Journal articles: 'Natural-whey-starter'

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Bottari, B., M. Santarelli, E. Neviani, and M. Gatti. "Natural whey starter for Parmigiano Reggiano: culture-independent approach." Journal of Applied Microbiology 108, no. 5 (May 2010): 1676–84. http://dx.doi.org/10.1111/j.1365-2672.2009.04564.x.

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BELLETTI, NICOLETTA, MONICA GATTI, BENEDETTA BOTTARI, ERASMO NEVIANI, GIULIA TABANELLI, and FAUSTO GARDINI. "Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses." Journal of Food Protection 72, no. 10 (October 1, 2009): 2162–69. http://dx.doi.org/10.4315/0362-028x-72.10.2162.

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One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.

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Iztayev, Auyelbek, Mariam Alimardanova, Bauyrzhan Iztayev, Mira Yerzhanova, Ulbala Tungyshbayeva, Raushan Izteliyeva, and Sholpan Tursunbaeva. "Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (October 31, 2021): 85–96. http://dx.doi.org/10.15587/1729-4061.2021.242838.

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Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade with the use of ion-ozonized water, whey and natural starter have been developed. The dough was prepared in a safe way under pressure in a kneading-beating ion-ozone cavitation unit. The recipe components (raw materials) of the dough were loaded into the kneading body of the unit, then the dough was replaced for 5 minutes at a kneading body rotation frequency of 5 s-1 in different rotation modes and times. Then the ion-ozone treatment was carried out using an excess pressure of 0.40 MPa (cavitation) and the dough was knocked down. The nutritional value, safety and shelf life of the developed no yeast bakery products with the addition of whey, starter and ion-ozonized water have been determined. It was found that in terms of organoleptic and physicochemical indicators, bread samples prepared from first grade wheat flour and ion-ozonized water without yeast and using whey are almost 2 times inferior to the quality of the control sample. As a result, it was found that churning for 3–5 minutes at a kneading body rotation frequency of 4–5 s-1 will be the optimal mode for obtaining a no yeast dough made from first grade flour on starter with the addition of whey and ion-ozonized water

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Chessa, Luigi, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, and Roberta Comunian. "Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese." Sustainability 13, no. 15 (July 22, 2021): 8214. http://dx.doi.org/10.3390/su13158214.

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During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse autochthonous natural starter cultures (SR30, SR56, and SR63) belonging to the Agris Sardegna BNSS microbial collection, composed of different strains belonging to the species Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium, and Limosilactobacillus reuteri were lyophilized and combined into two starter mixes (A and B). The scotta/siero-innesto and the Pecorino Romano obtained using natural starters were compared with those obtained using commercial selected starters during three seasons of the cheesemaking campaign. Different pH and microbial compositions for the scotta/siero-innesto obtained using natural or commercial starters were found, attributable to their different biodiversity. The six-month-ripened cheese microbiota was influenced mostly by the season of cheesemaking, whereas physico-chemical and sensory analyses did not highlight differences among the products obtained. In general, no effect attributable to the type of scotta/siero-innesto used was observed, allowing the conclusion that natural starter cultures can be used also in industrial-scale production, ensuring high stability in the technological performances and preserving the microbial, chemical, and sensory characteristics of Pecorino Romano PDO cheese.

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Martini, Serena, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, and Lisa Solieri. "Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization." Microorganisms 9, no. 11 (November 3, 2021): 2288. http://dx.doi.org/10.3390/microorganisms9112288.

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Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a selected pool of strains. PCR-RFLP assay of ribosomal ITS regions and phylogenetic analysis of 26S rDNA D1/D2 domains showed that PR NWS yeast population consists of the well-documented Kluyveromyces marxianus, as well as of other species (Saccharomyces cerevisiae, Wickerhamiella pararugosa, and Torulaspora delbrueckii), with multiple biotypes scored within each species as demonstrated by (GTG)5-based MSP-PCR. Haploid and diploid K. marxianus strains were identified through MAT genotyping, while thermotolerance assay allowed the selection of strains suitable to grow up to 48 °C. In whey fermentation trials, one thermotolerant strain was suitable to release ethanol with a fermentation efficiency of 86.5%, while another candidate was able to produce the highest amounts of both ethanol and bioactive peptides with potentially anti-hypertensive function. The present work demonstrated that PR NWS is a reservoir of ethanol and bioactive peptides producer yeasts, which can be exploited to valorize whey, in agreement with the principles of circularity and sustainability.

