The Experts below are selected from a list of 7875 Experts worldwide ranked by ideXlab platform
Marie-christine Montel - One of the best experts on this subject based on the ideXlab platform.
-
salers protected Designation of Origin cheese france the diversity and paradox of local knowledge in geographical indications
Culture & History Digital Journal, 2016Co-Authors: Laurence Bérard, François Casabianca, Marie-christine Montel, Claire Agabriel, Remy BoucheAbstract:Our case study of Salers cheese production in south-central France highlights how place-specific knowledge grounds the various networks shaping the rise of geographical indications (GI) in food production. In 1961, Salers cheese producers created a “Protected Designation of Origin” (PDO). To preserve the distinctive character of their product, they opted to require use of the gerle, a traditional wooden vat, and an on-farm cheese making process. The gerle came recently under scrutiny from French governmental hygiene regulation enforcement, and the subsequent public controversy jeopardized the entire supply chain and destabilized Salers cheese-making methods. Prevailing in their efforts to protect Salers, producers established the gerle as mandatory and have since set up a governance board to ensure PDO brand integrity. Our analysis suggests that the diversity of technical choices and associated set of knowledge in Salers cheese production has paradoxically been both its strength and weakness. Local agricultural know-how forges links among participants in Salers networks, connecting cheese producers and consumers, to cattle, microbes, landscapes, wooden tools, and cheeses. Yet, diversity of local expertise creates a tension among producers who must collaborate to achieve unified standards within a PDO while resisting homogeneity. Such results contribute to discussing on PDO governance: an arena to share, compare, and unite local knowledge is critical for GI and thus for sustainable agricultural systems.
-
Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk
Journal of Food Protection, 2006Co-Authors: Céline Delbes, Jomaa Alomar, Nadia Chougui, Jean-francois Martin, Marie-christine MontelAbstract:Staphylococcus aureus growth and enterotoxin production during the manufacture of model Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered Designation of Origin Salers cheeses, three types of uncooked, semihard, raw milk cheese, were investigated. Coagulase-positive staphylococci (SC+) grew rapidly during the first 6 h. Between 6 and 24 h, counts increased by less than 0.5 log CFU/ml. Raw milk counts ranged from undetectable ( 0.80) but pH at 6 h influenced the SC+ growth observed between 6 and 24 h (r > 0.70). Thus, the initial level of SC+ in raw milk should be maintained below 100 CFU/ml and best below 40 CFU/ml. To limit growth, acidification should be managed to obtain pH values around or below 5.8 at 6 h in Saint-Nectaire cheeses and around or below 6.3 at 6 h in Salers cheeses. Enterotoxins were only detected in two Salers cheeses whose SC+ counts on day 1 were 5.55 log CFU/g and 5.06 log CFU/g, respectively, and whose pH values at 6 h were high (approximately 6.6 and 6.5, respectively).
-
relationships between sensorial characteristics and microbial dynamics in registered Designation of Origin salers cheese
International Journal of Food Microbiology, 2005Co-Authors: Frederique Duthoit, Cecile Callon, Laurent Tessier, Marie-christine MontelAbstract:Raw milk cheeses show a wide diversity of sensorial characteristics, largely determined by the microflora of raw milk. Microbial dynamics in Registered Designation of Origin (R.D.O.) Salers cheese was assessed by DNA and RNA SSCP analysis on nine cheeses. These cheeses showed considerable diversity both in microbial dynamics and sensorial characteristics. Relationships between the sensorial characteristics and the microbial dynamics were studied. A global consideration of bacterial dynamics demonstrated that other bacteria than lactic acid bacteria can play a role in the elaboration of sensorial characteristics. Indeed, high CG% Gram-positive bacteria can be involved. DNA data, as well as RNA data, appeared relevant to attempts to explain sensorial variance. Correlations between sensorial and microbial data were rather complex. Several microbial variables for DNA and RNA analyses, noted at different times of analysis, were correlated to each sensory variable. A global view of cheese microbial community proved to be insufficient in explaining the diversity of the sensorial qualities of R.D.O. Salers cheese.
