Effects of Enterococcus faecalis and Enterococcus faecium, Isolated from Traditional Lighvan Cheese, on Physicochemical and Sensory Characteristics of Iranian UF White Cheese

Authors
H. Rasouli Pirouzian 1
J. Hesari 2
S. Farajnia 3
M. Moghaddam 4
S. Ghiassifar1 5
1 Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Islamic Republic of Iran. 0411-3392053
2 Tabriz- Blvd 29 Bahman, Uinversity of Tabriz, Faculty of Agriculture, Department of Food Science and technology
3 Drug Applied Research Center and Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
4 Department of Agronomy and Plant Breeding, Faculty of Agriculture, Tabriz University, Tabriz, Islamic Republic of Iran
5 Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Islamic Republic of Iran.
Abstract
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. Four samples of cheese were provided from four different cheese production units in Lighvan region. Strains of enterococci in these samples were isolated by standard microbiological methods and selective medium of Kanamycin Esclin Azide Agar and then identified by biochemical methods. In the second stage of research, the effect of adding isolated enterococci in traditional Lighvan cheese on the quality of Iranian UF white cheese was investigated in a 60-day period. Addition of Enterococcus spp. did not significantly (P> 0.01) affect the pH and percentage of pH 4.6-Soluble nitrogen/total nitrogen. In the cheese produced with E. faecalis and E. faecium strains, lipolysis rate was higher and flavor properties were improved. Moreover, results of measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated an increase in proteolysis rate in the cheese containing E. faecalis and E. faecium strains compared to the control cheese. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing E. faecium. In conclusion, the results showed the positive effect of the E. faecalis and E. faecium on secondary proteolysis during ripening. The proteolytic activity displayed by some enterococcal strains may contribute to cheese ripening and flavor development. Because of these interesting metabolic traits, enterococci have been proposed as part of defined starter culture combination for UF white cheeses.

