Études microbiologiques sur le lait et le fromage de chèvre en Sardaigne. Note II : streptocoques, lactobacilles et leuconostoc

Fatichenti, F.; Deiana, Pierfrancesco; Farris, Giovanni Antonio; Soggia, Giovanni

doi:10.1051/lait:197958719

Cited by 18 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Results recorded in this study were in agreement with those of Erkmen (1995). The general increase in aerobic mesophilic plate counts over time during manufacture of cheese was consistent with previously published data (Park et al 1970;Fatichenti et al 1979;Fontecha et al 1990;Medina et al 1992).…”

Section: Discussionsupporting

confidence: 92%

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

Meyrand

Boutrand-Loei

Ray-Gueniot

et al. 1998

Journal of Applied Microbiology

View full text Add to dashboard Cite

Tests were carried out to determine the effect of manufacturing procedures for a Camembert‐type cheese from raw goats’ milk on the growth and survival of Staphylococcus aureus organisms added to milk at the start of the process, and to study the possible presence of staphylococcal enterotoxin A in these cheeses. The initial staphylococcal counts were, respectively, 2, 3, 4, 5 and 6 log cfu ml−1. Cheese was prepared following the industrial specifications and ripened for 41 d. Detection of enterotoxins was done by the Vidas SET test and by an indirect double‐sandwich ELISA technique using antienterotoxin monoclonal antibodies. Generally, numbers of microbes increased at a similar rate during manufacture in all cheeses until salting. During the ripening period, the aerobic plate count population and Staph. aureus levels remained stable and high. There was an approximately 1 log reduction of Staph. aureus in cheeses made with an initial inoculum of Staph. aureus greater than 103 cfu ml−1 at the end of the ripening period (41 d) compared with the count at 22 h. The level of staphylococcal enterotoxin A recovered varied from 1 to 3·2 ng g−1 of cheese made with an initial population of 103–106 cfu ml−1. No trace of enterotoxin A was detected in cheeses made with the lowest Staph. aureus inoculum used in this study.

show abstract

Section: Discussionsupporting

confidence: 92%

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

Meyrand

Boutrand-Loei

Ray-Gueniot

et al. 1998

Journal of Applied Microbiology

View full text Add to dashboard Cite

show abstract

“…Despite its high contents in sucrose (100 g/I) and the presence of sodium azide (0.075 g/I), MSE agar showed a very low selectivity for leuconostoc in our case, with only 16.42% of the total isolates carried out in this medium representing the microorganims of this genus. The leuconostoc species isolated in Armada cheese agree with those identified in other goat cheeses (Fatichenti et al, 1979;Fontecha et al, 1990;LitopoulouTzanetaki and Tzanetakis, 1992;Mas and Gonzàlez-Orespo, 1992). Leuconostoc mesenteroides subsp dextranicum was the most isolated leuconostoc species, with its presence in 1-week-old cheese (25% of isolates), and 8-week-old cheese (17.5% of isolates) being particularly significant.…”

Section: Species Isolated Throughout Ripeningsupporting

confidence: 82%

“…The milk used in the manufacture of the cheeses had high microbial counts (log 10 counts of aerobic mesophilic flora 6.72-7.55/g). Although similar counts have been observed in goat's milk used in the manufacture of other varieties of cheese (Fatichenti et al, 1979;Gutiérrez et al, 1988;Fontecha et al, 1990;Mas Mayoral et al, 1991), these values were very much higher than those reported by other authors (Espie and Mullan, 1987;Tirard-Collet et al, 1991;Medina et al, 1992) and they were the consequence of the hand milking in unhygienic conditions and of the absence of refrigeration after milking. The counts of the other microbial groups in milk were also high but within the range of those observed in milk used in the manufacture of other goat cheeses (Fatichenti et al, 1979;Gutiérrez et al, 1988;Fontecha et al, 1990;Mas Mayoral et al, 1991).…”

Section: Changes In the Microbial Groups Throughout Ripeningsupporting

confidence: 62%

“…A considerable number of isolates (10) Enterococcus faecalis has also been described as the most dominant enterococci species in other artisanal goat cheeses such as Sardinia (Fatichenti et al, 1979), Majorero (Fontecha et al, 1990) and Ibores (Mas and Gonzàlez-Crespo, 1992). Only in whitebrined raw goat's milk cheese (LitopoulouTzanetaki and Tzanetakis, 1992) did Enterococcus faecium dominate over the other species of enterococci.…”

