Microbial composition of defect smear - A problem evolving during foil-prepacked storage of red-smear cheeses

被引：15

作者：

Amato, Lea ^{[1
]}

Ritschard, Jasmine S. ^{[2
]}

Kurtz, Olivia ^{[1
]}

Arias-Roth, Emmanuelle ^{[3
]}

Lacroix, Christophe ^{[1
]}

Schuppler, Markus ^{[2
]}

Meile, Leo ^{[1
]}

机构：

[1] Swiss Fed Inst Technol, Inst Food Nutr & Hlth, Lab Food Biotechnol, CH-8092 Zurich, Switzerland

[2] Swiss Fed Inst Technol, Inst Food Nutr & Hlth, Food Microbiol Lab, CH-8092 Zurich, Switzerland

[3] Res Stn Agroscope Liebefeld Posieux ALP, CH-3003 Bern, Switzerland

来源：

INTERNATIONAL DAIRY JOURNAL | 2012年 / 27卷 / 1-2期

关键词：

GRADIENT GEL-ELECTROPHORESIS; VOLATILE AROMA COMPOUNDS; 16S RIBOSOMAL-RNA; SURFACE MICROFLORA; TEMPORAL TEMPERATURE; PCR; IDENTIFICATION; BACTERIA; GENE; AMPLIFICATION;

D O I：

10.1016/j.idairyj.2012.07.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To elucidate the problem of smear defect in foil-prepacked fully-ripened red-smear cheese portions, the microbial composition of 47 smear samples from 2 cheese varieties was analyzed. Cheese variety M was characterized by a diversity of 27 different bacterial species of which 11 represented typical smear microorganisms belonging to Arthrobacter, Brachybacterium, Brevibacterium, Corynebacterium, Microbacterium and Staphylococcus. For variety T 29 different species were identified with 12 isolates representing typical smear microorganisms. Further isolates represented members of Bacillus, Citrobacter, Enterococcus, Facklamia, Morganella, Proteus and Vagococcus. Culture-dependent analysis revealed a stable microbial composition that was confirmed by culture-independent techniques. However, several bacteria with potential to contribute to smear defects by off-flavor or exopolysaccharide production were identified. Our results indicate that the cause of the defect might not be assigned to a single microbial group but rather to the contribution of various microorganisms and their metabolic activity within the foil. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：77 / 85

页数：9

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