Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Food Microbiology

Volumn 52, Issue , 2015, Pages 31-41

  Scatassa, Maria Luisa ^a   Gaglio, Raimondo ^b   Macaluso, Giusi ^a   Francesca, Nicola ^b   Randazzo, Walter ^b   Cardamone, Cinzia ^a   Di Grigoli, Antonino ^b   Moschetti, Giancarlo ^b   Settanni, Luca ^b  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA SICILIA A MIRRI   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Enterococci; Lactic acid bacteria; Raw milk; Technological screening; Traditional cheese; Wooden vat

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; SALMONELLA; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

LACTIC ACID;

ANIMAL; BOVINE; CHEESE; CLASSIFICATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MILK; MOLECULAR GENETICS; PHYLOGENY; WOOD;

ANIMALS; CATTLE; CHEESE; LACTIC ACID; LACTOBACILLACEAE; MILK; MOLECULAR SEQUENCE DATA; PHYLOGENY; WOOD;

EID: 84934758537     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.008     Document Type: Article

References (52)

1. AFNOR Certificate n. BIO 12/11-03/04. VIDAS Listeria Monocytogenes II (VIDAS LMO2) - Enrichment Stage at 37°C 2004, Agence Française de Normalisation, Saint-Denis La Plaine, France.
2. AFNOR Certificate n. BIO 12/22-05/07. VIDAS Immuno-concentration Salmonella II (VIDAS ICS2)+SLM 2007, Agence Française de Normalisation, Saint-Denis La Plaine, France.
3. Altschul S.F., Madden T.L., Schäffer A.A., Zhang J., Zhang Z., Miller W. Grapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res. 1997, 25:3389-3402.
4. Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M. Recent advances in cheese microbiology. Int. Dairy J. 2001, 11:259-274.
5. Berrueta L.A., Alonso-Salces R.M., Héberger K. Supervised pattern recognition in food analysis. J.Chromatogr. A 2007, 1158:196-214.
6. Chun J., Lee J.-H., Jung Y., Kim M., Kim S., Kim B.K., Lim Y.W. EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences. Int. J. Syst. Evol. Microbiol. 2007, 57:2259-2261.
7. Commission Regulation Commission regulation no 2074/2005 of 5 December 2005 laying down implementing measures for certain products under regulation (EC) no 853/2004 of the European parliament and of the Council and for the organisation of official controls under regulation (EC) no 854/2004 of the European parliament and of the Council and regulation (EC) no 882/2004 of the European parliament and of the Council, derogating from regulation (EC) no 852/2004 of the European parliament and of the Council and amending regulations (EC) no 853/2004 and (EC) no 854/2004. Off. J. Eur. Union 2005, 338:27-59.
8. Commission Regulation Commission regulation no 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union 2005, 338:1-26.
9. Corsetti A., Settanni L., Van Sinderen D. Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their invitro and in situ activity. J.Appl. Microbiol. 2004, 96:521-534.
10. Corsetti A., Settanni L., Chaves López C., Felis G.E., Mastrangelo M., Suzzi G. Ataxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours. Syst. Appl. Microbiol. 2007, 30:561-571.
11. Corsetti A., Settanni L., Braga T.M., Lopes M.De Fatima Silva, Suzzi G. An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours. LWT-Food Part. Sci. Technol. 2008, 41:1173-1182.
12. Cutini F. Food: Divina (LN), the FDA Declares War on Our Chesees 2014, AgenParl (Agenzia Parlamentare per l'informazione politica ed economica), Available from:, (accessed 7.31.14). http://www.agenparl.com/?author=5&paged=26.
13. De Angelis M., Corsetti A., Tosti N., Rossi J., Corbo M.R., Gobbetti M. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Appl. Environ. Microbiol. 2001, 67:2011-2020.