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Meinardi, C. A., A. A. Alonso, E. R. Hynes, and C. A. Zalazar. "Influence of milk-clotting enzymes on acidification rate of natural whey starter culture." International Journal of Dairy Technology 55, no. 3 (August 2002): 139–44. http://dx.doi.org/10.1046/j.1471-0307.2002.00052.x.

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Carminati, D., L. Mazzucotelli, G. Giraffa, and E. Neviani. "Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures." Journal of Dairy Science 80, no. 8 (August 1997): 1505–11. http://dx.doi.org/10.3168/jds.s0022-0302(97)76079-x.

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Coloretti, Fabio, Cristiana Chiavari, Diana Luise, Rosanna Tofalo, Giuseppe Fasoli, Giovanna Suzzi, and Luigi Grazia. "Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making." International Dairy Journal 66 (March 2017): 13–17. http://dx.doi.org/10.1016/j.idairyj.2016.10.013.

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Gatti, Monica, Carlo Trivisano, Enrico Fabrizi, Erasmo Neviani, and Fausto Gardini. "Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees." Applied and Environmental Microbiology 70, no. 1 (January 2004): 182–90. http://dx.doi.org/10.1128/aem.70.1.182-190.2004.

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ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest.

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Gatti, M., C. Lazzi, L. Rossetti, G. Mucchetti, and E. Neviani. "Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese." Journal of Applied Microbiology 95, no. 3 (September 2003): 463–70. http://dx.doi.org/10.1046/j.1365-2672.2003.01997.x.

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Marasco, Rosangela, Mariagiovanna Gazzillo, Nicoletta Campolattano, Margherita Sacco, and Lidia Muscariello. "Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk." Foods 11, no. 2 (January 16, 2022): 233. http://dx.doi.org/10.3390/foods11020233.

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In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (Lactococcus lactis subsp. lactis, Lactobacillus fermentum, Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus) and five species in NWSc (Lc. lactis subsp. lactis, Enterococcus faecium, and S. thermophilus, Lb. helveticus, and Lb. delbrueckii), with the last two found only by the NGS analysis. Moreover, RAPD profiles, performed on Lc. lactis subsp. lactis different isolates from both NWSs, showed nine strains in NWSb and seven strains in NWSc, showing a microbial diversity also at strain level. Characterization of the microbiota of natural whey starters aims to collect new starter bacteria to use for tracing microbial community during the production of artisanal cheeses, in order to preserve their quality and authenticity, and to select new Lactic Acid Bacteria (LAB) strains for the production of functional foods.

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Natrella, Giuseppe, Michele Faccia, Jose Manuel Lorenzo, Pasquale De Palo, and Giuseppe Gambacorta. "Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella." Mljekarstvo 70, no. 1 (January 8, 2020): 50–58. http://dx.doi.org/10.15567/mljekarstvo.2020.0105.

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The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

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Bertani, Gaia, Alessia Levante, Camilla Lazzi, Benedetta Bottari, Monica Gatti, and Erasmo Neviani. "Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese." Food Research International 129 (March 2020): 108860. http://dx.doi.org/10.1016/j.foodres.2019.108860.

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Dalmasso, M., S. Prestoz, V. Rigobello, and Y. Demarigny. "Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures." Food Science and Technology International 14, no. 6 (December 2008): 469–77. http://dx.doi.org/10.1177/1082013208100533.

