scholarly journals Diversity of microorganisms in the traditional Slovak cheese

10.5219/1061 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 532-538
Author(s):  
Miroslava Kačániová ◽  
Simona Kunova ◽  
Elena Horská ◽  
Ľudmila Nagyová ◽  
Czeslaw Puchalski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Count ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Organoleptic Characteristics ◽  
Microbiological Methods

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

2006 ◽  
Vol 73 (3) ◽  
pp. 264-272 ◽  
Author(s):  
Salvatore Coppola ◽  
Vincenzina Fusco ◽  
Rosamaria Andolfi ◽  
Maria Aponte ◽  
Giuseppe Blaiotta ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Diversity ◽  
Raw Milk ◽  
Active Role ◽  
Lactobacillus Helveticus ◽  
Molecular Diagnostic ◽  
Rapd Pcr ◽  
Pasta Filata

Microbial diversity of the raw milk for the production of Fior di Latte di Agerola and its changes during cheesemaking were studied. Viable counts showed that at the end of curd ripening, loads of lactic acid bacteria, both mesophilic and thermophilic rods and cocci, higher than those commonly evidenced in similar cheeses produced by using natural or commercial starters, were detected. Identification of 272 isolates, supported by molecular diagnostic aids, evidenced representative cultures of a high number of bacterial taxa of interest as participating in the process, although most of the isolates belonged to Lactococcus lactis and Lactobacillus helveticus species. RAPD-PCR and REA-PFGE biotyping were performed for the isolates of the above species and it was shown that most of the strains isolated from the raw milk occurred during the whole cheesemaking process, and an active role of these strains in the fermentation was supposed. The results offer further proof of the importance of the raw milk as source of technologically interesting strains of lactic acid bacteria capable of driving the fermentation of traditional cheeses.

scholarly journals Role of some psychrotrophic aerobic sporeforming bacteria in spoilage of raw milk

2004 ◽  
Vol 28 (1) ◽  
pp. 134-146
Author(s):  
معتز عبد الواحد عبد المنعم ◽  
نجم هادي الخزرجي ◽  
عماد ابراهيم علي سلطان
Keyword(s):  
Heat Treatment ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Heated Milk ◽  
Off Flavors ◽  
Aerobic Plate Count ◽  
Subsequent Storage ◽  
Milk Storage

This study was planned to isolated and identify some psychrotrophic aerobic sporeforming bacteria from raw milk and determine the predomenant isolate.  Microbiological estimations were performed for (100) raw milk samples collected from four sources (filters, stations, bulk tanks and milk containers) and for the same samples after heat treatment at 80°C for (12) minutes and upon subsequent storage at (7)°C for 0,7,14 and 21 days.  The Aerobic plate count (APC) was determined and the total bacterial count were compared with each of the mesophilic sporeformer count (MSFC) at (0) & (7) days of storage & the psychrotrophic sporeformer count (PSFC) upon storage at (7)°C for 0,7,14 and 21 days. Positive relationship existed between the increase in (APC) before heat treatment & the increase in (MSFC) at (0) or (7) days or (PSFC) at 0,7,14 & 21 days of storage at 7°C. Immediately after heat treatment at (80)°C for 12 minutes 59% of the samples had psychrotrophic sporeformer counts of <10 cfu/ml, but after (21) days of storage at (7)°C, 79% of the samples had counts of > 109 cfu/ml.  Bacillus cereus and Bacillus mycoides were identified as the predominant psychrotrophic sporeformers in the heated milk, stored at 7°C.  The results confirmed that growth of heat-resistant psychrotrophicsporeforming organisms co-incide with spoilage of heated milk, and was a higher than of the normal pasteurization temperatures or longer time which enhanced the germination of these spores. psychrotrophic sporeformers have been shown to be responsible for such off-flavors (bitter, stale, rancid and putrid) of heated milk stored at (7)°C for (21) days, and sweet curdling observed in 70% of the samples in the forms of "buttons”  at the bottom of the containers after (21)  days of storage at (7)°C.  Most of the isolated psychrotrophic B cercus were able to produce porteinase, lipases and lecithinase enzymes beside the haemolysin.  It was concluded that the number of (PSFC) in raw milk  conditions prevailing sanitary  the depends upon apparently during production and upon time and temperature of milk storage before processing.

scholarly journals Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Elizaveta Gavrilova ◽  
Elizaveta Anisimova ◽  
Alsu Gabdelkhadieva ◽  
Elena Nikitina ◽  
Adel Vafina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Raw Material ◽  
Plant Materials ◽  
Organoleptic Characteristics ◽  
Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

