Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd
To overcome the seasonal shortage of goat milk in mixed milk cheese manufacture, pasteurized goat milk curd and high-pressure-treated raw goat milk curd manufactured in the spring were held at -24°C for 4 mo, thawed, and mixed with fresh cow milk curd for the manufacture of experimental cheeses. Control cheeses were made from a mixture of pasteurized cow and goat milk. The microbiota of experimental and control cheeses was studied using culture-dependent and culture-independent techniques. Bacterial enumeration by classical methods showed lactic acid bacteria to be the dominant population in both control and experimental cheeses. In total, 681 isolates were grouped by partial amplified rDNA restriction analysis (ARDRA) into 4 groups and identified by 16S rRNA gene sequencing as Lactococcus lactis ssp. lactis (563 isolates), Leuconostoc pseudomesenteroides (72 isolates), Lactobacillus spp. (34 isolates), and Lc. lactis ssp. cremoris (12 isolates). Temporal temperature gradient gel electrophoresis (TTGE) analysis of cheese showed (1) the predominance of Lc. lactis in all cheeses; (2) the presence of Leu. pseudomesenteroides population in all cheeses from d 15 onward; (3) the presence of a Lactobacillus plantarum population in control cheese until d 15 and in experimental cheeses throughout the ripening period. Due to the most diverse and complete set of peptidases present in the genus Lactobacillus, the prevalence of this population in experimental cheeses could give rise to differences in cheese flavor between experimental and control cheeses. © 2011 American Dairy Science Association.
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2011
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| Subjects: | Microbial dynamics, Mixed-milk cheese, 16S rDNA gene, Temporal temperature gradient gel electrophoresis analysis, |
| Online Access: | http://hdl.handle.net/20.500.12792/5686 http://hdl.handle.net/10261/293443 |
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dig-inia-es-10261-2934432023-02-20T10:28:33Z Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd Campos, G. Robles, L. Alonso, R. Núñez Gutiérrez, Manuel Picón Gálvez, Antonia María Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis To overcome the seasonal shortage of goat milk in mixed milk cheese manufacture, pasteurized goat milk curd and high-pressure-treated raw goat milk curd manufactured in the spring were held at -24°C for 4 mo, thawed, and mixed with fresh cow milk curd for the manufacture of experimental cheeses. Control cheeses were made from a mixture of pasteurized cow and goat milk. The microbiota of experimental and control cheeses was studied using culture-dependent and culture-independent techniques. Bacterial enumeration by classical methods showed lactic acid bacteria to be the dominant population in both control and experimental cheeses. In total, 681 isolates were grouped by partial amplified rDNA restriction analysis (ARDRA) into 4 groups and identified by 16S rRNA gene sequencing as Lactococcus lactis ssp. lactis (563 isolates), Leuconostoc pseudomesenteroides (72 isolates), Lactobacillus spp. (34 isolates), and Lc. lactis ssp. cremoris (12 isolates). Temporal temperature gradient gel electrophoresis (TTGE) analysis of cheese showed (1) the predominance of Lc. lactis in all cheeses; (2) the presence of Leu. pseudomesenteroides population in all cheeses from d 15 onward; (3) the presence of a Lactobacillus plantarum population in control cheese until d 15 and in experimental cheeses throughout the ripening period. Due to the most diverse and complete set of peptidases present in the genus Lactobacillus, the prevalence of this population in experimental cheeses could give rise to differences in cheese flavor between experimental and control cheeses. © 2011 American Dairy Science Association. 2023-02-20T10:28:33Z 2023-02-20T10:28:33Z 2011 journal article Journal of Dairy Science 94(10): 4766-4776 (2011) 0022-0302 http://hdl.handle.net/20.500.12792/5686 http://hdl.handle.net/10261/293443 10.3168/jds.2010-4077 1525-3198 en none Elsevier |
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Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis |
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Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis Campos, G. Robles, L. Alonso, R. Núñez Gutiérrez, Manuel Picón Gálvez, Antonia María Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| description |
To overcome the seasonal shortage of goat milk in mixed milk cheese manufacture, pasteurized goat milk curd and high-pressure-treated raw goat milk curd manufactured in the spring were held at -24°C for 4 mo, thawed, and mixed with fresh cow milk curd for the manufacture of experimental cheeses. Control cheeses were made from a mixture of pasteurized cow and goat milk. The microbiota of experimental and control cheeses was studied using culture-dependent and culture-independent techniques. Bacterial enumeration by classical methods showed lactic acid bacteria to be the dominant population in both control and experimental cheeses. In total, 681 isolates were grouped by partial amplified rDNA restriction analysis (ARDRA) into 4 groups and identified by 16S rRNA gene sequencing as Lactococcus lactis ssp. lactis (563 isolates), Leuconostoc pseudomesenteroides (72 isolates), Lactobacillus spp. (34 isolates), and Lc. lactis ssp. cremoris (12 isolates). Temporal temperature gradient gel electrophoresis (TTGE) analysis of cheese showed (1) the predominance of Lc. lactis in all cheeses; (2) the presence of Leu. pseudomesenteroides population in all cheeses from d 15 onward; (3) the presence of a Lactobacillus plantarum population in control cheese until d 15 and in experimental cheeses throughout the ripening period. Due to the most diverse and complete set of peptidases present in the genus Lactobacillus, the prevalence of this population in experimental cheeses could give rise to differences in cheese flavor between experimental and control cheeses. © 2011 American Dairy Science Association. |
| format |
journal article |
| topic_facet |
Microbial dynamics Mixed-milk cheese 16S rDNA gene Temporal temperature gradient gel electrophoresis analysis |
| author |
Campos, G. Robles, L. Alonso, R. Núñez Gutiérrez, Manuel Picón Gálvez, Antonia María |
| author_facet |
Campos, G. Robles, L. Alonso, R. Núñez Gutiérrez, Manuel Picón Gálvez, Antonia María |
| author_sort |
Campos, G. |
| title |
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| title_short |
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| title_full |
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| title_fullStr |
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| title_full_unstemmed |
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| title_sort |
microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd |
| publisher |
Elsevier |
| publishDate |
2011 |
| url |
http://hdl.handle.net/20.500.12792/5686 http://hdl.handle.net/10261/293443 |
| work_keys_str_mv |
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| _version_ |
1767603476673593344 |