Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing

Duarte, Viní­cius da Silva; Carlot, Milena; Pakroo, Shadi; Tarrah, Armin; Lombardi, Angiolella; Santiago, Helena; Corich, Viviana; Giacomini, Alessio

doi:10.1016/j.idairyj.2020.104656

Cited by 17 publications

(14 citation statements)

References 46 publications

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“…As expected for the native microbial load, the inactivation curve (Figure 1) clearly showed the existence of a microbial population with a diverse thermal resistance (da Silva Duarte et al, 2020), and this behavior was also observed in milk samples with a pool of strains of microorganisms of the same species (Gabriel et al, 2020). In addition to microbial diversity, the occurrence of cell clumping in samples with a high density of microorganisms can also favor a non-linear inactivation behavior (Mullan 2019) since inactivated cells on the surface of the clump act as a physical barrier to heat transfer, slowing the inactivation rate (Gabriel et al, 2020).…”

Section: Kinetic Parameters Of Thermal Death Curvessupporting

confidence: 73%

Heat treatment design for the valorization of sheep cheese whey in artisanal production

Tribst

Júnior

2022

RSD

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We evaluated the thermal death (62-85 ºC) of the native microbial load in sheep cheese whey (SCW), aiming to allow its use as an ingredient in smallholdings. The results showed a microbiota with mixed thermal resistance and its inactivation kinetic was fitted to a biphasic first-order kinetic model. D-values were 60.8-1.2 min at 62-70 °C (sensitive population) and 35.4-14.1 min at 70-75 ºC (resistant population). In addition, a thermoduric population (~1 log CFU/mL) was not inactivated up to 85 ºC/ 30 min. We selected three binomials (68, 75, and 80 ºC for 20, 6, and 1 min, respectively) to study the microbial growth and the physical and physicochemical changes of SCW during storage (7 ºC/ 21 days). The results demonstrated that a binomial temperature of 75 °C/ 6 min was the best option for SCW stabilization, guaranteeing acceptable microbial counts up to 14 days of storage and preserving its physical and physicochemical characteristics. These results are fundamental to guide the processing conditions of this by-product in smallholdings and can be directly applied by researchers and sheep cheese producers.

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Section: Kinetic Parameters Of Thermal Death Curvessupporting

confidence: 73%

Heat treatment design for the valorization of sheep cheese whey in artisanal production

Tribst

Júnior

2022

RSD

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“…The raw data of 16S rRNA gene sequencing were imported and analysed with the CLC Genomics Workbench software v.12.0.2 (Qiagen, Hilden, Germany) using the Microbial genomics module plugin as described by da Silva Duarte et al . ( 2020 ). In summary, quality filtering, operational taxonomic unit (OTU) clustering, taxonomical assignment (Greengenes v13_8 database), alpha‐ and beta‐diversity indices calculation were performed with default parameters.…”

Section: Methodsmentioning

confidence: 99%

Lactobacillus paracasei DTA81, a cholesterol‐lowering strain having immunomodulatory activity, reveals gut microbiota regulation capability in BALB/c mice receiving high‐fat diet

et al. 2021

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Aims: In-vitro/In-vivo evaluation of cholesterol-lowering probiotic strain Lactobacillus paracasei DTA81 and the possible connection with the gut microbiota modulation. Methods and Results: In the present study, strain DTA81 has been evaluated for the possible influence on blood lipid and glucose concentrations, modulation of the immune system, gastrointestinal survivability and modulation of gut microbiota in BALB/c mice receiving a high-fat diet. After 6 weeks of treatment, a significant reduction of total cholesterol and fasting blood sugar (FBS) among animals treated with L. paracasei DTA81 has been recorded. Comparison of colon tissue levels of different cytokines revealed a significant reduction of the inflammatory cytokine interleukin-6. The comparison of gut microbiota using the 16S rRNA approach indicated that the treatment with L. paracasei DTA81 significantly increased the taxa Bacteroidetes and Coprococcus. Moreover, the genome of DTA81 was sequenced for the insilico assessment, and the analysis indicated the presence of cholesterol assimilation-related genes as well as the absence of negative traits such as transmissible antibiotic resistance genes, plasmids and prophage regions. Conclusion:The outcome of this study revealed the in-vitro and in-vivo properties of L. paracasei DTA81 and the possible mechanism between consumption of this strain, the abundance of Bacteriodetes/Coprococcus taxa, immunomodulatory activity and the subsequent reduction of cholesterol/FBS in BALB/c mice. Significance and Impact of the Study: Lactobacillus paracasei DTA81 as a nonpharmacological potential probiotic supplement can influence metabolic homeostasis in individuals, particularly those adopting high-fat diets, and it can contribute to reduce coronary heart disease.

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“…The analysis was performed every day during the fermentation and drying; it included an analysis of the pH, temperature, and total microbial count of the LAB, AAB, yeast, and A. niger YAC-9. Total microbial count analysis was conducted by using the pour-plate method [24]. The analysis of pH was conducted by using pH meter [6].…”

Section: Fermentation Of Cocoa Beansmentioning

confidence: 99%

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Rahayu

Triyadi²,

Khusna

et al. 2021

Fermentation

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Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.

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Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing

Cited by 17 publications

References 46 publications

Heat treatment design for the valorization of sheep cheese whey in artisanal production

Heat treatment design for the valorization of sheep cheese whey in artisanal production

Lactobacillus paracasei DTA81, a cholesterol‐lowering strain having immunomodulatory activity, reveals gut microbiota regulation capability in BALB/c mice receiving high‐fat diet

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

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