Growth dynamic of ewes’ lump cheese microflora

Authors

  • Alžbeta Medveďová Oddelenie výživy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, Slovensko
  • Ľubomí­r Valí­k Oddelenie výživy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, Slovensko
  • Denisa Liptáková Oddelenie výživy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, Slovensko
  • Anna Hudecová Oddelenie výživy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, Slovensko

DOI:

https://doi.org/10.5219/52

Keywords:

Staphylococcus aureus, Escherichia coli, ewes’ lump cheese, lactic acid bacteria, predictive microbiology

Abstract

The preparation of ewes’ lump cheese has been known in Slovakia for a long time. It is made from raw or pasteurized ewes’ milk, especially due to the activity of lactic acid bacteria. The encouragement of the acidification process by the starters is profitable to use with the respect to the quality of the product. In our study we focused on the growth analysis of Staphylococcus aureus and Escherichia coli in ewes’ cheeses prepared in laboratory conditions with or without addition of starter culture from raw or heat treated milk. According to our experimental data, the addition of the lactic acid bacteria culture and the following pH decrease on the levels lower than 5.0 for 1 to 2 days were able to inhibit the growth of S. aureus and E. coli on concentrations lower than 104 CFU/g required by European Union legislation. The growth data found in this work may provide the information for food technologists and microbiologists to get the studied organisms under the control.

Downloads

Download data is not yet available.

References

ALOMAR, J., LEBERT, A., MONTEL, M. C. 2008. Effect of temperature and pH on growth of Staphylococcus aureus in co-culture with Lactococcus garvieae. In Current Microbiology, vol. 56, 2008, pp. 408-412.

https://doi.org/10.1007/s00284-007-9079-3

PMid:18214601

ASPERGER, H., ZANGERL, P. 2003. Staphylococcus aureus.Encyclopedia of Dairy Science. Academic Press, 2003, pp. 2563-2509.

BAIRD-PARKER, T. C. 2000. Staphylococcus aureus. LUND, B. M., BAIRD-PARKER, T. C., GOULD, G. W. The Microbiological Safety and Quality of Food. Gaithersburg: Aspen Publishers, Inc., 2000, vol. 1, ISBN 0-8342-1323-0. pp. 1317-1330.

BAKER-AUSTIN, C., DOPSON, M. 2007. Life in acid: pH homeostasis in acidophiles. In Trends in Microbiology, vol. 15, 2007, no. 4, pp. 165-171.

BARANYI, J., ROBERTS, T. A., MCCLURE, P. 1993. A non-autonomous differential equation to model becterial growth. InFood Microbiology, vol. 10, 1993, pp. 43-59.

https://doi.org/10.1006/fmic.1993.1005

BERESFORD, T. P., FITZSIMONS, N. A., BRENNEN, N. L., COGAN, T. M. 2001. Recent advances in cheese microbiology. In International Dairy Journal, vol. 11, 2001, pp. 259-274.

https://doi.org/10.1016/S0958-6946(01)00056-5

BURDOVÁ, O., LAUKOVÁ, A. 2001. Zdravotná neškodnosť mlieka a mliečnych výrobkov. In Mliekarstvo, vol. 32, 2001, no. 4, p. 16-17.

DELBES, C., ALOMAR, J., CHOUGUI, N. et al. 2006.Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows’raw milk. In Journal of Food Protection, vol. 69, 2006, no. 9, pp. 2161-2167.

DONNELLY, C. W. 2004. Growth nad survival of microbial pathogens in cheese. In FOX, P., SWEENEY, P., COGAN, T., GUINEE, T. Cheese: Chemistry, Physics and Microbiology. Hardbound: Academic Press, 2004, ISBN 0-1226-3652-X, pp. 541-559.

ELKINS, CH. A., MUNOZ, M. E., MULLIS, L. B. et al. 2008.Lactobacillus-mediated inhibition of clinical toxic shock syndrome Staphylococcus aureus strains and its relation to acid and peroxide production. In Anaerobe, vol. 14, 2008, pp. 261-267.

https://doi.org/10.1016/j.anaerobe.2008.08.003

PMid:18926917

CHARLIER, C., CRETENET, M., EVEN, S., LE LOIR Y. 2008. Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives. In International Journal of Food Microbiology, vol. 18, 2008, pp. 197-203.

GARCIÁ, P., MADERA, C., MARTÍNEZ, B., RODRÍGUEZ, A. 2007. Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages. In International Dairy Journal, vol. 17, 2007, pp. 1323-1339.

GÖRNER, F., VALÍK, Ľ. 2002. Mikrobiologické a technologické otázky výroby ovčieho hrudkového syra a bryndze. In Mliekarstvo, vol. 33, 2002, no. 4, p. 16-17.

GÖRNER, F., VALÍK, Ľ. 2004. Aplikovaná mikrobiológia požívatín. 1. vyd. Bratislava: Malé centrum, 2004. 528 p. ISBN 80-967064-9-7.

HERIAN, K. 2002. Zásady správnej výroby ovčích hrudkových syrov. In Mliekarstvo, vol. 33, 2002, no. 1, p. 42-45.

JAY, J. M. 2000. Staphylococcal Gastroenteritis. In JAY, J.M.Modern Food Microbiology. 6th ed., Gaithersburg: Aspen Publisher, Inc., 2000, vol. 23. ISBN 0-8342-1671-X, p. 441-459.