-
diversity dynamics and activity of bacterial populations in registered Designation of Origin salers cheese by single strand conformation polymorphism analysis of 16s rrna genes
Journal of Applied Microbiology, 2005Co-Authors: Frederique Duthoit, Laurent Tessier, Marie-christine MontelAbstract:Aims: The aim of this work was to measure the dynamic global metabolic activities of the microbial community during ripening of RDO Salers cheese by using a direct molecular approach. Methods and Results: A culture-independent approach including PCR, reverse transcriptase PCR (RT-PCR) and single strand conformation polymorphism (SSCP) analysis of 16S rRNA genes was applied on ‘Registered Designation of Origin’ Salers cheese samples collected in three farms. The evolution of the global structure of the microbial community in terms of structure or global activities was assessed using ecological indices. The diversity of the global population was higher on RNA patterns than on DNA patterns, because of less dominance and greater richness. Comparison of the SSCP patterns derived from RNA and DNA analysis indicated that the dominant population was not necessarily the most active. The metabolic activities of each bacterial group changed significantly during ripening. Besides lactic acid bacteria that were dominant on both DNA and RNA patterns, the dynamics of the presence and activity of microbial groups rarely studied in the core of cheese, such as corynebacteria, or of unidentified peaks were reported. Conclusions: By using SSCP RNA analysis, we were able to obtain information about the activity of bacterial population in cheese, which varied a lot between cheeses and was changing perpetually during ripening. Significance and Impact of the Study: Double DNA–RNA SSCP analysis opens up future prospects in the microbial ecology of cheeses. It will have many applications for controlling of microbial community during cheese processing.
-
bacterial community dynamics during production of registered Designation of Origin salers cheese as evaluated by 16s rrna gene single strand conformation polymorphism analysis
Applied and Environmental Microbiology, 2003Co-Authors: Frederique Duthoit, Jeanjacques Godon, Marie-christine MontelAbstract:Microbial dynamics during processing and ripening of traditional cheeses such as registered Designation of Origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRNA gene. SSCP patterns revealed changes during the manufacturing of the cheese. Patterns of the ecosystems of cheeses that were provided by three farmers were also quite different. Cloning and sequencing of the 16S rRNA gene revealed sequences related to lactic acid bacteria (Lactococcus lactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactobacillus plantarum, and Lactobacillus pentosus), which were predominant during manufacturing and ripening. Bacteria belonging to the high-GC% gram-positive group (essentially corynebacteria) were found by using specific primers. The present molecular approach can effectively describe the ecosystem of artisanal dairy products.
Frederique Duthoit - One of the best experts on this subject based on the ideXlab platform.
-
relationships between sensorial characteristics and microbial dynamics in registered Designation of Origin salers cheese
International Journal of Food Microbiology, 2005Co-Authors: Frederique Duthoit, Cecile Callon, Laurent Tessier, Marie-christine MontelAbstract:Raw milk cheeses show a wide diversity of sensorial characteristics, largely determined by the microflora of raw milk. Microbial dynamics in Registered Designation of Origin (R.D.O.) Salers cheese was assessed by DNA and RNA SSCP analysis on nine cheeses. These cheeses showed considerable diversity both in microbial dynamics and sensorial characteristics. Relationships between the sensorial characteristics and the microbial dynamics were studied. A global consideration of bacterial dynamics demonstrated that other bacteria than lactic acid bacteria can play a role in the elaboration of sensorial characteristics. Indeed, high CG% Gram-positive bacteria can be involved. DNA data, as well as RNA data, appeared relevant to attempts to explain sensorial variance. Correlations between sensorial and microbial data were rather complex. Several microbial variables for DNA and RNA analyses, noted at different times of analysis, were correlated to each sensory variable. A global view of cheese microbial community proved to be insufficient in explaining the diversity of the sensorial qualities of R.D.O. Salers cheese.
