Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Kołakowski, Piotr; Podolak, Richard; Kowalska, Marta

doi:10.2478/v10222-012-0051-y

Cited by 6 publications

(4 citation statements)

References 24 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During the storage, the number of yeast increases significantly. This result confirms the research conducted by Kołakowski [18]. During ripening, the microflora population increases until 4-week storage and slowly decreases until 12 weeks.…”

Section: Resultssupporting

confidence: 92%

See 1 more Smart Citation

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

2019

View full text Add to dashboard Cite

Aim: The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria. Materials and Methods: The cheese was stored at 4°C and −20°C for 0, 15, 30, 45, and 60 days. Observations were made on its physicochemical, lipolysis, and microbiological characteristics. The proteolysis pattern was measured with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results: The protein, fat, ash and total solids levels of cold-stored cheese were higher than the frozen-stored one. The frozen-stored cheese's free fatty acids (FFA) and acid degree value (ADV) levels are lower than those of the cold-stored cheese as indicated by the partial lipolysis event. The total yeast in the frozen-stored cheese is lower than that in the frozen-stored cheese. Finally, the electrophoresis profile indicates that proteolysis of the frozen-stored cheese is formed since there have been detected αs1-casein, αs2-casein, β-casein, and κ-casein in the casein breakdown during the 60-day storage. Conclusion: The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature. However, frozen-stored cheese produces lower FFA and ADV than cold-stored cheese and lipolysis occurs only partially.

show abstract

Section: Resultssupporting

confidence: 92%

“…During ripening, the microflora population increases until 4-week storage and slowly decreases until 12 weeks. The total LAB increases at 0.5 log cycle, and at the same time, the yeast also increases from 4 log to 6 log/g after 12 weeks of ripening period [18]. Ong et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

2019

View full text Add to dashboard Cite

show abstract

“…The increase of the relative abundances of the NSLAB species from 5 to 20% between 26 and 45 weeks of Gouda cheese ripening was in line with other culture-independent Gouda cheese studies ( Porcellato and Skeie, 2016 ; Park et al, 2019 ). Lacticaseibacillus paracasei was the most abundant NSLAB species during the first 45 weeks of ripening, confirming previous reports ( Van Hoorde et al, 2008 ; Kołakowski et al, 2012 ). It was represented by 10 of ASVs, differing between the Gouda cheese production batches and ripening times, but often occurring in a similar ratio, suggesting the presence of non-identical copies of the 16S rRNA gene within one strain.…”

Section: Discussionsupporting

confidence: 91%

“…The occurrence of yeasts in the Gouda cheeses of the present study may be linked with the production of different types of cheeses in the same dairy factory and their presence in cheese brines ( Vermote et al, 2018 ). However, whereas some studies have mentioned yeast counts in Gouda cheeses up to 10 5 CFU/g ( Welthagen and Viljoen, 1998 ; Kołakowski et al, 2012 ), plating of some cheese samples of the present study on yeast-peptone-dextrose agar did not result in growth (data not shown), indicating that yeasts were present in very low numbers.…”

Section: Discussioncontrasting

confidence: 77%

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production

2023

View full text Add to dashboard Cite

Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying Lactococcus cremoris and Lactococcus lactis were the most abundant bacterial species in the cheese cores. The relative abundance of Leuconostoc pseudomesenteroides was significantly different for each starter culture mixture. This impacted the concentrations of some key metabolites, such as acetoin produced from citrate, and the relative abundance of non-starter lactic acid bacteria (NSLAB). Cheeses with the least Leuc. pseudomesenteroides contained more NSLAB, such as Lacticaseibacillus paracasei that was taken over by Tetragenococcus halophilus and Loigolactobacillus rennini upon ripening time. Taken together, the results indicated a minor role of leuconostocs in aroma formation but a major impact on the growth of NSLAB. The relative abundance of T. halophilus (high) and Loil. rennini (low) increased with ripening time from rind to core. Two main ASV clusters of T. halophilus could be distinguished, which were differently correlated with some metabolites, both beneficial (regarding aroma formation) and undesirable ones (biogenic amines). A well-chosen T. halophilus strain could be a candidate adjunct culture for Gouda cheese production.

show abstract

Lactobacillus in the Dairy Industry: From Natural Diversity to Biopreservation Resources

Reginensi

Olivera

Bermúdez

et al. 2016

Microbial Models: From Environmental to Industrial Sustainability

View full text Add to dashboard Cite

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Cited by 6 publications

References 24 publications

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production

Lactobacillus in the Dairy Industry: From Natural Diversity to Biopreservation Resources

Contact Info

Product

Resources

About