Microbiological quality of smear-ripened cheeses stored in different temperature regimes
DOI:
https://doi.org/10.5219/512Keywords:
smear–ripened cheese, lactic acid bacteria, coliforms, moulds, yeast, Brevibacterium linensAbstract
The purpose of this work was to study smear-ripened cheese, especially its microbiological quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 °C. The second group (B) of samples was stored at 6 °C for 21 days, next at -18 °C for 7 days and 7 days at 6 °C. The third group (C) of samples was stored at 6 °C before the date of minimum durability, next 7 weeks at -18 °C and after that at 6 °C for 7 days. I have observed lactic acid bacteria, Brevibacterium linens, coliforms, psychrotrophic organisms, Escherichia coli, moulds and yeast. The number of Brevibacterium linens was higher (p <0.05) at cool ing/freezing for 1 week (log CFU.g-1) than cooling (log CFU.g-1) and cooling/freezing for 7 weeks after 35 days. A higher (p <0.05) number of psychrotrophic microorganisms was recorded at the end of the monitoring in samples stored in a refrigerator (A/49) in comparison with cheeses stored using cooling/freezing regime for one week (B/49). Among the samples stored at these temperature regimes, there were no statistically significant differences (p >0.05) in the numbers of LAB, coliforms, E. coli, moulds and yeast, neither at the end of the DMD nor at storage for 49 or 91 days, respectively.
Downloads
Metrics
References
Adouard, N., Foligne, B., Dewulf, J., Bouixa, M., Picqueb, D., Bonnarmeb, P. 2015. In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened. International Journal of Food Microbiology, vol. 197, no. 16, p. 98-07. https://doi.org/10.1016/j.ijfoodmicro.2014.12.011 DOI: https://doi.org/10.1016/j.ijfoodmicro.2014.12.011
Bachmann, H. P., Bobst, C., Bütikofer, U., Casey, M. G., Dalla Torre, M., Fröhlich-Wyder, M. T., Fürst, M. 2005. Occurrence and significance of Fusarium domesticum alias Anticollanti on smear-ripened cheeses. LWT - Food Science and Technology, vol. 38, no. 4, p. 399-407. https://doi.org/10.1016/j.lwt.2004.05.018 DOI: https://doi.org/10.1016/j.lwt.2004.05.018
Bockelmann, W., Willems, K. P., Neve, H., Heller, K. H. 2005. Cultures for the ripening of smear cheeses. International Dairy Journal, vol. 15, no. 6-9, p. 719-732. https://doi.org/10.1016/j.idairyj.2004.08.022 DOI: https://doi.org/10.1016/j.idairyj.2004.08.022
O'Brien, M., Hunt, K., McSweeney, S., Jordan, K. 2009. Occurrence of foodborne pathogens in Irish farmhouse cheese. Food Microbiology, vol. 26, no. 8, p. 910-914. https://doi.org/10.1016/j.fm.2009.06.009 DOI: https://doi.org/10.1016/j.fm.2009.06.009
Capozzi, V., Fiocco, D., Amodio, M. L., Gallone, A., Spano, G. 2009. Bacterial stressors in Minimally Processed Food. International Journal of Molecular Sciences, vol. 10, no. 7, p. 3076-3105. https://doi.org/10.3390/ijms10073076 DOI: https://doi.org/10.3390/ijms10073076
Carminati, D., Neviani, E., Ottogalli, G., Giraffa, G. 1999. Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese. Food Microbiology, vol. 16, no. 1, p. 29-36. https://doi.org/10.1006/fmic.1998.0215 DOI: https://doi.org/10.1006/fmic.1998.0215
Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. OJ L 338, 22/12/2005, p. 1-26.
Cotona, M., Delbés-Pausb, C., Irlingerc, F., Desmasuresd, N., Le Flechee, A., Stahlf, V., Montelb, M. Ch., Cotona, E. 2012. Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. Food Microbiology, vol. 29, no. 1, p. 88-98. https://doi.org/10.1016/j.fm.2011.08.020 DOI: https://doi.org/10.1016/j.fm.2011.08.020
Dolci, P., Barmaz, A., Zenato, S., Pramotton, R., Alessandria, V., Cocolin, L., Rantsiou, K., Ambrosoli, R. 2009. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods. Journal of Applied Microbiology, vol. 106, no. 1, p. 278-287. https://doi.org/10.1111/j.1365-2672.2008.04001.x DOI: https://doi.org/10.1111/j.1365-2672.2008.04001.x
Doležalová, M., Stratilová-Jermářová, M., Holko, I. 2013. Mikrobiologická nezávadnost sýrů zrajících pod mazem. Mlékařské listy, vol. 24, no. 136, p. 1-4.
Eliskases-Lechner, F., Ginzinger, W. 1995. The yeast flora of surface-ripened cheeses, Milchwissenschaft-milk Science International, vol. 50, no. 8, p. 458-462.
Fox, P. F. 2004. Cheese: chemistry, physics, and microbiology. General aspects. Amsterdam, Elsevier. 617 p. ISBN 0-12-263652-X.
