Enterobacteriaceae

Anand, S. K.

doi:10.1016/b978-0-08-100596-5.22978-8

Cited by 4 publications

(4 citation statements)

References 35 publications

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“…Enterobacteriaceae is usually (but not exclusively) associated with fecal contamination of raw milk, but also by cross-contamination during milk manipulation and processing. This family includes several bacterial genera considered as potential pathogens (such as Salmonella and Escherichia ) and could induce early spoilage and potential food-unsafe outbreaks; however, several factors such as pH, water activity, or salt content can reduce the survival of this group of bacteria, commonly used as hygienic quality indicators [ 60 ]. Specifically, for artisanal Adobera cheese, it has been hypothesized that pH could serve as a control strategy of this type of microorganism because of the low incidence of pathogen strains in cheeses with pH values below 5.0 [ 61 ].…”

Section: Discussionmentioning

confidence: 99%

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

et al. 2020

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The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety.

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Section: Discussionmentioning

confidence: 99%

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

et al. 2020

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“…The family Enterobacteriaceae comprises a very large group of morphologically and physiologically similar bacteria, such as Escherichia coli and Salmonella typhimurium. They are of great importance; while some of these organisms are involved in food spoilage, others are food-borne pathogens, and some are indicators of fecal contamination of food products [55]. Because near-boiling water is used for infusion preparation, we can consider that the beverages were microbiologically safe in relation to Enterobacteria contamination.…”

Section: Microbial Taxonomymentioning

confidence: 99%

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Sales,

Cunha,

Morgado

et al. 2023

Foods

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Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.

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“…Lactococcus, as thermolabile LAB, significantly decreases after pasteurization [53]. Enterobacteriaceae, opportunistic pathogens often used as indicators of microbial quality, survive pasteurization primarily due to inadequate plant design, improper operation of the pasteurizer, and cross-contamination from persistent bacteria in dairy processing environments [54].…”

Section: Discussionmentioning

confidence: 99%

Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss

Zhao,

Song,

Han

et al. 2024

Fermentation

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Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether industrial koumiss is comparable to the traditional koumiss in terms of quality. In this study, we compared the microbiological and physicochemical properties in the industrial and traditional koumiss fermentation processes synchronously using culture-dependent and culture-independent approaches. Although Lactobacillus and Kazachstania species were similarly dominant in the bacterial and fungal communities, respectively, in both processes, the microbial counts and diversity in the traditional koumiss were significantly higher than those in the industrial koumiss. Furthermore, the traditional koumiss fermentation consumed more lactose, produced more flavor substances including acetic acid, lactic acid, ethanol, and free amino acids, and reached a lower pH value at the final stage. The physicochemical characters of traditional koumiss were mainly associated with Lactobacillus and Kazachstania species, which, in turn, were positively correlated with each other but negatively correlated with other non-dominant microbes. The starter was the major source of the microbial community of industrial koumiss, whereas both the starter and environment were the major sources of traditional koumiss. Random forest analysis recognized 11 significantly important genera as microbial indicators to distinguish industrial from traditional koumiss. Overall, this study shows that the microbial and physicochemical dynamics during the traditional and industrial fermentation of koumiss differ significantly, and the results obtained are valuable for improving the quality of industrial koumiss.

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Enterobacteriaceae

Cited by 4 publications

References 35 publications

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss

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