The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

Banks, J. M.; Williams, Alan G.

doi:10.1111/j.1471-0307.2004.00150.x

Cited by 54 publications

(43 citation statements)

References 77 publications

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“…Like them, we found that the dominant group was composed of facultatively heterofermentative lactobacilli, as observed in many other ripened cheese varieties [6]. Comparison with the existing literature on Cheddar showed that similar counts of starter and non-starter lactic acid bacteria (about 5.10 7 cfu·g -1 and from 4.10 7 cfu·g -1 to 9.10 7 cfu·g -1 , respectively, [29,60]) were found in Cantal cheese.…”

Section: Microbiologysupporting

confidence: 80%

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Freitas¹,

Pinon²,

Lopez

et al. 2005

Lait

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Section: Microbiologysupporting

confidence: 80%

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Freitas¹,

Pinon²,

Lopez

et al. 2005

Lait

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“…Lactococci contribute to the acidification of the curd and casein proteolysis, pivotal processes in cheese-making (McSweeney, 2004). The metabolism of amino acids and fatty acids by these LAB are major contrib-utors to flavor development (Di Cagno et al, 2008;McSweeney, 2004;Skelin et al, 2012;Randazzo et al, 2006), while their antimicrobial activity enhances autolysis and helps shaping the microbial communities in cheese (Banks and Williams, 2004). The high proportion of enterobacterial sequences found among the common OTUs may be related to the nonlimiting values of pH (4.9-5.3), aw (0.940-0.980) and NaCl concentration (0.12-1.97%, w/w) in Pico cheese throughout ripening (unpublished data).…”

Section: Identification Of Core Bacterial Community Members and Abundmentioning

confidence: 99%

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme

Câmara

Dapkevicius

et al. 2015

International Journal of Food Microbiology

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This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3-V4 regions of the 16S rDNA and Operational Taxonomic Unit-based (OTU-based) analysis were applied to obtain an overall idea of the microbiota in Pico cheese and to elucidate possible differences between cheese-makers (A, B and C) and maturation times.Pyrosequencing revealed a high bacterial diversity in Pico cheese. Four phyla (Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes) and 54 genera were identified. The predominant genus was Lactococcus (77% of the sequences). Sequences belonging to major cheese-borne pathogens were not found. Staphylococcus accounted for 0.5% of the sequences. Significant differences in bacterial community composition were observed between cheese-maker B and the other two units that participated in the study. However, OTU analysis identified a set of taxa (Lactococcus, Streptococcus, Acinetobacter, Enterococcus, Lactobacillus, Staphylococcus, Rothia, Pantoea and unclassified genera belonging to the Enterobacteriaceae family) that would represent the core components of artisanal Pico cheese microbiota. A diverse bacterial community was present at early maturation, with an increase in the number of phylotypes up to 2 weeks, followed by a decrease at the end of ripening. The most remarkable trend in abundance patterns throughout ripening was an increase in the number of sequences belonging to the Lactobacillus genus, with a concomitant decrease in Acinetobacter, and Stenotrophomonas. Microbial rank abundance curves showed that Pico cheese's bacterial communities are characterized by a few dominant taxa and many low-abundance, highly diverse taxa that integrate the socalled "rare biosphere".2

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“…Examples include cheese ripening by lactic acid bacteria (LAB) (10)(11)(12), wine fermentation by Saccharomyces cerevisiae (13,14), and natto fermentation by Bacillus subtilis (15). Despite the severely energy-limiting conditions, microbes manage to survive in these processes for many weeks, while continuing to produce aroma and flavor compounds in the product matrix (10,13,15,16). Another incentive for studying zero-growth physiology is related to the application of microorganisms as cell factories for the production of food ingredients, enzymes, chemicals, and biofuels.…”

mentioning

confidence: 99%

Physiological and Transcriptional Responses of Different Industrial Microbes at Near-Zero Specific Growth Rates

Ercan

Bisschops

Overkamp

et al. 2015

Appl Environ Microbiol

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The current knowledge of the physiology and gene expression of industrially relevant microorganisms is largely based on laboratory studies under conditions of rapid growth and high metabolic activity. However, in natural ecosystems and industrial processes, microbes frequently encounter severe calorie restriction. As a consequence, microbial growth rates in such settings can be extremely slow and even approach zero. Furthermore, uncoupling microbial growth from product formation, while cellular integrity and activity are maintained, offers perspectives that are economically highly interesting. Retentostat cultures have been employed to investigate microbial physiology at (near-)zero growth rates. This minireview compares information from recent physiological and gene expression studies on retentostat cultures of the industrially relevant microorganisms Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis, Saccharomyces cerevisiae, and Aspergillus niger. Shared responses of these organisms to (near-)zero growth rates include increased stress tolerance and a downregulation of genes involved in protein synthesis. Other adaptations, such as changes in morphology and (secondary) metabolite production, were species specific. This comparison underlines the industrial and scientific significance of further research on microbial (near-)zero growth physiology. Most research in microbial physiology focuses on growing cells, although under natural and industrial conditions, microbes frequently encounter a state in which neither growth nor deterioration of cells occurs. However, the experimental design to study microbes in this clearly relevant physiological state is far from trivial.In this minireview, we define zero growth as a nongrowing state in which the viability and metabolic activity of a microbial culture are maintained for prolonged periods. As such, zero growth differs from starvation, which is coupled to cellular deterioration, loss of activity, and ultimately, cell death (1, 2). Zero growth also differs from differentiated survival states, such as bacterial or fungal spores, in which metabolism comes to a standstill (3). Conversely, under zero-growth conditions, microbes exclusively use available substrates for processes that contribute to maintenance of cellular integrity and homeostasis (4-7). Such processes include homeostasis of transmembrane gradients of protons and solutes, defense and repair systems, osmoregulation, and protein turnover (8, 9).In classical food fermentation processes, (near-)zero growth occurs during prolonged periods of extremely restricted availability of energy substrates. Examples include cheese ripening by lactic acid bacteria (LAB) (10-12), wine fermentation by Saccharomyces cerevisiae (13,14), and natto fermentation by Bacillus subtilis (15). Despite the severely energy-limiting conditions, microbes manage to survive in these processes for many weeks, while continuing to produce aroma and flavor compounds in the product matrix (10,13,15,16). Another incentive for studying...

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The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

Cited by 54 publications

References 77 publications

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Physiological and Transcriptional Responses of Different Industrial Microbes at Near-Zero Specific Growth Rates

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