The Experts below are selected from a list of 2931 Experts worldwide ranked by ideXlab platform
Jeremiah J. Sheehan - One of the best experts on this subject based on the ideXlab platform.
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compromised lactobacillus helveticus starter activity in the presence of facultative heterofermentative lactobacillus casei dpc6987 results in atypical eye formation in swiss type cheese
Journal of Dairy Science, 2016Co-Authors: Daniel J Osullivan, Paul L.h. Mcsweeney, Paul D Cotter, Linda Giblin, Jeremiah J. SheehanAbstract:Nonstarter lactic Acid Bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be magnified due to factors that detrimentally affect the composition or activity of starter Bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. The objective of this study was to determine the potential for a facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from a cheese plant environment to promote gas defects in the event of compromised starter activity. A Swiss-type cheese was manufactured, at pilot scale and in triplicate, containing a typical starter culture (Streptococcus thermophilus and Lactobacillus helveticus) together with Propionic Acid Bacteria. Lactobacillus helveticus populations were omitted in certain vats to mimic starter failure. Lactobacillus casei DPC6987 was added to each experimental vat at 4 log cfu/g. Cheese compositional analysis and X-ray computed tomography revealed that the failure of starter Bacteria, in this case L. helveticus, coupled with the presence of a faculatively heterofermentative Lactobacillus (L. casei) led to excessive eye formation during ripening. The availability of excess amounts of lactose, galactose, and citrate during the initial ripening stages likely provided the heterofermentative L. casei with sufficient substrates for gas formation. The accrual of these fermentable substrates was notable in cheeses lacking the L. helveticus starter population. The results of this study are commercially relevant, as they demonstrate the importance of viability of starter populations and the control of specific nonstarter lactic Acid Bacteria to ensure appropriate eye formation in Swiss-type cheese.
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Influence of processing and ripening parameters on starter, non-starter and Propionic Acid Bacteria and on the ripening characteristics of semi-hard cheeses
International Dairy Journal, 2008Co-Authors: Jeremiah J. Sheehan, Martin G. Wilkinson, Paul L.h. McsweeneyAbstract:The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with Propionic Acid Bacteria (PAB) was studied. Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture.
Paul L.h. Mcsweeney - One of the best experts on this subject based on the ideXlab platform.
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compromised lactobacillus helveticus starter activity in the presence of facultative heterofermentative lactobacillus casei dpc6987 results in atypical eye formation in swiss type cheese
Journal of Dairy Science, 2016Co-Authors: Daniel J Osullivan, Paul L.h. Mcsweeney, Paul D Cotter, Linda Giblin, Jeremiah J. SheehanAbstract:Nonstarter lactic Acid Bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be magnified due to factors that detrimentally affect the composition or activity of starter Bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. The objective of this study was to determine the potential for a facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from a cheese plant environment to promote gas defects in the event of compromised starter activity. A Swiss-type cheese was manufactured, at pilot scale and in triplicate, containing a typical starter culture (Streptococcus thermophilus and Lactobacillus helveticus) together with Propionic Acid Bacteria. Lactobacillus helveticus populations were omitted in certain vats to mimic starter failure. Lactobacillus casei DPC6987 was added to each experimental vat at 4 log cfu/g. Cheese compositional analysis and X-ray computed tomography revealed that the failure of starter Bacteria, in this case L. helveticus, coupled with the presence of a faculatively heterofermentative Lactobacillus (L. casei) led to excessive eye formation during ripening. The availability of excess amounts of lactose, galactose, and citrate during the initial ripening stages likely provided the heterofermentative L. casei with sufficient substrates for gas formation. The accrual of these fermentable substrates was notable in cheeses lacking the L. helveticus starter population. The results of this study are commercially relevant, as they demonstrate the importance of viability of starter populations and the control of specific nonstarter lactic Acid Bacteria to ensure appropriate eye formation in Swiss-type cheese.
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Influence of processing and ripening parameters on starter, non-starter and Propionic Acid Bacteria and on the ripening characteristics of semi-hard cheeses
International Dairy Journal, 2008Co-Authors: Jeremiah J. Sheehan, Martin G. Wilkinson, Paul L.h. McsweeneyAbstract:The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with Propionic Acid Bacteria (PAB) was studied. Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture.
Daniel J Osullivan - One of the best experts on this subject based on the ideXlab platform.
