Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE

Chombo-Morales, Patricia; Kirchmayr, Manuel R.; Gschaedler, Anne Christine; Lugo‐Cervantes, Eugenia; Villanueva-Rodríguez, Socorro Josefina

doi:10.1016/j.lwt.2015.09.044

Cited by 28 publications

(24 citation statements)

References 25 publications

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“…In addition to the major microbial populations, other members are also notable at relatively low levels. For instance, Sphingobacterium and Kodamaea ohmeri were reported as potential flavor‐production microorganisms, whereas Pseudomonas was suggested to be correlated with unwanted biogenic amines in sufu; Candida etchellsii was considered as an important yeast for cheese ripening, but Magnusiomyces capitatus was known as an agent of human opportunistic infections . These microorganisms may somehow affect the fermentation of BS.…”

Section: Discussionmentioning

confidence: 99%

“…Like some other fermented foods, such as meju and cheese, microorganisms play an essential role in the fermentation of sufu . Previous studies of the microbiota of sufu mainly focused on Beijing Wangzhihe sufu and Heilongjiang Kedong sufu .…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, culture‐independent methods are available to reveal the diversity and evolution of cultivable and uncultivable microorganisms but the isolated strains cannot be obtained for subsequent study . To obtain complete information on the microorganisms involved, therefore, combinations of culture‐based and culture‐independent methods have been widely used …”

Section: Introductionmentioning

confidence: 99%

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Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Wan

Liu

et al. 2019

J Sci Food Agric

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BACKGROUND: Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter.In this study, the bacterial and fungal communities during BS fermentation were determined by culture and by the culture-independent method of high-throughput sequencing (HTS). Correlation analyses were performed to select the microorganisms potentially contributing to this fermentation. RESULTS: During the fermentation of BS, 162 bacterial and 97 fungal strains were isolated and identified, and a total of 268 314 bacterial and 287 844 fungal high-quality sequences were analyzed. In general, lactic acid bacteria (LAB), especially Enterococcus and Lactococcus, were dominant in the early stage of fermentation, and spore-forming bacteria, especially Bacillus spp., became the predominant bacteria by the end of fermentation. Geotrichum, Mortierella, and unclassified Ascomycota, were the major fungal populations, which could not be detected in the final product. Correlation analyses indicated that Enterococcus, Bacillus, Geotrichum, and unclassified Ascomycota correlated significantly and positively with amino nitrogen. However, due to the sporulation characteristics of Bacillus, they may have little effect on BS ripening. The presence of Bifidobacterium spp. in sufu is reported for the first time, but the excessive counts of the Bacillus cereus group (>10 5 CFU g −1 ) indicate a potential hazard to consumers.CONCLUSION: The profiles obtained from this study will contribute to the development of autochthonous starter cultures to control BS fermentation, and may lead to the development of novel strategies to shorten the fermentation time of sufu products.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Wan

Liu

et al. 2019

J Sci Food Agric

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“…The microbiological and sensorial characteristics of Cotija cheese have been described before (Chombo-Morales et al, 2016;Flores-Magallón et al, 2011;Hnosko et al, 2009), however little is known about its functional properties.…”

Section: Introductionmentioning

confidence: 99%

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Hernández-Galán¹,

Cardador‐Martínez²,

Picque³

et al. 2016

JFR

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Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2-diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.

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“…Notably, Lactococcus genus have been the most representative in the microbiota of artisanal Mexican cheeses, such as Poro (Aldrete-Tapia et al 2014) and Cotija (Chombo-Morales et al 2016). In particular, this genus has been isolated from cheeses and demonstrated their ability to generate aromas and flavours (Carafa et al 2018;Van Mastrigt et al 2019), or showed antagonistic effect against L. monocytogenes due to their bacteriocins production (Oliveira et al 2019).…”

Section: Characterisation Of Microbiota By Sequencingmentioning

confidence: 99%

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Méndez-Romero

Reyes-Díaz

Santiago-López

et al. 2021

Int J of Dairy Tech

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The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small-scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high-throughput sequencing. The physicochemical composition showed differences (P < 0.05) among dairies, and the principal component analysis aggrupation of 66% dairies. The analysis by region did not show difference (P < 0.05).The microbiota most abundant were Firmicutes, Proteobacteria and lactic acid bacteria in phyla and genera, respectively. These results provide insights on the characterisation of the Fresco cheese from Sonora.

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Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE

Cited by 28 publications

References 25 publications

Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

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