Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese

Sarantinopoulos, Panagiotis; Kalantzopoulos, George; Tsakalidou, Effie

doi:10.1016/s0168-1605(02)00021-1

Cited by 159 publications

(112 citation statements)

References 27 publications

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“…Many studies have demonstrated the beneficial effects of the ingestion of lactic acid bacteria (LAB) by humans [10,15,18,20,24,29,38], as long as the bacteria survive gastrointestinal transit [8]. Nevertheless, the viability of LAB can be depleted upon contact with gastric acid or bile salts [22].…”

Section: Discussionmentioning

confidence: 99%

Demonstration of the cellular viability and safety ofEnterococcus faeciumCRL 183 in long-term experiments

Cano

Valentini

Sivieri

et al. 2007

Lait

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-Enterococcus faecium CRL 183, a strain isolated from NSLAB cheese starter, has been the focus of much research on its potential probiotic capacity, although its survival through the gastrointestinal tract has not been demonstrated so far. In order to determine the capacity of E. faecium CRL 183 to survive such conditions, this strain was administered daily to rats for 30 weeks. The experimental animals were divided into Group I: those that did not receive E. faecium, Group II: those that received a pure culture of E. faecium CRL 183 and Group III: animals that received E. faecium CRL 183 in the form of a fermented soy-based product. Faecal samples were collected at the beginning and at the 50%, 75% and 100% stages of the experimental period. Isolation and counts of Enterococcus were carried out on KF selective media. To distinguish the various Enterococcus species in the faeces, biochemical (API Strep 20) and molecular (PCR) tests were performed. Initially, E. faecium was absent from the intestinal flora of the rats; however, after 15 weeks of administration, E. faecium could be recovered from the faeces of Groups II and III, demonstrating that E. faecium CRL 183 was able to survive gastrointestinal transit under the study conditions. This is further evidence of the probiotic qualities of this strain. The safety of the strain was also investigated with regard to body weight and serum biochemical analysis. Résumé -Démonstration de la viabilité cellulaire et de l'innocuité de Enterococcus faecium CRL 183 dans des expériences sur le long terme. Enterococcus faecium CRL 183, souche isolée à partir de bactéries lactiques non levain en transformation fromagère, a été l'objet de nombreuses recherches sur sa capacité à être un probiotique potentiel, bien que sa survie dans le tractus digestif ne soit pas encore bien démontrée à ce jour. Afin de déterminer la capacité de E. faecium CRL 183 à survivre dans de telles conditions, cette souche a été administrée quotidiennement à des rats pendant 30 semaines. Les animaux ont été divisés en 3 groupes expérimentaux : le groupe I ne recevant pas E. faecium, le groupe II recevant une culture pure de E. faecium CRL 183, et le groupe III recevant E. faecium CRL 183 sous la forme d'un produit fermenté à base de soja. Les échantillons de fécès ont été collectés au début et à 50 %, 75 % et 100 % de la période d'expérimentation. L'isolement et la numération des Enterococcus ont été réalisés sur milieu sélectif KF. Des tests biochimiques (API Strep 20) et moléculaires (PCR) ont été réalisés pour distinguer les espèces isolées des fécès. Initialement, E. faecium était absent de la flore intestinale des rats ; cependant, après 15 semaines d'administration, E. faecium a pu être retrouvé dans les fécès des groupes II et III, démontrant que E. faecium CRL 183 était capable de survivre dans les conditions du transit gastrointestinal. L'innocuité de la souche a également été étudiée au regard du poids corporel et des analyses biochimiques plasmatiques.probiotique / Enterococcus faeci...

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Section: Discussionmentioning

confidence: 99%

Demonstration of the cellular viability and safety ofEnterococcus faeciumCRL 183 in long-term experiments

Cano

Valentini

Sivieri

et al. 2007

Lait

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“…(17). Bu kapsamda Cheddar, Manchego, Feta gibi çeşitli peynirlerin üretiminde mevcut starter kültürlerin yanında apatojen enterokok suşlarının da kullanılmasına yönelik çalışmalar mevcut olup enterokokların starter kültür olarak kullanıldık-larında, gerek duyusal gerekse olgunlaşma süresi bakımından olumlu sonuçlar alındığı belirtilmiştir (8,11,22,24). Peynir starter kültürleri ile birlikte Enterococcus faecium suşlarının antibakteriyel maddeler (enterosin) oluşturmaları, ürünün hijyenik kalitesi için de avantaj olarak görülmektedir (20).…”

