Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese
Lighvan cheese is basically made from sheep milk in
the area of Sahand mountainside which is located in the North West
of Iran. The main objective of this study was to investigate the effect
of enterococci isolated from traditional Lighvan cheese on the quality
of Iranian UF white during ripening. The experimental design was
split plot based on randomized complete blocks, main plots were four
types of starters and subplots were different ripening durations.
Addition of Enterococcus spp. did not significantly (P<0.01) affect
the pH and gross composition of cheeses. In the cheeses produced
with Ent. faecalis and Ent. faecium strains, lipolysis rates were
higher and flavor were improved. Moreover, proteolysis assay by
measuring percentage of soluble nitrogen at pH 4.6 and urea
polyacrylamide gel electrophoresis indicated the increase in
proteolysis rate in the cheese containing Ent. faecalis and Ent.
faecium strains compared to the control cheeses. Furthermore, the
highest percentage of non- protein nitrogen was observed in the
cheese containing Ent. faecium. In conclusion, the results showed the
positive effect of the Ent. faecalis and Ent. faecium on secondary
proteolysis, lipolysis and sensorial characteristics development of
UF white cheeses.
[1] Andrews, A. T. (1983) Proteinases in normal bovine milk and their
action on casein. Journal of Dairy Research, 50, 45-55.
[2] Ardo, Y. (1997). Microbiology and biochemistry of cheese and
fermented milk. (Ed. B.A. Law) London, 207-218.
[3] Blakesley, R. W. and Boezi, J. A. (1977). A new staining technique for
proteins in polyacrylamide gels using Coomassie Brilliant Blue G250.
Annal Biochemistry, 82, 580-581.
[4] Centeno, J. A., Menendez, S. and Rodriguez-Otero, J. L. (1996). Main
microbial flora as natural starters in Cebreiro raw cow-s-milk cheese
(Northwest Spain). International Journal of Food Microbiology, 33, 307-
313.
[5] Centeno, J. A., Menendez, S., Hermida, M. and Rodriguez-Otero, J. L.
(1999). Effects of the addition of Enterococcus faecalis in Cebreiro
cheese manufacture. International Journal of Food Microbiology, 48, 97-
111.
[6] El-Samragy, Y. A., Fayad, E. O., Aly, A. A. and Hagrass, A. E.
A.(1988). Properties of labneh-like product manufactured using
Enterococcus starter cultures as novel dairy fermentation bacteria.
Journal of Food Protection, 51, 386-390.
[7] Engels, W. J. M. and Visser, S. (1994). Isolation and comparative
characterization of components that contri bute to the flavour of
different types of cheese. Netherlands Milk and Dairy Journal, 48,
127140
[8] Foulquie Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E. and De
Vuyst, L. (2006). The role and application of enterococci in food and
health. International Journal of Food Microbiology 106, 1-24.
[9] Fox, P. F. (1963). Potentiometric determination of salt in cheese. Journal
of Dairy Science 46, 744-745.
[10] Fox, P. F., Guinee, T.P. and McSweeney, P. L. H. (2000). Fundamental
of cheese science. Gaithersburg: Aspen Publisher, Inc.
[11] Gripon, J. C., Desmazeaud, M. J., Le Bars, D. and Bergere, J. L. (1975).
Etude de role des micro-organismes et des enzymes au cours de la
maturation des fromages. II. Influence de la pressure commerciale. Le
Lait 55, 502-516.
[12] Hatzikamari, M., Litopoulou-Tzanetaki, E. and Tzanetkis, N. (1999).
Microbiological characteristics of Anevato: A traditional Greek cheese.
Journal of Applied Microbiology 87, 595-601.
[13] Hesari, J., Ehsani, M. R., Khosroshahi, A., and McSweeney, P. L. H.
(2006) Contribution of rennet and starter to proteolysis in Iranian UF
white cheese. Lait, 86, 291-302.
[14] IDF. (1964). Determination of protein content of process cheese
products. IDF Standard 25. International Dairy Federation, Brussels,
Belgium.
[15] IDF. (1982). Determination of the total solid content (cheese and
processed cheese). IDF Standard 4a, Brussels, Belgium: International
Dairy Federation.
[16] Institute of Standards and Industrial Research of Iran. (1998). Sensory
evaluation of cheese. ISIRI Number, 4938, Tehran, Iran.
[17] Kuchroo, C. N. and Fox, P. F. (1982). Soluble nitrogen in cheddar
cheese. Comparison of extraction procedures. Michwissenchaft 937,
331-335.
[18] Litopoulou-Tzanetaki, N., Tzanetakis, A. and Vafopoulou-
Mastrojiannaki. (1993). Effect of the type of lactic starter on
microbiological, chemical and sensory characteristics of Feta cheese.
Food Microbiology 10, 31-41.