-
diversity dynamics and activity of bacterial populations in registered Designation of Origin salers cheese by single strand conformation polymorphism analysis of 16s rrna genes
Journal of Applied Microbiology, 2005Co-Authors: Frederique Duthoit, Laurent Tessier, Marie-christine MontelAbstract:Aims: The aim of this work was to measure the dynamic global metabolic activities of the microbial community during ripening of RDO Salers cheese by using a direct molecular approach. Methods and Results: A culture-independent approach including PCR, reverse transcriptase PCR (RT-PCR) and single strand conformation polymorphism (SSCP) analysis of 16S rRNA genes was applied on ‘Registered Designation of Origin’ Salers cheese samples collected in three farms. The evolution of the global structure of the microbial community in terms of structure or global activities was assessed using ecological indices. The diversity of the global population was higher on RNA patterns than on DNA patterns, because of less dominance and greater richness. Comparison of the SSCP patterns derived from RNA and DNA analysis indicated that the dominant population was not necessarily the most active. The metabolic activities of each bacterial group changed significantly during ripening. Besides lactic acid bacteria that were dominant on both DNA and RNA patterns, the dynamics of the presence and activity of microbial groups rarely studied in the core of cheese, such as corynebacteria, or of unidentified peaks were reported. Conclusions: By using SSCP RNA analysis, we were able to obtain information about the activity of bacterial population in cheese, which varied a lot between cheeses and was changing perpetually during ripening. Significance and Impact of the Study: Double DNA–RNA SSCP analysis opens up future prospects in the microbial ecology of cheeses. It will have many applications for controlling of microbial community during cheese processing.
-
bacterial community dynamics during production of registered Designation of Origin salers cheese as evaluated by 16s rrna gene single strand conformation polymorphism analysis
Applied and Environmental Microbiology, 2003Co-Authors: Frederique Duthoit, Jeanjacques Godon, Marie-christine MontelAbstract:Microbial dynamics during processing and ripening of traditional cheeses such as registered Designation of Origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRNA gene. SSCP patterns revealed changes during the manufacturing of the cheese. Patterns of the ecosystems of cheeses that were provided by three farmers were also quite different. Cloning and sequencing of the 16S rRNA gene revealed sequences related to lactic acid bacteria (Lactococcus lactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactobacillus plantarum, and Lactobacillus pentosus), which were predominant during manufacturing and ripening. Bacteria belonging to the high-GC% gram-positive group (essentially corynebacteria) were found by using specific primers. The present molecular approach can effectively describe the ecosystem of artisanal dairy products.
Raquel M. Callejón - One of the best experts on this subject based on the ideXlab platform.
-
A comparative study of the volatile profile of wine vinegars with protected Designation of Origin by headspace stir bar sorptive extraction.
Food research international (Ottawa Ont.), 2019Co-Authors: Rocío Ríos-reina, Diego L. García-gonzález, M. Pilar Segura-borrego, Raquel M. CallejónAbstract:Abstract The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected Designation of Origin (PDO) wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography–mass spectrometry (HSSE-GC–MS). The possible markers of each category and PDO were assessed. Acetates were the majority group in all vinegars, while ketones, C13-norisoprenoids and volatile phenols showed significant differences between the three PDOs. Analysis of variance (ANOVA), heatmap and partial least squares-discriminant analysis (PLS-DA) were performed. According to these results, 1-heptanol, methyl nonanoate, 2-methylbutanoic acid, 2,2,6-trimethyl-cyclohexanone, trans-2-decenal, eucalyptol and α-terpineol, were the most significant compounds for differentiating of VC, diacetyl and acetoin, ethyl 3-ethoxypropanoate, 2- and 3-heptanone, 2-methyl-1-hexadecanol, 1-octen-3-ol, p-Cresol and camphene for VMM; and β-damascenone, 5-hydroxymethylfurfural, 3-heptanol, trans-2-hexen-1-ol and trans-2-hexen-1-yl acetate for VJ. Classification results showed that 100% of PDO samples were correctly classified, reaffirming the utility of the volatile profiles for classifying and authenticating wine vinegar PDOs.
-
NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected Designation of Origin
Food Control, 2018Co-Authors: Rocío Ríos-reina, Raquel M. Callejón, Diego L. García-gonzález, José Manuel AmigoAbstract:Abstract High-quality wine vinegars protected by the indication “Protected Designation of Origin” (PDO) need efficient tools to protect their brands and prevent adulteration and unfair competition. In this sense, Near-Infrared spectroscopy (NIRs) combined with chemometrics has demonstrated its usefulness in food authentication. This work assessed NIRs and Chemometrics as a rapid and non-destructive methodology for this purpose. In this study, 83 high-quality wine vinegars of the Spanish PDOs “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles” of different categories, and 11 wine vinegars without PDO, were analyzed in the range 12000-4000 cm−1. Principal component analysis (PCA) was performed to explore the spectra and Partial Least Squares-Discriminant Analysis (PLS-DA) was used to build classification models. The high ability of prediction obtained (>90% correct classification) demonstrated the usefulness of this methodology for authentication of PDO wine vinegars and their categories.