14. Di Grigoli A., Francesca N., Gaglio R., Guarrasi V., Moschetti M., Scatassa M.L., Settanni L., Bonanno A. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. Food Microbiol. 2015, 46:81-91.
15. Didienne R., Defargues C., Callon C., Meylheuc T., Hulin S., Montel M.C. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese. Int. J. Food Microbiol. 2012, 156:91-101.
16. Francesca N., Sannino C., Moschetti G., Settanni L. Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi". Ann. Microbiol. 2013, 63:53-62.
17. Franciosi E., Settanni L., Carlin S., Cavazza A., Poznanski E. Afactory-scale application of secondary adjunct cultures selected from lactic acid bacteria during "Puzzone di Moena" cheese ripening. J.Dairy Sci. 2008, 91:2981-2991.
18. Franciosi E., Settanni L., Cavazza A., Poznanski E. Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk. Int. Dairy J. 2009, 19:3-11.
19. Franciosi E., Settanni L., Cologna N., Cavazza A., Poznanski E. Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits. World J. Microb. Biot. 2011, 27:171-180.
20. Gaglio R., Francesca N., Di Gerlando R., Cruciata M., Guarcello R., Portolano B., Moschetti G., Settanni L. Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese. Dairy Sci. Technol. 2014, 94:157-180.
21. Hamza A., Gaali E., Mahdi A. Use of the RAPD-PCR fingerprinting and API system for clustering lactic acid bacteria isolated from traditional Sudanese sour milk (Roab). Afr. J. Biotechnol. 2009, 8:3399-3404.
22. Ismaïl R., Le Bayon I., Michel V., Jequel M., Kutnik M., Aviat F., Fédérighi M. Comparative study of three methods for recovering microorganisms from wooden surfaces in the food industry. Food Anal. Met. 2015, 8:1238-1247.
23. ISO ISO 16649-2. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count Technique at 44 Degrees C using 5-bromo-4-chloro-3-indolyl Beta-D-glucuronide 2001, International Organization Standardization, Geneva, Switzerland.
24. ISO ISO 4832. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coliforms - Colony-count Technique 2006, International Organization Standardization, Geneva, Switzerland.
25. ISO ISO 6888-2:1999/Amd 1:2003. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase-positive Staphylococci (Staphylococcus aureus and Other Species) - Part 2: Technique using Rabbit Plasma Fibrinogen Agar Medium 1999, International Organization Standardization, Geneva, Switzerland.
26. Jackson C.R., Fedorka-Cray P.J., Barrett J.B. Use of a genus- and species-specific multiplex PCR for identification of enterococci. J.Clin. Microbiol. 2004, 42:3558-3565.
27. Jolliffe I.T. Principal Component Analysis 1986, Springer, New York.
28. King N. Modification of Voges-Proskauer test for rapid colorimetric determination of acetyl methyl carbimol plus diacetyl in butter. Dairy Ind. 1948, 13:860-866.
29. Licitra G., Ogier J.C., Parayre S., Pediliggieri C., Carnemolla T.M., Falentin H., Madec M.N., Carpino S., Lortal S. Variability of the bacterial biofilms of the "tina" wood vat used in the Ragusano cheese making process. Appl. Environ. Microb. 2007, 73:6980-6987.
30. Lortal S., Di Blasi A., Madec M.-N., Pediliggieri C., Tuminello L., Tangury G., Fauquant J., Lecuona Y., Campo P., Carpino S., Licitra G. Tina wooden vat biofilm. A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making. Int. J. Food Microbiol. 2009, 132:1-8.
31. Mariani C., Oulahal N., Chamba J.F., Dubois-Brissonnet F., Notz E., Briandet R. Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening. Food Contr. 2011, 22:1357-1362.
