Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheese

Casey, Michael G.; Isolini, Dino; Amrein, Rudolf; Wechsler, Daniel; Berthoud, Hélène

doi:10.1051/dst:2008014

Cited by 9 publications

(6 citation statements)

References 20 publications

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“…Lactic acid bacteria can be typed at the intraspecies level using restriction fragment length polymorphism (RFLP) associated with the presence of multiple IS elements. [14] This indicates that IS elements are suitable for describing unique parts on the genome. A method using IS elements for the identification of lactic acid bacteria has been developed and patented byAgroscope.…”

Section: Identification Of Suitable Lactic Acid Bacteriamentioning

confidence: 99%

“…This process includes the addition of natural lactic acid bacteria to the vat milk so that it can be traced back, even in grated or processed cheese, by means of rapid and sensitive PCR tests (see Textbox). [14] Natural lactic acid bacteria play an important role in the manufacture of cheese. They are most notably responsible for a proper acidification and coagulation of the milk.…”

Section: Traceable Bacteria Added During the Cheese-making Processmentioning

confidence: 99%

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Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses

Lüdin¹,

Rollier

et al. 2016

Chimia

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The manufacture of traditional Swiss-type cheeses adheres to strict rules, so as to guarantee quality and purity of the end product. This raises production costs and means consumers pay more. It also opens the door to cut-rate forgeries claiming to be made to the stringent standards and causing considerable economic losses to the entire dairy sector. In order to combat product counterfeiting, Agroscope has developed proof-of-origin cultures that allow the identification of copycats. Carefully selected lactic acid bacteria, having uniquely located insertion sequence elements, are proliferated by fermentation and subsequently dried by lyophilization. The proof-of-origin culture is added during the cheese production process and sustains maturation. These so-called 'biological markers' can be traced using polymerase chain reaction (PCR) methods, which allow authentication even if the cheese is cut into pieces or grated. They do not lead to any alteration of the cheese's taste or texture, and are compatible with the strict 'protected designation of origin' (PDO) specifications. The proof-of-origin cultures are used for the protection of several traditional Swiss-cheese varieties, such as Emmental PDO, Tête de Moine PDO, and Appenzeller(®). A market survey of Emmental PDO showed that the system is effective in revealing fraud and has the power to enforce corrective measures.

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Section: Identification Of Suitable Lactic Acid Bacteriamentioning

confidence: 99%

Section: Traceable Bacteria Added During the Cheese-making Processmentioning

confidence: 99%

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses

Lüdin¹,

Rollier

et al. 2016

Chimia

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“…Geographical traceability does not focus on the production history of a food batch or a food product but aims to determine its place of production . Abundances of naturally occurring isotopes were shown to serve as a good instrument to locate food products within a region. − Further, the microbial composition or food components, e.g., the fatty acid composition, can also provide some information about the geographical origin of a food product. − Regarding the genetic traceability, microsatellites, polymerase chain reaction (PCR), − and single nucleotide polymorphisms can be used to determine the type or breed of animal-derived products. , Recently, a new method was developed to ensure the genuine identity of Swiss Emmentaler cheese: Specific lactic acid bacteria were entrapped in the cheese matrix to serve as a unique label . To ensure the authenticity of a high quality food product it must have a unique tag that also allows to determine the original producer.…”

Section: Introductionmentioning

confidence: 99%

Labeling Milk along Its Production Chain with DNA Encapsulated in Silica

Bloch

Păunescu

Stoessel

et al. 2014

J. Agric. Food Chem.

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The capability of tracing a food product along its production chain is important to ensure food safety and product authenticity. For this purpose and as an application example, recently developed Silica Particles with Encapsulated DNA (SPED) were added to milk at concentrations ranging from 0.1 to 100 ppb (μg per kg milk). Thereby the milk, as well as the milk-derived products yoghurt and cheese, could be uniquely labeled with a DNA tag. Procedures for the extraction of the DNA tags from the food matrixes were elaborated and allowed identification and quantification of previously marked products by quantitative polymerase chain reaction (qPCR) with detection limits below 1 ppb of added particles. The applicability of synthetic as well as naturally occurring DNA sequences was shown. The usage of approved food additives as DNA carrier (silica = E551) and the low cost of the technology (<0.1 USD per ton of milk labeled with 10 ppb of SPED) display the technical applicability of this food labeling technology.

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“…What is the essence: a particular and complex avor, perceived healthiness, or a special texture? Product versions for the future should deliver authenticity (Casey et al, 2008) in a modern package comprising safety, shelf life, and convenience at an a ordable price. ey should not be associated with negative aspects such as poverty or amateurishness.…”

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confidence: 99%

Future of Alkaline-Fermented Foods for Traditional Markets

Nout¹,

Sarkar²

2014

Handbook of Indigenous Foods Involving Alkaline Fermentation

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This publication is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

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Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheese

Cited by 9 publications

References 20 publications

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses

Labeling Milk along Its Production Chain with DNA Encapsulated in Silica

Future of Alkaline-Fermented Foods for Traditional Markets

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