-
Elemental characterisation of Andalusian wine vinegars with protected Designation of Origin by ICP-OES and chemometric approach
Food Control, 2017Co-Authors: Patricia Paneque, M L Morales, Pilar Burgos, L. Ponce, Raquel M. CallejónAbstract:Abstract Wine vinegars from three Protected Designations of Origin (PDO), Vinagre de Jerez (J), Vinagre de Montilla-Moriles (MM) and Vinagre del Condado de Huelva (CH) from Andalusia, Southern Spain, were investigated for their mineral elements content. Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, S, Sr, V and Zn were determined by inductively coupled plasma optical-emission (ICP-OES). Jerez vinegars had a statistically significant higher Sr content than the others, while with respect to B the same was true for Montilla-Moriles vinegars. Moreover, the ageing time of the vinegars clearly played a role in vinegar mineral content, with higher mineral levels found in aged vinegars than in young ones, especially in samples from Condado de Huelva. Multivariate analysis was performed in order to assess if the vinegars' geographical classification was possible through their elemental profile. Classification models were obtained by LDA and SVM, achieving good prediction abilities, 73 and 80%, respectively.
Giorgio Sberveglieri - One of the best experts on this subject based on the ideXlab platform.
-
MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese
Proceedings, 2019Co-Authors: Marco Abbatangelo, Giorgio Duina, Elisabetta Comini, Giorgio SberveglieriAbstract:Parmigiano Reggiano (PR) cheese is a long-ripened hard cheese made in Northern Italy registered as a Protected Designation of Origin (PDO) in the European Union. [...]
Morales Flores, Francisco Javier - One of the best experts on this subject based on the ideXlab platform.
-
Análisis de la cadena de valor del queso manchego en Cuenca, España
Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), 2011Co-Authors: Trejo Téllez, Brenda Inoscencia, Ríos Carmenado, Ignacio De Los, Figueroa Sandoval Benjamín, Morales Flores, Francisco JavierAbstract:The value chain concept has been developed as a response to the need for rural enterprises to comply the demand requirements of high quality specialty products. This paper provides an analysis of the value chain of Manchego cheese in Cuenca, Spain, identifying actors and relations between them, where there is a significant production of Manchego cheese with Designation of Origin. The research was conducted during 2008 in the Province of Cuenca, Spain. Methodology used includes the following phases, 1) sector identification, 2) agents identification, 3) analysis of value chain, and 4) analysis of agents. The results obtained show that the main factors that are influencing the development of the value chain are, horizontal and vertical integration, trust between agents, access to and use of funding, compliance with government regulations, compliance with Designation of Origin rules. Therefore, it has been concluded that the chain is working properly and successful elements can be taken for adapting to other areas.El concepto de cadena de valor, se ha desarrollado como respuesta a la necesidad para que las empresas rurales, cumplan con las exigencias de la demanda de productos especializados de alta calidad. En este trabajo se realiza un análisis de la cadena de valor del queso manchego en Cuenca, España; identificando a los agentes y las relaciones entre ellos; en donde se tiene una importante producción de queso manchego con denominación de origen. La investigación se llevó a cabo durante 2008 en la Provincia de Cuenca, España. La metodología que se utiliza incluye las siguientes fases: 1) identificación del sector; 2) identificación de agentes; 3) análisis de la cadena de valor; y 4) análisis de agentes. Los resultados obtenidos presentan que los principales factores que están influyendo en el desarrollo de la cadena de valor son: integración horizontal y vertical, confianza entre agentes, acceso y uso de financiamiento, cumplimiento de normas gubernamentales, cumplimiento de normas de la denominación de origen. Por lo anterior, se concluye que dicha cadena está funcionando correctamente y pueden tomarse elementos de éxito para adecuarse a otros territorios