Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Manolopoulou, Eugenia; Sarantinopoulos, Panagiotis; Zoidou, Evangelia; Aktypis, Anastasios; Moschopoulou, Ekaterini; Kandarakis, I.; Anifantakis, E.

doi:10.1016/s0168-1605(02)00258-1

Cited by 177 publications

(153 citation statements)

References 30 publications

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“…Hasanzad Azar and Ehsani (2013) reported that the plantarum strain was the dominant strain in the Coupe local cheese (22). Manolopoulou et al, (2003) in assessing the microbial population of feta cheese (traditional cheese in southern of Greece), showed that the plantarum strains was the dominant strain in this cheese (23). All of these studies are similar to the present study.…”

Section: Discussionsupporting

confidence: 88%

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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Background: Lactobacillus is the most important group of lactic acid bacteria that produce acid lactic through fermentation of glucose, which is an important process in dairy production. Due to the natural microbic ecosystems of milk, the traditional dairy products provide a suitable culture for growth and proliferation of Lactobacillus strains. Objectives: The aim of this study was to investigate Lactobacillus species from domestic dairy products of Mahabad city. Methods: In this study, 90 samples of cheese, yogurt, and dough were collected from the nearby villages of Mahabad. For the isolation of Lactobacillus, samples were cultured in MRS agar and grown colonies were tested gram stain, catalase test, and morphology. Catalase-negative, gram positive, and without spores bacillus identification and purification. Then, oxidase tests, reduce nitrate, and oxidation-reduction was performed on the SIM medium. To identify species of Lactobacillus, growth in 15°C -45°C, gas production from glucose with Durham tube to detect homo or hetero Fermentative, and fermentation Fructose, Maltose, Lactose, Galactose, Mannose, Ribose, Arabinose, Xylose, Cellobiose, Inositol, Mannitol, Melezitose, Melibiose, Raffinose, Rhamnose, Trehalose, Salicin, Glycerol and Gluconate and esculin hydrolysis were studied. Results: In 3 products, Lactobacillus plantarum strain was identified, which was in cheese (46%) in comparison with yogurt and dough (respectively 13% and 36%). Conclusions: Based on findings in this study, Cheese provides better culture for growth and proliferation of Lactobacillus when compared with yogurt and dough and the Lactobacillus plantarum strain was the most of milk microflora and traditional dairy products of Mahabad town.

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Section: Discussionsupporting

confidence: 88%

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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“…Lactococci were the predominant lactic acid bacteria in the cheese curd. Other studies of raw milk cheeses have also reported the predominance of lactococci during the early stages of ripening (Nunez, 1978;Litopoulou-Tzanetaki and Tzanetakis, 1992;Centeno et al, 1996;Manolopoulou et al, 2003;Kongo et al, 2009). The time of ripening had significant effect (P<0.01) on the count of both, lactobacilli and lactoccoci.…”

Section: Resultsmentioning

confidence: 65%

“…The increase of lactobacilli may be due to interactive associations among the microorganisms. Some species constitute the proper conditions for the degradation of proteins and carbohydrates by different microbial groups (Manolopoulou et al, 2003). The decrease of lactic acid bacteria at the end of ripening could be related to the weak possibility of competition with more acid-resistant microorganisms.…”

Section: Resultsmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. , Enterobactericeae i koliformnih bakterija smanjivao se tijekom zrenja Keş sira što se može dovesti u vezu sa fizikalno-kemijskim parametrima sira. Aktivitet vode se značajno smanjivao tijekom zrenja Keş sira (P<0.05), dok se udio soli povećavao (P<0.01). Dobiveni rezultati pridonijeti će uspostavljanju mikrobioloških standarda kakvoće Keş sira, pružiti informacije potrebne za definiranje njegove autohtone mikrobne kulture, te pomoći u razumijevanju procesa zrenja kiselinskih sušenih sireva i poboljšanju tradicionalne proizvodnje ovih sireva na malim gospodarstvima.

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“…paraplantarum and Lb. pentosaceaus were the most common mesophilic lactobacilli found during cheese ripening [26]. In addition, the presence of Lb.…”

Section: Effect Of Type Of Culturementioning

confidence: 98%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

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Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Cited by 177 publications

References 30 publications

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Microbiological changes throughout ripening of Keş cheese

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

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