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Barbara Cardazzo - One of the best experts on this subject based on the ideXlab platform.
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diversity within italian Cheesemaking brine associated bacterial communities evidenced by massive parallel 16s rrna gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Jose F Cobodiaz, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in 14 commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
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Diversity within Italian Cheesemaking brine-associated bacterial communities evidenced by massive parallel 16S rRNA gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, José Francisco Cobo-díaz, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, nineteen brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in fourteen commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
Marilena Marino - One of the best experts on this subject based on the ideXlab platform.
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diversity within italian Cheesemaking brine associated bacterial communities evidenced by massive parallel 16s rrna gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Jose F Cobodiaz, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in 14 commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
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Diversity within Italian Cheesemaking brine-associated bacterial communities evidenced by massive parallel 16S rRNA gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, José Francisco Cobo-díaz, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, nineteen brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in fourteen commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
M Castillo - One of the best experts on this subject based on the ideXlab platform.
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effect of temperature and inoculum concentration on gel microstructure permeability and syneresis kinetics cottage Cheese Type gels
International Dairy Journal, 2006Co-Authors: M Castillo, J A Lucey, T Wang, F A PayneAbstract:Abstract Effects of coagulation temperature and inoculum concentration on microstructure, permeability and syneresis of cottage Cheese gels were investigated. Relationships between coagulation parameters (obtained by rheology and near infrared light backscatter) and rate and extent of syneresis were studied. Mass of drained whey was fitted to first order equation W = W ∞ ( 1 - e - k whey t ) (determination coefficient, R 2 = 0.994 ± 0.005 ). Temperature coefficient and activation energy for syneresis were estimated. Increasing temperature significantly enhanced the rate of syneresis, due to bond relaxation. Increasing inoculum concentration decreased rate of syneresis, suggesting that faster acidification rate inhibited network rearrangement during whey expulsion. Syneresis parameters were highly correlated with the rates of acidification and network formation and with the loss tangent. Permeability coefficient, mass of whey drained and kinetic rate constant for syneresis were predicted by equations that included temperature and coagulation parameters. The close interactions between coagulation and syneresis kinetics suggested that it may be possible to develop optical sensors to simultaneously monitor both of these processes.
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effect of temperature and inoculum concentration on prediction of both gelation time and cutting time cottage Cheese Type gels
International Dairy Journal, 2006Co-Authors: M Castillo, T Wang, F A Payne, J A LuceyAbstract:Abstract Prediction of gelation and cutting times were investigated under conditions used in cottage Cheese processing. Effect of temperature and inoculum concentration on predictions was analyzed using a factorial design. Culture growth was monitored using a pH-meter, an oscillatory rheometer and a light (880 nm) backscatter sensor. Gelation time determined by oscillatory rheometry was predicted by the equation t gel = β 1 t 2 min (determination coefficient, R 2 = 0.988 and standard error of prediction, SEP=11.3 min), where β 1 was the regression coefficient and t2 min was the time to the first minimum of the second derivative of the light backscatter ratio. Cutting time was set as the time when gel pH reached 4.8 and predicted using the equation t cut * = β 0 + β 1 t 2 max 2 ( R 2 = 0.987 , SEP = 14.7 min ) , where β 0 and β 1 were regression coefficients and t2 max 2 was the second maximum of the second derivative of the light backscatter ratio. The inclusion of an acidification term in the cutting time prediction model reduced the SEP to 7.9 min. These results demonstrated that, when the acidification rate varied, accurate cutting time prediction of cottage Cheese required the inclusion of reference pH values.
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the effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin cottage Cheese Type gels
International Dairy Journal, 2006Co-Authors: M Castillo, J A Lucey, F A PayneAbstract:Abstract The main differences between the processing methods generally used for cottage Cheese manufacture are the coagulation temperature and starter concentration. The effects of these factors on cottage Cheese gels were investigated. Gels were made with a low rennet concentration. Gel formation was monitored using infrared light backscatter and dynamic small amplitude oscillatory rheology. Light backscatter profile was explained by a complex combination of casein micelle aggregation, curd firming and micelle demineralization. Increasing temperature or inoculum concentration resulted in faster network formation, which resulted in more viscous and less stiff gels. Activation energy of aggregation decreased significantly with increasing starter concentration. Casein aggregation had a higher temperature coefficient than firming and transition from rennet- to acid-Type gels mostly occurred during curd firming stage of network formation. The second minimum of the backscatter profile second derivative and the rheological gelation time were highly correlated but not significantly different, suggesting that they both corresponded to the beginning of gel firming.
Jerome Mounier - One of the best experts on this subject based on the ideXlab platform.
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diversity within italian Cheesemaking brine associated bacterial communities evidenced by massive parallel 16s rrna gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Jose F Cobodiaz, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in 14 commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
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Diversity within Italian Cheesemaking brine-associated bacterial communities evidenced by massive parallel 16S rRNA gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, José Francisco Cobo-díaz, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, nineteen brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in fourteen commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
Nadia Innocente - One of the best experts on this subject based on the ideXlab platform.
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diversity within italian Cheesemaking brine associated bacterial communities evidenced by massive parallel 16s rrna gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Jose F Cobodiaz, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in 14 commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.
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Diversity within Italian Cheesemaking brine-associated bacterial communities evidenced by massive parallel 16S rRNA gene tag sequencing
Frontiers in Microbiology, 2017Co-Authors: Marilena Marino, Nadia Innocente, José Francisco Cobo-díaz, Michela Maifreni, Lisa Carraro, Jerome Mounier, Emmanuel Coton, Barbara CardazzoAbstract:This study explored the bacterial diversity of brines used for Cheesemaking in Italy, as well as their physicochemical characteristics. In this context, nineteen brines used to salt soft, semi-hard, and hard Italian Cheeses were collected in fourteen commercial Cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard Cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese Type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to Cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of Cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened Cheeses, were widespread within brines.