PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 01 | 1 |

Tytuł artykułu

Mikroflora serów dojrzewających

Treść / Zawartość

Warianty tytułu

EN
Microbiota of ripening cheese

Języki publikacji

PL

Abstrakty

PL
Mikroflora serów odgrywa kluczową rolę w procesie ich produkcji i dojrzewania. Bierze ona udział w biochemicznej konwersji laktozy, tłuszczu i białek mleka oraz w tworzeniu cech smakowo-zapachowych sera. W skład mikroflory serów wchodzą dwie podstawowe grupy: mikroflora startowa (zasadnicza i pomocnicza) i mikroflora nie-startowa. Bakterie kwasu mlekowego stanowią główną grupę zarówno mikroflory startowej jak i niestartowej. Populacja mikroflory startowej jest dominująca w początkowym okresie produkcji sera i ulega stopniowej redukcji powodowanej zmieniającymi się czynnikami środowiskowymi w procesie jego dojrzewania. W przeciwieństwie, nieliczna populacja mikroflory niestartowej w młodym serze systematycznie wzrasta w trakcie jego dojrzewania. Mikroflorę niestartową stanowi złożony kompleks w skład, którego wchodzą bakterie, drożdże i pleśnie. Jej skład jakościowy i ilościowy ściśle powiązany jest z danym rodzajem sera i warunkami środowiskowymi w mle-czarni. Mikroflora niestartowa, a w szczególności bakterie kwasu mlekowego i droż-dże są najtrudniej kontrolowanym czynnikiem w zakładzie mleczarskim i mogą one powodować wady serów i problemy z utrzymaniem ich standardów jakościowych. W procesie produkcji i dojrzewania sera dochodzi do kompleksowych wzajemnych oddziaływań poszczególnych grup drobnoustrojów. Zastosowanie nowoczesnych technik molekularnych pozwala na szybką identyfikację izolatów drobnoustrojów na poziomie gatunkowym i szczepowym i przyczynia się do pełniejszego zrozumienia zjawiska dojrzewania serów. Artykuł opisuje najnowsze osiągnięcia w zakresie rozwoju kultur startowych i drobnoustrojów niestartowych w serowarstwie oraz ich roli w procesie produkcji i dojrzewania serów.
EN
The cheese microbiota plays a central role in cheese-making. The microbiota contrib-utes to the main biochemical conversion of lactose, fat, protein, and cheese flavor de-velopment. Cheese microbiota consists of two major groups, which are starter/adjunct and nonstarter microorganisms. Lactic acid bacteria are the most essential component of starter/adjunct as well as nonstarter microbiota. Population of starter microbiota dominates at the beginning of ripening process and gradually decreases during aging due to environmental cheese factors. On the contrary nonstarter population gradually increases from very low number in fresh cheese to high number in ripened cheese. Nonstarter microbiota is composed of complex mixtures of bacteria, yeasts and moulds, and is generally specifically associated with particular cheese varieties, and the dairy environment. Nonstarter microbiota especially nonstarter lactic acid bacte-ria and yeasts are the main uncontrolled factor in cheese plant and may bother cause of defects and quality inconsistencies of cheese. During cheese manufacture and ripen-ing, complex interactions occur between individual components of cheese microbiota. Recently developed molecular techniques allow make rapid identification of individual isolates to species and strain level, and contribute to better understanding of cheese ripening phenomena. The aim of the paper was to describe recent advances in devel-opment of starter/adjunct and nonstarter cheese microbiota range and they role dur-ing both manufacture and cheese ripening.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

01

Numer

1

Opis fizyczny

s.6-13,tab.,bibliogr.

Twórcy

  • Wydział Innowacji, Danisco Biolacta Sp. z o.o., ul.Tuwima 1A, 10-741 Olsztyn
autor
  • Instytut Innowacji Przemysłu Mleczarskiego Sp. z o.o., Mrągowo
  • Instytut Innowacji Przemysłu Mleczarskiego Sp. z o.o., Mrągowo

