Microbiological changes in a soft raw goat's milk cheese during ripening

Sablé, Sophie; Portrait, Véronique; Gautier, Valérie; Letellier, F.; Cottenceau, Gilles

doi:10.1016/s0141-0229(97)00271-8

Cited by 16 publications

(8 citation statements)

References 29 publications

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“…Various taxa of Enterobacteriaceae such as E. coli, H. alvei and Enterobacter sp. are commonly found in cheeses (Sable et al 1997;Prado et al 2001;Tornadijo et al 2001;Alonso-Calleja et al 2002;Chaves-Lopez et al 2006;Ardic et al 2007). These bacteria are considered to be part of the natural, autochtonous bacterial population of many traditional cheeses.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Deetae¹,

Mounier²,

Bonnarme³

et al. 2009

Journal of Applied Microbiology

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Aims: To investigate the impact of Proteus vulgaris growth on a multispecies ecosystem and on volatile aroma compound production during cheese ripening. Methods and Results: The microbial community dynamics and the production of volatile aroma compounds of a nine‐species cheese ecosystem were compared with or without the presence of P. vulgaris in the initial inoculum. Proteus vulgaris was able to colonize the cheese surface and it was one of the dominant species, representing 37% of total isolates at the end of ripening with counts of 9·2 log10 CFU g−1. In the presence of P. vulgaris, counts of Arthrobacter arilaitensis, Brevibacterium aurantiacum and Hafnia alvei significantly decreased. Proteus vulgaris influenced the production of total volatile aroma compounds with branched‐chain aldehydes and their corresponding alcohols being most abundant. Conclusions: Proteus vulgaris was able to successfully implant itself in a complex cheese ecosystem and significantly contributed to the organoleptic properties of cheese during ripening. This bacterium also interacted negatively with other bacteria in the ecosystem studied. Significance and Impact of the Study: This is the first time that the impact of a Gram‐negative bacterium on cheese microbial ecology and functionality has been described.

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Section: Discussionmentioning

confidence: 99%

“…Various taxa of Enterobacteriaceae such as E. coli , H. alvei and Enterobacter sp. are commonly found in cheeses (Sable et al. 1997; Prado et al.…”

Section: Discussionmentioning

confidence: 99%

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Deetae¹,

Mounier²,

Bonnarme³

et al. 2009

Journal of Applied Microbiology

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“…(1995) . Park (1990) studied the characteristics of goat's cheese made in the USA & Sablé et al . (1997) studied a French goat's cheese.…”

Section: Introductionmentioning

confidence: 99%

“…With regard to other countries, Greek goat's cheeses have been studied by Litopoulou-Tzanetaki and Tzanetaki (1992) and Tzanetakis et al (1995). Park (1990) studied the characteristics of goat's cheese made in the USA and Sablé et al (1997) studied a French goat's cheese.…”

Section: Introductionmentioning

confidence: 99%

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

et al. 2000

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D P. TO R RE . 2000. The evolution of physicochemical parameters, and the most important microbial groups, were determined for the following three batches of 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, Batch RS elaborated with raw milk and with the addition of a starter culture, and Batch PS elaborated with pasteurized milk and with the addition of the same culture. No differences in total solids (TS) or in the content of NaCl, fat and total nitrogen (expressed as percentages of TS) were found during the ripening. The pH, fat acidity and non-protein nitrogen (NPN, expressed as a percentage of TN) showed significant differences between the batches. The inoculated batches showed the fastest drop in pH at the beginning of the ripening period, but the cheeses of Batch R showed a higher degree of lipolysis and proteolysis. The addition of a starter influenced the microbiological quality of the cheeses. Differences in the counts of Enterobacteriaceae and faecal coliforms were found between Batches R and RS after 15 days. Staphylococcus aureus increased in number during the early period of ripening and attained a population above 6 log cfu g −1 in Batch R in the period from 5 to 10 days. However, enterotoxins were not detected in this Batch. Batch R showed lower values of lactic acid bacteria at the beginning of the ripening period, but no significant differences were found between batches in the period from 5 to 15 days of ripening. At the beginning of the ripening, Lactococcus was the main lactic acid bacteria, with L. lactis lactis being predominant. After 15 days, the lactic acid bacteria counts decreased in the three batches, especially in the cheeses of Batch PS (only 2·2 log cfu g −1 was found at 60 days), as lactococci (the only lactic acid bacteria present in Batch PS) are incapable of growing under the conditions found in cheeses at the end of their ripening period. At this time, Lactobacillus was the predominant genus in Batches R and RS, with L. plantarum predominant. No lactococci were found from day 30 in Batch R and from day 40 in Batch RS. The cheeses of Batch RS received the most favourable scores from the tasting panel for all attributes judged: cut appearance, colour, aroma, taste, texture and general acceptance.

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“…Species such as E. coli , Hafnia alvei , and Enterobacter sp. are most commonly isolated from the cheeses (Alonso‐Calleja, Capita, Carballo, Bernardo, & García‐López, ; Ardic, Kav, Guner, & Dogruer, ; Chaves‐López et al, ; Prado, Jara, Moral, & Sanchez, ; Sable, Portrait, Gautier, Letellier, & Cottenceau, ; Tornadijo, García, Fresno, & Carballo, ). They are considered to be natural, autochthonous population in cheeses produced in a traditional way.…”

Section: Discussionmentioning

confidence: 99%

Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics

Mladenović

Muruzović

Petrović³

et al. 2017

Journal of Food Safety

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In this paper, the presence of enterobacteria in autochthonous cheese from Southeast Serbia (Sokobanja), made in the traditional way, was investigated. The samples from different households, was taken during the summer and the autumn. Chemical and physical characteristics of samples (water content, fat content, acidity, pH, and sodium chloride content) were examined. In the analyzed samples of cheese, four different genera of family Enterobacteriaceae (Klebsiella [65%],, and Enterobacter [5%]) were identified. The members of genus Klebsiella were Klebsiella oxytoca, Klebsiella pneumoniae, and Klebsiella ornithinolytica, while in the genus Escherichia only one species, Escherichia coli was identified. Besides, two species of the genus Serratia, Serratia odorifera and Serratia marcescens biogp 1, and one species of the genus Enterobacter, Enterobacter gergoviae, were identified. Biochemical characteristics, proteolytic and lipolytic activity, sensitivity to streptomycin, chloramphenicol, and tetracycline were, also, determined. According to the rapid latex agglutination test, of the four E. coli isolates, two isolates belong to serotype E. coli O157. Practical applicationsThe results of this study contribute to better understanding of unexplored microflora of cheese from Sokobanja. The isolated genera were Klebsiella sp., Escherichia sp., Enterobacter sp., and Serratia sp. with twenty identified species. It is well known that bacteria from family Enterobacteriaceae could affect organoleptic properties of cheese. Bacteria isolated from cheese from Sokobanja mostly did not manifest proteolytic and lipolytic activity. The most number of isolates were susceptible to tested antibiotics. Further researches may contribute to better understanding of interaction between enterobacteria and lactic acid bacteria in autochthonous cheeses.

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Microbiological changes in a soft raw goat's milk cheese during ripening

Cited by 16 publications

References 29 publications

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics

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