Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried...

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Published in:International journal of food microbiology 2015-12, Vol.214, p.159-167
Main Authors: Perin, Luana Martins, Dal Bello, Barbara, Belviso, Simona, Zeppa, Giuseppe, Carvalho, Antônio Fernandes de, Cocolin, Luca, Nero, Luís Augusto
Format: Article
Language:English
Subjects:
Animals
Biogenic amines
Biogenic Amines - analysis
Biogenic Amines - biosynthesis
Brazil
Cattle
Cheese - analysis
Cheese - microbiology
Coagulase - metabolism
Female
Food Microbiology
Goats
Lactococcus lactis - growth & development
Microbial ecology
Microbiota
Minas cheese
Nisin - biosynthesis
PCR-DGGE
Raw goat milk
Rep-PCR
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Summary:Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BAs) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2015.08.006