[19] Lopez-Diaz, T. M., Alonso, C., Roman, C., Garcia-Lopez, M. L. and
Moreno, B. (2000). Lactic acid bacteria isolated from a hand-made blue
cheese. Food Micobiology 17, 23-32.
[20] Marshal, R. T. (1992). Standard methods for the examination of dairy
products. American Public Health Association, Washington, D.C.
[21] Menendez, S., Centeno, J. A., Godinez, M. R. and Rodriguez-Otero, J.
L. (1998). Algunas propiedades tecnologicas y actividades enzimaticas
de cepas de Enterococcus faecalis aislades del queso del Cebreiro.
Alimentaria 296, 71-76.
[22] Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. and Lodi, R.
(2006). Technological and molecular characterization of Enterococci
isolated from north-west Italian dairy products. International Dairy
Journal 16, 867-875.
[23] Muir, D. D., Banks, J. M. and Hunter, E. A. (1996). Sensory properties
of Cheddar cheese: Effect of starter type and adjunct. International Dairy
Journal 6, 407-423.
[24] Nunez, M., Garcia -Aser, C., Rodriguez-Martin, A., Medina, M. and
Gaya, P. (1996). The effect of ripening and cooking temperatures on
proteolysis and lipolysis in manchego cheese. Journal of Food Chemistry
21, 115-123.
[25] O-keefe, R. B., Fox, P. F. and Daly, C. (1978). Proteolysis in cheddar
cheese. Role of coagulants and starter bacteria. Journal of Dairy
Research 45, 465-477.
[26] Reville, W. J., and P. E Fox. 1978. Soluble protein in Cheddar cheese: a
comparison of analytical methods. Irish Journal of Food Science and
Technology, 2, 67-76.
[27] Sarantinopoulos, P., Kalantzopoulos, G. and Tsakalidou, E. (2002).
Effect of Enterococcus faecium on microbiological, physicochemical
and sensory characteristics of Greek Feta cheese. International Journal of
Food Microbiology 76, 93-105.
[28] Shalabi, S. I. and Fox, P. F. (1987). Electrophoretic analysis of cheese:
Comparison of methods. Irish Journal of Food Science and Technology
11, 135-151.
[29] Sousa, M. J. and McSweeney, P. L. H. (2001). Studies on the ripening of
colony an Irish farmhouse Camembert-type cheese. Irish Journal of
Agricultural Food Research 40, 83-95.
[30] Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni,
M.E., Andrighetto, C. and Lanorte, M. T. (2000). A survey of the
enterococci isolated from an artisanal Italian goat-s cheese (Semicotto
caprino). Journal of Applied Microbiology 89, 267-274.
[1] Andrews, A. T. (1983) Proteinases in normal bovine milk and their
action on casein. Journal of Dairy Research, 50, 45-55.
[2] Ardo, Y. (1997). Microbiology and biochemistry of cheese and
fermented milk. (Ed. B.A. Law) London, 207-218.
[3] Blakesley, R. W. and Boezi, J. A. (1977). A new staining technique for
proteins in polyacrylamide gels using Coomassie Brilliant Blue G250.
Annal Biochemistry, 82, 580-581.
[4] Centeno, J. A., Menendez, S. and Rodriguez-Otero, J. L. (1996). Main
microbial flora as natural starters in Cebreiro raw cow-s-milk cheese
(Northwest Spain). International Journal of Food Microbiology, 33, 307-
313.
[5] Centeno, J. A., Menendez, S., Hermida, M. and Rodriguez-Otero, J. L.
(1999). Effects of the addition of Enterococcus faecalis in Cebreiro
cheese manufacture. International Journal of Food Microbiology, 48, 97-
111.
[6] El-Samragy, Y. A., Fayad, E. O., Aly, A. A. and Hagrass, A. E.
A.(1988). Properties of labneh-like product manufactured using
Enterococcus starter cultures as novel dairy fermentation bacteria.
Journal of Food Protection, 51, 386-390.
[7] Engels, W. J. M. and Visser, S. (1994). Isolation and comparative
characterization of components that contri bute to the flavour of
different types of cheese. Netherlands Milk and Dairy Journal, 48,
127140
[8] Foulquie Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E. and De
Vuyst, L. (2006). The role and application of enterococci in food and
health. International Journal of Food Microbiology 106, 1-24.
[9] Fox, P. F. (1963). Potentiometric determination of salt in cheese. Journal
of Dairy Science 46, 744-745.
[10] Fox, P. F., Guinee, T.P. and McSweeney, P. L. H. (2000). Fundamental
of cheese science. Gaithersburg: Aspen Publisher, Inc.
[11] Gripon, J. C., Desmazeaud, M. J., Le Bars, D. and Bergere, J. L. (1975).
Etude de role des micro-organismes et des enzymes au cours de la
maturation des fromages. II. Influence de la pressure commerciale. Le
Lait 55, 502-516.
