International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening

By: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng

Key Words: E. coli, Lactic acid bacteria, Lactobacillus kefiranofaciens ZW3, Mozzarella cheese, Yeast, Mold count.

J. Bio. Env. Sci. 11(2), 187-193, August 2017.

Certification: jbes 2017 0055 [Generate Certificate]

Abstract

A novel exopolysaccharide producing strain Lactobacillus kefiranofaciens ZW3, isolated from kefir grain Tibet, was used for the first time for Mozzarella cheese preparation. The survival of lactic acid bacteria (LAB) during different cheese preparation phases, and ripening period of 4 weeks, was investigated and compared with the Mozzarella cheese prepared with industrially used strains. The results demonstrated that The LAB counts remained almost constant throughout the coagulation and cutting phases of Mozzarella cheese preparation. However, the counts were decreased during cooking temperature (45 ˚C) and stretching temperature (60ºC). The M.C LAB count decreased to a greater extent as compared to ZW3 and L.C. However this sharp decrease in MC LAB count was increased significantly during cheese ripening period of first 2 weeks. The ZW3 and L.C LAB counts increased gradually during ripening. Furthermore the study also determined the E. coli, yeast and mold counts during ripening period of 4 weeks. The yeast and mold count increased gradually from the date of manufacture up to 4 weeks of storage in A.C, L.C, M.C and ZW3 made Mozzarella cheese. However this increase was not significant. E. coli count remained zero throughout ripening period. The pathogenic microbial counts were minimum in ZW3 made cheese compared to L.C and M.C.

| Views 82 |

A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening

Ballongue J. 1993. Bifid bacteria and probiotic action. In: Salminen S., Wright AV, Ed. Lactic acid bacteria. New York, USA: Marcel Dekker Publishing Ltd p. 519- 587.

Buňková L, Buňka F. 2015. Microflora of processed cheese and the factors affecting it. Critical Reviews in Food Science and Nutrition 57, 2392-2403.

Centeno JA, Rodriguez-Otero JL, Cepeda A. 1994. Microbiological study of Arzúa cheese (NW Spain) throughout cheese making and ripening. Journal of Food Safety 14, 229-241.

Coveney HM, Fitzgerald GF, Daly C. 1994. A study of the microbiological status of Irish farmhouse cheeses with emphasis on selected pathogenic and spoilage microorganisms. Journal of Applied Bacteriology 77, 621-630.

Cuesta P, Fernández-García E, González de Llano D, Montilla A, Rodríguez A. 1996. Evolution of the microbiological and biochemical characteristics of Afuega’l Pitu cheese during ripening. Journal of Dairy Science 79, 1693-1698.

Fife RL, McMahon DJ, Oberg CJ. 1996. Functionality of low fat Mozzarella cheese. Journal of Dairy Science 79, 1903-1910.

Guarner F, Schaafsma G. 1998. Probiotics. International Journal of Food Microbiology 39, 237-238.

Huisin‘t VJHJ. 1998. Microbial and biochemical spoilage of foods: An overview. International Journal of Food Microbiology 33, 1-18.

ISIRI. 1998. Microbiology of cheese and its products. ISIRI standard 2406. Karaj: Institute of Standards and Industrial Research of Iran.

Jana AH, Mandal PK. 2011. Manufacturing and quality of Mozzarella cheese: A review. International Journal of Dairy Sciences 6,199-226.

Kuchroo CN, Fox PF. 1982. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37, 331-335.

Laemmli UR. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage. Nature 227, 680-685.

Marco AZA, Claucia FVS, Tiziano DR. 2003. Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening. Brazilian Journal of Microbiology 34, 260-266.

Nicholson WL, Setlow P. 1990. Sporulation, germination and outgrowth. In: Harwood CR, Cutting SM, Ed. Molecular biological methods for Bacillus. Chichester, England: John Wiley & Sons Ltd p. 391-450.

Oberg CJ, Merrill RK, Moyes LV, Brown RJ, Richardson GH. 1991. Effects of Lactobacillus helveticus culture on physical properties of Mozzarella cheese. Journal of Dairy Science 74, 4101-4107.

Ong L, Henriksson A, Shah NP. 2006. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal 17, 937-945.

Pigeon RM, Cuesta EP, Gilliland SE. 2002. Binding of free bile acids by cells of yogurt starter culture bacteria. Journal of Dairy Science 85, 2705-2710.

Rodrigues KL, Gaudino-Caputo LR, Tavares-Carvalho JC, Evangelista J, Schneedorf JM. 2005. Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents 25, 404-408.

Ruegg PL. 2003. Practical food safety interventions for dairy production. Journal of Dairy Sciences. 86 (E. Suppl.): E1–E9. http://dx.doi.org/10.3168/jds.S0022 0302(03)74034-X.

Scott R. 1981. Cheese making practice. 2nd Ed. Applied Sci. Publisher, London P. 46

Shah NP. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science 83, 1-14.

Shah NP. 2000. Some beneficial effects of probiotic bacteria. Bioscience and Microflora 19, 99-106.

Sheida E, Sanjabi MR. 2016. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. Journal of Food Science and Technology 53, 996-1003.

Sulieman AM, Ali RAM, Razig KA. 2013. Microbiological and sensory quality of mozzarella cheese as affected by type of milk and storage. Journal of Food and Nutrition disorder 2, 1.

Tunick MH, Mackey KL, Shieh JJ, Smith PW, Cooke P, Malin EL. 1993. Rheology and microstructure of low-fat Mozzarella cheese. International Dairy Journal 3, 649-662.

Varga L. 2007. Microbiological quality of commercial dairy products. In: Communicating Current Research and Educational Topics and Trends in Applied Microbiology. Ed. A. Méndez-Vilas. Badajoz, Spain: Formatex p. 487-494.

Wang YP, Wang JR, Zaheer A, Bai XJ, Wang JJ. 2011. Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3. Journal of Bacteriology 193, 4280-4281.

Wang YP, Zaheer A, Wu F, Chao L, Shiying S. 2008. Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. International Journal of Biological Macromolecules 43, 283-288.

Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng.
A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening.
J. Bio. Env. Sci. 11(2), 187-193, August 2017.
https://innspub.net/jbes/microbiological-study-mozzarella-cheese-made-lactobacillus-kefiranofaciens-zw3-throughout-cheese-making-ripening/
Copyright © 2017
By Authors and International Network for
Natural Sciences (INNSPUB)
https://innspub.net
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update