当前位置： SCI文献检索 > FOOD MICROBIOLOGY期刊下所有文献 > Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Abstract：

:Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Settanni L,Franciosi E,Cavazza A,Cocconcelli PS,Poznanski E

doi

10.1016/j.fm.2010.12.003

subject

Has Abstract

pub_date

2011-08-01 00:00:00

pages

883-90

issue

5

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(10)00301-1

journal_volume

28

pub_type

杂志文章

相关文献

FOOD MICROBIOLOGY文献大全
  • Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage.

    abstract：:A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2010.10.011

    authors： Pringsulaka O,Patarasinpaiboon N,Suwannasai N,Atthakor W,Rangsiruji A

    更新日期：2011-05-01 00:00:00

  • Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.

    abstract：:High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2017.08.019

    authors： Argyri AA,Papadopoulou OS,Nisiotou A,Tassou CC,Chorianopoulos N

    更新日期：2018-04-01 00:00:00

  • Comparison of molecular detection methods for Vibrio parahaemolyticus and Vibrio vulnificus.

    abstract：:Pathogenic vibrios are a global concern for seafood safety and many molecular methods have been developed for their detection. This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. T...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2011.12.011

    authors： Jones JL,Hara-Kudo Y,Krantz JA,Benner RA Jr,Smith AB,Dambaugh TR,Bowers JC,Depaola A

    更新日期：2012-05-01 00:00:00

  • Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure.

    abstract：:Cyanobacteria are a threat to the safety of water sources for drinking, recreation, and food production, because some cyanobacteria, such as Microcystis, produce cyanotoxins. However, the colonization of plants by Microcystis and the fate of their toxin, microcystins (MCs), in agricultural environments have not been t...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2020.103655

    authors： Lee S,Kim J,Lee J

    更新日期：2021-04-01 00:00:00

  • Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum.

    abstract：:The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2010.01.003

    authors： Mato Rodriguez L,Alatossava T

    更新日期：2010-05-01 00:00:00

  • Influence of growth conditions on adhesion of yeast Candida spp. and Pichia spp. to stainless steel surfaces.

    abstract：:An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence usi...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2017.02.008

    authors： Tomičić R,Raspor P

    更新日期：2017-08-01 00:00:00

  • New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection.

    abstract：:During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2014.12.006

    authors： Borrull A,Poblet M,Rozès N

    更新日期：2015-06-01 00:00:00

  • Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains.

    abstract：:Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2017.11.019

    authors： Dakal TC,Solieri L,Giudici P

    更新日期：2018-06-01 00:00:00

  • The mycobiota of three dry-cured meat products from Slovenia.

    abstract：:The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosp...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2010.09.007

    authors： Sonjak S,Ličen M,Frisvad JC,Gunde-Cimerman N

    更新日期：2011-05-01 00:00:00

  • Effect of photoperiod and day-night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapes.

    abstract：:The effect of light and temperature regimes simulating day and night in the field in the months preceding grape harvest on Aspergillus carbonarius growth and ochratoxin A (OTA) production were investigated. Twelve-hour photoperiod affected positively A. carbonarius growth with no differences between incubating the mou...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2005.12.007

    authors： Bellí N,Ramos AJ,Sanchis V,Marín S

    更新日期：2006-10-01 00:00:00

  • The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii.

    abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2019.103337

    authors： Guo D,Wang S,Li J,Bai F,Yang Y,Xu Y,Liang S,Xia X,Wang X,Shi C

    更新日期：2020-04-01 00:00:00

  • High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2.

    abstract：:The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistanc...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2017.01.011

    authors： Bruschi C,Komora N,Castro SM,Saraiva J,Ferreira VB,Teixeira P

    更新日期：2017-06-01 00:00:00

  • Diversity, distribution and antibiotic resistance of Enterococcus spp. recovered from tomatoes, leaves, water and soil on U.S. Mid-Atlantic farms.

    abstract：:Antibiotic-resistant enterococci are important opportunistic pathogens and have been recovered from retail tomatoes. However, it is unclear where and how tomatoes are contaminated along the farm-to-fork continuum. Specifically, the degree of pre-harvest contamination with enterococci is unknown. We evaluated the preva...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2013.04.016

    authors： Micallef SA,Goldstein RE,George A,Ewing L,Tall BD,Boyer MS,Joseph SW,Sapkota AR

