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Influence of bacterial dynamics upon the final characteristics

2010Journal article Open access
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dc.contributor.authorPereira, Cláudia I.
dc.contributor.authorGraça, João A.
dc.contributor.authorOgando, Natacha S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-04T10:58:28Z
dc.date.available2010-10-04T10:58:28Z
dc.date.issued2010
dc.description.abstractThe microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likely contribute to the physicochemical changes occurring therein and, consequently, to the characteristics of the final product. In order to gain insight into their role, model cheese systems, manufactured as far as possible according to artisanal practices (except that the initial microbial load and biodiversity were controlled), were experimentally tested. Single contaminants, or a consortium thereof, were inoculated at two levels in sterilized raw ewe's milk, and duly combined with inocula containing one or two lactic acid bacteria normally found in those traditional cheeses. The physicochemical composition, organic acid profile, and evolution of both protein breakdown and rheology were monitored throughout a 60 d-ripening period. Modifications brought about within the cheese matrix as a result of microbial metabolism, especially those arising from the interaction between lactic acid bacteria and unwanted microorganisms, included the enhanced release of peptides and free amino acids, which in turn led to higher viscoelastic moduli. The final model cheeses could be well discriminated, based on the impact of the various inocula considered upon the levels of organic acids. Conversely, proteolysis and viscoelastic properties appeared to be essentially independent of the initial microflora.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPEREIRA, Claúdia I. [et al.] - Influence of bacterial dynamics upon the final characteristics. Food Microbiology. ISSN 0740-0020. 27: 3 (2010) 339-346por
dc.identifier.doi10.1016/j.fm.2009.10.012
dc.identifier.isbn1095-9998
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10400.14/2654
dc.identifier.wosWOS:000276561600004
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationPHYSICOCHEMICAL AND MICROSCOPIC CHARACTERIZATION OF THE INTERACTION BETWEEN MICROORGANISMS AND THEIR ENVIRONMENT IN FOOD MATRICES: FROM MILK TO CHEESE
dc.subjectLactic acid bacteria (LAB)por
dc.subjectProteolysispor
dc.subjectOrganic acidspor
dc.subjectMicrostructurepor
dc.titleInfluence of bacterial dynamics upon the final characteristicspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePHYSICOCHEMICAL AND MICROSCOPIC CHARACTERIZATION OF THE INTERACTION BETWEEN MICROORGANISMS AND THEIR ENVIRONMENT IN FOOD MATRICES: FROM MILK TO CHEESE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F18258%2F2004/PT
oaire.citation.endPage346
oaire.citation.issue3
oaire.citation.startPage339
oaire.citation.titleFood Microbiology
oaire.citation.volume27
person.familyNameGomes
person.familyNameMalcata
person.givenNameAna Maria
person.givenNameFrancisco
person.identifier162628
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isProjectOfPublication81159789-e323-4024-9092-4900763828fc
relation.isProjectOfPublication.latestForDiscovery81159789-e323-4024-9092-4900763828fc

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