Bibliografia

  • 1. Agarwal S., Sharma K., Swanson B.G., Yuksel G.U., Clark S., Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. J. Dairy Sci., 2006, 89, 1452-1466.
  • 2. Alessandria V., Dolci P., Rantsiou K., Pattono D., Dalmasso A., Civera T., Cocolin L., Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands. World J. Microbiol. Biotechnol., 2010, 26, 2211-2221.
  • 3. Arihara K., Luchansky J.B., Dairy Lactobacilli in Food Biotech-nology: microorganisms (ed) Y.H. Hui, G,G, Khachatourians, 1995, VCH Pbl., New York, 609-643.
  • 4. Banks J.M., Williams A.G., The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening. Int. J. Dairy Tech-nol., 2004, 57, 145-152.
  • 5. Barakat O.S., Ibrahim G.A., Tawfik N.F., El-Kholy W.I., Gad El-Rab A.A., Identification and probiotic characteristics of Lacto-bacillus strains isolated from traditional Domiati cheese. Int. J. Microbiol. Res., 2011, 3, 59-66.
  • 6. Belletti N., Gatti M., Bottari B., Neviani E., Tabanelli G., Gardini F., Antibiotic resistance of lactobacilli isolated from two Ital-ian hard cheese. J. Food Prot., 2009, 72, 2162-2169.
  • 7. Beresford T.P., Coagan T.M., Biodiversity of cheese microflora and its role in cheese flavor development. End of project report. Moorepark Food Research Centre No. 63.
  • 8. Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M., Recent advances in cheese microbiology. Int. Dairy J., 2001, 11, 259-274.
  • 9. Briggiler-Marco M., Capra M.L., Quiberoni A., Vinderola G., Reinheimer J.A., Hynes E., Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J. Dairy Sci., 2007, 90, 4532-4542.
  • 10. Ciprovica I., Mikelsone A., The influence of ripening tempera-ture on diversity of non-starter lactic acid bacteria in semi-hard cheeses. Romanian Biotechnol. Lett., 2011, 16, 155-162.
  • 11. CHOOZITTM cheese cultures – the natural choice from artisan to industrial cheese – Danisco Bulletin.
  • 12. CHOOZITTM selection guide – for blue cheese types - Danisco Bulletin.
  • 13. CHOOZITTM selection guide – for Cheddar & American cheese types - Danisco Bulletin.
  • 14. CHOOZITTM selection guide – for continental cheese types - Danisco Bulletin.
  • 15. CHOOZITTM selection guide – for feta cheese types - Danisco Bulletin.
  • 16. CHOOZITTM selection guide – for hard cheese types - Danisco Bulletin.
  • 17. CHOOZITTM selection guide – for pasta filata cheese types - Danisco Bulletin.
  • 18. CHOOZITTM selection guide – for soft stabilized cheese types - Danisco Bulletin.
  • 19. Cogan T.M., Beresford T.P., Steele J., Broadben J., Shah N.P., Ustunol Z., Invited review: advances in starter cultures and cultured foods. J. Dairy Sci., 2007, 90, 4005-4021.
  • 20. Colombo E., Borgo F., Fortina M.G., Genotypic characteriza-tion of non starter lactic acid bacteria involved in the ripen-ing of artisanal Bitto PDO cheese. J. Basic Microbiol., 2009, 49, 521-530.
  • 21. Colombo E., Franzetti L., Frusca M., Scarpellini M., Phenotypic and genotypic characterization of lactic acid bacteria isolated from artisanal Italian goat cheese. J. Food Prot., 2010, 73, 657-662.
  • 22. Coppola R., Nanni M., Iorizzo M., Sorrentino E., Grazia L., Sur-vey of lactic acid bacteria isolated during the advance stages of the ripening of Parmigiano Reggiano cheese. J. Dairy Res., 1997, 64, 305-310.
  • 23. Crow V., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zea-land Cheddar. Int. J. Dairy, 2001, 11, 275-283.
  • 24. DUPONTtm Danisco® cheese cultures selection guide for lactic curd traditional soft cheese types – DuPont Bulletin.
  • 25. Dybing S.T., Wiegand J.A., Brudvig S.A., Huang E.A., Chandan R.C., Effect of processing variables on the formation of cal-cium lactate crystals in Cheddar cheese. J. Dairy Sci., 1998, 71, 1701-1710.
  • 26. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese. J. Appl. Microbiol., 2001, 90, 600-6008.
