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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The Scientific Agricultural Society of Finland
2012
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fttsvojs:oai:journal.fi:article/6428 2023-05-15T17:44:37+02:00 Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden Båth, Klara Persson, Karin Neil Schnürer, Johan Leong, Su-Iin L. 2012-06-05 application/pdf https://journal.fi/afs/article/view/6428 https://doi.org/10.23986/afsci.6428 eng eng The Scientific Agricultural Society of Finland https://journal.fi/afs/article/view/6428/5298 https://journal.fi/afs/article/view/6428 doi:10.23986/afsci.6428 Copyright (c) 2014 Agricultural and Food Science Agricultural and Food Science; Vol 21 No 2 (2012); 197-203 Agricultural and Food Science; Vol 21 Nro 2 (2012); 197-203 1795-1895 1459-6067 maturation lactic acid bacteria yeasts moulds info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article 2012 fttsvojs https://doi.org/10.23986/afsci.6428 2020-05-29T21:53:39Z 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 Federation of Finnish Learned Societies: Scientific Journals Online Agricultural and Food Science 21 2 197 203 |
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Federation of Finnish Learned Societies: Scientific Journals Online |
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fttsvojs |
language |
English |
topic |
maturation lactic acid bacteria yeasts moulds |
spellingShingle |
maturation lactic acid bacteria yeasts moulds Båth, Klara Persson, Karin Neil Schnürer, Johan Leong, Su-Iin L. Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden |
topic_facet |
maturation lactic acid bacteria yeasts moulds |
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 |
Båth, Klara Persson, Karin Neil Schnürer, Johan Leong, Su-Iin L. |
author_facet |
Båth, Klara Persson, Karin Neil Schnürer, Johan Leong, Su-Iin L. |
author_sort |
Båth, Klara |
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 |
The Scientific Agricultural Society of Finland |
publishDate |
2012 |
url |
https://journal.fi/afs/article/view/6428 https://doi.org/10.23986/afsci.6428 |
genre |
Northern Sweden |
genre_facet |
Northern Sweden |
op_source |
Agricultural and Food Science; Vol 21 No 2 (2012); 197-203 Agricultural and Food Science; Vol 21 Nro 2 (2012); 197-203 1795-1895 1459-6067 |
op_relation |
https://journal.fi/afs/article/view/6428/5298 https://journal.fi/afs/article/view/6428 doi:10.23986/afsci.6428 |
op_rights |
Copyright (c) 2014 Agricultural and Food Science |
op_doi |
https://doi.org/10.23986/afsci.6428 |
container_title |
Agricultural and Food Science |
container_volume |
21 |
container_issue |
2 |
container_start_page |
197 |
op_container_end_page |
203 |
_version_ |
1766146864540811264 |