Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden
This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persi...
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Scientific Agricultural Society of Finland
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ftdoajarticles:oai:doaj.org/article:3985c34080d54fda8a55888cdb08798a 2023-05-15T17:44:35+02:00 Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong 2012-06-01T00:00:00Z https://doaj.org/article/3985c34080d54fda8a55888cdb08798a EN eng Scientific Agricultural Society of Finland https://journal.fi/afs/article/view/6428 https://doaj.org/toc/1459-6067 https://doaj.org/toc/1795-1895 1459-6067 1795-1895 https://doaj.org/article/3985c34080d54fda8a55888cdb08798a Agricultural and Food Science, Vol 21, Iss 2 (2012) Agriculture S Agriculture (General) S1-972 article 2012 ftdoajarticles 2022-12-31T09:10:30Z This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert – rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4–6 °C). Article in Journal/Newspaper Northern Sweden Directory of Open Access Journals: DOAJ Articles |
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Directory of Open Access Journals: DOAJ Articles |
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English |
topic |
Agriculture S Agriculture (General) S1-972 |
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Agriculture S Agriculture (General) S1-972 Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
topic_facet |
Agriculture S Agriculture (General) S1-972 |
description |
This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert – rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4–6 °C). |
format |
Article in Journal/Newspaper |
author |
Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong |
author_facet |
Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong |
author_sort |
Klara Båth |
title |
Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
title_short |
Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
title_full |
Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
title_fullStr |
Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
title_full_unstemmed |
Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
title_sort |
microbiota of an unpasteurised cellar-stored goat cheese from northern sweden |
publisher |
Scientific Agricultural Society of Finland |
publishDate |
2012 |
url |
https://doaj.org/article/3985c34080d54fda8a55888cdb08798a |
genre |
Northern Sweden |
genre_facet |
Northern Sweden |
op_source |
Agricultural and Food Science, Vol 21, Iss 2 (2012) |
op_relation |
https://journal.fi/afs/article/view/6428 https://doaj.org/toc/1459-6067 https://doaj.org/toc/1795-1895 1459-6067 1795-1895 https://doaj.org/article/3985c34080d54fda8a55888cdb08798a |
_version_ |
1766146840442437632 |