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Cheeses are frequently made with natural whey starters (NWS). The whey from the previous cheese making is cultured and used for the next day. This practice, although essential for the development of typical sensory characteristics, can sometimes lead to acidification defects. In this work, the ability of Lactococcus lactis subsp. lactis biovar. diacetylactis to dominate over the other lactic acid bacteria (LAB) was tested in a controlled system as a possible explanation for these acidification breakdowns. A starter made of two Lc lactis subsp. lactis strains (LL), one Lc lactis subsp. cremoris strain (LC), and one Lc lactis subsp. lactis biovar. diacetylactis (LD) was added to sterilized milk. After incubation, the whey was removed and used to re-seed sterilized milk, the next day. This process was made during a five and twelve days' period. During the eight first days, the proportion of LD population increased, while the other LAB remained rather stable. Thereafter, LD strains dominated. At the same time, the diversity of LD population diminished considerably. If acidification ability of these LAB is not altered, this simplification was particularly hazardous in case of phages attack. LC and LL behavior was tested in milk containing increasing diacetyl concentrations. As long as diacetyl did not exceed a 5 ppm level — frequently measured in dairy products — its influence was impossible to detect. The selective advantage conferred by the citrate metabolism was proposed as a possible explanation for the LD population dominance. Other potential factors were also examined.

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Perotti, M. C., S. M. Bernal, C. A. Meinardi, M. C. Candioti, and C. A. Zalazar. "Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese." International Journal of Dairy Technology 57, no. 1 (February 2004): 45–51. http://dx.doi.org/10.1111/j.1471-0307.2004.00128.x.

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Gatti, Monica, Giovanna Contarini, and Erasmo Neviani. "Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics." Applied and Environmental Microbiology 65, no. 4 (April 1, 1999): 1450–54. http://dx.doi.org/10.1128/aem.65.4.1450-1454.1999.

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ABSTRACT Lactobacillus helveticus is the dominant organism in natural starter cultures used for the production of typical Italian cheeses. In this study, 74 L. helveticus strains, isolated from grana and provolone cheese natural whey starters, were distinguished with respect to their origin by using both cell wall protein profiles and chemometric evaluation of some phenotypic parameters, such as the ability to acidify cultures and the presence of nonspecific proteolytic and peptidase activities. Cell wall protein patterns allowed L. helveticus strains to be distinguished with respect to their source of isolation. Among the different phenotypes studied, no single specific parameter permitted the two groups of strains to be separated. A good discrimination between the two groups of L. helveticus species was obtained by multivariate statistical techniques, which permitted the extraction of all of the discriminating information retained in the phenotypic activities. Associations between strain phenotype expression and dairy environmental ecosystem source are discussed.

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de Candia, S., M. De Angelis, E. Dunlea, F. Minervini, P. L. H. McSweeney, M. Faccia, and M. Gobbetti. "Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses." International Journal of Food Microbiology 119, no. 3 (November 2007): 182–91. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.07.062.

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Celano, Giuseppe, Giuseppe Costantino, Maria Calasso, Cinzia Randazzo, and Fabio Minervini. "Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant." Foods 11, no. 3 (February 1, 2022): 425. http://dx.doi.org/10.3390/foods11030425.

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This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming.

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Devirgiliis, Chiara, Doriana Coppola, Simona Barile, Bianca Colonna, and Giuditta Perozzi. "Characterization of the Tn916 Conjugative Transposon in a Food-Borne Strain of Lactobacillus paracasei." Applied and Environmental Microbiology 75, no. 12 (April 24, 2009): 3866–71. http://dx.doi.org/10.1128/aem.00589-09.

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ABSTRACT Food-borne antibiotic-resistant lactic acid bacteria have received growing attention in the past few years. We have recently identified tetracycline-resistant Lactobacillus paracasei in samples of milk and natural whey starter cultures employed in the manufacturing process of a typical Italian fermented dairy product, Mozzarella di Bufala Campana. In the present study, we have characterized at the molecular level the genetic context of tetracycline resistance determinants in these natural strains, which we have identified as tet(M). This gene was present in 21 independent isolates, whose fingerprinting profiles were distributed into eight different repetitive extragenic palindromic groups by cluster analysis. We provide evidence that the gene is associated with the broad-host, conjugative transposon Tn916, which had never before been described to occur in L. paracasei. PCR analysis of four independent isolates by use of specifically designed primer pairs detected the presence of a circular intermediate form of the transposon, carrying a coupling sequence (GGCAAA) located between the two termini of Tn916. This novel coupling sequence conferred low conjugation frequency in mating experiments with the recipient strain JH2-2 of Enterococcus faecalis.

