Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

Elortondo, Francisco José Pérez; Echobarria, P. Aldámiz; Albisu, M.; Barcina, Y.

doi:10.1016/s0958-6946(98)00113-7

Cited by 46 publications

(32 citation statements)

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“…However, tenax which was used by methods B anc C is a hydrophobic porous polymer with low specific surface area [40]. On the other hand, it must be indicated that tenax is not suitable for desorption by MWH because of its poor heating capability by microwaves [43].…”

Section: Resultsmentioning

confidence: 99%

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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-Different dynamic headspace (DHS) methods used for determination of volatile compounds in cheeses were compared. Three different laboratories using gas chromatography coupled to mass spectrometry carried out the analyses of volatile compounds of Spanish Protected Designation of Origin ewe's raw milk cheeses. One laboratory used "purge and trap" (P&T) with thermal desorption of the trap by ultrafast microwave heating (MWH) and the other two laboratories used P&T with thermal desorption of the trap by resistive heating (RH). Each method detected around 78-85 different individual compounds which belonged to different chemical groups, namely, acids, alcohols, ketones, esters, aldehydes, sulphur compounds, hydrocarbons and terpenes. Using the P&T-MHW method, larger percentages of acids and aldehydes in the cheeses were found compared with the P&T-RH methods, whereas the contrary occurred for the percentages of alcohols and ketones. Differences in the percentages of some volatile compounds such as ketones, alcohols and acids between the laboratories using P&T-RH under different analytical conditions were also recorded. The results pointed out differences in the selectivity for the extraction of various volatile compounds from cheese samples according to the DHS methods used, particularly when using tenax or graphitised carbon as trap absorbents. In spite of these differences, both P&T-MWH and P&T-RH methods were equally satisfactory for the comparison of the different cheese varieties. However, each of the DHS methods was more suitable for the characterisation of the volatile compounds of a particular cheese type. De plus, des différences dans les pourcentages de certains composés volatils, tels que cétones, alcools et acides ont également été observées entre les laboratoires utilisant le système de P&T-CR dans des conditions différentes. Les résultats soulignent des différences en termes de sélectivité d'extraction des volatils à partir des échantillons de fromage selon la technique d'extraction employée, et en particulier selon la nature de l'absorbant du piège (tenax ou charbon). Malgré ces différences, les deux méthodes P&T-CMO et P&T-CR se sont révélées également satisfaisantes pour comparer différentes variétés de fromages. Cependant, chacune des méthodes d'extraction était plus appropriée pour caractériser les composés volatils pour un type de fromage en particulier.fromage / composé volatil / espace de tête dynamique / étude inter-laboratoire

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Section: Resultsmentioning

confidence: 99%

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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“…Diferentes autores han aislado bacterias lácticas autóctonas a partir de leche de cabra (Alonso-Calleja et al, 2002;Nikolic et al, 2008;González y Zárate, 2012;Perin y Nero, 2014) y quesos artesanales (Cogan et al, 1997;Pérez-Erlotondo et al, 1998;Fraga-Cotelo et al, 2013;Terzic-Vidojevic et al, 2014), con el objetivo de identificarlas y caracterizar sus propiedades funcionales o tecnológicas en los procesos de elaboración y maduración de quesos; o bien con la intención de incluirlas como cultivos iniciadores, posibilitando la producción industrial de quesos con características similares a las artesanales. La selección de cepas autóctonas con propiedades deseables podría lograr una producción estandarizada, mejorar la calidad sensorial y al mismo tiempo preservar las características que definen la identidad de un queso artesanal (Pavunc et al, 2012;Speranza et al, 2015).…”

Section: Introductionunclassified

Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra

Vélez‐Ruiz

2016

Inf. tecnol.

