Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses
DOI:
https://doi.org/10.5219/1361Keywords:
Enterococcus spp.; smear-ripened cheese; storage period and temperatureAbstract
The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime).
Downloads
References
Amato, L., Ritschard, J. S., Kurtz, O., Arias-Roth, E., Lacroix, Ch., Schuppler, M., Meile, L. 2012. Microbial composition of defect smear - a problem evolving during foil prepacked storage of red-smear cheeses. International Dairy Journal, vol. 27, no. 1-2, p. 77-85. https://doi.org/10.1016/j.idairyj.2012.07.012
Arias, C. A., Murray, B. E. 2008. Management of multidrug-resistant enterococcal infections. Expert Review of Anti-infective Therapy, vol. 6, no. 5, p. 637-655. https://doi.org/10.1586/14787210.6.5.637
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
Casalta, E., Zennaro, R. 1997. Effect of specific starters on microbiological, biochemical and sensory characteristics of Venaco, a Corsican soft cheese. Sciences des Aliments, vol. 17, no. 1, p. 79-94.
Calasso, M., Ercolini, D., Mancini, L., Stellato, G., Minervini, F., Di Cagno, R., De Angelis, M., Gobbetti, M. 2016. Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant. Food Microbiology, vol. 54, p. 115-126. https://doi.org/10.1016/j.fm.2015.10.008
Centeno, J. A., Carballo, J. 2015. Starter and adjunct microbial cultures used in the manufacture of fermented and/or cured or ripened meat and dairy products. In Rai, R. V., Jamuna, A. B. Beneficial Microbes in Fermented and Functional Foods. Boca Raton, Florida, USA : CRC Press/Taylor & Francis, p. 34-54. ISBN 978-1-4822-0663-0.
Čanigová, M., Ducková, V., Lavová, M., Bezeková, J., Kročko, M. 2016. Selected technological properties and antibiotic resistance of enterococci isolated from milk. Potravinarstvo, vol. 10, no. 1, p. 518-523, https://doi.org/10.5219/652
ČSN ISO 7899-2. 2001. Jakost vod - Stanovení intestinálních enterokoků - Část 2: Metoda membránových filtrů (Water quality - Determination of intestinal enterococci - Part 2: Membrane filter method). Prague: Czech Standards Institute, 2001. (In Czech)
ČSN EN ISO 7218. 2008. Microbiology of food and animal feeding stuffs. General requirements and guidance for microbiological examinations (ISO 7218:2007). Prague: Czech Standards Institute, 2001. (In Czech)
Domig, K. J., Mayer, H. K., Kneifel, W. 2003. Methods used for the isolation, enumeration, characterisation and identification of Enterococcus spp.: 2. Pheno-and genotypic criteria. International Journal of Food Microbiology, vol. 88, no. 2-3, p. 165-188. https://doi.org/10.1016/S0168-1605(03)00178-8
Drdák, M., Studnický, J., Mórová, E., Karovičová, J. 1996. Základy potravinárkych technológií: Spracovanie rastlinných a živočíšnych surovín, cereálne a fermentačné technológie, uchovávanie, hygiena a ekológia potravín (Fundamentals of Food Technology: Processing of plant and animal raw materials, cereal and fermentation technologies, preservation, hygiene and ecology of food), Bratislava, Slovak republic : Malé centrum, 512 p. ISBN 80-967061-1-1. (In Slovak)
Fontana, C., Cappa, F., Rebecchi, A., Cocconcelli, P. S. 2010. Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses. International Journal of Food Microbiology, vol. 138, no. 3, p. 205-211. https://doi.org/10.1016/j.ijfoodmicro.2010.01.017
Franz, C. M. A. P., Holzapfel, W. H., Stiles, M. E. 1999. Enterococci at the crossroads of food safety? International Journal of Food Microbiology, vol. 47, no. 1-2, p. 1-24. https://doi.org/10.1016/S0168-1605(99)00007-0