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COPPOLA, RAFFAELE, MAURO NANNI, MASSIMO IORIZZO, ALIDA SORRENTINO, ELENA SORRENTINO, and LUIGI GRAZIA. "Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese." Journal of Dairy Research 64, no. 2 (May 1997): 305–10. http://dx.doi.org/10.1017/s0022029996002038.

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Parmigiano Reggiano is a hard, cooked cheese produced in specific areas of Northern Italy. The raw material is obtained by mixing the partly skimmed evening milk and whole morning milk. The mixture is then heated to 22°C, and natural whey starter is added at 28–30 g/l after 1–2 min, bringing the pH of the mixture to 6·2–6·3. After coagulation, which takes ∼15 min and occurs at 32–33°C owing to the addition of calf rennet powder, the curd is broken up for 2–4 min, cut into fragments and cooked at a temperature raised gradually to 42–44°C and then more quickly to 55–56°C over 10–15 min. The curd is left undisturbed, covered by the whey, for 40–60 min, then removed and placed inside a circular wooden mould. The cheese is held at ∼20°C for 3 d during which it is turned at frequent intervals to facilitate complete whey drainage. The cheese, which now has its typical shape and size, is then salted by immersion in brine (260–280 g NaCl/l at 16–17°C) for 20–24 d. During this period the cheese absorbs 15–18 g NaCl/kg and its weight decreases by 4%. During the subsequent period of ripening (12–24 months) in store rooms at 16–18°C and 85% moisture, the cheese is frequently turned. At the end of ripening the cheese is cylindrical in shape, with a slightly convex side, 0·22–0·24 m high, 0·40–0·45 m diam. weighs 35–36 kg, has 320–330 g fat/kg dry matter and a minutely granulated internal structure with small holes formed by the activity of some heterofermentative lactic acid bacteria.

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Alessandria, Valentina, Ilario Ferrocino, Francesca De Filippis, Mauro Fontana, Kalliopi Rantsiou, Danilo Ercolini, and Luca Cocolin. "Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches." Applied and Environmental Microbiology 82, no. 13 (April 22, 2016): 3988–95. http://dx.doi.org/10.1128/aem.00999-16.

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ABSTRACTThe microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microbial populations, while the enumeration of active bacteria was carried out by using quantitative PCR (qPCR). Three different cheese productions (named D, E, and F) collected in the same month from the same dairy plant were analyzed. The application of the qPCR protocol revealed the presence of 7 log CFU/ml of bacterial load in raw milk, while, during ripening, active bacterial populations ranged from <4 to 8 log CFU/ml. The natural whey starters used in the three productions showed the same microbiota composition, characterized by the presence ofLactobacillus helveticusandLactobacillus delbrueckii. Nevertheless, beta-diversity analysis of the 16S rRNA sequencing data and RT-PCR-DGGE showed a clear clustering of the samples according to the three productions, probably driven by the different milks used. Milk samples were found to be characterized by the presence of several contaminants, such asPropionibacterium acnes,Acidovorax,Acinetobacter,Pseudomonas, and NSLAB. The core genera of the starter tended to limit the development of the spoilage bacteria only in two of the three batches. This study underlines the influence of different factors that can affect the final microbiota composition of the artisanal cheese.IMPORTANCEThis study highlights the importance of the quality of the raw milk in the production of a hard cheese. Independent from the use of a starter culture, raw milk with low microbiological quality can negatively affect the populations of lactic acid bacteria and, as a consequence, impact the quality of the final product due to metabolic processes associated with spoilage bacteria.

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Morandi, S., P. Cremonesi, S. Arioli, G. Stocco, T. Silvetti, F. Biscarini, B. Castiglioni, et al. "Erratum to “Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity” (J. Dairy Sci. 105:6513–6526)." Journal of Dairy Science 105, no. 10 (October 2022): 8590. http://dx.doi.org/10.3168/jds.2022-105-10-8590.

