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New and classical spoilage bacteria causing widespread blowing in Argentinean soft and semihard cheeses
Author(s) -
QUIBERONI ANDREA,
GUGLIELMOTTI DANIELA,
REINHEIMER JORGE
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00431.x
Subject(s) - clostridia , food science , food spoilage , starter , pasteurization , bacillus (shape) , cheesemaking , bacteria , lactic acid , microorganism , biology , microbiology and biotechnology , genetics
A total of 16 soft and semihard Argentinean cheeses, and 95 pasteurized cheese–milk samples, were analysed for microorganisms responsible for blowing. Lactic acid bacteria (starter microflora) resulted in high numbers (> 10 7 colony‐forming units (cfu)/g). Coliform and yeast counts were lower than 10 4 cfu/g. Cremoso cheeses were blown by leuconostocs, lactobacilli and Bacillus polymyxa . Mozzarella was spoiled by B. polymyxa and Bacillus macerans . Semihard cheeses were affected by spore‐forming ( Clostridium and Bacillus ), propionic and lactobacilli strains. Clostridia, Bacillus , leuconostocs and heterofermentative lactobacilli were detected in pasteurized milk. Bacillus strains were not previously associated with blowing in soft and semihard cheeses.