LIM, S. K., LEE, H. S., NAM, H. M., et al. 2007. Antimicrobial resistence observed in Escherichia coli strains isolated from fecal samples of cattle and pigs in Korea during 2003-2004. InInternational Journal of Food Microbiology, vol. 115, 2007, pp. 283-286.

https://doi.org/10.1016/j.ijfoodmicro.2006.12.014

PMid:17363100

LINDQVIST, R., SYLVÉN, S., VÅGSHOLM, I. 2002. Quantitative microbial risk assessment by Staphylococcus aureus in unripened cheese made from raw milk. In International Journal of Food Microbiology, vol. 78, 2002, pp. 155-170.

https://doi.org/10.1016/S0168-1605(02)00237-4

LIPTÁKOVÁ, D., VALÍK, Ľ., MEDVEĎOVÁ, A., HUDECOVÁ, A. 2008. Kvantitatívna analýza rastu Escherichia coli a Lactococcus lactis subsp. lactis pri súbežnej kultivácii v mlieku. In Slovak J. Anim. Sci., vol. 41, 2008, pp. 91-98.

LITTLE, C. L., RHOADES, J. R., SAGOO, S. K., et al. 2008. Microbial quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. In Food Microbiology, vol. 25, 2008, pp. 304-312.

https://doi.org/10.1016/j.fm.2007.10.007

PMid:18206773

MENÉNDEZ, S., GODÍNEZ, R., CENTENO, J. A., et al. 2001. Microbiological, chemical and biochemical characteristics of „Tetilla“ raw cows-milk cheese. In Food Microbiology, vol. 18, 2001, pp. 151-158.

https://doi.org/10.1006/fmic.2000.0385

National Standard Method F23 2005. Enumeration ofEnterobacteriaceae by the colony count technice. Cardif: National Public Health Service for Wales, 2005, 11p.

Nariadenie komisie (ES) č. 1441/2007 o mikrobiologických kritériách pre potraviny. Úradný vestník Európskej únie L338, 2005, s. 1 - 26.

OLARTE, C., SANZ, S., GONZALEZ-FANDOS, E., TORRE, P. 2000. The effect of a commercial starter cultures addition on the ripening of an artisanal goat’s cheese (Cameros cheese). In Journal of Applied Microbiology, vol. 88, 2000, pp. 421-429.

https://doi.org/10.1046/j.1365-2672.2000.00980.x

PMid:10747222

ÖNER, Z., KARAHAN, A. G., ALOĞLU, H. 2006. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. In LWT., vol. 39, 2006, pp. 449-454.

SENINI, L., CAPPA, F., COCCONCELLI, P. S. 1997. Use of rDNA-targeted oligonucleotide probes for the characterization of the microflora from fermentation of Fontina cheese. In Food Microbiology, vol. 14, 1997, pp. 469-476.

https://doi.org/10.1006/fmic.1997.0107

RIVAS, L., FEGAN, N., DYKES, G. A. 2007. Attachment of Shiga toxinogenic Escherichia coli to stainless steel. InInternational Journal of Food Microbiology, vol. 115, 2007, no. 3, pp. 89-94.

Stn ISO 4833. Mikrobiológia: Všeobecné pokyny na stanovenie celkového počtu mikroorganizmov. Metóda počítania kolónií kultivovaných pri 30 °C. Bratislava: Slovenský ústav technickej normalizácie, 1997, 9 s.

Stn ISO 6888. Mikrobiológia. Všeobecné pokyny na stanovenie počtu baktérií Staphylococcus aureus. Metóda počítania kolónií. Bratislava: Slovenský ústav technickej normalizácie, 1997, 16 s.

Stn ISO 15214. Mikrobiológia potravín a krmív. Horizontálna metóda na stanovenie počtu mezofilných kyslomliečnych baktérií. Metóda počítania kolónií kultivovaných pri 30 °C. Bratislava: Slovenský ústav technickej normalizácie, 2002, 12 s.

TORRES-LLANEZ, M. J., VALLEJO-CORDOBA, B., DÍAZ-CINCO, M. E., et al. 2006. Characterization od the natural microflora of artisanal Mexican Fresco cheese. In Food Control, vol. 17, 2006, pp. 683-690.

https://doi.org/10.1016/j.foodcont.2005.04.004

VALÍK, Ľ., GÖRNER, F., SONNEVELD, K., POLKA, P. 2004. Faktory ovplyvňujúce fermentáciu ovčieho hrudkového syra na salaši. In Celostátní přehlídky sýrů, 2004: Výsledky přehlídek a sborník přednášek semináře Mléko a sýry 2004. Ed.: J. ŠTĚTINA, L.ČURDA. Praha: Česká společnost chemická, 2004, p. 85-87. ISBN 978-80-86238-42-5.

WOUTERS, J. T. M., EMAN, H. E. A., HUGENHOLTZ, J., SMIT, G. 2002. Microbes form raw milk for fermented dairy products. In International Dairy Journal, vol. 12, 2002, pp. 91-109.

https://doi.org/10.1016/S0958-6946(01)00151-0

ZÁRATE, V., BELDA, F., PÉREZ, C., CARDELL, E. 1997. Changes in the microbial flora of Tenerife goats´ milk cheese during ripening. In International Dairy Journal, vol. 7, 1997, pp. 635-641.

https://doi.org/10.1016/S0958-6946(97)00065-4

Downloads

Published

2010-05-31

How to Cite

Medveďová, A. ., Valí­k, Ľubomí­r ., Liptáková, D. ., & Hudecová, A. . (2010). Growth dynamic of ewes’ lump cheese microflora. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 50–54. https://doi.org/10.5219/52

Most read articles by the same author(s)