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Current Advances in Cheese Microbiology
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Current Advances in Cheese Microbiology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (5 November 2022) | Viewed by 17891

Special Issue Editors

Prof. Dr. Javier Carballo

E-Mail Website
Guest Editor
Food Technology Area, Faculty of Science, University of Vigo, Ourense, Spain
Interests: food quality; functional foods; fermented foods; meat products; meat product innovation; dairy products; cheese ripening
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Juan Antonio Centeno

E-Mail Website
Guest Editor
Food Technology Area, Faculty of Science, University of Vigo, Ourense, Spain
Interests: dairy technology; dairy microbiology; cheese making; cheese ripening; cheese flavor; lactic acid bacteria; adjunct cultures; traditional cheeses

Special Issue Information

Dear Colleagues,

Cheese is a complex microbial ecosystem comprising microorganisms that are deliberately added (natural or commercial starters and/or adjunct cultures) or that enter milk or cheese surface as contaminants (secondary or adventitious microbiota). Lactic acid bacteria (LAB), including starter and non-starter LAB, are the main ripening agents in internally ripened cheeses, which have an intermediate to long ripening period. On the other hand, externally ripened cheeses harbor numerous species of bacteria, yeasts and molds on the cheese surfaces. Indigenous LAB isolated from milk or cheese, and surface bacteria and yeasts obtained from raw-milk cheeses or traditional brines have been associated with more complex volatile profiles and higher scores for different sensory attributes. Application of culture-independent methods based on high-throughput sequencing (e.g., targeting 16S rRNA or metabolic genes) is leading to major progress in understanding the microbial ecosystem of cheese and should make feasible a more aimed approach to starter/adjunct selection for cheese quality enhancement. On the other hand, cheese-related foodborne illnesses have been documented worldwide in the last decade. The main pathogens of interest concerning the safety of cheeses include Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Although molecular techniques such as real-time quantitative PCR have enabled rapid detection and identification of foodborne pathogens, it seems essential to detect these bacteria in their early stages of growth, in addition to obtaining reliable and standardized data to develop predictive microbiological models. These models should also take into account the microbial interactions between the technological microbiota and contaminating pathogens. New biopreservation strategies and the application of non-thermal technologies should also be considered.

 

Prof. Dr. Javier Carballo
Prof. Dr. Juan Antonio Centeno
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cheese microbiology;
  • cheese ripening;
  • lactic acid bacteria;
  • secondary microbiota;
  • pathogenic bacteria;
  • biopreservation

Published Papers (6 papers)

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Editorial

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6 pages, 220 KiB  
Editorial
Current Advances in Cheese Microbiology
by Juan A. Centeno and Javier Carballo
Foods 2023, 12(13), 2577; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12132577 - 01 Jul 2023
Cited by 1 | Viewed by 1449
Abstract
Cheese is a complex microbial ecosystem containing microorganisms that are either deliberately added or that enter milk, curd or cheese as contaminants [...] Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)

