: Resultsmentioning

confidence: 95%

Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

et al. 2018

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Section: Resultsmentioning

confidence: 95%

Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

et al. 2018

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“…A large number of researches indicated that dominant LAB genera in the traditional, home‐made cheese, which were responsible for acidification processes, were Lactococcus , Lactobacillus and Enterococcus (Abdullah & Osman, ; Londoño‐Zapata, Durango‐Zuleta, Sepúlveda‐Valencia, & Herrera, ; Terzić‐Vidojević, Vukasinovic, Veljovic, Ostojic, & Topisirovic, ; Terzić‐Vidojević et al, ). Also, LAB demonstrated the ability to survive for long periods in fermented products and contribute to the sensory properties of cheeses either as starter or nonstarter bacteria (Leroy & De Vuyst, ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Muruzović

Mladenović

Žugić-Petrović³

et al. 2018

J Food Process Preserv

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In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar‐well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%], Lactococcus [53%], and Lactobacillus [15%]) were identified. The members of the genus Enterococcus were Enterococcus faecium and Enterococcus faecalis. The member of genus Lactococcus was Lactococcus lactis subsp. lactis var. diacetylactis. The members of genus Lactobacillus were Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. The antagonism of LAB on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8, and Aeromonas hydrophila was examined. All tested isolates inhibited the growth of at least one indicator strain with growth inhibition zone from 10 to 21 mm. Results indicated that LAB demonstrated the potential of food biopreservation. Practical applications Traditionally made cheeses represent excellent source of unexplored microflora, especially of autochthonous lactic acid bacteria (LAB). In cheese from Sokobanja, the isolated LAB genera were Lactobacillus sp., Lactococcus sp., and Enterococcus sp. Also, the physiological activity of LAB, as well as their interaction with enterobacteria, which also was isolated from the mentioned cheese, was investigated. The results of this study demonstrated potential of LAB to interact agonistically with the growth of enterobacteria, which was important due to the well‐known fact that enterobacteria could affect the organoleptic properties of cheese. LAB showed potential of food biopreservation. Further investigation should include antagonistic potential related to food‐borne bacteria and the mechanisms of action.

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“…Thus, overall there were differences in both the tastes and aromas of the different cheeses. Studies have shown that these differences are related to the main bacteria present in the cheese (Gerrit et al., 2010; Londoño‐Zapata et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

Zhang

Jia

Guo

et al. 2021

Food Science & Nutrition

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In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade cheese is not comprehensive. Hence, little is known about the relationship between bacteria and cheese quality. Therefore, in this study, cheese samples from Tarbagatay Prefecture, Xinjiang, were chosen for investigation. The bacteria in 17 cheese samples were analyzed by sequencing 16S rRNA using Illumina MiSeq technology. The results showed that there were two dominant bacterial phyla and six dominant bacterial genera in the cheeses. Of these, Lactobacillus and Lactococcus displayed the most significant positive correlation with cheese quality. This study provides data to support the improvement of traditional cheese quality via microbial diversity and lays a foundation for the industrialization of traditional cheese production.

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Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Cited by 24 publications

References 42 publications

Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

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