    更新日期：2013-12-01 00:00:00

  • Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.

    abstract：:Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation sta...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2018.03.015

    authors： Li RY,Zheng XW,Zhang X,Yan Z,Wang XY,Han BZ

    更新日期：2018-12-01 00:00:00

  • Isolation and characterization of acid-sensitive mutants of Pediococcus acidilactici.

    abstract：:Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2008.08.006

    authors： Kurdi P,Smitinont T,Valyasevi R

    更新日期：2009-02-01 00:00:00

  • Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.

    abstract：:Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2010.06.003

    authors： Champagne CP,Tompkins TA,Buckley ND,Green-Johnson JM

    更新日期：2010-10-01 00:00:00

  • Heterogeneity of single cell inactivation: Assessment of the individual cell time to death and implications in population behavior.

    abstract：:A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted ...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2018.12.011

    authors： Aspridou Z,Balomenos A,Tsakanikas P,Manolakos E,Koutsoumanis K

    更新日期：2019-06-01 00:00:00

  • Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.

    abstract：:Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2017.07.019

    authors： Liu Z,Wang Z,Lv X,Zhu X,Chen L,Ni L

    更新日期：2018-02-01 00:00:00

  • Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome.

    abstract：:Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly used to quantify the ...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2020.103466

    authors： He L,Simpson DJ,Gänzle MG

    更新日期：2020-09-01 00:00:00

  • Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.

    abstract：:Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid ba...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2018.08.003

    authors： Pérez-Díaz IM,Hayes JS,Medina E,Webber AM,Butz N,Dickey AN,Lu Z,Azcarate-Peril MA

    更新日期：2019-02-01 00:00:00

  • Prevalence of Campylobacter species in meat, milk and other food commodities in Pakistan.

    abstract：:A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalaba...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2006.06.001

    authors： Hussain I,Shahid Mahmood M,Akhtar M,Khan A

    更新日期：2007-05-01 00:00:00

  • The effect of four alternative chilling regimes on the bacterial load on beef carcasses.

    abstract：:The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (R...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2020.103717

    authors： McSharry S,Koolman L,Whyte P,Bolton D

    更新日期：2021-05-01 00:00:00

  • Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef.

    abstract：:The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped be...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2016.10.024

    authors： Beristain-Bauza SDC,Mani-López E,Palou E,López-Malo A

    更新日期：2017-04-01 00:00:00

  • Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.

    abstract：:This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2020.103513

    authors： Munford ARG,Chaves RD,Sant'Ana AS

    更新日期：2020-10-01 00:00:00

  • A multiplex RTi-PCR reaction for simultaneous detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus on fresh, minimally processed vegetables.

    abstract：:In this work, a new multiplex single-tube real-time PCR approach is presented for the detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus, three of the more frequent food-borne bacterial pathogens that are usually investigated in a variety of food matrices. The study includes the design an...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2008.03.002

    authors： Elizaquível P,Aznar R

    更新日期：2008-08-01 00:00:00

  • Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production.

    abstract：:Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2016.11.005

    authors： Qin X,Xiao H,Cheng X,Zhou H,Si L

    更新日期：2017-05-01 00:00:00

  • Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt.

    abstract：:The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk, the two probiotic s...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2015.01.011

    authors： Settachaimongkon S,van Valenberg HJ,Winata V,Wang X,Nout MJ,van Hooijdonk TC,Zwietering MH,Smid EJ

    更新日期：2015-08-01 00:00:00

  • Selection of appropriate Schizosaccharomyces strains for winemaking.

    abstract：:This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2014.03.014

    authors： Benito S,Palomero F,Calderón F,Palmero D,Suárez-Lepe JA

    更新日期：2014-09-01 00:00:00

  • How the sourdough may affect the functional features of leavened baked goods.

    abstract：:Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of micro...

    journal_title：Food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.fm.2013.04.012

    authors： Gobbetti M,Rizzello CG,Di Cagno R,De Angelis M

    更新日期：2014-02-01 00:00:00

  • Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers.

    abstract：:This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated sli...

    journal_title：Food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.fm.2013.10.004

    authors： Chen D,Zhao T,Doyle MP

    更新日期：2014-04-01 00:00:00