Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

Sattin, Eleonora; Andreani, Nadia Andrea; Carraro, Lisa; Fasolato, Luca; Balzan, Stefania; Novelli, Enrico; Squartini, Andrea; Telatin, Andrea; Simionati, Barbara; Cardazzo, Barbara

doi:10.1016/j.fm.2015.12.009

Cited by 32 publications

(18 citation statements)

References 30 publications

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“…Contamination with these spores can lead to bacterial growth and the premature deterioration of whey and products derived from whey, such as Ricotta, as demonstrated by the analysis of the Ricotta produced using the PW lots. In these Ricotta samples, the predominant community was composed of the Bacillus and Paenibacillus genera (Sattin et al, 2016 ). Enzymes produced by Bacillus spp., such as protease, lipase and phospholipase, can cause changes in the consistency of the products and typical alterations in the aroma and flavor (Heyndrickx et al, 2010 ).…”

Section: Discussionmentioning

confidence: 99%

“…Microorganisms belonging to the Pseudomonas genus may be responsible for the release of heat-resistant proteolytic enzymes involved in the degradation of the finished product or the raw materials themselves (Marchand et al, 2009 ; De Jonghe et al, 2011 ). Additionally, Bacillus and Pseudomonas could be involved in the production of pigments visible in the finished product (Martin et al, 2011 ; Andreani et al, 2013 ; Sattin et al, 2016 ). Indeed, Ricotta discoloration defects were reported by the dairy factory (Sattin et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, Bacillus and Pseudomonas could be involved in the production of pigments visible in the finished product (Martin et al, 2011 ; Andreani et al, 2013 ; Sattin et al, 2016 ). Indeed, Ricotta discoloration defects were reported by the dairy factory (Sattin et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

“…The eight lots of fresh pasteurized whey (PW) were used in Ricotta production. All of the Ricotta lots were sampled and analyzed for the evolution of microbial communities throughout their shelf-life (Sattin et al, 2016 ). The frozen pasteurized whey (PWF) samples were collected by the factory during the summer of 2013 and classified as normal or defective based on their organoleptic properties.…”

Section: Methodsmentioning

confidence: 99%

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A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

et al. 2016

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In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied to several whey samples used for Ricotta production to evaluate the microbial community composition in depth using both RNA and DNA as templates for NGS library construction. Whey samples demonstrating a high microbial and aerobic spore load contained mostly Firmicutes; although variable, some samples contained a relevant amount of Gammaproteobacteria. Several lots of whey acquired as raw material for Ricotta production presented defective organoleptic properties. To define the volatile compounds in normal and defective whey samples, a headspace gas chromatography/mass spectrometry (GC/MS) analysis was conducted. The statistical analysis demonstrated that different microbial communities resulted from DNA or cDNA library sequencing, and distinguishable microbiota composed the communities contained in the organoleptic-defective whey samples.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

et al. 2016

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“…However, not all dairy-isolated strains produce these activities [174]. Paenibacillus species isolated from dairy products include P. amylolyticus , P. lactis , P. lentimorbus , P. lucanolyticus , P. odorifer , P. peoriae , and P. stellifer [173, 174, 176]. …”

Section: Dairy Spoilagementioning

confidence: 99%

Current knowledge and perspectives of Paenibacillus: a review

et al. 2016

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Isolated from a wide range of sources, the genus Paenibacillus comprises bacterial species relevant to humans, animals, plants, and the environment. Many Paenibacillus species can promote crop growth directly via biological nitrogen fixation, phosphate solubilization, production of the phytohormone indole-3-acetic acid (IAA), and release of siderophores that enable iron acquisition. They can also offer protection against insect herbivores and phytopathogens, including bacteria, fungi, nematodes, and viruses. This is accomplished by the production of a variety of antimicrobials and insecticides, and by triggering a hypersensitive defensive response of the plant, known as induced systemic resistance (ISR). Paenibacillus-derived antimicrobials also have applications in medicine, including polymyxins and fusaricidins, which are nonribosomal lipopeptides first isolated from strains of Paenibacillus polymyxa. Other useful molecules include exo-polysaccharides (EPS) and enzymes such as amylases, cellulases, hemicellulases, lipases, pectinases, oxygenases, dehydrogenases, lignin-modifying enzymes, and mutanases, which may have applications for detergents, food and feed, textiles, paper, biofuel, and healthcare. On the negative side, Paenibacillus larvae is the causative agent of American Foulbrood, a lethal disease of honeybees, while a variety of species are opportunistic infectors of humans, and others cause spoilage of pasteurized dairy products. This broad review summarizes the major positive and negative impacts of Paenibacillus: its realised and prospective contributions to agriculture, medicine, process manufacturing, and bioremediation, as well as its impacts due to pathogenicity and food spoilage. This review also includes detailed information in Additional files 1, 2, 3 for major known Paenibacillus species with their locations of isolation, genome sequencing projects, patents, and industrially significant compounds and enzymes. Paenibacillus will, over time, play increasingly important roles in sustainable agriculture and industrial biotechnology.Electronic supplementary materialThe online version of this article (doi:10.1186/s12934-016-0603-7) contains supplementary material, which is available to authorized users.

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Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Bintsis,

Mantzouridou,

Lalou

et al. 2024

Food Bioprocess Technol

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Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

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Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

Cited by 32 publications

References 30 publications

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Current knowledge and perspectives of Paenibacillus: a review

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

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