[12] Hatzikamari, M., Litopoulou-Tzanetaki, E. and Tzanetkis, N. (1999).
Microbiological characteristics of Anevato: A traditional Greek cheese.
Journal of Applied Microbiology 87, 595-601.
[13] Hesari, J., Ehsani, M. R., Khosroshahi, A., and McSweeney, P. L. H.
(2006) Contribution of rennet and starter to proteolysis in Iranian UF
white cheese. Lait, 86, 291-302.
[14] IDF. (1964). Determination of protein content of process cheese
products. IDF Standard 25. International Dairy Federation, Brussels,
Belgium.
[15] IDF. (1982). Determination of the total solid content (cheese and
processed cheese). IDF Standard 4a, Brussels, Belgium: International
Dairy Federation.
[16] Institute of Standards and Industrial Research of Iran. (1998). Sensory
evaluation of cheese. ISIRI Number, 4938, Tehran, Iran.
[17] Kuchroo, C. N. and Fox, P. F. (1982). Soluble nitrogen in cheddar
cheese. Comparison of extraction procedures. Michwissenchaft 937,
331-335.
[18] Litopoulou-Tzanetaki, N., Tzanetakis, A. and Vafopoulou-
Mastrojiannaki. (1993). Effect of the type of lactic starter on
microbiological, chemical and sensory characteristics of Feta cheese.
Food Microbiology 10, 31-41.
[19] Lopez-Diaz, T. M., Alonso, C., Roman, C., Garcia-Lopez, M. L. and
Moreno, B. (2000). Lactic acid bacteria isolated from a hand-made blue
cheese. Food Micobiology 17, 23-32.
[20] Marshal, R. T. (1992). Standard methods for the examination of dairy
products. American Public Health Association, Washington, D.C.
[21] Menendez, S., Centeno, J. A., Godinez, M. R. and Rodriguez-Otero, J.
L. (1998). Algunas propiedades tecnologicas y actividades enzimaticas
de cepas de Enterococcus faecalis aislades del queso del Cebreiro.
Alimentaria 296, 71-76.
[22] Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. and Lodi, R.
(2006). Technological and molecular characterization of Enterococci
isolated from north-west Italian dairy products. International Dairy
Journal 16, 867-875.
[23] Muir, D. D., Banks, J. M. and Hunter, E. A. (1996). Sensory properties
of Cheddar cheese: Effect of starter type and adjunct. International Dairy
Journal 6, 407-423.
[24] Nunez, M., Garcia -Aser, C., Rodriguez-Martin, A., Medina, M. and
Gaya, P. (1996). The effect of ripening and cooking temperatures on
proteolysis and lipolysis in manchego cheese. Journal of Food Chemistry
21, 115-123.
[25] O-keefe, R. B., Fox, P. F. and Daly, C. (1978). Proteolysis in cheddar
cheese. Role of coagulants and starter bacteria. Journal of Dairy
Research 45, 465-477.
[26] Reville, W. J., and P. E Fox. 1978. Soluble protein in Cheddar cheese: a
comparison of analytical methods. Irish Journal of Food Science and
Technology, 2, 67-76.
[27] Sarantinopoulos, P., Kalantzopoulos, G. and Tsakalidou, E. (2002).
Effect of Enterococcus faecium on microbiological, physicochemical
and sensory characteristics of Greek Feta cheese. International Journal of
Food Microbiology 76, 93-105.
[28] Shalabi, S. I. and Fox, P. F. (1987). Electrophoretic analysis of cheese:
Comparison of methods. Irish Journal of Food Science and Technology
11, 135-151.
[29] Sousa, M. J. and McSweeney, P. L. H. (2001). Studies on the ripening of
colony an Irish farmhouse Camembert-type cheese. Irish Journal of
Agricultural Food Research 40, 83-95.
[30] Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni,
M.E., Andrighetto, C. and Lanorte, M. T. (2000). A survey of the
enterococci isolated from an artisanal Italian goat-s cheese (Semicotto
caprino). Journal of Applied Microbiology 89, 267-274.
@article{"International Journal of Biological, Life and Agricultural Sciences:63945", author = "H. Rasouli Pirouzian and J. Hesari and S. Farajnia and M. Moghaddam and S. Ghiassifar and M. Manafi", title = "Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese", abstract = "Lighvan cheese is basically made from sheep milk in
the area of Sahand mountainside which is located in the North West
of Iran. The main objective of this study was to investigate the effect
of enterococci isolated from traditional Lighvan cheese on the quality
of Iranian UF white during ripening. The experimental design was
split plot based on randomized complete blocks, main plots were four
types of starters and subplots were different ripening durations.
Addition of Enterococcus spp. did not significantly (P", keywords = "Enterococcus faecalis, Enterococcus faecium,Lighvan cheese, Lipolysis, Proteolysis, UF cheese", volume = "4", number = "6", pages = "438-4", }
