Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach.

Environmental short amplicon sequencing, or metabarcoding, is commonly used to characterize the bacterial and fungal microbiota of cheese. Comparisons between different metabarcoding studies are complicated by the use of different gene markers. Here, we systematically compare different metabarcoding molecular targets using V3-V4 and V6-V8 regions of the bacterial 16S rDNA and fungal ITS1 and ITS2 regions.

Impact of Nisin and Nisin-Producing ssp. on and Bacterial Ecosystem of Cheese Matrices.

spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing ssp. 32 as a protective strain for control the growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A.

Novel design for alginate/resistant starch microcapsules controlling nisin release.

This study aimed to develop a novel nontoxic, biocompatible, biodegradable, and cost-efficient matrix for the encapsulation of antimicrobial component (nisin) to be used as bio-preservative agent in cheddar cheese. Nisin A loaded beads were prepared from alginate at 0.5%, 1% and 2%; and hi-maize resistant starch at 0.

In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity.

Given the growing evidence that gut dysfunction, including changes in gut microbiota composition, plays a critical role in the development of inflammation and metabolic diseases, the identification of novel probiotic bacteria with immunometabolic properties has recently attracted more attention. Herein, bacterial strains were first isolated from dairy products and human feces and then screened in vitro for their immunomodulatory activity. Five selected strains were further analyzed in vivo, using a mouse model of diet-induced obesity.

Short communication: Production of cottage cheese fortified with vitamin D.

The availability of alternative food products fortified with vitamin D could help decrease the percentage of the population with vitamin D deficiency. The objective of this study was to fortify cheese with vitamin D. Cottage cheese was selected because its manufacture allows for the addition of vitamin D after the draining step without any loss of the vitamin in whey.

Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.

The technological challenge related to cheese fortification with vitamin D is the loss of a large proportion of vitamin D during the wheying-off step. The use of ultrafiltration (UF) to concentrate the milk before vitamin D enrichment and cheese manufacturing could be a way to reduce the volume of whey and consequently the vitamin D losses in cheese whey. Control (1.

Efficacy of two Staphylococcus aureus phage cocktails in cheese production.

Staphylococcus aureus is one of the most prevalent pathogenic bacteria contaminating dairy products. In an effort to reduce food safety risks, virulent phages are investigated as antibacterial agents to control foodborne pathogens. The aim of this study was to compare sets of virulent phages, design phage cocktails, and use them in a cocktail to control pathogenic staphylococci in cheese.

Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain.

Team1 (vB_SauM_Team1) is a polyvalent staphylococcal phage belonging to the Myoviridae family. Phage Team1 was propagated on a Staphylococcus aureus strain and a non-pathogenic Staphylococcus xylosus strain used in industrial meat fermentation. The two Team1 preparations were compared with respect to their microbiological and genomic properties.

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.

Background: Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G.

Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing.

Coenzyme Q10 (CoQ10) was encapsulated successfully in a nutraceutical formulation composed of calcium caseinate, flaxseed oil and lecithin. The effect of CoQ10 on the physico-chemical stability of emulsions was compared to emulsions without CoQ10. According to ATR-FTIR analysis, emulsions were found to be more stable in the presence of CoQ10.

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.

The cheese microbial ecosystem is complex, and the presence of non-starter adventitious microorganisms in milk may have an influence on the organoleptic characteristics of cheese. The aim of this study was to analyze the composition and diversity of the fungal flora of raw milk destined for cheesemaking from 19 dairy farms in Quebec and to monitor their evolution throughout ripening. Six hundred ten yeast and mold isolates were collected from raw milk and raw milk cheeses over a 9-month period.

The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.

The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number.

Stabilization of whey protein isolate-pectin complexes by heat.

Protein-polysaccharide complexes formed under electrostatic associative conditions could have interesting functional properties. However, their stability over a wide range of pH limits their widespread application. The aim of this work was to determine the time-temperature combination required to stabilize whey protein isolate (WPI) and pectin (LMP) complexes formed at pH 4.

Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk.

Spoilage bacteria in milk are controlled by treatments such as thermization, microfiltration and addition of carbon dioxide. However, little information is known about the changes in microbial communities during subsequent cold storage of treated milk. Culture-dependent methods and a direct molecular approach combining 16S rRNA gene clone libraries and quantitative PCR (Q-PCR) were applied to obtain a better overview of the structure and the dynamics of milk microbiota.

Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.

A washing treatment was applied to caprine cream before churning in order to improve phospholipids and MFGM protein purification from buttermilk and butter serum. Cream obtained from a first separation was diluted with water and separated a second time using pilot plant equipment. Regular and washed creams were churned to produce buttermilk and butter, from which butter serum was extracted.

Growth and morphology of thermophilic dairy starters in alginate beads.

The aim of this research was to produce concentrated biomasses of thermophilic lactic starters using immobilized cell technology (ICT). Fermentations were carried out in milk using pH control with cells microentrapped in alginate beads. In the ICT fermentations, beads represented 17% of the weight.