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Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
Food Microbiol. 2006 Sep; 23(6):591-8.FM

Abstract

The effect of two different experimental adjunct cultures composed of native facultatively heterofermentative lactobacilli (FHL) on the development of various groups of micro-organisms in Roncal-type ewes' milk cheese was studied. Four cheese batches were manufactured from raw milk (C), pasteurized milk (P), pasteurized milk and an adjunct culture of Lactobacillus paracasei (PP); and pasteurized milk and adjunct culture of Lactobacillus paracasei plus Lactobacillus plantarum (PPP). Retention of the two adjunct cultures in the cheeses was good, and population levels remained constant at around 10(7) cfu g(-1) of cheese throughout ripening. Levels of Enterobacteriaceae and enterococci fell off more abruptly in the batches made with the Lactobacillus adjunct cultures, suggesting competition between the added lactobacilli and those groups of micro-organisms. The inhibitory effect was greater for the adjunct culture composed of L. paracasei plus L. plantarum. Lactococcal levels were higher in the batches made with added FHL, which may be indicative of a synergistic effect between these two groups.

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Authors+Show Affiliations

Ortigosa M
Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain. maria.ortigosa@unavarra.es
Arizcun C
No affiliation info available
Irigoyen A
No affiliation info available
Oneca M
No affiliation info available
Torre P
No affiliation info available

MeSH

AnimalsAntibiosisCheeseColony Count, MicrobialFermentationFood MicrobiologyHumansLactobacillusProbioticsSheepTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16943056

Citation

Ortigosa, M, et al. "Effect of Lactobacillus Adjunct Cultures On the Microbiological and Physicochemical Characteristics of Roncal-type Ewes'-milk Cheese." Food Microbiology, vol. 23, no. 6, 2006, pp. 591-8.
Ortigosa M, Arizcun C, Irigoyen A, et al. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese. Food Microbiol. 2006;23(6):591-8.
Ortigosa, M., Arizcun, C., Irigoyen, A., Oneca, M., & Torre, P. (2006). Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese. Food Microbiology, 23(6), 591-8.
Ortigosa M, et al. Effect of Lactobacillus Adjunct Cultures On the Microbiological and Physicochemical Characteristics of Roncal-type Ewes'-milk Cheese. Food Microbiol. 2006;23(6):591-8. PubMed PMID: 16943056.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese. AU - Ortigosa,M, AU - Arizcun,C, AU - Irigoyen,A, AU - Oneca,M, AU - Torre,P, Y1 - 2005/11/08/ PY - 2005/06/15/received PY - 2005/09/16/revised PY - 2005/09/16/accepted PY - 2006/9/1/pubmed PY - 2006/9/26/medline PY - 2006/9/1/entrez SP - 591 EP - 8 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 6 N2 - The effect of two different experimental adjunct cultures composed of native facultatively heterofermentative lactobacilli (FHL) on the development of various groups of micro-organisms in Roncal-type ewes' milk cheese was studied. Four cheese batches were manufactured from raw milk (C), pasteurized milk (P), pasteurized milk and an adjunct culture of Lactobacillus paracasei (PP); and pasteurized milk and adjunct culture of Lactobacillus paracasei plus Lactobacillus plantarum (PPP). Retention of the two adjunct cultures in the cheeses was good, and population levels remained constant at around 10(7) cfu g(-1) of cheese throughout ripening. Levels of Enterobacteriaceae and enterococci fell off more abruptly in the batches made with the Lactobacillus adjunct cultures, suggesting competition between the added lactobacilli and those groups of micro-organisms. The inhibitory effect was greater for the adjunct culture composed of L. paracasei plus L. plantarum. Lactococcal levels were higher in the batches made with added FHL, which may be indicative of a synergistic effect between these two groups. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943056/Effect_of_lactobacillus_adjunct_cultures_on_the_microbiological_and_physicochemical_characteristics_of_Roncal_type_ewes'_milk_cheese_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(05)00128-0 DB - PRIME DP - Unbound Medicine ER -