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compromised lactobacillus helveticus starter activity in the presence of facultative heterofermentative lactobacillus casei dpc6987 results in atypical eye formation in swiss type cheese
Journal of Dairy Science, 2016Co-Authors: Daniel J Osullivan, Paul L.h. Mcsweeney, Paul D Cotter, Linda Giblin, Jeremiah J. SheehanAbstract:Nonstarter lactic Acid Bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be magnified due to factors that detrimentally affect the composition or activity of starter Bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. The objective of this study was to determine the potential for a facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from a cheese plant environment to promote gas defects in the event of compromised starter activity. A Swiss-type cheese was manufactured, at pilot scale and in triplicate, containing a typical starter culture (Streptococcus thermophilus and Lactobacillus helveticus) together with Propionic Acid Bacteria. Lactobacillus helveticus populations were omitted in certain vats to mimic starter failure. Lactobacillus casei DPC6987 was added to each experimental vat at 4 log cfu/g. Cheese compositional analysis and X-ray computed tomography revealed that the failure of starter Bacteria, in this case L. helveticus, coupled with the presence of a faculatively heterofermentative Lactobacillus (L. casei) led to excessive eye formation during ripening. The availability of excess amounts of lactose, galactose, and citrate during the initial ripening stages likely provided the heterofermentative L. casei with sufficient substrates for gas formation. The accrual of these fermentable substrates was notable in cheeses lacking the L. helveticus starter population. The results of this study are commercially relevant, as they demonstrate the importance of viability of starter populations and the control of specific nonstarter lactic Acid Bacteria to ensure appropriate eye formation in Swiss-type cheese.
Christophe Lacroix - One of the best experts on this subject based on the ideXlab platform.
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antifungal lactic Acid Bacteria and propioniBacteria for food biopreservation
Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, 2011Co-Authors: Miescher S Schwenninger, Leo Meile, Christophe LacroixAbstract:Abstract: Foodborne fungi, i.e. yeasts and moulds, cause serious spoilage of stored food leading to enormous economic losses. Moulds can also produce mycotoxins that are associated with several acute and chronic diseases in humans. Although many bacteriocin-producing cultures have been described and proposed as biopreservatives in the past few years, research carried out with fungus suppressors concerning their role in food spoilage is still very limited. We discuss here the potential of antifungal lactic Acid Bacteria (LAB), Propionic Acid Bacteria (PAB), and combinations thereof in food biopreservation highlighting recent achievements in the study of antifungal metabolites and further inhibitory mechanisms.
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screening of a natural biodiversity of lactic and Propionic Acid Bacteria for folate and vitamin b12 production in supplemented whey permeate
International Dairy Journal, 2010Co-Authors: Selina Hugenschmidt, Susanne Miescher Schwenninger, Nicole Gnehm, Christophe LacroixAbstract:Abstract Lactic Acid Bacteria (LAB) and Propionic Acid Bacteria (PAB) are known for the production of several important nutraceuticals. We screened 151 LAB and 100 PAB of different origins (fermented foods and feeds) for extracellular folate and intracellular vitamin B12 production in supplemented whey permeate using a standardized microbiological assay (folate) and HPLC (vitamin B12). Five LAB strains belonging to the species Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus brevis and Lactobacillus fermentum exhibited high extracellular folate productions, with a maximum yield of 397 ± 60 ng mL −1 for L. plantarum SM39. The highest vitamin B12 production was measured for Propionibacterium freudenreichii DF15 with 2.5 μg mL −1 . Screening a large biodiversity of LAB and PAB led to a representative image of the distribution of folate and vitamin B12 production by these genera and enabled the identification of high natural folate and vitamin B12 producing strains with high potential for applications in fermented foods.
Paul D Cotter - One of the best experts on this subject based on the ideXlab platform.
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compromised lactobacillus helveticus starter activity in the presence of facultative heterofermentative lactobacillus casei dpc6987 results in atypical eye formation in swiss type cheese
Journal of Dairy Science, 2016Co-Authors: Daniel J Osullivan, Paul L.h. Mcsweeney, Paul D Cotter, Linda Giblin, Jeremiah J. SheehanAbstract:Nonstarter lactic Acid Bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be magnified due to factors that detrimentally affect the composition or activity of starter Bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. The objective of this study was to determine the potential for a facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from a cheese plant environment to promote gas defects in the event of compromised starter activity. A Swiss-type cheese was manufactured, at pilot scale and in triplicate, containing a typical starter culture (Streptococcus thermophilus and Lactobacillus helveticus) together with Propionic Acid Bacteria. Lactobacillus helveticus populations were omitted in certain vats to mimic starter failure. Lactobacillus casei DPC6987 was added to each experimental vat at 4 log cfu/g. Cheese compositional analysis and X-ray computed tomography revealed that the failure of starter Bacteria, in this case L. helveticus, coupled with the presence of a faculatively heterofermentative Lactobacillus (L. casei) led to excessive eye formation during ripening. The availability of excess amounts of lactose, galactose, and citrate during the initial ripening stages likely provided the heterofermentative L. casei with sufficient substrates for gas formation. The accrual of these fermentable substrates was notable in cheeses lacking the L. helveticus starter population. The results of this study are commercially relevant, as they demonstrate the importance of viability of starter populations and the control of specific nonstarter lactic Acid Bacteria to ensure appropriate eye formation in Swiss-type cheese.
