Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

Dara Elizabeth Barbosa Rodrigues; Leonardo Lima Da Paixão; Valdirene Rodrigues Santana; Roberta Magalhães Dias Cardozo; Solimar Gonçalves Machado

doi:10.14295/2238-6416.v75i4.822

Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

Revista do Instituto de Laticínios Cândido Tostes ◽

10.14295/2238-6416.v75i4.822 ◽

2021 ◽

Vol 75 (4) ◽

pp. 232-242

Author(s):

Dara Elizabeth Barbosa Rodrigues ◽

Leonardo Lima Da Paixão ◽

Valdirene Rodrigues Santana ◽

Roberta Magalhães Dias Cardozo ◽

Solimar Gonçalves Machado

Keyword(s):

Fresh Cheese

Devido a importância econômica da indústria de laticínios, a qualidade dos derivados lácteos deve ser uma preocupação constante. Algumas propriedades sensoriais e tecnológicas do leite e derivados estão relacionadas à microbiota deterioradora contaminante, representada, principalmente, por bactérias psicrotróficas proteolíticas que produzem enzimas termoresistentes. Os queijos frescos produzidos artesanalmente são geralmente fabricados com leite cru, por isso, é de grande importância conhecer a microbiota desses produtos. Portanto, o objetivo deste trabalho foi enumerar e isolar as bactérias psicrotróficas proteolíticas além de avaliar o potencial deteriorador desses microrganismos isolados de queijos frescos artesanais comercializados em Salinas, MG, Brasil. Após o isolamento das bactérias psicrotróficas proteolíticas presentes no queijo fresco, os isolados foram caracterizados em termos de coloração de Gram, forma e atividade de oxidase. A atividade proteolítica dos isolados foi confirmada pela formação de halo de hidrólise em meio de cultura específico. Os resultados destacaram a predominância de bactérias proteolíticas psicrotróficas Gram-positivas quando foi avaliada a microbiota deterioradora das amostras de queijo fresco. Considerando o potencial proteolítico, 34% dos isolados foram classificados como altamente proteolíticos. Os resultados mostraram que a contaminação inicial de queijos frescos pode interferir na qualidade microbiológica destes produtos.

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Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

International Journal of Veterinary Science ◽

10.37422/ijvs/20.060 ◽

2020 ◽

Keyword(s):

Raw Materials ◽

Microbiological Quality ◽

Raw Milk ◽

Plate Count ◽

E Coli ◽

Fresh Cheese ◽

Processing Techniques ◽

The Impact ◽

Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

Current Nutrition & Food Science ◽

10.2174/1573401316666200214102828 ◽

2020 ◽

Vol 16 (9) ◽

pp. 1309-1317

Author(s):

Anusha Rajagopalan ◽

Bindhu O. Sukumaran

Keyword(s):

Textural Properties ◽

Artemia Salina ◽

Quality Analysis ◽

Human Consumption ◽

Cheese Making ◽

Phase Partitioning ◽

Milk Clotting ◽

Three Phase ◽

Fresh Cheese ◽

Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

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Use of caprifig tree extract as a substitute for calf rennet in goat's fresh cheese production

Small Ruminant Research ◽

10.1016/j.smallrumres.2021.106382 ◽

2021 ◽

pp. 106382

Author(s):

Yasser Hachana ◽

Oussama Aloui ◽

Riccardo Fortina

Keyword(s):

Fresh Cheese ◽

Cheese Production

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Determination of starch content in adulterated fresh cheese using hyperspectral imaging

Food Bioscience ◽

10.1016/j.fbio.2017.10.009 ◽

2018 ◽

Vol 21 ◽

pp. 14-19 ◽

Cited By ~ 17

Author(s):

Abel Barreto ◽

J.P. Cruz-Tirado ◽

Raúl Siche ◽

Roberto Quevedo

Keyword(s):

Hyperspectral Imaging ◽

Starch Content ◽

Fresh Cheese

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Application of non-starter lactic acid bacteria as biopreservative agents to control fungal spoilage of fresh cheese

International Dairy Journal ◽

10.1016/j.idairyj.2016.01.006 ◽

2016 ◽

Vol 56 ◽

pp. 87-91 ◽

Cited By ~ 8

Author(s):

Hossein Sedaghat ◽

Mohammad Hadi Eskandari ◽

Marzieh Moosavi-Nasab ◽

Seyed Shahram Shekarforoush

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fresh Cheese

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The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽

10.1016/j.lwt.2021.112142 ◽

2021 ◽

pp. 112142

Author(s):

Vladimir Vukić ◽

Mirela Iličić ◽

Dajana Vukić ◽

Sunčica Kocić-Tanackov ◽

Branimir Pavlić ◽

...

Keyword(s):

Starter Culture ◽

Fresh Cheese ◽

Cheese Production

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A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods1

Journal of Food Protection ◽

10.4315/0362-028x-51.1.53 ◽

1988 ◽

Vol 51 (1) ◽

pp. 53-55 ◽

Cited By ~ 8

Author(s):

F. A. KHAYAT ◽

J. C. BRUHN ◽

G. H. RICHARDSON

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Correlation Coefficient ◽

Cheddar Cheese ◽

Plate Count ◽

Impedance Method ◽

Colony Forming Units ◽

Fresh Cheese ◽

Cheese Products ◽

And Staphylococcus Aureus

A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=−.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli/g a correlation of R=−.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

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Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Scientia Agricola ◽

10.1590/s0103-90162009000400008 ◽

2009 ◽

Vol 66 (4) ◽

pp. 481-485 ◽

Cited By ~ 5

Author(s):

Bruna Marcatti ◽

Ana Mônica Quinta Barbosa Habitante ◽

Paulo José do Amaral Sobral ◽

Carmen Sílvia Favaro-Trindade

Keyword(s):

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Buffalo Milk ◽

Probiotic Properties ◽

Texture Profile ◽

Sensory Acceptance ◽

Probiotic Cheese ◽

Fresh Cheese ◽

Processing And Storage ◽

And Storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

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