Nitrate and Nitrite Content of Greek Cheeses

Kyriakidis, Nikolaos B.; Tarantili-Georgiou, Kostantina; Tsani-Batzaka, Elvira

doi:10.1006/jfca.1997.0549

Cited by 17 publications

(14 citation statements)

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“…The heat-resistant spores survive the treatments involved in pasteurization, processing, and canning, and even low numbers of spores can cause food spoilage (37). Outgrowth of the clostridial spores in cheese can be controlled by the use of nitrate or hen egg white lysozyme in countries where these additions are permitted (13,17,40). Other potential methods of reducing gas formation in cheese include reducing spore numbers and/or germination using centrifugation, increased salt concentration, or low-temperature ripening (37).…”

mentioning

confidence: 99%

Genomic Sequence and Characterization of the Virulent Bacteriophage φCTP1 from Clostridium tyrobutyricum and Heterologous Expression of Its Endolysin

Mayer

Payne

Gasson

et al. 2010

Appl Environ Microbiol

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The growth of Clostridium tyrobutyricum in developing cheese leads to spoilage and cheese blowing. Bacteriophages or their specific lytic enzymes may provide a biological control method for eliminating such undesirable organisms without affecting other microflora. We isolated the virulent bacteriophage CTP1 belonging to the Siphoviridae and have shown that it is effective in causing lysis of sensitive strains. The double-stranded DNA genome of CTP1 is 59,199 bp, and sequence analysis indicated that it has 86 open reading frames. orf29 was identified as the gene coding for the phage endolysin responsible for cell wall degradation prior to virion release. We cloned and expressed the ctp1l gene in E. coli and demonstrated that the partially purified protein induced lysis of C. tyrobutyricum cells and reduced viable counts both in buffer and in milk. The endolysin was inactive against a range of clostridial species but did show lysis of Clostridium sporogenes, another potential spoilage organism. Removal of the C-terminal portion of the endolysin completely abolished lytic activity.Clostridium tyrobutyricum has been identified as a major species associated with late blowing of hard and semihard cheeses (12,15). Outgrowth of C. tyrobutyricum during cheese manufacture affects both flavor, by the production of butyric acid, and cheese structure, as gas formation produces cracks and cavities. C. tyrobutyricum has also been isolated from spoiled processed cheese (24) and spoiled fruit pulp (5). The bacteria are also present in nonfood environments, such as soil, forage, silage, hay, and milk (14, 39). The heat-resistant spores survive the treatments involved in pasteurization, processing, and canning, and even low numbers of spores can cause food spoilage (37). Outgrowth of the clostridial spores in cheese can be controlled by the use of nitrate or hen egg white lysozyme in countries where these additions are permitted (13,17,40). Other potential methods of reducing gas formation in cheese include reducing spore numbers and/or germination using centrifugation, increased salt concentration, or low-temperature ripening (37). The use of bacteriocins has also shown promise (31), and polyphosphates have been shown to effect control in processed cheese spreads (22). The use of bacteriophages to control the growth of food spoilage bacteria has been well documented (10, 28). However, the use of phages for biocontrol has limitations due to narrow host specificities and the potential development of phage resistance. Endolysins are expressed by bacteriophages to effect the release of new virus particles from an infected cell by attacking the peptidoglycan wall (7, 20). They commonly contain both a catalytic activity, engendered by one or two of a number of peptidoglycan hydrolases, and a cell wall binding domain. The latter endows the enzyme with high specificity, usually for a single species or a group of closely related species. For Gram-positive bacteria, endolysins can also be effective when applied exogenously, establishing th...

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mentioning

confidence: 99%

Genomic Sequence and Characterization of the Virulent Bacteriophage φCTP1 from Clostridium tyrobutyricum and Heterologous Expression of Its Endolysin

Mayer

Payne

Gasson

et al. 2010

Appl Environ Microbiol

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“…In a previous report of Kyriakidis et al . (1997) , nitrate and nitrite were determined in 140 samples of Greek cheeses.…”

Section: Resultsmentioning

confidence: 77%

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Park¹,

Han²,

Kim³

et al. 2016

Korean Journal for Food Science of Animal Resources

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In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

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“…Investigation of nitrate and nitrite in Romanian traditional cheese accomplished by Tudor et al (2007), mentioned a range of (0.87 -17.52 mg/kg) for nitrate and (0.28 -21.16 mg/kg) for nitrite [4]. The research of Kyriakidis et al (1998), for determination of nitrate and nitrite contents of Greek cheeses revealed a range of concentration (0.7 -13.1 mg/kg) for nitrate and (0.7 -13.1 mg/kg) for nitrite [1]. Kirovska-Cigulevska (2002), determine nitrates in food product including cheeses in the republic of Macedonia ranged between 12.9 -21.6 mg/kg in cow's milk cheese and 8.5 -11.8 mg/kg in sheep's milk cheese [26].…”

Section: Discussionmentioning

confidence: 98%

“…The national academy of sciences (NAS) stated that vegetables provide 87% of nitrate in a normal diet, while the other products including fresh and cured meat and dairy provide the remainder [1].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Nitrate and Nitrite Contents of Syrian White Cheese

Zamrik¹

2013

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The levels of nitrate and nitrite were determined in 102 samples of Syrian white cheese which represents the major production of total cheeses, manufactured mainly from cow’s milk and sheep’s milk in a less degree. Determination of nitrate and nitrite levels has been made by spectrophotometric method. The results for nitrate in cow’s and sheep’s milk cheeses reveal an average of 5.10 and 6.25 mg/kg, respectively. The results for nitrite in cow’s and sheep’s milk cheese were found to contain 1.24 and 1.31 mg/kg as an average, respectively. Several factors can play a role in the interpretation of the high nitrate content, such as livestock nutrition by forge with high nitrate load and water contaminated with nitrogen fertilizer and domestic effluents, primitive production techniques in many cases, and adding nitrate salts to prevent the growth of gas-producing bacteria caused by failing in the hygienic conditions. There is a necessity to apply strict controls to reduce the presence of these two anions in the Syrian white cheese.

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Nitrate and Nitrite Content of Greek Cheeses

Cited by 17 publications

References 5 publications

Genomic Sequence and Characterization of the Virulent Bacteriophage φCTP1 from Clostridium tyrobutyricum and Heterologous Expression of Its Endolysin

Genomic Sequence and Characterization of the Virulent Bacteriophage φCTP1 from Clostridium tyrobutyricum and Heterologous Expression of Its Endolysin

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Determination of Nitrate and Nitrite Contents of Syrian White Cheese

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