2007 ◽  
Vol 60 (1) ◽  
pp. 44-48 ◽  
Author(s):  
LAERTE DAGHER CASSOLI ◽  
PAULO FERNANDO MACHADO ◽  
ANA CAROLINA DE OLIVEIRA RODRIGUES ◽  
ARLEI COLDEBELLA
Keyword(s):  
Flow Cytometry ◽  
Bacterial Count ◽  
Raw Milk ◽  
Correlation Study ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Standard Plate Count ◽  
Standard Plate

scholarly journals The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

10.5219/1239 ◽  
2020 ◽  
Vol 14 ◽  
pp. 69-75 ◽  
Author(s):  
Miroslava Kačániová ◽  
Ľudmila Nagyová ◽  
Jana Štefániková ◽  
Soňa Felsöciová ◽  
Lucia Godočíková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kluyveromyces Lactis ◽  
Microbiological Quality ◽  
Aerobic Condition ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Microscopic Fungi ◽  
Gram Positive ◽  
Gram Negative

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

scholarly journals Microbiological dynamics involved in cereal-porridge production using maize and sorghum

2022 ◽  
Vol 18 (1) ◽  
pp. 014-026
Author(s):  
Mercy M Umokaso ◽  
Bernard JO Efiuvwevwere ◽  
Francis S Ire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Growth Patterns ◽  
Lactobacillus Fermentum ◽  
Coliform Bacteria ◽  
Spontaneous Fermentation ◽  
Candida Sp

Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lactobacillus fermentum, Lactobacillus sp. The yeast isolates were 2 strains of Saccharomyces cerevisiae, one other Saccharomyces sp and a Candida sp. The moulds were Aspergillus niger, Aspergillus flavus, Rhizopus sp and Penicillium sp. The lactic acid bacteria (LAB) isolated were 2 strains of Lactococcus lactis, 2 Enterobacter spp, 5 strains of Lactobacillus fermentum and 1 other Lactobacillus sp. The initial total viable aerobic bacterial count at 0h in maize, sorghum and maize-sorghum blend were 4.6 × 104, 7.3 × 104 and 2.4 × 105cfu/ml respectively. The growths rose to peaks of 6.5 × 107 and 3.9 × 107cfu/ml at 24h in maize and maize-sorghum blend, respectively. A Peak of 4.7 x 107cfu/ml was attained at 36h in sorghum. Coliform bacteria and moulds growths in the three samples attained peaks of growth at 12h and reduced till there was no growth by 48h. Lactic acid bacteria and yeasts increased in numbers till the end of fermentation. The initial pH value at 0h was lowest in maize-sorghum blend sample (5.43) and highest in maize (5.75). Final values at 48h were 3.76, 3.78 and 3.75 in maize, sorghum and maize-sorghum blend samples respectively. There were no significant differences between the microbial growth patterns, changes in pH, total titratable acidity (TTA) and amylase enzymatic activities in maize, sorghum and maize-sorghum blend samples during fermentation.

Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety

1995 ◽  
Vol 58 (9) ◽  
pp. 998-1006 ◽  
Author(s):  
MARIA L. RODRIGUEZ MEDINA ◽  
MARIA E. TORNADIJO ◽  
JAVIER CARBALLO ◽  
ROBERTO MARTIN SARMIENTO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Point Of View ◽  
Starter Cultures ◽  
Cow Milk ◽  
Sampling Point ◽  
Organoleptic Characteristics ◽  
Microbial Groups

The levels of several microbial groups (aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts), and some biochemical parameters were investigated during the manufacture and ripening of four batches of León cow cheese produced from raw milk without the addition of starter cultures. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer from the point of view of health. The total microbial counts were high throughout the elaboration and ripening. Almost all the microbial groups reached their maximum counts in curd and afterwards dropped throughout the ripening process. The greatest drop was shown by Enterobacteriaceae, which had disappeared after 3 months of ripening. Lactic acid bacteria were the major microbial group, reaching counts similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62.5% of the isolates obtained in de Man-Rogosa-Sharpe (MRS) agar at this sampling point), curd (82.5% of the isolates obtained at this sampling point) and one-week-old cheese (85% of isolates obtained at this sampling point), while Lactobacillus casei subsp. casei was the most predominant species in eight-week-old cheese (55% of isolates obtained at this sampling point) and twelve-week-old cheese (47.5% of isolates obtained at this sampling point). According to our data, a starter suitable for the production of León cow cheese would be made up of these two species. Some species of Leuconostoc or enterococci could also be added to this starter with the aim of improving the organoleptic characteristics of the final product or to emphasize the characteristics of this variety.