  • 27. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T., Pheno-typic and genotypic characterization of non-starter lactic acid bacteria in mature Cheddar cheese. Appl. Environ. Mi-crobiol., 1999, 65, 3418-3426.
  • 28. Fleet G.H., Yeasts in dairy products. J. Appl. Bacteriol., 1990, 68, 199-211.
  • 29. Fox P.F., Mc Sweeney P.L.H., Cogan T.M., Guinee T.P, Cheese: Chemistry, Physics and Microbiology, 2004, Elsevier, London, UK.
  • 30. Fox P.F., McSweeney P.L.H., Lynch C.M., Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust. J. Dairy Technol., 1998, 53, 83-89.
  • 31. Gala E., Landi S., Solieri L., Nocetti M., Pulvirenti A., Giudici P., Diversity of lactic acid bacteria population in ripened Par-migiano Reggiano cheese. Int. J. Food Microbiol., 2008, 125, 347-351.
  • 32. Ghotbi M., Soleimanian-Zad S., Sheikh-Zeinoddin M., Identifi-cation of Lactobacillus pentosus, Lactobacillus paraplantarum and Lactobacillus plantarum in Lighvan cheese with 4 month ripening period by means of recA gene sequence analysis. African J. Biotechnol., 2011, 10, 1902-1906.
  • 33. Jakobsen M., Narvhus J., Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int. Dairy J., 1996, 6, 755-768.
  • 34. Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria. Lait, 1995, 75, 401-413.
  • 35. Jokovic N., Vukasinovic M., Veljovic K., Topisirovic L., Charac-terization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. Arch. Biol. Sci., 2011, 63, 1-10.
  • 36. Kołakowski P., Podolak R., Kowalska M., Lactic acid bacteria and yeast profile in Polish ripened cheeses. Milchwissen-schaft, 2012, 67, 285-288.
  • 37. Kołakowski P., Podolak R., Kowalska M., Microbial profile of Gouda cheese during ripening in two independent chambers – a short report. Pol. J. Food Nutr. Sci., 2012, 3, 179-184.
  • 38. Kongo J.M., Gomes A.M., Malcata F.X., McSweeney P.L.H., Microbiological, biochemical and compositional changes during ripening of Sao Jorge – a raw milk cheese from the Azores (Portugal). Food Chem., 2009, 112, 131-138.
  • 39. Lane C.N., Fox P.F., Walsh E.M., Folkertsma B., McSweeney P.L.H., Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese. Lait, 1997, 77, 561-573.
  • 40. Laubscher P.J., Viljoen B.C., The resistance of dairy yeasts against commercially available cleaning compounds and sanitizers. Food Technol. Biotechnol., 1999, 37, 281-286.
  • 41. Martin-Platero A.M., Valdivia E., Maqueda M., Martin-Sanchez I., Martinez-Bueno M., Polyphasic approach to bacterial dy-namics during the ripening of Spanish farmhouse cheese, using culture-dependent and –independent methods. Appl. Environ. Microbiol., 2008, 74, 5662-5673.
  • 42. McSweeney P.L.H., Walsh E.M., Fox P.F., Cogan T.M., Drinan F.D., Castelo-Gonzalez M., A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish J. Agric. Food Res., 1994, 33, 183-192.
  • 43. Mirzaei H., Microbiological changes in Lighvan cheese throughout its manufacture and ripening. African J. Micro-biol. Res., 2011, 5, 1609-1614.
  • 44. Mlalazi M., Winslow A.R., Beaubrun J. J-G., Eribo B.E., Occur-rence of pediocin PA-1/AcH-like bacteriocin in native non-starter Lactobacillus casei, Lactobacillus paracasei and Lacto-bacillus rhamnosus from retail Cheddar cheese. Internet J. Food Safety, 2011, 13, 325-331.
  • 45. Morales F., Morales J.I., Hernandez C.H., Hernandez-Sanchez H., Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Appl. Biochem. Biotechnol., 2011, 164, 889-905.
  • 46. Morishita T., Yajima M., Incomplete operation of biosynthetic and bioenergetic functions of the citric acid cycle in multiple auxotrophic lactobacilli. Biosci. Biotechnol. Biochem., 1995, 59, 251-255.
  • 47. Mounier J., Monnet C., Vallaeys T., Arditi R., Sarthou A.S., He-lias A., Irlinger F., Microbial interactions within a cheese microbial community. Appl. Environ. Microbiol., 2008, 74, 172-181.
  • 48. Peterson S.D., Marshall R.T., Non-starter lactobacilli in Ched-dar cheese: a review. J. Dairy Sci., 1990, 73, 1395-1410.