Keywords

1. Alonso, L., Juarez, M., Ramos, M. and Martin Alvarez, P. J. 1987. Effects of Changes During Ripening and Frozen Storage on The Physicochemical and Sensory Characteristics of Calbrales Cheese, Int. J. Food Sci Technol., 22: 525-534.
2. Ardo, Y. 1997. Microbiology and Biochemistry of Cheese and Fermented Milk. (Ed.): Law, B. A., London. PP. 207–218.
3. Ardo, Y. and Polychroniadou, A. 1999. Analysis of Free Fatty Acids in Laboratory Manual for Chemical Analysis of Cheese. Publication Office of the European Communities, Luxembourg, cost 95.
4. Andrews, A. T. 1983. Proteinases in Normal Bovine Milk and Their Action on Casein. J. Dairy Res., 50: 45-55.
5. Blakesley, R. W. and Boezi, J. A. 1977. A New Staining Technique for Proteins in Polyacrylamide Gels Using Coomassie Brilliant Blue G250. Annal Bioch., 82: 580-581.
6. Centeno, J. A., Menendez, S., Hermida, Ma. and Rodriguez-Otero, J. L. 1999. Effects of the Addition of Enterococcus faecalis in Cebreiro Cheese Manufacture. Int. J. Food Microbiol., 48: 97-111.
7. El-Samragy, Y. A., Fayed, E. O., Aly, A. A. and Hagrass, A. E. A. 1988. Properties of Labneh-like Product Manufactures Using Enterococcus Starters Cultures as Novel Dairy Fermentation Bacteria, J. Food Protec., 51: 386-390
8. Engels, W. J. M. and Visser S. 1994. Isolation and Comparative Characterization of Components that Contribute to the Flavour of Different Cheese Types, Neth. Milk Dairy J., 48: 127–140.
9. Foulquie Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E. and De Vuyst, L. 2006. The Role and Application of Enterococci in Food and Health. Int. J. Food Microbiol., 106: 1-24.
10. Fox, P. F., Guinee, T. P. and McSweeney, P. L. H. 2000. Fundamental of Cheese Science. Aspen Publisher, Inc., Gaithersburg.
11. Freital, A. C., Fresno, J. B., Prieto, B., Malcata, F. X. and Carballo, F. J. 1997. Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante Cheese. Food Chem., 2: 219-229.
12. Ghrairi, T., Frere, J., Berjeaud, J. M. and Manai, M. 2008. Purification and Characterization of Bacteriocins Produced by Enterococcus faecium From Tunisian Rigouta Cheese. Food Control., 19: 162-169.
13. Ginzinger, W., Jaros, D., Lavanchy, P. and Rohm, H. 1999. Raw Milk Flora Affects Composition and Quality of Bergkase. 3. Physical and Sensory Properties and Conclusions. Le Lait., 79(4): 411–421.
14. Grappin, R. and Beuvier, E. 1997. Possible Implications of Milk Pasteurization on the Manufacture and Sensory Quality of Ripened Cheese: A Review. Int. Dairy J., 7(12): 751–761.
15. 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.
16. Hatzikamari, M., Litopoulou-Tzanetaki, E. and Tzanetkis, N. 1999. Microbiological Characteristics of Anevato: A Traditional Greek Cheese, J. Appl. Microbiol., 87: 595-601.
17. Institute of Standards and Industrial Research of Iran. 1998. Sensory Evaluation of Cheese. ISIRI Number, 4938, Tehran, Iran, PP.1-7.
18. Karakus M. and Alperden I. 1995. Effect of Starter Composed of Various Species of Lactic Acid Bacteria on Quality and Ripening of Turkish White Pickled Cheese. Lebensm. –Wiss Technol., 28: 404–409.
19. Kuchroo, C. N. and Fox, P. F. 1982. Soluble Nitrogen in Cheddar Cheese, Comparison of Extraction Procedures. Michwissenchaft., 937: 331-335.
20. Litopoulou-Tzanetaki, N., Tzanetakis, A. and Vafopoulou-Mastrojiannaki, A. 1993. Effect of the Type of Lactic Starter on Microbiological, Chemical and Sensory Characteristics of Feta Cheese. Food Microbiol., 10: 31-41 E.
21. 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 Micobiol., 17: 23-32.
22. Maietti, L., Bonvini, B., Huys, G. and Giraffa, G. 2007. Incidence of Antibiotic Resistance and Virulence Determinants among Enterococcus italicus Isolates From Dairy Products. Systematic Applied Microbiol., 30: 509-517.
23. 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.
24. 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. Int. Dairy J., 16: 867-875.
25. Muir, D. D., Banks, J. M. and Hunter, E. A. 1996. Sensory Properties of Cheddar Cheese: Effect of Starter Type and Adjunct. Int. Dairy J., 6: 407–423.
26. 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, J. Food Chem., 21: 115-123.
27. O’Keeffe, R. B., Fox, P. F. and Daly C. 1976. Contribution of Rennet and Starter Proteases to Proteolysis in Cheddar Cheese. J. Dairy Res., 43: 97–107.
28. Reville, W. J. and Fox, P. F. 1978. Soluble Protein in Cheddar Cheese, a Comparison of Analytical Methods. Irish. J. Food Sci. Tech., 2: 67–76.
29. Sarantinopoulos, P., Andrighetto, C., Georgalaki, M. D., Rea, M. C., Lombardi, A., Cogan, T. M., Kalantzopoulos, G. and Tsakalidou, E. 2001. Biochemical Properties of Enterococci Relevant to Their Technological Performance. Int. Dairy J., 11: 621-647.
30. Sarantinopoulos, P., Kalantzopoulos, G. and Tsakalidou, E. 2002. Effect of Enterococcus faecium on Microbiological, Physicochemical, and Sensory Characteristics of Greek Feta Cheese. Int. J. Food Microbiol., 76: 93-105.
31. Shalabi, S. I. and Fox, P. F. 1987. Electrophoretic Analysis of Cheese: Comparison of Methods. Irish J. Food Sci. Tech., 11: 135-151.
32. Sousa, M. J. and McSweeney, P. L. H. 2001. Studies on the Ripening of Colony an Irish Farmhouse Camembert-type Cheese. Irish J. Agri. Food Res., 40: 83-95.
33. 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). J. Appl. Microbiol., 89: 267-274.
34. Wilkinson, M. G., Guinee, T. P., O’Callaghan, D. M. and Fox, P. F. 1994. Autolysis and Proteolysis in Different Strains of Starter Bacteria during Cheddar Cheese Ripening. J. Dairy Res., 61: 249-262.
Journal of Agricultural Science and Technology
Volume 14, Issue 5
September and October 2012
Pages 1023-1034