The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

Grigoli, Antonino Di; Francesca, Nicola; Gaglio, Raimondo; Guarrasi, Valeria; Moschetti, Marta; Scatassa, Maria Luisa; Settanni, Luca; Bonanno, Adriana

doi:10.1016/j.fm.2014.07.008

Cited by 51 publications

(41 citation statements)

References 30 publications

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“…The LAB species identified here come from the NWCs used for the fermentation, although strain-level identification was not performed in the present study. Indeed, Streptococcus thermophilus and species of Lactobacillus are frequently found in the NWCs for cheese production (20,23,33,34). However, these species are persistently found in the environment even after cleaning, as shown by our results, and this is consistent with the current literature reporting S. thermophilus (16) and other LAB to be persistent in the environment (6,17,35).…”

Section: Discussionsupporting

confidence: 92%

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

135

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Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA-and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality. Cheese manufacture and ripening are affected by the metabolic activity of different types of microorganisms. When milk of optimal hygienic quality is used, the dairy microbial consortia can be simple when starter cultures are employed, or a higher degree of complexity can occur in the case of natural fermentations. The environmental microbiota from the processing plant has been often addressed as a source of microbes that may play a role in the cheese making (1-4). When lactic acid bacteria (LAB) are included in the environmental microbiota, they may actively contribute to fermentation and ripening of cheese. Conversely, when potential spoilage organisms contaminate the environment, these organisms can play a crucial role because they can be transferred from the environment to intermediates of production and may negatively affect the cheese production process and the quality of the final products. It has been demonstrated that the microbial populations involved in fermentation and ripening are often found on the processing surfaces (1, 3, 5, 6), highlighting the importance of the plant environment in potentially contributing to the microbiota of cheese. Depending on the nature of the microorganisms, the environmental microbiota can exert functional activities important for the fermentative and/or the ripening process but sometimes may also be a hazard for cheese quality and safety (7).The study of the microbial e...

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Section: Discussionsupporting

confidence: 92%

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

135

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“…Cinisara cows feed mainly on poor natural pasture and are commonly associated to the dairy product Caciocavallo Palermitano cheese (Di Grigoli, Francesca, Gaglio, Guarrasi, & Bonanno, 2015;Settanni et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Valorization of indigenous dairy cattle breed through salami production

et al. 2016

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“…Animal rennet pastes are coagulant agents that were recently demonstrated to contribute to LAB biodiversity (2); however, they cannot guarantee a constant supply of dairy LAB. In contrast, investigations carried out in Sicily showed that wooden vat surfaces provide all the dairy LAB species required for cheese production, both for fermentation (4,5,7,8) and during ripening (14).…”

mentioning

confidence: 89%

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Gaglio

Cruciata

Gerlando

et al. 2016

Appl Environ Microbiol

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bThree Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differences in terms of microbial levels and composition of the neoformed biofilms. The levels of the microbial groups investigated during cheese production showed significant differences between the control trials and between the control and experimental trials, but the differences were not particularly marked between the TA2 and TZ2 productions, which showed the largest numbers of mesophilic lactic acid bacterium (LAB) cocci. LAB populations were characterized phenotypically and genotypically, and 44 dominant strains belonging to 10 species were identified. Direct comparison of the polymorphic profiles of the LAB collected during cheese making showed that the addition of the NWSC reduced their biodiversity. Sensory evaluation showed that the microbial activation of the wooden vats with the multistrain Lactococcus culture generated cheeses with sensory attributes comparable to those of commercial cheese. Thus, neoformed biofilms enable a reduction of microbial variability and stabilize the sensorial attributes of Vastedda cheese.

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The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

Cited by 51 publications

References 30 publications

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Valorization of indigenous dairy cattle breed through salami production

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

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