Commenced in January 2007
Paper Count: 31103
Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese
Abstract:Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P<0.01) affect the pH and gross composition of cheeses. In the cheeses produced with Ent. faecalis and Ent. faecium strains, lipolysis rates were higher and flavor were improved. Moreover, proteolysis assay by measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated the increase in proteolysis rate in the cheese containing Ent. faecalis and Ent. faecium strains compared to the control cheeses. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing Ent. faecium. In conclusion, the results showed the positive effect of the Ent. faecalis and Ent. faecium on secondary proteolysis, lipolysis and sensorial characteristics development of UF white cheeses.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1083919Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1962
 Andrews, A. T. (1983) Proteinases in normal bovine milk and their action on casein. Journal of Dairy Research, 50, 45-55.
 Ardo, Y. (1997). Microbiology and biochemistry of cheese and fermented milk. (Ed. B.A. Law) London, 207-218.
 Blakesley, R. W. and Boezi, J. A. (1977). A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250. Annal Biochemistry, 82, 580-581.
 Centeno, J. A., Menendez, S. and Rodriguez-Otero, J. L. (1996). Main microbial flora as natural starters in Cebreiro raw cow-s-milk cheese (Northwest Spain). International Journal of Food Microbiology, 33, 307- 313.
 Centeno, J. A., Menendez, S., Hermida, M. and Rodriguez-Otero, J. L. (1999). Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. International Journal of Food Microbiology, 48, 97- 111.
 El-Samragy, Y. A., Fayad, E. O., Aly, A. A. and Hagrass, A. E. A.(1988). Properties of labneh-like product manufactured using Enterococcus starter cultures as novel dairy fermentation bacteria. Journal of Food Protection, 51, 386-390.
 Engels, W. J. M. and Visser, S. (1994). Isolation and comparative characterization of components that contri bute to the flavour of different types of cheese. Netherlands Milk and Dairy Journal, 48, 127140
 Foulquie Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E. and De Vuyst, L. (2006). The role and application of enterococci in food and health. International Journal of Food Microbiology 106, 1-24.
 Fox, P. F. (1963). Potentiometric determination of salt in cheese. Journal of Dairy Science 46, 744-745.
 Fox, P. F., Guinee, T.P. and McSweeney, P. L. H. (2000). Fundamental of cheese science. Gaithersburg: Aspen Publisher, Inc.
 Gripon, J. C., Desmazeaud, M. J., Le Bars, D. and Bergere, J. L. (1975). Etude de role des micro-organismes et des enzymes au cours de la maturation des fromages. II. Influence de la pressure commerciale. Le Lait 55, 502-516.
 Hatzikamari, M., Litopoulou-Tzanetaki, E. and Tzanetkis, N. (1999). Microbiological characteristics of Anevato: A traditional Greek cheese. Journal of Applied Microbiology 87, 595-601.
 Hesari, J., Ehsani, M. R., Khosroshahi, A., and McSweeney, P. L. H. (2006) Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86, 291-302.
 IDF. (1964). Determination of protein content of process cheese products. IDF Standard 25. International Dairy Federation, Brussels, Belgium.
 IDF. (1982). Determination of the total solid content (cheese and processed cheese). IDF Standard 4a, Brussels, Belgium: International Dairy Federation.
 Institute of Standards and Industrial Research of Iran. (1998). Sensory evaluation of cheese. ISIRI Number, 4938, Tehran, Iran.
 Kuchroo, C. N. and Fox, P. F. (1982). Soluble nitrogen in cheddar cheese. Comparison of extraction procedures. Michwissenchaft 937, 331-335.
 Litopoulou-Tzanetaki, N., Tzanetakis, A. and Vafopoulou- Mastrojiannaki. (1993). Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese. Food Microbiology 10, 31-41.
 Lopez-Diaz, T. M., Alonso, C., Roman, C., Garcia-Lopez, M. L. and Moreno, B. (2000). Lactic acid bacteria isolated from a hand-made blue cheese. Food Micobiology 17, 23-32.
 Marshal, R. T. (1992). Standard methods for the examination of dairy products. American Public Health Association, Washington, D.C.
 Menendez, S., Centeno, J. A., Godinez, M. R. and Rodriguez-Otero, J. L. (1998). Algunas propiedades tecnologicas y actividades enzimaticas de cepas de Enterococcus faecalis aislades del queso del Cebreiro. Alimentaria 296, 71-76.
 Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. and Lodi, R. (2006). Technological and molecular characterization of Enterococci isolated from north-west Italian dairy products. International Dairy Journal 16, 867-875.
 Muir, D. D., Banks, J. M. and Hunter, E. A. (1996). Sensory properties of Cheddar cheese: Effect of starter type and adjunct. International Dairy Journal 6, 407-423.
 Nunez, M., Garcia -Aser, C., Rodriguez-Martin, A., Medina, M. and Gaya, P. (1996). The effect of ripening and cooking temperatures on proteolysis and lipolysis in manchego cheese. Journal of Food Chemistry 21, 115-123.
 O-keefe, R. B., Fox, P. F. and Daly, C. (1978). Proteolysis in cheddar cheese. Role of coagulants and starter bacteria. Journal of Dairy Research 45, 465-477.
 Reville, W. J., and P. E Fox. 1978. Soluble protein in Cheddar cheese: a comparison of analytical methods. Irish Journal of Food Science and Technology, 2, 67-76.
 Sarantinopoulos, P., Kalantzopoulos, G. and Tsakalidou, E. (2002). Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 76, 93-105.
 Shalabi, S. I. and Fox, P. F. (1987). Electrophoretic analysis of cheese: Comparison of methods. Irish Journal of Food Science and Technology 11, 135-151.
 Sousa, M. J. and McSweeney, P. L. H. (2001). Studies on the ripening of colony an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural Food Research 40, 83-95.
 Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni, M.E., Andrighetto, C. and Lanorte, M. T. (2000). A survey of the enterococci isolated from an artisanal Italian goat-s cheese (Semicotto caprino). Journal of Applied Microbiology 89, 267-274.