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ResumenSe aislaron y caracterizaron 18 cepas autóctonas de bacterias con el objetivo de seleccionar aquellas con características funcionales definidas para ser utilizadas como cultivos iniciadores en la producción de queso fresco. La investigación se dividió en tres etapas: (1) evaluación de las características funcionales (actividad proteolítica, actividad lipolítica, capacidad acidificante y producción de gas); (2) selección e identificación fenotípica de las cepas y (3) validación de su aplicación como cultivos iniciadores a nivel de laboratorio (pruebas de antagonismo y cinética de crecimiento en leche). Los géneros identificados fueron Lactobacillus (56%), Lactococcus (22%) y Leuconostoc (22%), que presentaron bajo poder acidificante, sin producción de gas y sólo 3 de las 18 cepas presentaron actividad lipolítica, mientras que la mayoría desarrolló actividad proteolítica. A partir de los parámetros cinéticos evaluados, es posible inferir el desempeño de las cepas lácticas, permitiendo con ello mejorar el control sobre los procesos, la vida útil y la calidad microbiológica del producto lácteo terminado.Palabras clave: cepas autóctonas; bacterias ácido lácticas; queso fresco; cultivo iniciador. Isolation, Characterization and Selection of Autochthonous Lactic Acid Bacteria from Goat Milk and Fresh Artisanal-Goat Cheese AbstractEighteen indigenous strains of bacteria were isolated and characterized in order to select those with defined functional characteristics, to be utilized as starter cultures in the production of fresh cheese. The research was divided into three stages: (1) evaluation of functional characteristics (proteolytic activity, lipolytic activity, acidifying capacity and gas production); (2) selection and phenotypic identification of strains and (3) validation of their application as starter cultures at laboratory scale (tests of antagonism and growth kinetics in milk). Lactobacillus (56%), Lactococcus (22%) and Leuconostoc (22%) were the genders identified, they showed low acidifying power, without gas production and only 3 of 18 strains presented lipolytic activity, whereas most of them developed proteolytic activity. From the kinetic parameters calculated in this study is possible to determine the performance of the strains allowing to better control the process, increase the shelf life and quality of the final milk product.

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“…A starter culture (90% citrate-positive Lactococcus lactis and 10% Lactobacillus casei ssp. casei), isolated from Idiazabal [34] was used both for raw milk and pasteurized milk cheeses. Milk was pasteurized at 72 °C for 15 s in the factory upon arrival.…”

Section: Cheese Manufacturementioning

confidence: 99%

Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year

Chávarri

Bustamante

Santisteban

et al. 2000

Lait

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-Lipolysis was studied in cheeses manufactured with pasteurized and raw ovine milk with a starter culture added in winter, spring and summer, up to 180 d of ripening. Pasteurized milk cheeses had significantly lower levels of lipolysis than raw milk cheeses in winter after 180 d of ripening and in spring both after 90 and 180 d of ripening. The relative amounts of individual FFA after 180 d of ripening changed from winter to summer, both in pasteurized and in raw milk cheeses. In pasteurized milk cheeses made in winter the predominant FFA were C18:1 (2152 ± 386 µmol . kg -1 ), C4 (1954 ± 354 µmol . kg -1 ), C16 (1541 ± 406 µmol . kg -1 ) and C10 (1452 ± 188 µmol . kg -1 ). In contrast, in pasteurized milk cheeses made in summer C16 (2860 ± 1305 µmol . kg -1 ) and C18:1 (2677 ± 973 µmol . kg -1 ) were the major FFA. The percent FFA composition of both types of cheeses changed during ripening: short-chain (C4 to C10) FFA increased from approximately 25% to approximately 40 to 45%, whereas long chain (≥ C16:0) FFA decreased from approximately 55% to approximately 40 to 45% in winter and spring. However, in both types of cheese made in summer long chain FFA represented 52% and volatile FFA represented approximately 28 to 32% of the total after 180 ripening days. Milk pasteurization reduced the levels of acetic acid by 99% after 90 ripening days at the three times of the year studied.

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Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

Cited by 46 publications

References 0 publications

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra

Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year

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