MICROBIOLOGICAL PROFILE IN SERRA EWES CHEESE DURING RIPENING

• Type: Article in International Scientific Journal
• Date: 1995

Authors

MACEDO, AC (Author) Other; F. Xavier Malcata (Author) Other; HOGG, TA (Author) Other

Journal

Title: Journal of Applied Bacteriology

Vol. 79

Pages: 1-11

ISSN: 0021-8847

Publisher: Blackwell

Indexing

ISI Web of Knowledge - 114 Citations

Scopus - 133 Citations

Other information

Authenticus ID: P-001-GPE

DOI: 10.1111/j.1365-2672.1995.tb03117.x

Abstract (EN): The microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the lowest numbers of LAB and yeasts, whereas cheeses manufactured in winter showed the lowest numbers of coliforms and staphylococci. Leuconostoc lactis was the most abundant LAB found in Serra cheese whereas Enterococcus faecium and Lactococcus lactis spp. lactis exhibited the highest decrease in percentage composition. Numbers of both Leuc. mesenteroides and Lactobacillus paracasei tended to increase throughout ripening. The most abundant coliform was Hafnia alvei. Klebsiella oxytoca was found in curd but declined in number during ripening. Staphylococcal flora of curd was mainly composed of Staphylococcus xylosus, Staph. aureus and Staph. epidermidis. Staphylococcus xylosus was the major species found at the end of ripening. Pseudomonas fluorescens was the only Pseudomonas species isolated from the curd. Although a broad spectrum of yeasts were found in Serra cheese, Sporobolomyces roseus was the most abundant yeast isolated.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11