Franz, C. M. A. P., Huch, M., Abriouel, H., Holzapfel, W., Gálvez, A. 2001. Enterococci as probiotics and their implications in food safety. International Journal of Food Microbiology, vol. 151, no. 2, p. 125-140. https://doi.org/10.1016/j.ijfoodmicro.2011.08.014
Fuka, M. M., Maksimovic, A. Z., Tanuwidjaja, I., Hulak, N., Schloter, M. 2017. Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese. Biotechnological and Safety Aspects. Food Technol Biotechnol., vol. 55, no. 3, p. 368-380. https://doi.org/doi:10.17113/ftb.55.03.17.5118
Garabal, J. I., Rodríguez-Alonso, P., Centeno, J. A. 2008. Characterization of lactic acid bacteria isolated from raw cows' milk cheeses currently produced in Galicia (NW Spain). LWT-Food Science and Technology, vol. 41, no. 8, p. 1452-1458. https://doi.org/10.1016/j.lwt.2007.09.004
Gardini, F., Martuscelli, M., Caruso, M. C., Galgano, F., Crudele, M. A., Favati, F., Guerzoni, M. E., Suzzi, G. 2001. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. International Journal of Food Microbiology, vol. 64, no. 1-2, p. 105-117. https://doi.org/10.1016/s0168-1605(00)00445-1
Gelsomino, R., Vancanneyt, M., Cogan, T. M., Condon, S., Swings, J. 2002. Source of enterococci in a farmhouse raw-milk cheese. Applied and Environmental Microbiology, vol. 68, no. 7, p. 3560-3565. https://doi.org/10.1128/AEM.68.7.3560-3565.2002
Giraffa, G. 2003. Functionality of enterococci in dairy products. International Journal of Food Microbiology, vol. 88, no. 2-3, p. 215-222. https://doi.org/10.1016/S0168-1605(03)00183-1
Görner, F., Valík, L. 2004. Aplikovaná mikrobiológia poživatín (Applied microbiology of foodstuffs). Bratislava, Slovak republic : Malé Centrum PPA, 528 p. ISBN 80-967064-9-7. (In Slovak)
Greifová, M., Greif, G., Novoroľníková, B., Kubová, A. 2003. Biogénne amíny v mliečnych výrobkoch a ich tvorba enterokokami (Biogenic amines in dairy products and their formation by enterococci). Mliekarstvo, vol. 34, no. 4, p. 31-33. (In Slovak)
Hamad, M. N., Selim, A. E. I., Yassin, M. A. 2019. Incidence of Enterococcus termitis in Cheese Whey. Journal of Food and Dairy Sciences, vol. 10, no. 9, p. 331-335 https://doi.org/10.21608/JFDS.2019.56028
Hanchi, H., Mottawea, W., Sebei, K., Hammami, R. 2018. The Genus Enterococcus: Between Probiotic Potential and Safety Concerns–An Update. Front Microbiology, vol. 9, no. 1791, p. 1-16. https://doi.org/10.3389/fmicb.2018.01791
İspirli, H., Demirbas, F., Dertli, E. 2017. Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese. LWT-Food Science And Technology, vol. 75, p. 358-365. https://doi.org/10.1016/j.lwt.2016.09.010
Kadlec, P., Melzoch, K., Voldřich, M. A. 2012. Technologie potravin: Přehled tradičních potravinářských výrob (Food technology: Overview of traditional food products). Ostrava, Czech republic : Key Publishing s.r.o., Vysoká škola chemicko-technologická v Praze, 569 p. ISBN 978-80-7418-145-0. (In Czech)
Komprda, T., Rejchrtová, E., Sládková, 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
Lebreton, F., Willems, R. J. L., Gilmore, M. S. 2014. Enterococcus diversity, origins in nature, and gut colonization. In: Gilmore, M. S., Clewell, D. B., Ike, Y., editors. Enterococci: From commensals to leading causes of drug resistant infection. Massachusetts Eye and Ear Infirmary, p. 5-63. Available at: https://www.ncbi.nlm.nih.gov/books/NBK190427/.
