Yeast profile in Gouda cheese during processing and ripening

Welthagen, J.J.; Viljoen, Bennie C.

doi:10.1016/s0168-1605(98)00042-7

Cited by 100 publications

(79 citation statements)

References 21 publications

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“…Unexpectedly, the high number of yeasts exceeding 4 logs CFU/g in Gouda cheese after salting was counted. This is contrary to the study conducted by Welthagen & Viljoen [1998] who reported 2 logs of yeast populations after one-day ripening of Gouda cheese. Although, yeast counts may vary between dairy plants and even between subsequent days in the same plant according to Viljoen & Greyling [1995] and Welthagen & Viljoen [1998], the brine used for salting was mainly responsible for the high rate of yeast contamination in Gouda cheese.…”

Section: Resultscontrasting

confidence: 99%

“…A 4-week aged cheese was characterised by the highest population of the total LAB count, NSLAB and yeasts. In a study carried out by Welthagen & Viljoen [1998], a steadily increasing number of yeasts and LAB were observed during Gouda cheese ripening over a period of 32 days and 18 days, respectively. In another study, the researchers reported that the total counts of LAB in Cheddar cheese after the initial increase started to diminish after 14 days of ripening [Agarwal et al, 2006].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Kołakowski¹,

Podolak²,

Kowalska³

2012

Pol. J. Food Nutr. Sci.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Kołakowski¹,

Podolak²,

Kowalska³

2012

Pol. J. Food Nutr. Sci.

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“…This organism is able to grow in high salt Each cheese named represents a distinct type and manufacturer. Manufacturers from whom multiple cheeses were purchased are indicated as A-F. A cheese was purchased and sampled from 1 to 4 times, depending on availability ** Fungus was not detected concentrations and low pH, can use lactate as the main carbon source [15], produces proteolytic and lipolytic enzymes capable of metabolizing milk proteins and fat, and grows at low temperature and low water activity [8,52]. The majority of D. hansenii isolates were highly similar (Figure 1), and no clear clustering by cheese, type, manufacturer, or date was detected.…”

Section: Discussionmentioning

confidence: 99%

Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue cheeses. Eighteen other fungal species were isolated, ten from only one sample each. Most fungi isolated have been documented from dairy products; a few raise potential food safety concerns (i.e. Aspergillus flavus, isolated from a single sample and capable of producing aflatoxins; and Candida parapsilosis, an emerging human pathogen isolated from three cheeses). With the exception of D. hansenii (present in most cheese) and P. roqueforti (a necessary component of blue cheese), no strong correlation was observed between cheese type, manufacturer, or sampling time with the yeast or mold species composition.

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“…Noteworthy is the specificity of the association between D. hansenii and several lactic acid and coryneform bacteria, including those we isolated from fermenting tobacco. These microbial consortia are typical of certain fermenting substrates that are characterized by a low C/N ratio, such as ripening cheeses (2,4,10,31,36,43,61), fresh sausages (7,47), vegetables (35), and algae (57). An association between D. hansenii and P. pentosaceus, revealed for tobacco samples (Tables 4 and 5), has previously been described for sorghum fermentation (35), and the same yeast has been isolated from the surface microflora of many brick cheeses in association with several coryneform bacteria, including C. ammoniagenes (58).…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

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Yeast profile in Gouda cheese during processing and ripening

Cited by 100 publications

References 21 publications

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

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