Contribution of the indigenous microflora to the maturation of cheddar cheese

McSweeney, P.L.H.; Fox, Patrick F.; Lucey, J.A.; Jordan, Kieran; Cogan, Timothy M.

doi:10.1016/0958-6946(93)90104-8

Cited by 259 publications

(180 citation statements)

References 19 publications

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“…casei subsp casei 2756, L. curvatus 2775, and L. plantarum 2142 are among the most frequently used bacteria in cheese to enhance flavour intensity and to accelerate cheese ripening (Corsetti et al, 1998;Franklin and Sharpe, 1963;McSweeney et al, 1993). Their effect upon the host is not clearly understood.…”

Section: Discussionmentioning

confidence: 99%

“…Their inclusion in cheese manufacturing increases the level of free amino acids, peptides, and free fatty acids, which leads to enhanced flavour intensity and accelerates cheese ripening (Corsetti et al, 1998;Franklin and Sharpe, 1963;McSweeney et al, 1993). A considerable number of studies on non-starter lactic acid bacteria have focused on the effect of the microbes to the dairy products with little or no emphasis on the consumer.…”

Section: Introductionmentioning

confidence: 99%

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Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like Caco-2 cells after exposure to non-starter lactobacilli

Németh

Fajdiga

Malago

et al. 2006

International Journal of Food Microbiology

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Oral administration of lactobacilli as probiotics is gaining importance in the treatment of intestinal inflammations. We investigated the effect of non-starter lactobacilli Lactobacillus casei subsp casei 2756, Lactobacillus curvatus 2775, and Lactobacillus plantarum 2142 as well as their spent culture supernatants (SCS) on Salmonella enteritidis 857 growth, interleukin (IL)-8 and heat shock protein 70 (Hsp70) synthesis in undifferentiated crypt-like and differentiated villus-like Caco-2 cells. The cells were infected with graded numbers of non-starter lactobacilli or S. enteritidis 857 for 1 h and allowed to recover for 24 h or exposed to 200 bacteria/cell for 1 h and allowed to recover for different periods of time. In another experiment S. enteritidis 857 was first pre-treated with SCS-lactobacilli for 1 h before infecting the cells. The levels of IL-8 and Hsp70 were assessed using sandwich ELISA and immunostaining of Western blots, respectively. The effect of SCS-lactobacilli on S. enteritidis 857 growth was evaluated by agar plate diffusion test.The non-starter lactobacilli induced a significant increase in the levels of both IL-8 and Hsp70. However, compared with the S. enteritidis 857 induced IL-8 synthesis, the levels of IL-8 induced by the lactobacilli at any equivalent bacterial number were far lower. After exposure of Caco-2 cells to S. enteritidis 857 pre-treated with SCS-lactobacilli, it appeared that their SCS inhibited the S. enteritidis 857 growth and IL-8 synthesis and in addition induced the expression of Hsp70. The differences in response of crypt-and villus-like Caco-2 cells are merely a reflection of their differentiation status.Our data suggest that the beneficial effect of non-starter lactobacilli to the intestinal inflammations might be associated with a decrease of the IL-8 levels. This effect could be mediated, at least in part, by the bacteria themselves or via a secreted antimicrobial product(s) either directly against the pathogens or indirectly through the synthesis of Hsp70.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like Caco-2 cells after exposure to non-starter lactobacilli

Németh

Fajdiga

Malago

et al. 2006

International Journal of Food Microbiology

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“…Comparison of cheeses made from raw milk with those made from microfiltered or pasteurised milk has shown that the raw milk flora plays an essential role in the development of the sensory characteristics of hard cheeses. In most cases it was found that elimination of the raw milk flora leads to a less intense cheese flavour [6,10,17]. Several studies further indicated that mesophilic adjuncts can exert a positive effect on flavour [5,8,19].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Casey

Häni

Gruskovnjak

et al. 2006

Lait

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-The diversity of non-starter lactic acid bacteria (NSLAB) of Swiss Gruyère cheese was studied in three factories over a six-month period. A total of 1099 isolates of NSLAB from raw milk, skimmilk and Gruyère cheese were characterised at both the species and strain level. Over 90% of the isolates were either Lactobacillus casei or L. rhamnosus, and a combined total of 45 genotypes were found. The genotypes from the three factories differed from one another and varied slowly over the six-month period. At one factory, samples from the corresponding raw milk, skimmilk and cheese culture were also analysed. No NSLAB were found in the cheese starter culture. On the contrary, raw milk contained the largest number of different genotypes. The genotypes found in the cheese all came from raw milk.non-starter lactic acid bacteria / NSLAB / L. casei / L. rhamnosus / Gruyère cheeseRésumé -Caractérisation des bactéries lactiques non levain (NSLAB) du Gruyère AOC. La diversité des bactéries lactiques non levain (NSLAB) du Gruyère suisse a été étudiée sur une période de 6 mois dans trois fromageries. Au total, 1099 isolats de NSLAB provenant de lait cru, de lait écrémé et de Gruyère ont été caractérisés au niveau de l'espèce et de la souche. Plus de 90 % des isolats étaient issus soit de Lactobacillus casei, soit de L. rhamnosus. Parmi ces isolats, on a trouvé un total de 45 génotypes différents. Les génotypes identifiés dans les trois fromageries différaient les uns des autres et variaient faiblement au cours des 6 mois. En outre, dans une fromagerie, des échantillons de lait cru, de lait écrémé et de fromage tous issus de la même matière première ont été analysés. Aucun NSLAB n'a été trouvé dans le levain traditionnel de fromagerie. Par contre, le lait cru contenait le nombre le plus important de génotypes différents. Les génotypes trouvés dans le fromage provenaient tous du lait cru.

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“…1) were responsible for the differences observed in FFA levels. McSweeney et al [39] reported lower levels of FFA in Cheddar cheese made from recombined milk (formulated from microfiltered skim milk and pasteurised cream) than that made from raw milk. Microfiltration reduced the number of NSLAB in the raw milk from 191 to < 1 cfu·mL -1 , with cheese made from recombined milk having NSLAB numbers 2 log cycles lower than those in cheese made from raw milk, throughout ripening.…”

Section: Assessment Of Lipolysismentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

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-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

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Contribution of the indigenous microflora to the maturation of cheddar cheese

Cited by 259 publications

References 19 publications

Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like Caco-2 cells after exposure to non-starter lactobacilli

Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like Caco-2 cells after exposure to non-starter lactobacilli

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

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