32. Mora D., Musacchio F., Fortina M.G., Senini L., Manachini P.L. Autolytic activity and pediocin-induced lysis in Pediococcus acidilactici and Pediococcus pentosaceus strains. J.Appl. Microb. 2003, 9(4):561-570.
33. Morea M., Matarante A., Di Cagno R., Baruzzi F., Minervini F. Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese. Int. Dairy J. 2007, 17:525-534.
34. Foulquié Moreno M.R., Sarantinopoulos P., Tsakalidou E., De Vuyst L. The role and application of enterococci in food and health. Int. J. Food Microbiol. 2006, 106:1-24.
35. Piraino P., Zotta T., Ricciardi A., McSweeney P.L.H., Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study. Int. Dairy J. 2008, 18:81-92.
36. Prodromou K., Thasitou P., Haritonidou E., Tzanetakis N., Litopoulou-Tzanetaki E. Microbiology of "Orinotyri", a ewe's milk cheese from the Greek mountains. Food Microbiol. 2001, 18:319-328.
37. Rodríguez-Gómez F., Romero Gil V., Bautista Gallego J., Garrido-Fernández A. Multivariate analysis to discriminate yeasts strains technological applications in table olive processing. World J. Microbiol. Biotechnol. 2012, 28:1761-1770.
38. Salvadori del Prato O. Trattato di Tecnologia Casearia 1998, Edagricole, Bologna, Italy.
39. Scatassa M.L., Cardamone C., Miraglia V., Lazzara F., Fiorenza G., Macaluso G., Arcuri L., Settanni L. Characterisation of the microflora contaminating wooden vats used for traditional Sicilian cheese production. Ital. J. Food Saf. 2015, 4509:36-39.
40. Schillinger U., Lücke F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microb. 1989, 55:1901-1906.
41. Settanni L., Moschetti G. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol. 2010, 27:691-697.
42. Settanni L., Van Sinderen D., Rossi J., Corsetti A. Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR. Appl. Environ. Microbiol. 2005, 71:3049-3059.
43. Settanni L., Di Grigoli A., Tornambé G., Bellina V., Francesca N., Moschetti G., Bonanno A. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a Caciocavallo type cheese. Int. J. Food Microbiol. 2012, 155:73-81.
44. Settanni L., Gaglio R., Guarcello R., Francesca N., Carpino S., Sannino C., Todaro M. Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes' milk cheese. Int. Dairy J. 2013, 32:126-132.
45. Settanni L., Guarcello R., Gaglio R., Francesca N., Aleo A., Felis G.E., Moschetti G. Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains. Food Contr. 2014, 35:311-322.
46. Stackebrandt E., Goebel B.M. Taxonomic note: a place for DNAeDNA reassociation and 16s rRNA sequence analysis in the present species definition in bacteriology. Int. J. Syst. Bacteriol. 1994, 44:846-849.
47. Stenlid J., Karlsson J.O., Hogberg N. Intra-specific genetic variation in Heterobasidium annosum revealed by amplification of minisatellite DNA. Mycol. Res. 1994, 98:57-63.
48. Todaro M., Francesca N., Reale S., Moschetti G., Vitale F., Settanni L. Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese. Eur. Food Res. Technol. 2011, 233:931-940.
49. Todeschini R. Introduzione Alla Chemiometria 1998, EdiSES s.r.l, Naples, Italy.
50. van den Braak N., Power E., Anthony R., Endtz H., Verbrugh H.A., Van Belkum A. Random amplification of polymorphic DNA versus pulsed field gel electrophoresis of SmaI DNA macrorestriction fragments for typing strains of vancomycin-resistant enterococci. FEMS Microbiol. Lett. 2000, 192:45-52.
51. Vermelho A.B., Meirelles M.N.L., Lopes A., Petinate S.D.G., Chaia A.A., Branquinha M.H. Detection of extracellular proteases from microorganisms on agar plates. Mem. Ist. Oswaldo Cruz 1996, 91:755-760.
52. Wouters J.T.M., Ayad E.H., Hugenholtz J., Smit G. Microbes from raw milk for fermented dairy products. Int. Dairy J. 2002, 12:91-109.