Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands

Alessandria, Valentina; Dolci, Paola; Rantsiou, Kalliopi; Pattono, Daniele; Dalmasso, Alessandra; Civera, Tiziana; Cocolin, Luca Simone

doi:10.1007/s11274-010-0406-7

Cited by 37 publications

(19 citation statements)

References 33 publications

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“…At each sampling point, 1 ml of the first 10-fold serial dilution was collected and directly centrifuged at maximum speed for 30 s. Nucleic acid was extracted from two of three biological replicates from each batch. Total DNA was extracted as described by Alessandria et al (20). DNA was quantified using a NanoDrop 1000 spectrophotometer (Thermo Scientific, Milan, Italy) and standardized at 100 ng/l.…”

Section: Preparation Of Antimicrobial Bags and Filmsmentioning

confidence: 99%

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ferrocino

Greppi

Storia

et al. 2016

Appl Environ Microbiol

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bBeef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisinbased antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. Spoilage of meat or meat products is caused by uncontrolled growth and various metabolic activities of the dominant microbiota found on these foods (1, 2). It is commonly assumed that microbiota of meat can originate from the processed animal's skin or intestines and that contamination may occur during the successive steps of processing and distribution (3-6). Undesired microbial development in meat could also appear during storage. In particular, different storage conditions of meat products can influence the development of different microbial groups and their ability to produce spoilage-associated compounds, such as esters, ketones, aldehydes, sulfur compounds, amines, and volatile fatty acids (2, 7). In recent decades, numerous methods had been applied for storage of meat to control the spoilage process, extending the shelf life of raw meat and meat products. Among them, refrigerated storage conditions, addition of natural preservatives, vacuum pack (VP), and modified atmosphere packaging (MAP) could influence the development and activities of the ephemeral spoilage microorganisms and, consequently, the spoilage process (3). Antimicrobial nisin-based active packaging has also been recently developed as a powerful tool for meat storage (8-11). Depending on the storage conditions and other extrinsic factors, only a few species are able to sufficiently ...

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Section: Preparation Of Antimicrobial Bags and Filmsmentioning

confidence: 99%

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ferrocino

Greppi

Storia

et al. 2016

Appl Environ Microbiol

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“…Several researches suggested that the NSLAB can contribute to the typical or atypical but desirable fl avour development and to the organoleptic properties of particular cheeses. The NSLAB can also be responsible for off fl avour development and overproduction of CO 2 [Mounier et al, 2008]. In some cheeses, yeasts can cause defects such as excessive gas production, bitter taste, fruit fl avours, increased acidity and changes in texture profi le [Wyder, 2001;Bockelmann, 2010].…”

Section: Introductionmentioning

confidence: 99%

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

Kołakowski¹,

Podolak²,

Kowalska³

2012

Pol. J. Food Nutr. Sci.

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“…QPCR 142 amplifications, targeting the V3 region of the 16S rRNA gene, were performed in a final volume of 25 µl, 143 using SSo Advanced Sybr Green Supermix (Bio-Rad, Italy). One µl of cDNA was amplified with 338f 144 and 518r primers at a final concentration of 400 nM in a Chromo 4 real-time PCR Detection System 145 (Biorad, Milan, Italy) (Alessandria et al, 2010). In all cases and at each step the bacterial 146 counts was checked by triple plate counting routine methods and Standard curves were constructed by 147 plotting the threshold cycle (C T ) values against log CFU/g or CFU/ml on MRS agar.…”

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confidence: 99%

Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese

et al. 2017

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18Liqvan (or Lighvan) is a traditional Iranian cheese from the East Azerbaijan province of Iran, which is 19 made of raw ewe´s milk without the addition of a starter. The grazing pastures, environmental conditions 20 and the ancient regional production methods allocate a distinctive microbial ecology to this type of 21 cheese, and these factors are consequently associated with the quality of the product. In this study, the 22 microbiota of the milk, curd and cheese has been investigated using culture independent approaches. 23Denaturing gradient gel electrophoresis (DGGE) of the bacteria, 16S rRNA based high-throughput 24 sequencing and enumeration of the live bacterial community by means of quantitative PCR (qPCR) have 25 been used for this purpose. The results showed that the main bacterial population in the milk belonged to 26 both microbial contaminants and lactic acid bacteria (LAB). However, both of these populations were 27 totally replaced by LAB during ripening. The present survey contributes by describing the microbiota of 28 this ancient cheese in more detail during fermentation and ripening. 29 30

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Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands

Cited by 37 publications

References 33 publications

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

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

Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese

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