Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György, Éva; Laslo, Éva

doi:10.5772/intechopen.97591

Cited by 6 publications

(6 citation statements)

References 74 publications

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“…The LAB T. halophilus is often used as a starter culture in commercial miso production, 63 and although no starter cultures were added to the Onda et al 31 batch of miso, it was not stated if starter cultures were added to the five miso samples tested by Kim et al 62 Likewise, it is not known if producer A in this current study added a starter culture which may have included T. halophilus , or if previously fermented miso containing this microorganism was used to seed or start the fermentation, as is the practice of many miso producers 8 . Another consideration may be that the fermentation vessel or crock used could affect the bacterial community of miso, particularly lactic acid bacteria 64 . This has been observed in studies of other ferments, such as cheese making, where the wood of the fermentation vessel becomes a reservoir for microorganisms, especially LAB 65 .…”

Section: Resultsmentioning

confidence: 97%

“…8 Another consideration may be that the fermentation vessel or crock used could affect the bacterial community of miso, particularly lactic acid bacteria. 64 This has been observed in studies of other ferments, such as cheese making, where the wood of the fermentation vessel becomes a reservoir for microorganisms, especially LAB. 65 The type of salt used may also affect the bacterial community in fermentations.…”

Section: Microorganisms Found In Misomentioning

confidence: 83%

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Microbial ecology of Australian commercial rice koji and soybean miso

2023

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Background: Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso. Results:The microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples.Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (A w ) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed A w ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%. Conclusion:The predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used.Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.

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Section: Resultsmentioning

confidence: 97%

Section: Microorganisms Found In Misomentioning

confidence: 83%

Microbial ecology of Australian commercial rice koji and soybean miso

2023

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“…However, cheese can be contaminated with microorganisms from the processing environment, sometimes affecting the ripening and the organoleptic properties of the product. Bacterial strains are essential for the development of cheese characteristics and are responsible for organoleptic properties such as flavour (György & Laslo, 2021). The composition and production technology of cheese is extremely diverse.…”

Section: Resultsmentioning

confidence: 99%

“…It has been shown that the surface of cheese is characterized by aerobic bacteria such as Brevibacterium sp., Bacillus sp., and Micrococcus sp. The predominant microbes inside the cheese are anaerobic or facultatively aerobic microorganisms such as Escherichia coli (György & Laslo, 2021).…”

Section: Resultsmentioning

confidence: 99%

Stress response in bacteria originated from dairy products

Laslo,

György,

Szentpáli

2023

Acta Universitatis Sapientiae, Alimentaria

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In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance mechanisms that provide advantages for bacteria to resist other environmental factors. This phenomenon is called cross-protection, which can potentially have serious consequences for food safety. In some fermented, acidified foods, low pH can provide a favourable environment for the growth of bacteria. Bacteria can adapt to acidic environments and become able to survive various factors that occur during storage and processing such as salt, antibiotics, or technological effects. The microbiota of dairy products includes beneficial microorganisms, spoilage bacteria, and foodborne pathogens. The most common bacteria on various dairy products are Escherichia coli, Enterococcus sp., Staphylococcus sp., and Bacillus sp. The aim of this research is to determine the resistance of the identified bacteria (16S rDNA-based bacterial identification) to antibiotics and osmotic pressure as a consequence of their possible defence mechanisms adapted to the acidic environment.

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“…Studies on use of wooden fermentation vessel compared with stainless steel/glass vessel required, as wooden vessels are traditionally used and may be a natural reservoir for fermentation microorganisms (Bodor et al, 2020; György & Laslo, 2021)…”

Section: Introductionmentioning

confidence: 99%

Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso

Allwood

Wakeling

Post³

et al. 2023

Journal of Food Safety

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While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.

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Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

Cited by 6 publications

References 74 publications

Microbial ecology of Australian commercial rice koji and soybean miso

Microbial ecology of Australian commercial rice koji and soybean miso

Stress response in bacteria originated from dairy products

Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso

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