Section: No Of Isolates (%)mentioning

confidence: 99%

See 1 more Smart Citation

Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

Tornadijo

Fresno

Bernardo

et al. 1995

Lait

View full text Add to dashboard Cite

Summary -The microbial groups of technological interest (aerobic mesophilic flora, presumptive lactococci, presumptive lactobacilli, presumptive leuconostocs, presumptive enterococci, presumptive Micrococcaceae and mou Ids and yeasts) were enumerated throughout the ripening process in 4 batches of Armada goat's milk cheese (2 ripened in summer and 2 ripened in autumn). High counts of ail microbial groups were observed in milk (loglO cfu/g: aerobic mesophilic flora 6. presumptive enterococci 2.9~.29,; the highest counts being generally reached in ail the microbial groups in 1-week-old cheese. Beyond this, they progressively dropped until the end of ripening. In the first 8 weeks of ripening, no significant differences were observed in the counts related to the season when the cheeses were ripened. Only in 16-week-old cheeses were the counts in ripened cheeses during the summer lower than those determined in autumn ripened cheeses. The lactic acid bacteria were the most abundant flora during manufacturing and ripening of this cheese. Lactococci (Lactococcus lactis subsp lactis and Lactococcus lactis subsp cremoris) dominated in milk (50% of the isolates carried out in M17 agar), curd (70% of the isolates carried out in M17 agar) and 1-week-old cheese (70% of the isolates carried out in M17 agar) and lactobacilli (mainly Lactobacillus casei subsp casei and Lactobacillus plantarum) were the most abundant group during the last stages of ripening (92.5, 95 and 77.5% of the isolates carried out in Rogosa agar in 4-, 8-and 16-week-old cheese, respectively). M17 agar showed a moderate selectivity for the isolation of lactococci (45.71 % of the isolates carried out in M17 agar were classified as lactococci). The selectivity of MSE agar for the isolation of leuconostoc was very low (only 16.42% of the isolates carried out in MSE agar were c1assified as leuconostocs). On the other hand, Rogosa agar and KAA agar showed a very high selectivity for the isolation of lactobacilli and enterococci, respectively * Correspondence and reprints. fromage Armada / fromage de chèvre / évolution de la flore bactérienne / bactérie lactique Microflora of Armada goat's milk cheeses

show abstract

“…Les leuconostocs repré-sentent également une flore importante du Bastelicaccia. Leur présence a été mise en évidence dans des fromages de chèvre [17] et de brebis comme le Roquefort [13]. Leur population de l'ordre de 8 Log cfu .…”

Section: Discussionunclassified

Caractérisation du fromage Bastelicaccia

Casalta

Noël

Bars

et al. 2001

Lait

View full text Add to dashboard Cite

-Characterization of Bastelicaccia cheese. The cheesemaking parameters and the microbiological, physico-chemical and rheological properties of Bastelicaccia, a soft cheese produced in Corsica, were studied in order to characterize the product. The work was carried out during winter and spring, on 4 farms, two of which transforming goat milk and the two others ewe milk. Bacterial counts revealed that lactococci and leuconostocs (about 8 Log ufc . g -1 ) were dominant in the cheese microflora while enterococci were less numerous (about 5 Log ufc . g -1 ). Cheeses made in winter were significantly different (p < 0.05) (lower dry matter, lower level of lipolysis, higher level of proteolysis, lower firmness) from cheeses made in spring. The variability in cheesemaking conditions, depending on farmhouse producers, resulted in cheeses with significantly different (p < 0.05) physico-chemical and rheological properties. This characterization of Bastelicaccia cheese provides data basis for physico-chemical, microbial and rheological properties in order to develop quality management of the cheese production in the small-scale traditional units. ewe / goat / milk / cheeseRésumé -Les paramètres de fabrication et les caractéristiques microbiologiques, physico-chimiques et rhéologiques du Bastelicaccia, fromage à pâte molle de Corse, ont été étudiés dans le but de caractériser le produit. Le travail a été réalisé chez 4 producteurs fromagers fermiers, deux transformant du lait de chèvre et deux du lait de brebis, en hiver et au printemps. Les dénombrements réalisés montrent que les lactocoques et les leuconostocs sont dominants dans la microflore du fromage (de l'ordre de 8 Log ufc . g -1 ), les entérocoques étant présents à un niveau nettement inférieur (environ 5 Log ufc . g -1 ). Le fromage d'hiver présente des caractéristiques significativement différentes (p < 0,05) (moins sec, moins lipolysé, plus protéolysé et moins ferme) de celles du fromage de printemps. La variabilité des conditions de fabrication observée d'un producteur à l'autre conduit à des fromages ayant des caractéristiques physico-chimiques et rhéologiques significativement différentes (p < 0,05). La caractérisation du Bastelicaccia fournit un référentiel sur les propriétés physico-chimiques, microbiologiques et rhéologiques du fromage, dans la perspective d'une gestion de la qualité de cette production fromagère traditionnelle.brebis / chèvre / lait / fromage

show abstract

Études microbiologiques sur le lait et le fromage de chèvre en Sardaigne. Note II : streptocoques, lactobacilles et leuconostoc

Cited by 18 publications

References 0 publications

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert‐type cheeses from raw goats’ milk

Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

Caractérisation du fromage Bastelicaccia

Contact Info

Product

Resources

About