Microbiological Quality of Rabbit Meat

2004 ◽  
Vol 67 (5) ◽  
pp. 966-971 ◽  
Author(s):  
JOSE M. RODRÍGUEZ-CALLEJA ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
MARÍA-LUISA GARCÍA-LÓPEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Meat Production ◽  
Total Bacterial Count ◽  
Indicator Organisms ◽  
Ph Values ◽  
Rabbit Meat ◽  
Microbial Groups

World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P &lt; 0.05) than that (4.96 ± 0.90 log CFU/g) for carcasses dressed at a large abattoir in automated slaughter lines. Both groups of carcasses had mean pH values of 5.98. The dominant contaminants on carcasses from the small abattoir were Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 ± 0.18) stored at −1 to + 1° C (supermarket 1), mean aerobic mesophilic count was 5.87 ± 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 ± 0.18) displayed at −1 to + 5° C (supermarket 2), mean aerobic mesophilic count was 6.60 ± 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 &gt; large abattoir &gt; supermarket 1 &gt; small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

scholarly journals USE OF LACTIC ACID BACTERIA IN PEANUT SEED TREATMENT

2020 ◽  
Vol 1 (1) ◽  
pp. 20-22
Author(s):  
Hoai Huong Nguyen ◽  
Bich Tram Tran Le
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Seed Treatment ◽  
Bacterial Count ◽  
Positive Control ◽  
Culture Broth ◽  
Total Bacterial Count ◽  
Conventional Agriculture ◽  
Aspergillus Sp

Three lactic acid bacteria (LAB) strains, Lactobacillus sp. L5, Lactobacillus sp. L3, Lactobacillus sp. L2N, isolated from Vietnamese traditional Nem chua grew well in cabbage broth supplemented with 12 g/L glucose and 15 g/L peptone and showed inhibitory activity ranging from 40% to 44% against Aspergillus sp. CDP isolated from mould contaminated peanuts, while Daconil 75WP – a fungicide compounds – as a positive control showed only 26.9%. LAB strains also displayed Indole-acetic acid (IAA) production, P-solubilization and biofilm formation. Soaking seeds in separate cabbage based culture broth of three LAB strains with/without heat treatment and mixed culture broths at the ratio 1:1:1 with the total bacterial count 108cfu/mL exhibited the antifungal activity of mixed cultures in both cases with or without bacterial culture heat treatment. Soaking seeds in the same mixed bacterial cultures without heat treatment increased seed germination and vigor index, compared to the control seeds without any treatment and those treated with fungicide compounds. After 75 days of sowing the length and total fresh weight of LAB-treated peanut plants increased by 22.4 % and 99.6%, higher than that of Daconil treated ones with only 15.9% and 59.7% increment. Moreover, the fresh yield of peanut pegs increased 2.5 times, compared to those of untreated and Daconil treated seeds. This study suggested that seed treatment with LAB is a novel technology towards organic farming to replace fungicide used in conventional agriculture.

scholarly journals Stability of lactic acid bacteria and physico-chemical properties of pasteurized cow’s and goat’s milk

2019 ◽  
Vol 15 (2-1) ◽  
pp. 341-345
Author(s):  
Nurfarhana Syed Malik ◽  
Mohd Nizam Lani ◽  
Fauziah Tufail Ahmad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Raw Milk ◽  
Viable Count ◽  
Plate Count ◽  
Goat’S Milk ◽  
Physico Chemical ◽  
Goat's Milk ◽  
The Stability

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria and its enzyme, and also its relation with physico-chemical properties in raw and pasteurized cow’s and goat’s milk. Most of the physico-chemical properties (pH, protein, ash and fat) were highest in pasteurized goat’s milk. The total viable count for plate count of the bacterial concentration was higher in both pasteurized cow’s and goat’s milk which were 2.48 log CFU/ml. This was followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). There was no yeast and mould detected in both raw and pasteurized cow’s and goat’s milk, respectively. Lactic acid bacteria (LAB) was found significantly higher in raw milk compared to pasteurized milk and higher macronutrients (proximate composition) could be considered as one of the factors for the survival of LAB. Interestingly, based on API ZYM assay kit result, there were nine different enzymes were detected in all samples which were leucine arylamidase, valine arylamidase, cystine arylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidase and acid phosphatise. This result revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals. 

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