Section: Introductionunclassified

“…Peynir kalıpları 16 Baume'lik pastörize salamurada ve üzerlerine tuz serpilerek 12±0.5 saat bekletildi. Salamuradan çıkarılan peynir kalıpları, asitlikleri % 1.8 LA'ya ulaşana kadar tutuldu ve peynir kalıpları poliamid bileşimli torbalarda vakumla ambalajlandı (26 Her iki tip beyaz peynire ait kontrol (KPK, YPK) ve deneme grupları (KPE, YPE) arasında proteoliz yönünden belirlenen farklılık (p<0.05), enterokokların proteolitik aktivitesinin kullanılan starter bakterilerden üstün olmasından kaynaklanabilir (6,10,24). Yine yüksek pişirme beyaz peynir ile klasik beyaz peynirin kontrol gruplarının proteoliz değerlerinin farklı olması (p<0.05), süte uygulanan yüksek pastörizasyon işleminin sütün yapısında meydana getirdiği değişikliklerden ileri gelebilir (18).…”

Section: Introductionunclassified

Beyaz peynir üretiminde Enterococcus faecium’un starter kültür olarak kullanılması

Göncüoğlu¹,

Seda²,

Kasimoğlu³

2009

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Bu çalışmada, Enterococcus faecium'un yüksek sıcaklıkta pastörize edilen sütten üretilen peynirlerin olgunlaşma süreleri ve yapı bozuklukları üzerine etkilerinin incelenmesi ve dolayısıyla Türk beyaz peynirinde fonksiyonel starter kültür olarak kullanılabilirliğinin araştırılması amaçlanmıştır. Bu kapsamda, iki tip (klasik -yüksek pişirme) beyaz peynir üretilmiştir. Peynir grupları vakum ambalajlanarak, 4°C'de 90 gün olgunlaştırılmış ve olgunlaşma periyodunun farklı aşamalarında mikrobiyolojik, kimyasal ve duyusal nitelikler yönünden incelenmiştir. Olgunlaşma süresi sonuna kadar, her iki peynir tipine ait deneme gruplarında E. faecium 10 7 kob/g düzeyinin üzerinde olduğu saptanmıştır. Laktik asit yönünden iki peynir tipi arasında farklılık belirlenememesine karşın, kuru madde, kuru maddede yağ, kuru maddede tuz ve protein içeriği yönünden iki peynir tipi arasında farklılık bulunmuştur. En yüksek duyusal puanların ise klasik peynirin deneme grubuna ait olduğu gözlenmiştir. Çalışma bulguları doğrultusunda, E. faecium FAIR-E 198'in beyaz peynirin daha kısa sürede tüketime sunulmasını sağlayabileceği ve beyaz peynir üretiminde fonksiyonel starter kültür olarak kullanılabileceği sonucu elde edilmiştir.Anahtar sözcükler: Beyaz peynir, Enterococcus faecium FAIR-E 198, starter kültür. Usage of Enterococcus faecium as starter culture in white cheese productionSummary: The objectives of the present study was to determine the function of Enterococcus faecium as a starter culture in Turkish white cheese and to investigate the effects on the ripening period and the texture defects. Two types (traditional -white cheese made with high temperature pasteurized milk) of white cheeses were produced. All groups were ripened in vacuum pack at 4°C for 90 d. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. E. faecium FAIR-E 198 survived to numbers 10 7 cfu/g in two type of cheeses until 90 d of ripening. Although lactic acid was not significantly different in two types, dry matter, salt in dry matter, fat in dry matter and total protein were significantly different between two types of cheeses. Treatment group of the traditional cheese had the highest sensory scores of all cheeses. Consequently, E. faecium FAIR-E 198 could be used as a functional starter for white cheese and be shorten ripening time.

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“…The effects of Ent. faecium FAIR-E 198 and 243 on the microbiological populations, physicochemical, and sensory characteristics of traditional Greek feta were studied by Sarantinopoulos et al (2002). For the improvement of the flavour of low fat feta cheese, many studies were reported on the free fatty acids (Moatsou et al, 2004; Kandarakis et al, 2001;Georgala et al, 2005) and volatile compounds of low fat feta cheese made with a commercial adjunct culture (CR-213) ; Katsiari et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions and Physicochemical Properties of Feta Cheese Made from Bovine Milk

2006

Journal of Animal Science and Technology

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Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese

Cited by 159 publications

References 27 publications

Demonstration of the cellular viability and safety ofEnterococcus faeciumCRL 183 in long-term experiments

Demonstration of the cellular viability and safety ofEnterococcus faeciumCRL 183 in long-term experiments

Beyaz peynir üretiminde Enterococcus faecium’un starter kültür olarak kullanılması

Fatty Acid Compositions and Physicochemical Properties of Feta Cheese Made from Bovine Milk

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