  • 49. Product range: Dairy cultures and enzymes – Chr. Hansen Bulletin.
  • 50. Randazzo C.L., De Luca S., Todaro A., Restuccia C., Lanza C.M., Spagna G., Caggia C., Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavor com-pounds in ripened model cheese system. J. Appl. Microbiol., 2007, 103, 427-435.
  • 51. Randazzo C.L., Pitino L., Ribbera A., Caggia C., Pecorino Cro-tonese cheese: study of bacterial population and flavor com-pounds. Food Microbiol., 2010, 27, 363-374.
  • 52. Rantsiou K., Urso R., Dolci P., Comi G., Cocolin L., Microflora of Feta cheese from four Greek manufactures. Int. J. Food Micro-biol., 2008, 126, 36-42.
  • 53. Ross H.M., Harden T.J. Nichol A.W., Deeth H.C., Isolation and investigation of microorganisms causing brown defects in mould ripened cheeses. Aust. J. Dairy Tech., 2000, 55, 5-8.
  • 54. Samelis J., Kakouri A., Pappa E.C., Matijasic B.B., Georgalaki M.D., Tsakalidou E., Rogelj A., Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their micro-bial consortia. J. Food Prot., 2010, 73, 1294-1303.
  • 55. Sandine W.E., Elliker, P.R., Microbially induced flavours and fermented foods flavour in fermented dairy products. J. Agric. Food Chem., 1970, 18, 557-562.
  • 56. Scott R., Cheesemaking practice, Applied Science Publishers Ltd, Barking, 1981.
  • 57. Seiler H., Busse M., The yeasts of cheese brines. Int. J. Food Microbiol., 1990, 11, 289-304.
  • 58. Settanni L., Moschetti G., Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol., 2010, 27, 691-697.
  • 59. Steffen C., Eberhard P., Bosset J.O., Ruegg M., Swiss type varie-ties. In P.F. Fox (ed.) Cheese: chemistry, physics and microbi-ology, London, Elsevier Applied Science, 1993, 2, 83-110.
  • 60. Svec P., Drab V., Sedlacek I., Ribotyping of Lactobacillus casei group strains isolated from dairy products. Folia Microbiol., 2005, 50, 223-228.
  • 61. Terzic-Vidojevic A., Tolinacki M., Nikolic M., Lozo J., Begovic J., Gulahmadov S.G.O., Kuliev A.A., Dalgalarrondo M., Chobert J-M., Haertle T., Topisirovic L., Phenotypic and genotypic char-acterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. African J. Biotechnol., 2009, 8, 2576-2588.
  • 62. Viljoen B.C., The interaction between yeasts and bacteria in dairy environments. Int. J. Food Microbiol., 2001, 69, 37-44.
  • 63. Viljoen B.C., Greyling T., Yeast associated with Cheddar and Gouda making. Int. J. Food Microbiol., 1995, 28, 79-88.
  • 64. Veljovic K., Terzic-Vidojevic A., Vukasinovic M., Strahinic I., Begovic J., Lozo J., Ostojic M., Topisirovic L., Preliminary char-acterization of lactic acid bacteria isolated from Zlatar cheese. J. Appl. Microbiol., 2007, 103, 2142-2152.
  • 65. Welthagen J.J., Viljoen B.C., The isolation and identification of yeasts obtained during manufacture and ripening of Cheddar cheese. Food Microbiol., 1999, 16, 63-73.
  • 66. Welthagen J.J., Viljoen B.C., Yeast profile in Gouda cheese during processing and ripening. Int. J. Food Microbiol., 1998, 41, 185-194.
  • 67. Westall S., Filtenborg O., Spoilage yeasts of decorated soft cheese packed in modified atmosphere. Food Microbiol., 1998, 15, 243-249.
  • 68. Westall S., Filtenborg O., Yeast occurrence in Danish feta cheese. Food Microbiol., 1998, 15, 215-222.
  • 69. Williams A.G., Withers S.E. Banks J.M., Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese. Int. Dairy J., 2000, 10, 17-23.
  • 70. Wyder M.T., Yeasts in dairy products. Publisher FAM Swiss Federal Dairy Research Station Liebefeld, Berne, Switzerland, 2001, 425, 1-21.
  • 71. Zago M., Fornasari M.E., Rossetti L., Bonvini B., Scano L., Car-minati D., Giraffa G., Population dynamics of lactobacilli in Grana cheese. Annals Microbiol., 2007, 57, 349-353.

Uwagi

Rekord w opracowaniu

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-b2f676df-7cfc-4394-9c9f-39e1194054cc
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.