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...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Scientific Agricultural Society of Finland
2012-06-01
|
Series: | Agricultural and Food Science |
Online Access: | https://journal.fi/afs/article/view/6428 |
id |
doaj-3985c34080d54fda8a55888cdb08798a |
---|---|
record_format |
Article |
spelling |
doaj-3985c34080d54fda8a55888cdb08798a2020-11-24T23:24:32ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18952012-06-01212 Microbiota of an unpasteurised cellar-stored goat cheese from northern SwedenKlara BåthKarin Neil PerssonJohan SchnürerSu-Iin L. LeongThis 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). https://journal.fi/afs/article/view/6428 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong |
spellingShingle |
Klara Båth Karin Neil Persson Johan Schnürer Su-Iin L. Leong Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden Agricultural and Food Science |
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 |
series |
Agricultural and Food Science |
issn |
1459-6067 1795-1895 |
publishDate |
2012-06-01 |
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).
|
url |
https://journal.fi/afs/article/view/6428 |
work_keys_str_mv |
AT klarabath microbiotaofanunpasteurisedcellarstoredgoatcheesefromnorthernsweden AT karinneilpersson microbiotaofanunpasteurisedcellarstoredgoatcheesefromnorthernsweden AT johanschnurer microbiotaofanunpasteurisedcellarstoredgoatcheesefromnorthernsweden AT suiinlleong microbiotaofanunpasteurisedcellarstoredgoatcheesefromnorthernsweden |
_version_ |
1725560241937973248 |