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Vasek, Olga Myriam, Silvia Matilde Mazza, and Graciela Savoy de Giori. "Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening." Food Science and Technology 33, no. 1 (March 19, 2013): 151–60. http://dx.doi.org/10.1590/s0101-20612013005000021.

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The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

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Gaglio, Raimondo, Margherita Cruciata, Rosalia Di Gerlando, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Maria Teresa Sardina, Giancarlo Moschetti, Baldassare Portolano, and Luca Settanni. "Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms." Applied and Environmental Microbiology 82, no. 2 (November 6, 2015): 585–95. http://dx.doi.org/10.1128/aem.02868-15.

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ABSTRACTThreeLactococcus lactissubsp.cremorisstrains were used to developad hocbiofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differences in terms of microbial levels and composition of the neoformed biofilms. The levels of the microbial groups investigated during cheese production showed significant differences between the control trials and between the control and experimental trials, but the differences were not particularly marked between the TA2 and TZ2 productions, which showed the largest numbers of mesophilic lactic acid bacterium (LAB) cocci. LAB populations were characterized phenotypically and genotypically, and 44 dominant strains belonging to 10 species were identified. Direct comparison of the polymorphic profiles of the LAB collected during cheese making showed that the addition of the NWSC reduced their biodiversity. Sensory evaluation showed that the microbial activation of the wooden vats with the multistrainLactococcusculture generated cheeses with sensory attributes comparable to those of commercial cheese. Thus, neoformed biofilms enable a reduction of microbial variability and stabilize the sensorial attributes of Vastedda cheese.

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Popescu, Liliana, Viorica Bulgaru, and Rodica Siminiuc. "EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT." Journal of Engineering Science 29, no. 4 (January 2023): 164–75. http://dx.doi.org/10.52326/jes.utm.2022.29(4).13.

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The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yogurt (that was hydrolyzed before fermentation), and the co-hydrolyzed yogurt (concurrent addition of β-galactosidase and starter culture). According to the obtained results, at the end of the fermentation time, an advanced hydrolysis degree was reached (over 80%) both for yogurt samples obtained from pre-hydrolyzed milk and obtained by co-hydrolysis. The optimal method from the economic point of view is to obtain yogurt by co-hydrolysis. The sensory quality of the yogurt samples obtained from hydrolyzed milk by co-hydrolysis was characterized by a better flavor than the control sample, for yogurt from both types of milk. This may be due to the availability of a greater amount of glucose for the production of aromatic compounds, a sweeter taste than natural yogurt, with a light caramel flavor, a firm coagulum, a porcelain appearance, without whey removal. Cow’s milk yogurt showed higher viscosity values to goat’s milk yogurt for both pre-hydrolyzed and co-hydrolyzed milk. Lactose hydrolysis determined the reduction of the syneresis index of the yogurt compared to the control samples. The studies led to the development of lactose-free yogurt with improved sensory and rheological properties recommended for people with lactose intolerance.

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Pronina, Yuliya, Zhanar Nabiyeva, Olga Belozertseva, Saule Shukesheva, and Abdysemat Samodun. "Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (August 30, 2022): 68–78. http://dx.doi.org/10.15587/1729-4061.2022.263111.

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Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected by the volume of whey (250 ml), the volume (0.02 g) and the time of revival of the starter culture (6 hours). A more significant factor was the volume of application of lactic acid microorganisms, from 0.01 to 0.02 g, which affects the growth of lactic acid microorganisms (increases) in the product. The antimicrobial activity of isolated crops in relation to E. coli was studied. The zones of illumination of the isolated colonies in relation to E. coli range from 0.1 mm to 0.5 mm. The results show that antagonistic properties affect pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. The antioxidant properties of pastille marmalade products have been established. When applying starters of lactic acid cultures, the volume of antioxidants increased by 1.7 and 2.2 times compared with control. In this regard, the development of pastille marmalade products with starters of lactic acid microorganisms is a relevant and promising task because they are natural, have an immunostimulating effect, and expand the range of confectionery products

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Coelho, Márcia C., Francisco Xavier Malcata, and Célia C. G. Silva. "Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)." Foods 12, no. 5 (February 26, 2023): 990. http://dx.doi.org/10.3390/foods12050990.

