Recent developments in cheese cultures with protective and probiotic functionalities

Abstract

-Microorganisms play essential roles in the manufacture and ripening of cheese, largely contributing to the development of organoleptic properties by their metabolism and varied enzymatic activities, and to microbiological safety through barrier effects of complex microflora and production of several low-molecular-weight antimicrobial compounds. Although extensive research has been done on bacteriocins of cheese bacteria for controlling pathogens in cheese, until now only few applications have emerged. The control of spoilage yeasts and moulds has been traditionally done by chemical additives, but the application of new antifungal protective cultures is very promising, especially for the cheese industry. It has also been recently shown that naturally established cheese microflora can efficiently prevent the growth of pathogenic or spoilage microorganisms. Cheese is also a very suitable but underused carrier for the delivery of probiotic bacteria, conferring health benefits on the host, with specific advantages compared with fermented milks and yoghurts such as high cell viability. This review addresses the latest developments in applications of protective cultures (with bacteriocin and antifungal activities) or microflora with barrier effects, and probiotic cultures for the production of high quality, safe and "healthy" cheese, as well as emphasizing some of the underlying challenges and possible solutions. Furthermore, new safety criteria for food cultures relating to the presence and transferability of antibiotic resistance genes are discussed. Résumé -Avancées des connaissances sur les cultures à activité protectrice et probiotique pour des applications fromagères.Les microorganismes jouent un rôle essentiel dans la prépara-tion et l'affinage des fromages en contribuant de façon importante au développement des propriétés organoleptiques par leur métabolisme et la grande variété de leurs activités enzymatiques, et à la sécurité microbiologique du produit à travers les effets barrières des microflores complexes et/ou la production de composés antimicrobiens de faibles poids moléculaires. De nombreux travaux de recherche ont été réalisés sur les bactériocines produites par des bactéries isolées de fromages pour contrôler le développement de microorganismes pathogènes. Cependant, très peu d'applications sont issues de ces travaux. Le développement des levures et moisissures nuisibles à la qualité des fromages est traditionnellement contrôlé par des additifs chimiques mais leur remplacement par des cultures protectrices antifongiques semble prometteur. Des études ont récemment rapporté le potentiel de flores naturellement établies sur des fromages pour le contrôle de flores pathogènes et de dégradation. Les fromages constituent également un vecteur adéquat, mais sous-exploité, pour les bactéries probiotiques conférant un bénéfice santé pour le consommateur. Les fromages permettent notamment de maintenir un meilleur taux de viabilité de ces bactéries comparativement à d'autres matrices telles que les yogh...

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…But, strain selection and possible process regulations should be carefully evaluated to maximize probiotic cell viability during cheese manufacture and storage, as well as to limit possible changes in organoleptic properties. It could be said that only a few probiotic cheeses have been successfully developed for the market when compared with yoghurts or fermented milks because of product quality that can be affected by the addition of some probiotic bacteria (Grattepanche et al, 2008).…”

“…This condition may be also varied due to the curd processing technique, the rate and amount of pressure, culture activity. Regarding to the fat contents of the samples, it was seen that a significant difference wasn't determined, PT, RT and AT samples were equal, for CT samples 0.25 more fat Ortakci et al (2012) investigated the survival of the probiotic Lactobacillus paracasei during the manufacture and storage of low-moisture part-skim Mozzarella organoleptic properties (Grattepanche et al, 2008). Probiotic viability of probiotic white cheese samples during storage was given Table 4.…”

Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

“…Their ability to initiate rapid acidification of the raw material is essential to improve the flavor, texture, and safety of these products (11,14). In order to prevent poor fermentation yields and to improve the quality and reliability of the products, it is important to maintain proper control starter production.…”

Efeito da adição de Lactobacillus rhamnosus em queijos Minas frescal sobre as contagens de Staphylococcus aureus e Listeria monocytogenes

“…Na última década o queijo tem sido considerado por muitos autores como um veículo capaz de fornecer microrganismos probióticos ao trato gastrointestinal (GRATTEPANCHE et al, 2008;MADUREIRA et al, 2008;KALAVROUZIOTI et al, 2005), apresentando algumas vantagens sobre alguns leites fermentados e iogurtes (GRATTEPANCHE et al, 2008), devido às suas características como o seu teor em acidez, baixa concentração de oxigênio, e alto teor em lipídios.…”

“…O queijo é um alimento que protege os microrganismos durante a passagem pelo trato gastrointestinal (KILIÇ et al, 2009), como pode ser comprovado pelos estudos de viabilidade e sobrevivência de células viáveis de culturas probióticas (GRATTEPANCHE et al, 2008).…”