Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese

Bourhis, Anne-Gaëlle Le; Doré, Joël; Carlier, Jean‐Philippe; Chamba, Jean-François; Popoff, Michel‐Robert; Tholozan, Jean-Luc

doi:10.1016/j.ijfoodmicro.2006.06.027

Cited by 98 publications

(82 citation statements)

References 22 publications

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“…Eyes are mainly caused by hydrogen gas and carbon dioxide produced by the metabolism of Clostridium spp. (Le Bourhis et al 2007) or other microorganisms such as coliforms, yeasts and heterofermentative lactic acid bacteria that can also be involved in gas production during cheese ripening (Mahaut et al 2003). The formation of different kinds of holes in ripened cheeses is influenced by the type and amount of gas produced, cheese texture and effect of temperature on gas solubility within the cheese (Sheehan 2011).…”

Section: Discussionmentioning

confidence: 99%

“…The resulting cheeses present large caverns and off-flavours. Late blowing is considered one of the major causes of spoilage in semi-hard and hard cheeses (Garde et al 2012;Le Bourhis et al 2007). Table 3 shows the defects which were significantly (P≤0.05) different between cheese samples of different ripening times (short-, medium-and long-ripened cheeses).…”

Section: Discussionmentioning

confidence: 99%

“…Cheese blowing and the presence of abnormally shaped or excessively big eyes have been related to late blowing defect, caused by contamination with spores of Clostridium spp. that metabolise lactate producing acetic and butyric acids, and gas (carbon dioxide and hydrogen) (Le Bourhis et al 2007;Sheehan 2011). Silage feeding, common practise during winter, has been reported as a possible source of this kind of contamination.…”

Section: Discussionmentioning

confidence: 99%

“…It is predominantly caused by the growth of Clostridium tyrobutyricum that produces both texture and flavour defects (Feligini et al 2014;Garde et al 2012;Le Bourhis et al 2007). Amongst cheese flavour characteristics, bitterness and unclean flavour (animal) have been particularly studied because of the consequences of economic loss, as these defects limit consumer acceptance (Engel et al 2001).…”

Section: Introductionmentioning

confidence: 99%

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Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on cheese makers. Therefore, a study was conducted to find out main defects that affect sensory quality: eyes, paste, rind, flavour, texture and shape of commercial semi-hard ewe's raw milk cheeses. The frequency of occurrence of relevant sensory defects in cheeses with different ripening times and those manufactured in different seasons was also investigated. Samples were collected along 5 years during the annual sensory quality control from different cheese makers. Although flavour is a major determinant of consumer acceptance, most common defects were those related to the internal appearance, especially cracks, which were more frequent in summer cheeses, and caverns, which were more frequent in spring and winter cheeses. White paste, soft texture and acid flavour defects were more frequent in cheeses with shortripening period. Medium-and long-ripened cheeses presented a higher percentage of an excess of rind halo with a darker paste colour, animal flavour and marks in the rind. Due to compositional milk changes throughout cheesemaking seasons, cheese makers should adapt their manufacturing practises to those changes and try to achieve uniform cheeses. The results found in this study may be useful for the quality improvement of semi-hard ewe's raw milk cheeses.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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“…Bacci et al [3] measured up to 1.8 g·kg −1 of butyric acid in blown Parmigiano Reggiano cheese. Experimental Emmental cheeses produced by adding Clostridium tyrobutyricum to milk had a butyric acid content of about 2.7 g·kg −1 [20]. Values of butyric acid similar to those measured in Pannerone were only found in a Turkish pickled white cheese after more than 6 months of ripening [2], but its origin was related to lipolysis.…”

Section: Chemical Composition Of Pannerone Cheesementioning

confidence: 86%

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Mucchetti

Ghiglietti

Locci

et al. 2009

Dairy Sci. Technol.

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-Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (~30°C) was identified as having a key role in the cheese microbiological and chemical composition. Microbial populations were numerous and diverse with high numbers of lactic acid bacteria and coliforms. Pathogenic bacteria were not detected, while propionic bacteria and spores of lactate-fermenting clostridia were detected in all samples. Changes in microbial populations corresponded with key changes in chemical composition. During the first 2 days in the warm room at 30°C, pH decreased to 4.9 and lactose was completely fermented to lactic acid. Over the next 4 days, metabolism of lactate to butyric (7.5 g·kg −1 ) and propionic (1.7 g·kg −1 ) acids with a consequent increase in pH to 5.7 occurred. The importance of the warm room temperature was demonstrated. The incubation of moulded curd had to be carried out at temperatures of about 30°C to obtain the typical fermentation profile. The addition of lysozyme to the vat milk prevented the formation of high level of butyric acid typical of Pannerone cheese, thus demonstrating the involvement of lactate-fermenting clostridia in the production of butyric acid.Pannerone cheese / clostridia / butyric acid / propionic acid / cheese-making technology Résumé -Caractéristiques technologiques, microbiologiques et chimiques du Pannerone, un fromage italien traditionnel au lait cru. Le Pannerone est un fromage au lait de vache cru obtenu sans ajout de levain ni de sel, qui peut être classé comme fromage à pâte mi-molle à teneur élevée en matière grasse. Le maintien prolongé des caillés moulés en chambre chaude (~30°C) a été identifié comme ayant un rôle clé sur la composition microbiologique et chimique du fromage. Les populations microbiennes étaient nombreuses et diverses avec des nombres élevés de bactéries lactiques et de coliformes. Les bactéries pathogènes n'étaient pas détectées alors que les bactéries propioniques et les spores de clostridia fermentant le lactate étaient détectés dans tous les échan-tillons. Les changements dans les populations microbiennes correspondaient à des changements clés dans la composition chimique. Au cours des 2 premiers jours en chambre chaude à 30°C, le pH descendait à 4,9 et le lactose était complètement fermenté en acide lactique. Les 4 jours suivants, le métabolisme du lactate en acide butyrique (7,5 g·kg −1 ) et en acide propionique (1,7 g·kg −1 ) et une augmentation conséquente du pH à 5,7 avaient lieu. L'importance de la température en chambre chaude était démontrée. L'incubation du caillé moulé devait se faire à des températures d'environ 30°C afin d'obtenir le profil de fermentation typique. L'addition de lysozyme au lait de fabrication empêchait la formation de niveaux élevés d'acide butyrique typique du fromage Pannerone, démontrant ainsi l'implication des clostridia fermentant le lactate dans la produc...

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