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São Jorge cheese is an iconic product of the Azores, produced from raw cow’s milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially on sensory evaluation by trained tasters. The aim of this work was to characterize the bacterial diversity of this cheese using next-generation sequencing (NGS) and to identify the specific microbiota that contributes most to its uniqueness as a PDO by distinguishing the bacterial communities of PDO and non-PDO cheeses. The NWS and curd microbiota was dominated by Streptococcus and Lactococcus, whereas Lactobacillus and Leuconostoc were also present in the core microbiota of the cheese along with these genera. Significant differences (p < 0.05) in bacterial community composition were found between PDO cheese and non-certified cheese; Leuconostoc was found to play the chief role in this regard. Certified cheeses were richer in Leuconostoc, Lactobacillus and Enterococcus, but had fewer Streptococcus (p < 0.05). A negative correlation was found between contaminating bacteria, e.g., Staphylococcus and Acinetobacter, and the development of PDO-associated bacteria such as Leuconostoc, Lactobacillus and Enterococcus. A reduction in contaminating bacteria was found to be crucial for the development of a bacterial community rich in Leuconostoc and Lactobacillus, thus justifying the PDO seal of quality. This study has helped to clearly distinguish between cheeses with and without PDO based on the composition of the bacterial community. The characterization of the NWS and the cheese microbiota can contribute to a better understanding of the microbial dynamics of this traditional PDO cheese and can help producers interested in maintaining the identity and quality of São Jorge PDO cheese.

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Bertani, Gaia, Daniela Bassi, Monica Gatti, Pier Sandro Cocconcelli, and Erasmo Neviani. "Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter." Genome Announcements 6, no. 10 (March 8, 2018). http://dx.doi.org/10.1128/genomea.00139-18.

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ABSTRACT Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

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Bertani, Gaia, Daniela Bassi, Claudia Cortimiglia, Monica Gatti, Pier Sandro Cocconcelli, and Erasmo Neviani. "Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter." Microbiology Resource Announcements 9, no. 37 (September 10, 2020). http://dx.doi.org/10.1128/mra.00488-20.

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ABSTRACT Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

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Chessa, Luigi, Antonio Paba, Elisabetta Daga, Marco Caredda, and Roberta Comunian. "Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese." FEMS Microbiology Letters 367, no. 14 (July 1, 2020). http://dx.doi.org/10.1093/femsle/fnaa110.

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ABSTRACT Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms of cells concentration, are supplanting natural cultures causing important loss of microbial biodiversity in the dairy environment. Biodiversity could be recovered using natural starter cultures, however their cells concentration after propagation is lower than the commercial ones. Two autochthonous and biodiverse starter cultures (MixA and MixB) coming from scotta (residual whey from Ricotta cheese manufacture), collected in the 1960 s from Pecorino Romano PDO cheese manufactures, were revitalized in reconstituted commercial powder scotta. The aim of this study was the propagation of the microbial starter mixes increasing their bacterial concentration in the pellet, reducing nonessential scotta components by a fast and not-expensive method, without changing the microbial community balance. The behaviour of each mix inoculated in scotta was compared to that in half-concentrated, clarified, and half-concentrated-clarified scotta. Higher cells concentration in the pellets from the modified scotta was obtained, without changing technological performances and microbial fingerprint. The pellets obtained were reinoculated in commercial scotta for the preparation of the scotta-innesto (the typical starter for Pecorino Romano), and no differences were observed among the treatments after incubation. The reduction of nonessential scotta's components could help the reproduction of natural starter cultures preserving their properties.

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Morandi, S., P. Cremonesi, S. Arioli, G. Stocco, T. Silvetti, F. Biscarini, B. Castiglioni, et al. "Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity." Journal of Dairy Science, July 2022. http://dx.doi.org/10.3168/jds.2022-21793.

