Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk

Schlei, Klaus Peter; Angioletti, Betina Louise; Carvalho, Lisiane Fernandes de; Bertoli, Sávio Leandro; Reiter, Mercedes Gabriela Ratto; Souza, Carolina Krebs de

doi:10.1016/j.idairyj.2020.104786

Cited by 9 publications

(2 citation statements)

References 38 publications

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“…Although, the ability of L. parabuchneri to produce biofilms at colder temperatures was strain dependent, the strong biofilm producers formed notable biofilm biomass at 12 °C and 24 °C, a result of some importance given the temperatures associated with cheesemaking, especially during ripening [ 51 , 52 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

Sarquis

Bajrami

Mizaikoff

et al. 2023

Foods

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Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. L. parabuchneri strains can form biofilms on the surface of industry equipment. Since they are resistant to cleaning and disinfection, they may act as reservoirs of histamine-producing contaminants in cheese. The aim of this study was to investigate the biofilm-producing capacity of L. parabuchneri strains. Using the crystal violet technique, the strains were first categorized as weak, moderate or strong biofilm producers. Analysis of their biofilm matrices revealed them to be mainly composed of proteins. Two strains of each category were then selected to analyze the influence on the biofilm-forming capacity of temperature, pH, carbon source, NaCl concentration and surface material (i.e., focusing on those used in the dairy industry). In general, low temperature (8 °C), high NaCl concentrations (2–3% w/v) and neutral pH (pH 6) prevented biofilm formation. All strains were found to adhere easily to beech wood. These findings increase knowledge of the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how their formation may be prevented for improving food safety.

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Section: Resultsmentioning

confidence: 99%

Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

Sarquis

Bajrami

Mizaikoff

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Statistical indices such as root mean square error (RMSE), bias (Bf) and accuracy factors (Af) have been proposed for estimating the accuracy of the model (Geitenes et al, 2013;Slongo et al, 2009). However, most of the predictive models have been developed on different food matrices (Antunes-Rohling et al, 2019;Schlei et al, 2020). Little research has been focused on modeling microbial growth in wastewater.…”

Section: Introductionmentioning

confidence: 99%

A predictive growth model for Yarrowia lipolytica ATCC 9773 in wastewater

2021

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This study focuses on the development of a secondary model for Yarrowia lipolytica in a sewage treatment process. The raw data of Y. lipolytica growth were adjusted to the Buchanan model in order to obtain growth parameters such as initial count cells (Y0), maximum specific growth rate (μmax), latency phase (λ) and maximum cell population (Ymax). The µ values obtained at different pH levels (5.0 to 8.0) were used to build the secondary model based on a linear equation. The results showed a significant effect of pH on µmax values. The validation process of the developed models displays accuracy (Af) and bias factor (Bf) values close to one, while the values of root mean square error (RMSE) were low, confirming that such models can predict the growth of Y. lipolytica in dairy wastewater. This can be interesting to optimize sewage treatments that involve this kind of microorganism. Moreover, the dairy wastewater was a good substrate to support the Yarrowia lipolytica's growth and could be used to produce enzymes.

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Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk

Cited by 9 publications

References 38 publications

Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

A predictive growth model for Yarrowia lipolytica ATCC 9773 in wastewater

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