Li, P., Gu, Q., Wang, Y., Yu, Y., Yang, L., Chen, J. V. 2017. Novel vitamin B12-producing Enterococcus spp. and preliminary in vitro evaluation of probiotic potentials. Applied Microbiology and Biotechnology, vol. 101, p. 6155-6164. https://doi.org/10.1007/s00253-017-8373-7
López-Díaz, T. M., Alonso, C., Román, C., Gárcia-Lopéz, M. L., Moreno, B. 2000. Lactic acid bacteria isolated from a hand-made blue cheese. Food Microbiology, vol. 17, no. 1, p. 23-32. https://doi.org/10.1006/fmic.1999.0289
Macedo, A. C., Tavares, T. G., Malcata, F. X. 2004. Influence of native lactic acid bacteria on the microbiological and sensory profiles of Serra da Estrela cheese. Food Microbiology, vol. 21, no. 2, p. 233-240. https://doi.org/10.1016/S0740-0020(03)00064-9
Maher, M. M., Murphy, P. M. 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. https://www.jstor.org/stable/25562376
Martuscelli, M., Gardini, F., Torriani, S., Mastrocola, D., Serio, A., Chavez-López, C., Schirone, M., Suzzi, G. 2005. Production of biogenic amines during the ripening of Pecorino Abruzzese cheese. International Dairy Journal, vol. 15, no. 6, p. 571-578. https://doi.org/10.1016/j.idairyj.2004.11.008
Moreno, M. R .F., Rea, M. C., Cogan, T. M., De Vuyst, L. 2003. Applicabilityof a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. International Journal of Food Microbiology, vol. 81, no. 1, p. 73-84. https://doi.org/10.1016/S0168-1605(02)00167-8
Moreno, M. R. F., Sarantinopoulos, P., Tsakalidou, E., De Vuyst, L. 2006. The role and application of enterococci in food and health. International Journal of Food Microbiology, vol. 106, no. 1, p. 1-24 https://doi.org/10.1016/j.ijfoodmicro.2005.06.026
Novella-Rodríguez, S., Veciana-Nogués, M. T., Roig-Sagués, A. X., Truillo-Mesa, A. J., Vidal-Carou, M. C. 2004. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 °C, 48 hours) raw goat´s milk. Journal of Food Protection, vol. 67, no. 1, p. 110-116. https://doi.org/10.4315/0362-028x-67.1.110
Ogier, J.-C., Serror, P. 2008. Safety assessment of dairy microorganisms: The Enterococcus genus. International Journal of Food Microbiology, vol. 126, no. 3, p. 291-301. https://doi.org/10.1016/j.ijfoodmicro.2007.08.017
Pircher, A., Bauer, F., Paulsen, P. 2007. Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. European Food Research and Technology, vol. 226, no. 1-2, p. 225-231. https://doi.org/10.1007/s00217-006-0530-7
Rea, M. C., Franz, C. M. A. P., Holzapfel, W. H., Cogan, T. M. 2004. Development of Enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese. Irish Journal of Agricultural and Food Research, vol. 43, no. 2, p. 247-258.
Roig-Sagués, A. X., Molina, A. P., Hernandéz-Herrero, M. M. 2002. Histamine and tyramine forming microorganisms in Spanish traditional cheeses. European Food Research and Technology, vol. 215, no. 2, p. 96-100. https://doi.org/10.1007/s00217-002-0521-2
Schneller, R., Good, P., Jenny, M. 1997. Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening. Zeitschrift für Lebensmittel-Untersuchung
und-Forschung A, vol. 204, p. 265-272. https://doi.org/10.1007/s002170050075
Šilhánková, L. 2008. Mikrobiologie pro potravináře a biotechnology (Food Microbiology and biotechnology). Prague, Czech republic : Nakladatelství Academia, 363 p. ISBN 8-85605-71-6. (In Czech)
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
