Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese
A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein=1.47) an...
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| Veröffentlicht in: | Journal of dairy science 2006-05, Vol.89 (5), p.1452-1466 |
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| creator | Agarwal, S. Sharma, K. Swanson, B.G. Yüksel, G.Ü. Clark, S. |
| description | A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein=1.47) and ultrafiltered cheese milk (lactose:protein=1.23) were inoculated with Lactococcus lactis ssp. cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were aged at 7.2 or 10°C for 168 d. The raw milk silo, ultrafiltration unit, cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log cfu/100cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher NSLAB counts were observed in the first 14 d of aging in cheese stored at 10°C compared with that stored at 7.2°C. However, microbial counts decreased more quickly in Cheddar cheeses aged at 10°C compared with 7.2°C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus or P. acidilactici), calcium lactate crystals were not observed within 168 d. However, crystals were observed after only 56 d in cheeses containing Lb. curvatus, which also had increased concentration of d(−)-lactic acid compared with control cheeses. Our research shows that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio. |
| doi_str_mv | 10.3168/jds.S0022-0302(06)72213-5 |
| format | Article |
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Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein=1.47) and ultrafiltered cheese milk (lactose:protein=1.23) were inoculated with Lactococcus lactis ssp. cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were aged at 7.2 or 10°C for 168 d. The raw milk silo, ultrafiltration unit, cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log cfu/100cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher NSLAB counts were observed in the first 14 d of aging in cheese stored at 10°C compared with that stored at 7.2°C. However, microbial counts decreased more quickly in Cheddar cheeses aged at 10°C compared with 7.2°C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus or P. acidilactici), calcium lactate crystals were not observed within 168 d. However, crystals were observed after only 56 d in cheeses containing Lb. curvatus, which also had increased concentration of d(−)-lactic acid compared with control cheeses. Our research shows that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(06)72213-5</identifier><identifier>PMID: 16606716</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Animals ; biofilm ; Biofilms ; Calcium Compounds - analysis ; Calcium Compounds - chemistry ; calcium lactate crystal ; Cheese - analysis ; Cheese - microbiology ; cheese ripening ; Colony Count, Microbial ; Crystallization ; food contamination ; Food Handling - methods ; food microbiology ; food quality ; Hot Temperature ; Lactates - analysis ; Lactates - chemistry ; lactic acid ; Lactic Acid - analysis ; Lactobacillus - growth & development ; Lactobacillus curvatus ; Lactococcus lactis ; Lactococcus lactis - growth & development ; Lactococcus lactis subsp. cremoris ; Lactose - analysis ; Milk - chemistry ; nonstarter lactic acid bacteria ; Pediococcus - growth & development ; Pediococcus acidilactici ; plate count ; temperature</subject><ispartof>Journal of dairy science, 2006-05, Vol.89 (5), p.1452-1466</ispartof><rights>2006 American Dairy Science Association</rights><rights>Copyright American Dairy Science Association May 2006</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c539t-73e526b8b212aafb8be2c05a3a3b123a6e029d495a655a6e2d887589247a81343</citedby><cites>FETCH-LOGICAL-c539t-73e526b8b212aafb8be2c05a3a3b123a6e029d495a655a6e2d887589247a81343</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(06)72213-5$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16606716$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Agarwal, S.</creatorcontrib><creatorcontrib>Sharma, K.</creatorcontrib><creatorcontrib>Swanson, B.G.</creatorcontrib><creatorcontrib>Yüksel, G.Ü.</creatorcontrib><creatorcontrib>Clark, S.</creatorcontrib><title>Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein=1.47) and ultrafiltered cheese milk (lactose:protein=1.23) were inoculated with Lactococcus lactis ssp. cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were aged at 7.2 or 10°C for 168 d. The raw milk silo, ultrafiltration unit, cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log cfu/100cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher NSLAB counts were observed in the first 14 d of aging in cheese stored at 10°C compared with that stored at 7.2°C. However, microbial counts decreased more quickly in Cheddar cheeses aged at 10°C compared with 7.2°C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus or P. acidilactici), calcium lactate crystals were not observed within 168 d. However, crystals were observed after only 56 d in cheeses containing Lb. curvatus, which also had increased concentration of d(−)-lactic acid compared with control cheeses. Our research shows that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio.</description><subject>Animals</subject><subject>biofilm</subject><subject>Biofilms</subject><subject>Calcium Compounds - analysis</subject><subject>Calcium Compounds - chemistry</subject><subject>calcium lactate crystal</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>cheese ripening</subject><subject>Colony Count, Microbial</subject><subject>Crystallization</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>food microbiology</subject><subject>food quality</subject><subject>Hot Temperature</subject><subject>Lactates - analysis</subject><subject>Lactates - chemistry</subject><subject>lactic acid</subject><subject>Lactic Acid - analysis</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus curvatus</subject><subject>Lactococcus lactis</subject><subject>Lactococcus lactis - growth & development</subject><subject>Lactococcus lactis subsp. cremoris</subject><subject>Lactose - analysis</subject><subject>Milk - chemistry</subject><subject>nonstarter lactic acid bacteria</subject><subject>Pediococcus - growth & development</subject><subject>Pediococcus acidilactici</subject><subject>plate count</subject><subject>temperature</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkUtv1DAUhS0EotPCX4DAooJFih-xYy_biJc0gkWpWFp37JuOR3kUOwH13-PMjKjEBhbWvZa_e3zsQ8grRi8EU_rdzqeLa0o5L6mg_A1Vb2vOmSjlI7JikstSMKMfk9Uf5IScprTLW8apfEpOmFJU1UytyPcv45AmiBPGYg1uCq64dMEXV7nHGKC4CmMbuj4VMPiigc6Fud-TMGHRxPs83KUiDEWzRe8hLhUTPiNP2nyAz4_1jNx8eP-t-VSuv3783FyuSyeFmcpaoORqozfZGUCbG-SOShAgNowLUEi58ZWRoGReyL3WtdSGVzVoJipxRs4Pundx_DFjmmwfksOugwHHOVlV68porv4J5h8TvBIig6__AnfjHIf8iMxITY1UPEPmALk4phSxtXcx9BDvLaN2ycjmjOw-I7sEYKmy-4yszLMvjhfMmx79w-QxlAer23C7_RUi2tRD12WcLbLaWGlZJRcXLw9gC6OF2xiSvbnmlAnKqNKG0kw0BwJzBj8DRptcwMGhz7Jusn4M_-H4N8Ipt7s</recordid><startdate>20060501</startdate><enddate>20060501</enddate><creator>Agarwal, S.</creator><creator>Sharma, K.</creator><creator>Swanson, B.G.</creator><creator>Yüksel, G.Ü.</creator><creator>Clark, S.</creator><general>Elsevier Inc</general><general>American Dairy Science Association</general><general>Am Dairy Sci Assoc</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20060501</creationdate><title>Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese</title><author>Agarwal, S. ; Sharma, K. ; Swanson, B.G. ; Yüksel, G.Ü. ; Clark, S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c539t-73e526b8b212aafb8be2c05a3a3b123a6e029d495a655a6e2d887589247a81343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Animals</topic><topic>biofilm</topic><topic>Biofilms</topic><topic>Calcium Compounds - analysis</topic><topic>Calcium Compounds - chemistry</topic><topic>calcium lactate crystal</topic><topic>Cheese - analysis</topic><topic>Cheese - microbiology</topic><topic>cheese ripening</topic><topic>Colony Count, Microbial</topic><topic>Crystallization</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>food microbiology</topic><topic>food quality</topic><topic>Hot Temperature</topic><topic>Lactates - analysis</topic><topic>Lactates - chemistry</topic><topic>lactic acid</topic><topic>Lactic Acid - analysis</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus curvatus</topic><topic>Lactococcus lactis</topic><topic>Lactococcus lactis - growth & development</topic><topic>Lactococcus lactis subsp. cremoris</topic><topic>Lactose - analysis</topic><topic>Milk - chemistry</topic><topic>nonstarter lactic acid bacteria</topic><topic>Pediococcus - growth & development</topic><topic>Pediococcus acidilactici</topic><topic>plate count</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Agarwal, S.</creatorcontrib><creatorcontrib>Sharma, K.</creatorcontrib><creatorcontrib>Swanson, B.G.</creatorcontrib><creatorcontrib>Yüksel, G.Ü.</creatorcontrib><creatorcontrib>Clark, S.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>SIRS Editorial</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Agarwal, S.</au><au>Sharma, K.</au><au>Swanson, B.G.</au><au>Yüksel, G.Ü.</au><au>Clark, S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2006-05-01</date><risdate>2006</risdate><volume>89</volume><issue>5</issue><spage>1452</spage><epage>1466</epage><pages>1452-1466</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><abstract>A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein=1.47) and ultrafiltered cheese milk (lactose:protein=1.23) were inoculated with Lactococcus lactis ssp. cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were aged at 7.2 or 10°C for 168 d. The raw milk silo, ultrafiltration unit, cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log cfu/100cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher NSLAB counts were observed in the first 14 d of aging in cheese stored at 10°C compared with that stored at 7.2°C. However, microbial counts decreased more quickly in Cheddar cheeses aged at 10°C compared with 7.2°C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus or P. acidilactici), calcium lactate crystals were not observed within 168 d. However, crystals were observed after only 56 d in cheeses containing Lb. curvatus, which also had increased concentration of d(−)-lactic acid compared with control cheeses. Our research shows that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio.</abstract><cop>United States</cop><pub>Elsevier Inc</pub><pmid>16606716</pmid><doi>10.3168/jds.S0022-0302(06)72213-5</doi><tpages>15</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animals biofilm Biofilms Calcium Compounds - analysis Calcium Compounds - chemistry calcium lactate crystal Cheese - analysis Cheese - microbiology cheese ripening Colony Count, Microbial Crystallization food contamination Food Handling - methods food microbiology food quality Hot Temperature Lactates - analysis Lactates - chemistry lactic acid Lactic Acid - analysis Lactobacillus - growth & development Lactobacillus curvatus Lactococcus lactis Lactococcus lactis - growth & development Lactococcus lactis subsp. cremoris Lactose - analysis Milk - chemistry nonstarter lactic acid bacteria Pediococcus - growth & development Pediococcus acidilactici plate count temperature |
| title | Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese |
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