The Microflora of Stilton Cheese

Hiscox, E. R.; Harrison, J C; Wolf, Josef

doi:10.1111/j.1365-2672.1940.tb03926.x

Cited by 3 publications

(6 citation statements)

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“…A comparison of the numbers of lactobacilli occurring in these cheeses during ripening showed that a difference of almost a 100-fold could occur between samples taken at the same time from the top and bottom of the same cheese. Hiscox, Harrison & Wolf (5) have shown that the bacterial flora of a Stilton cheese is concentrated in irregularly scattered colonies throughout the cheese. Mabbitt (6) found that bacteria were irregularly scattered in Cheddar cheese, and our previous work (i) indicated that localized pockets of lactobacilli may occur.…”

Section: Discussionmentioning

confidence: 99%

732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

Naylor

Sharpe

1958

Journal of Dairy Research

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With 8 Figures)Previous work(i) on the lactobacillus flora of a Cheddar cheese showed that many serological types could occur in the cheese during ripening. Whilst some of these were distributed throughout the cheese, others occurred irregularly in pockets. Duplicate cheeses made from the same milk and under the same conditions have now been examined to find whether they contained similar patterns and distributions of serological types of lactobacilli. The lactobacillus flora of two pairs of duplicate cheeses is described here. Another pair of cheeses was also included, made under the same conditions, but with a known strain of Lactobacillus added in small numbers to the cheese-milk in one vat. The distribution of this organism was traced during cheese-making and the ripening of the cheese. METHODS Cheese-makingThree pairs of cheeses were made on different occasions from raw milk in twin vats with identical performances in all respects. The first two pairs (A and B; C and D) were each made from common bulk milks and under the same conditions. The third pair (J and H) was also made from a common bulk of milk under the same conditions, but cheese J was inoculated with a known strain of Lactobacillus. The organism used was serological type strain A41, an unclassified homofermentative strain previously isolated from cheese L 2 (i). Ten ml. of a 1/10 dilution of a 48 hr. culture of this organism, grown in yeast dextrose litmus milk, was added to the cheese-milk before renneting to give a concentration of 300 organisms/ml, of milk. A lid was kept on the vat whilst the inoculum was added, to prevent cross-contamination. During the making of these two cheeses samples were taken of the bulk milk, the milk in each vat just before renneting, the curd and whey at run-off and the curd at milling. These were plated on the selective acetate-agar medium.For each of these experiments uniform conditions were maintained in the two vats during cheese-making. Sampling of the cheeses during ripeningTo reduce the effect of the irregular distribution in pockets of some lactobacilli, pooled samples of cheese, each consisting of three cores, were examined at each sampling. For cheeses A and B one pooled sample was taken from the top of each cheese at each sampling, but for cheeses C and D and cheeses H and J one pooled sample was taken from the top and also one from the bottom of each cheese at each sampling. The top was arbitrarily chosen as the face uppermost when the cheese was removed from the press,

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Section: Discussionmentioning

confidence: 99%

732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

Naylor

Sharpe

1958

Journal of Dairy Research

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“…curvatus, Leuconostoc mesenteroides, Staphylococcus equorum, and Staphylococcus sp., with Lb. plantarum being the dominant species in all the cheese sections (Hiscox et al, 1940;Whitley, 2002;Ercolini et al, 2003). We have shown that in a single Stilton cheese there are a diverse range of Lb.…”

Section: Introductionmentioning

confidence: 76%

“…Penicillium roqueforti is added to impart blueing and the typical sharp tangy flavor (Gkatzionis, Linforth & Dodd, 2009;Price et al, 2014;Ropars, Lopez-Villavicencio, Snirc, Lacoste & Giraud, 2017). The microbiota of Stilton has been investigated using conventional culturedependent and molecular microbiological methods and mainly comprises lactobacilli, yeasts and moulds (Hiscox, Harrison & Wolf, 1940;Ercolini, Hill & Dodd, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Ripening follows gradual microbial succession whereby acidification begins with Lc. lactis replaced by the more acid-tolerant lactobacilli (Broadbent, Houck, Johnson & Oberg, 2003;Martin-Platero, Valdivia & Maqueda, 2008), notably Lactobacillus plantarum (Hiscox et al, 1940;Whitley, 2002). Lb.…”

Section: Introductionmentioning

confidence: 99%

“…Lb. plantarum is introduced as part of the microbial contaminants from raw milk, personnel and the processing plant environment (Hiscox et al, 1940). These organisms tolerate a range of pH, humidity, redox potential, salt and temperature (Martley & Crow, 1993;Broadbent et al, 2003), and interact with the starter Lc.…”

Section: Introductionmentioning

confidence: 99%

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Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

et al. 2019

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The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18 o C for 48 h & 12 weeks, respectively in presence and absence of salt, simulating cheese production and ripening. During long-term ripening, Lb. plantarum grew faster when co-cultured with non-acid producing Lc. lactis in the presence of salt. One isolate of Lb. plantarum produced the highest concentration of alcohols, organic acids and acetoin. Co-culture of Lb. plantarum with acid-producing Lc. lactis enhanced acid and alcohol production, whereas co-inoculation with non-acid producing Lc. lactis increased acetoin synthesis. Lb. plantarum is an incidental organism in cheese and its presence is unpredictable. Occurrence of different genotypes of Lb. plantarum could contribute to batch to batch variation in the cheese aroma characteristics.

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Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation

et al. 2020

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This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, antimicrobial activity and potential contribution to quality of cheese. Fifty-nine Lactobacillus isolates were cultured from the outer crust, blue veins and white core of the cheese and were speciated phenotypically and by 16S rDNA sequence analysis. Lactobacillus plantarum was the dominant species detected with only two isolates identified as Lactobacillus brevis. Strains were typed by pulse-field gel electrophoresis (PFGE) using the enzyme NotI to examine their genomic diversity. Cluster analysis of PFGE patterns produced five major clusters which associated isolates with their sites of isolation within the cheese. One L. plantarum isolate from each cheese site was selected and evaluated for salt, acid, relative humidity, and heat tolerance to determine whether stress conditions within the isolation site selected their phenotype. D 72 • C values were 6, 13, and 17 s for strains from the crust, veins and core, respectively, suggesting strains on the crust may not have been able to survive pasteurization and therefore had been added post-pasteurization. All strains recovered from heat injury within 24-48 h at 4 • C. pH values of 3, 3.5, and 4 suppressed growth but strains showed a varying ability to grow at pH 4.5 and 5; isolates from the core (which has the lowest pH) were the most acid-tolerant. All strains grew at 3.5 and 5% salt but were suppressed at 10%; those from the crust (which has a lower water activity) were the most halotolerant, growing at 8% salt whereas strains from the core were sensitive to this salt concentration. All 57 L. plantarum isolates were examined for antimicrobial activity and variable activity against Lactobacillus pentosus and other genera was demonstrated; plantaricin EF genes were present in 65% of strains. It was concluded that there are varied phenotypes and genotypes of Lactobacillus in a Stilton cheese according to site of isolation. Occurrence of different L. plantarum genotypes could contribute to variation in the cheese quality from batch to batch and provides criteria for selecting isolates as potential adjunct cultures.

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The Microflora of Stilton Cheese

Cited by 3 publications

References 0 publications

732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation

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