Research

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15 pages, 627 KiB  
Article
High Prevalence of Enterobacterales in the Smear of Surface-Ripened Cheese with Contribution to Organoleptic Properties
by Jasmine S. Ritschard, Hanne Van Loon, Lea Amato, Leo Meile and Markus Schuppler
Foods 2022, 11(3), 361; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030361 - 26 Jan 2022
Cited by 7 | Viewed by 1965
Abstract
The smear of surface-ripened cheese harbors complex microbiota mainly composed of typical Gram-positive aerobic bacteria and yeast. Gram-negative bacteria are usually classified as un-wanted contaminants. In order to investigate the abundance and impact of Gram-negative bacte-ria naturally occurring in the smear of surface-ripened [...] Read more.
The smear of surface-ripened cheese harbors complex microbiota mainly composed of typical Gram-positive aerobic bacteria and yeast. Gram-negative bacteria are usually classified as un-wanted contaminants. In order to investigate the abundance and impact of Gram-negative bacte-ria naturally occurring in the smear of surface-ripened cheese, we performed a culture-based analysis of smear samples from 15 semi-hard surface-ripened cheese varieties. The quantity, di-versity and species distribution of Proteobacteria in the surface smear of the analyzed cheese vari-eties were unexpectedly high, and comprised a total of 22 different species. Proteus and Morganella predominated most of the analyzed cheese varieties, while Enterobacter, Citrobacter, Hafnia and Serratia were also found frequently. Further physiological characterization of Proteus isolates re-vealed strong proteolytic activity, and the analysis of volatiles in the smear cheese surface head-space suggested that Enterobacterales produce volatile organic flavor compounds that contribute to the organoleptic properties of surface-ripened cheese. Autochthonous members of Enterobac-terales were found in 12 of the 15 smear samples from surface-ripened cheeses, suggesting that they are part of the typical house microbiota that shape the organoleptic properties of the cheese rather than represent unwanted contaminants. However, further investigation on safety issues of the individual species should be performed in order to manage the health risk for consumers. Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)
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12 pages, 682 KiB  
Article
Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese
by Ahmed M. Hammad, Amira Eltahan, Hamdy A. Hassan, Nasser H. Abbas, Heba Hussien and Tadashi Shimamoto
Foods 2022, 11(3), 332; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030332 - 25 Jan 2022
Cited by 11 | Viewed by 3517
Abstract
The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred samples of karish, a popular Egyptian fresh raw milk cheese, were analyzed [...] Read more.
The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred samples of karish, a popular Egyptian fresh raw milk cheese, were analyzed for coliforms and fecal coliforms using a standard most probable number (MPN) technique. Overall, 85% of samples were unsuitable for consumption, as they exceeded Egyptian standards for coliforms (10 MPN/g), and 65% of samples exhibited coliforms at 44.5 °C. Of 150 recovered thermotolerant strains, 140 (93.3%) were identified as E. coli. Importantly, one Shiga toxin-producing E. coli (STEC) strain carrying a striking virulence pattern, stx1−, stx2+, eae−, was detected. Eleven strains (7.8%, 11/140) showed resistance to third-generation cephalosporins. Antibiotic resistance genes included blaSHV, blaCTX-M, qnrS, tet(A), and tet(B), which were present in 4.3%, 2.8%, 0.71%, 2.1%, and 0.71% of isolates, respectively. In conclusion, this study indicated that hygienic-sanitary failures occurred throughout the production process of most retail karish cheese. Furthermore, our findings emphasize the need for adopting third-generation cephalosporin-resistant E. coli as an indicator for monitoring antimicrobial resistance in raw milk cheese to identify the potential public health burden associated with its consumption. Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)
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13 pages, 505 KiB  
Article
Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain
by Andrea Lauková, Martin Tomáška, Vladimír Kmeť, Viola Strompfová, Monika Pogány Simonová and Emília Dvorožňáková
Foods 2021, 10(12), 3091; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123091 - 13 Dec 2021
Cited by 3 | Viewed by 1948
Abstract
Slovak ewe’s milk lump cheese is produced from unpasteurized ewe’s milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed [...] Read more.
Slovak ewe’s milk lump cheese is produced from unpasteurized ewe’s milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed only limited detailed studies of individual microbiota and their benefits in ewe’s milk lump cheese. Therefore, this study has been focused on the beneficial properties and safety of Enterococcus durans strains with the aim to contribute to basic dairy microbiology but also for further application potential and strategy. The total enterococcal count in cheeses reached 3.93 CFU/g (log 10) ± 1.98 on average. Based on a MALDI-TOF mass spectrometry evaluation, the strains were allotted to the species E. durans (score, 1.781–2.245). The strains were gelatinase and hemolysis-negative (γ-hemolysis) and were mostly susceptible to commercial antibiotics. Among the strains, E. durans ED26E/7 produced the highest value of lactase enzyme β-galactosidase (10 nmoL). ED26E/7 was absent of virulence factor genes such as Hyl (hyaluronidase), IS 16 element and gelatinase (GelE). To test safety, ED26E/7 did not cause mortality in Balb/c mice. Its partially purified bacteriocin substance showed the highest inhibition activity/bioactivity against Gram-positive indicator bacteria: the principal indicator Enterococcus avium EA5 (102,400 AU/mL), Staphylococcus aureus SA5 and listeriae (25,600 AU/mL). Moreover, 16 staphylococci (out of 22) were inhibited (100 AU/mL), and the growth of 36 (out of 51) enterococcal indicators was as well. After further technological tests, E. durans ED26E/7, with its bacteriocin substance, can be supposed as a promising additive to dairy products. Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)
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Review

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32 pages, 2240 KiB  
Review
Omics Approaches to Assess Flavor Development in Cheese
by Rania Anastasiou, Maria Kazou, Marina Georgalaki, Anastasios Aktypis, Georgia Zoumpopoulou and Effie Tsakalidou
Foods 2022, 11(2), 188; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020188 - 11 Jan 2022
Cited by 17 | Viewed by 4086
Abstract
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition [...] Read more.
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality. Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)
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17 pages, 1200 KiB  
Review
Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
by Amarela Terzić-Vidojević, Katarina Veljović, Nikola Popović, Maja Tolinački and Nataša Golić
Foods 2021, 10(11), 2753; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112753 - 10 Nov 2021
Cited by 18 | Viewed by 3520
Abstract
The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert [...] Read more.
The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in the food industry is not strictly regulated since the existence of these so-called desirable and undesirable traits in enterococci is a strain-dependent characteristic. To be specific, the results of many studies showed that there are some enterococci strains that are safe for use as starter cultures or as probiotics since they do not carry virulence factors and antibiotic-resistance genes. These strains even exhibit strong health-promoting effects such as stimulation of the immune response, anti-inflammatory activity, hypocholesterolemic action, and usefulness in prevention/treatment of some diseases. Full article
(This article belongs to the Special Issue Current Advances in Cheese Microbiology)
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