Frazier, W. C., Westhoff, D. C. 1988. Food microbiology. New York, R. R. Donesly & Sons Company. 540 p. ISBN 0-07-021921-4.
Galaup, P., Sutthiwong, N., Leclercq-Perlat, M. N., Valla, A., Caro, Y., Fouillaud, M., Fabienne, M., Guérard, F., Dufossé, L. 2015. First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear-ripened soft cheese. International Journal of Dairy Technology, vol. 68, no. 1, p. 144-147. https://doi.org/10.1111/1471-0307.12211 DOI: https://doi.org/10.1111/1471-0307.12211
Görner, F. and Valík, L. 2004. Aplikovaná mikrobiológia poživatín. Bratislava, Malé Centrum, PPA. 528 p. ISBN 80-967064-9-7.
Heredia, N., Wesley, I., García, S. 2009. Microbiologically Safe Foods. New Persey, Wiley & Sons, Inc. 667 p. ISBN 978-0-470-05333-1. https://doi.org/10.1002/9780470439074 DOI: https://doi.org/10.1002/9780470439074
Irlinger, F., Mounier, J. 2009. Microbial interactions in cheese: implications for cheese quality and safety. Food biotechnology/Plant biotechnology, vol. 20, no. 2, p. 142-148. https://doi.org/10.1016/j.copbio.2009.02.016 DOI: https://doi.org/10.1016/j.copbio.2009.02.016
ISO 15214:1998. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria Colony-count technique at 30 degrees.
ISO 17410:2001. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of psychrotrophic microorganisms.
ISO 7218:2007. Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations.
ISO 21527-1:2008. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0,95.
ISO 4832:2010. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms, Colony-count technique.
Jarošová, A., Cwiková, O. (2014). The influence of storage method on the sensory characteristics of smear-ripened cheese. Journal of Microbiology, Biotechnology and Food Science, vol. 3, special no. 3, p. 18-21.
Kadlec, P., Melzoch, K., Voldřich, M. A. 2012. Technologie potravin: Přehled tradičních potravinářských výrob. Ostrava, Key Publishing s.r.o., Vysoká škola chemicko-technologická v Praze. 569 p. ISBN 978-80-7418-145-0.
Komprda, T., Rejchrtová, E., Sládkova, P., Zemánek, L., Vymlátilová, L. 2012. Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese. Dairy Science & Technology, vol. 92, no. 4, p. 367-382. https://doi.org/10.1007/s13594-012-0075-4 DOI: https://doi.org/10.1007/s13594-012-0075-4
Maher, M. M., Murphy, P. 2000. Microbiological changes during ripening in two Irish smear-ripened, farmhouse cheeses produced from raw milk. Irish Journal of Agricultural and Food Research, vol. 39, no. 1, p. 107-121.
Monnet, Ch., Landaud, S., Bonnarme, P., Swennen, D. 2015. Growth and adaptation of microorganisms on the cheese surface. Microbiology Letters, vol. 362, no. 1, p. 1-9. https://doi.org/10.1093/femsle/fnu025 DOI: https://doi.org/10.1093/femsle/fnu025
Mounier, J., Monnet, Ch., Vallaeys, T., Arditi, R., Sarthou, A. S., Helias, A., Irlinger, A. F. 2008. Microbial Interactions within a Cheese Microbial Community. Applied and Environmental Microbiology, vol. 74, no. 1, p. 172-181. https://doi.org/10.1128/AEM.01338-07 DOI: https://doi.org/10.1128/AEM.01338-07
Smit, G. 2003. Dairy processing - Improving quality. Woodhead Publishing Ltd, 536 p. ISBN-10: 1855736764. https://doi.org/10.1533/9781855737075 DOI: https://doi.org/10.1201/9780203486207
Sørhaug, T. 2011. Yeast and Molds/Spoilage Molds in Dairy Products. In Encyclopedia of Dairy Science (Second Edition) [online] s.a. [cit. 2012-10-15] Available at: https://doi.org/10.1016/B978-0-12-374407-4.00366-6 DOI: https://doi.org/10.1016/B978-0-12-374407-4.00366-6
Šilhánková, L. (2008): Mikrobiologie pro potravináře a biotechnology. Praha, Nakladatelství Academia, 363 p., ISBN 8-85605-71-6.
Tan, A., Beaton, S., Dimovski, K., Hogg, G., Victor, P. 2008. Pathogen survival in portioned retail soft cheeses. Australian Journal of Dairy Technology, vol. 63 no. 2, p. 39-44.
Teubner, Ch. 1998. Sýry: velká encyklopedie. Bratislava, Perfekt, 255 p. ISBN: 80-8046-101-5.
Wyder, M. T., Puhan, Z. 1999. Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. International Dairy Journal, vol. 9, no. 2, p. 117-124. https://doi.org/10.1016/S0958-6946(99)00032-1 DOI: https://doi.org/10.1016/S0958-6946(99)00032-1
Žiška, B., Martinková, Z. 1990. Mikrobiológia. Bratislava. Alfa, 248 p. ISBN 80-05-00642-X.
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