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Mancini, Andrea, Maria Cid Rodriguez, Miriam Zago, Nicola Cologna, Andrea Goss, Ilaria Carafa, Kieran Tuohy, Andrea Merz, and Elena Franciosi. "Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production." Frontiers in Microbiology 12 (June 14, 2021). http://dx.doi.org/10.3389/fmicb.2021.678012.

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This study focused on the microbial and bacteriophages identification and characterization in cheese-production facilities that use natural whey starter (NWS) cultures for Trentingrana production. Bacterial and phage screening was carried out on cooked not acidified whey and NWS samples isolated from six dairy factories, for 4 consecutive days in four different months. By means of a combined approach, using plate counts, bacterial isolation, and metataxonomic analysis Lactobacillus helveticus was found occurring as the dominant species in NWS cultures and Levilactobacillus brevis as codominant in the cheese factories where the temperature of NWS production was mainly lower than 40°C, suggesting that the variability in the parameters of the NWS culture preparation could differently modulate the bacterial species in NWS cultures. Using turbidity test approach on 303 bacterial isolates from the NWS cultures, 120 distinct phages were identified. L. helveticus phage contamination of NWS cultures was revealed in most of the analyzed samples, but despite the great recovery of bacteriophage contamination cases, the microbial quality of NWS cultures was high. Our results support the presence of natural bacteriophage resistance mechanisms in L. helveticus. The use of NWS cultures probably creates an ideal environment for the proliferation of different L. helveticus strains balanced with their phages without a clear dominance. It is evident, from this study, that the presence of a high biodiversity of NWS bacterial strains is relevant to avoid phages dominance in NWS cultures and consequently to keep a good acidification ability.

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Lucchini, Rosaria, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, and Giovanni Farina. "Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga." Italian Journal of Food Safety 7, no. 1 (April 10, 2018). http://dx.doi.org/10.4081/ijfs.2018.6967.

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Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli, staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and aw were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga, in any case preserving bacterial biodiversity.

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Sola, Laura, Emanuele Quadu, Elena Bortolazzo, Loris Bertoldi, Cinzia L. Randazzo, Valentina Pizzamiglio, and Lisa Solieri. "Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait." Scientific Reports 12, no. 1 (October 15, 2022). http://dx.doi.org/10.1038/s41598-022-22207-y.

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AbstractNatural whey starters (NWS) are undefined bacterial communities produced daily from whey of the previous cheese-making round, by application of high temperature. As a result, in any dairy plant, NWS are continuously evolving, undefined mixtures of several strains and/or species of lactic acid bacteria, whose composition and performance strongly depend on the selective pressure acting during incubation. While NWS is critical to assure consistency to cheese-making process, little is known about the composition, functional features, and plant-to-plant fluctuations. Here, we integrated 16S rRNA metabarcoding and culture-dependent methods to profile bacterial communities of 10 NWS sampled in the production area of Parmigiano Reggiano cheese. 16S rRNA metabarcoding analysis revealed two main NWS community types, namely NWS type-H and NWS type-D. Lactobacillus helveticus was more abundant in NWS type-H, whilst Lactobacillus delbrueckii/St. thermophilus in NWS type-D, respectively. Based on the prediction of metagenome functions, NWS type-H samples were enriched in functional pathways related to galactose catabolism and purine metabolism, while NWS type-D in pathways related to aromatic and branched chain amino acid biosynthesis, which are flavor compound precursors. Culture-dependent approaches revealed low cultivability of individual colonies as axenic cultures and high genetic diversity in the pool of cultivable survivors. Co-culturing experiments showed that fermentative performance decreases by reducing the bacterial complexity of inoculum, suggesting that biotic interactions and cross-feeding relationships could take place in NWS communities, assuring phenotypic robustness. Even though our data cannot directly predict these ecological interactions, this study provides the basis for experiments targeted at understanding how selective regime affects composition, bacterial interaction, and fermentative performance in NWS.

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Journal articles on the topic 'Natural-whey-starter'

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