Relevance and analysis of butyric acid producing clostridia in milk and cheese

Brändle, J; Domig, Konrad J.; Kneifel, Wolfgang

doi:10.1016/j.foodcont.2016.02.038

Cited by 89 publications

(73 citation statements)

References 119 publications

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“…In fact, lysozyme can reduce late-blowing especially when the spore concentration is lower than 500 L −1 . However, some drawbacks have been reported, such as its allergenicity and the variable degree of susceptibility of the spores (Brändle et al, 2016). In addition, Garde et al (2011) observed the highest mean milk spore count in the summer (26,800 sporesIL −1 ), with C. sporogenes as the most abundant species in cheeses with late-blowing defects.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Turchi

Pero

Torracca

et al. 2016

Dairy Sci. & Technol.

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The presence of gas-producing clostridia in ewe's milk can lead to the occurrence of late-blowing defects in cheeses. However, data on this aspect are limited. In the present study, using the most probable number (MPN) method, clostridial spores were enumerated in 527 ewe's milk samples collected in the Grosseto Province (Tuscany, Italy) from autumn 2014 to summer 2015. In addition, using polymerase chain reaction (PCR), we identified the species most frequently involved in lateblowing defects in cheese (Clostridium tyrobutyricum, Clostridium butyricum, Clostridium beijerinckii, and Clostridium sporogenes), and of Clostridium perfringens. Gas-producing clostridial spores were detected in 99% of samples. Spore concentrations ranged from 360 to more than 110,000 sporesIL −1. We observed that 86% of samples had a spore load higher than 1000 sporesIL −1. During autumn and summer, spore concentrations were significantly higher than in winter and spring (P < 0.001). A total of 222 isolates obtained from 77 MPN positive tubes from different milk samples were subjected to PCR. Colonies from 63/77 (82%) MPN positive tubes were taxonomically identified. Among the 63 PCR-positive samples, C. perfringens was the most frequently detected species (56%), followed by C. sporogenes (44%), C. tyrobutyricum (7.9%), C. butyricum (1.6%), and C. beijerinkii (1.6%). In addition, in 11% of the MPN positive tubes, at least two clostridial species were found to be present simultaneously. This work highlights the presence of clostridial spores in ovine milk from central Italy (Tuscany) and led to the identification of some of the clostridia species involved in such high spore loads.

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Section: Introductionmentioning

confidence: 99%

Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Turchi

Pero

Torracca

et al. 2016

Dairy Sci. & Technol.

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“…Estas alterações são resultantes do processo fermentativo indesejável, por meio da fermentação do lactato e da glicose presentes no queijo, por bactérias do gênero Clostridium spp, principalmente as espécies Clostridium tyrobutyricum, C. butyricum e C. sporogenes. A partir do lactato são formados os compostos: ácido butírico, ácido acético, CO 2 , H 2 , enquanto da glicose são forma dos: ácido acético, ácido butírico, etanol, butanol, acetona, CO 2 , H 2 (BRÄNDLE et al, 2016).…”

Section: Estufamento Tardiounclassified

“…O defeito é chamado estufamento tardio, pois demora um tempo maior para se manifestar em relação ao estufamento precoce, ou seja, se manifesta no período de 10 dias até oito semanas após a fabricação do queijo, podendo aparecer na câmara de ma turação, no ponto de venda ou na casa do consumidor (BRÄNDLE et al, 2016).…”

Section: Estufamento Tardiounclassified

“…Queijos com baixo teor de sal, menor teor de umidade e com a Figura 2 -Queijos Minas artesanais apresentando trincas internas típicas de estufamento tardio casca mais firme são mais susceptíveis ao surgimento de estufamento tardio. Queijo embalados a vácuo e com embalagens plás-ticas impermeáveis e queijos com pH mais elevado também possuem maior probabili dade de apresentarem este defeito (BRÄNDLE et al, 2016).…”

Section: Estufamento Tardiounclassified

“…Um dos procedimentos adotados para reduzir a contagem bacteriana e o número de esporos de clostrídios no queijo é não utilizar o leite das vacas alimentadas com silagem para a fabricação de queijos (BRÄNDLE et al, 2016).…”

Section: Estufamento Tardiounclassified

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Principais Defeitos Em Queijo Minas Artesanal: Uma Revisão

Sobral

Costa²,

Paula³

et al. 2017

Revista do ILCT

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RESUMOA preferência do consumidor por queijos artesanais de leite cru vem crescendo continuamente devido à sua intensidade e variação de sabor se comparado ao queijo de leite pasteurizado. O desenvolvimento do sabor e aroma no queijo de leite cru é regido principalmente pela variada microbiota endógena existente e enzimas naturais do leite. O clima, a altitude, a pastagem nativa e outras características regionais permitem que o queijo Minas artesanal tenha um sabor típico e único. No entanto, a maioria dos queijos artesanais são fabricados de maneira rudimentar, seguindo tecnologias utilizadas pelos seus antepassados e este fato pode propiciar o aparecimento de defeitos, que acarretam perdas econômicas aos produtores. Grande parte dos defeitos pode ter origem na qualidade do leite destinado à fabricação, assim como na qualidade e quantidade dos ingredientes utilizados, técnicas de fabricação e maturação que podem aumentar o número de falhas. Nesta revisão, serão abordados os principais defeitos que surgem especificamente nos queijos artesanais, assim como suas origens, prevenção e reparação.Palavras-chave: fermentação, contaminação, estufamento, qualidade. ABSTRACTThe consumer's preference for artisanal raw milk cheeses has been growing

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Intestinal flora and pregnancy complications: Current insights and future prospects

Tian,

Zhang,

Yao

et al. 2024

iMeta

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Numerous studies have demonstrated the pivotal roles of intestinal microbiota in many physiopathological processes through complex interactions with the host. As a unique period in a woman's lifespan, pregnancy is characterized by changes in hormones, immunity, and metabolism. The gut microbiota also changes during this period and plays a crucial role in maintaining a healthy pregnancy. Consequently, anomalies in the composition and function of the gut microbiota, namely, gut microbiota dysbiosis, can predispose individuals to various pregnancy complications, posing substantial risks to both maternal and neonatal health. However, there are still many controversies in this field, such as “sterile womb” versus “in utero colonization.” Therefore, a thorough understanding of the roles and mechanisms of gut microbiota in pregnancy and its complications is essential to safeguard the health of both mother and child. This review provides a comprehensive overview of the changes in gut microbiota during pregnancy, its abnormalities in common pregnancy complications, and potential etiological implications. It also explores the potential of gut microbiota in diagnosing and treating pregnancy complications and examines the possibility of gut‐derived bacteria residing in the uterus/placenta. Our aim is to expand knowledge in maternal and infant health from the gut microbiota perspective, aiding in developing new preventive and therapeutic strategies for pregnancy complications based on intestinal microecology.

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Relevance and analysis of butyric acid producing clostridia in milk and cheese

Cited by 89 publications

References 119 publications

Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates

Principais Defeitos Em Queijo Minas Artesanal: Uma Revisão

Intestinal flora and pregnancy complications: Current insights and future prospects

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