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Enterococci in Cheese Technology-I: Biochemical Properties and Their Importance in Cheese Technology

Year 2006, Volume: 43 Issue: 3, 79 - 90, 01.09.2006

Abstract

References

  • Andrighetto, C., Knijff, E., Lombardi, A., Torriani, S., Vancanneyt, M., Kersters, K., Swings, J., Dellaglio, F., 2001. Phenotypic and genetic diversity of enterococci isplated from Italian cheeses. J. Dairy Res. 68: 303-316.
  • Arizcun, C., Barcina, Y., Torre, P., 1997. Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazabal cheese. Int. J. Food Microbiol. 38: 17-24.
  • Beresford, T.P., 2003. Non-starter lactic acid bacteria (NSLAB) and cheese quality. Dairy Processing: Improving Quality, Edited by G. Smit, CRC Pres, Woodhead Publishing Limited, England, 448-469p.
  • Buchanan, R.E, Gibbons, N.E., 1974. Bergey’s manuel of determinative bacteriology. Waver’y Press, Inc., Mt. Royal and Guilford Aves. Baltimores, Md., U.S.A., 21202, 1268p.
  • Centeno, J.A., Menendez, S., Rodriguez-Otero, J.L., 1996. Main microbial flora present as natural starters in Cebreiro raw-cow’s milk cheese (Nortwest Spain). Int. J. Food Microbiol. 33: 307-313.
  • Centeno, J.A., Menendez, S., Hermida, Ma., Rodriguez-Otero, J.L., 1997. Effects of the addion of Enterococcus faecalis in Cebreiro cheese manufacture. Int. J. Food Microbiol. 48: 97-111.
  • Çıtak, S., Yücel, N., Orhan, S., 2004. Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. Int. J. Dairy Technol. 57(1): 27- 31.
  • Durlu-Ozkaya, F., Xanthopoulus, V., Tunail, N., Litopoulou-Tzanetaki, E., 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese from raw ewe’s milk. J. Appl. Microbiol. 91: 861-870.
  • El Soda, M., 2002. Selection of Enterococcus faecium strains for Egyptian cheesemaking. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Franz, C.M.A.P., Holzapfel, W.H., Stiles, M.E., 1999. Enterococci at the crossroads of food safety. Int. J. Food Microbiology, 47: 1-24.
  • Franz, C.M.A.P., Stiles, M.E., Schleifer, K.H., Holzapfel, W.H., 2003. Enterococci in foods-a conundrum for food safety. Int. J. Food Microbiol. 88: 105-122.
  • Freitas, A.C., Pintado, A.E., Pintado, M.E., Malcata, F.X., 1999. Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese. Eur. Food Res. Technol. 209: 434-438.
  • Gelsomino, R., Vancanneyt, M., Condon, S., Swings, J., Cogan, T.M., 2001. Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory. Int. J. Food Microbiol. 71: 177-188.
  • Giraffa, G., 2003. Functionality of enterococci in dairy products. Int. J. Food
  • Gürsoy, O., Gökçe, R., Gökalp, H.Y., 2000. Fermente Süt Ürünlerinde Proteoliz I: Peynirde Proteoliz. Gıda Bilimi ve Teknolojisi Dergisi 5(4):34-42.
  • Hagrass, A.E., Fayed, E.O., Aly, A.A., el-Samragy, Y.A., 1991. Growth characteristics of enterococci isolated from Laban Rayeb. Nahrung 35: 209- 213.
  • Holland, R., 2004. Esterases of lactic acid bacteria and cheese flavour. IDF Symposium on Cheese: Ripening, Characterization & Technology, March 21- 25, 2004, Book of Abstracts, Page: 24 (via www.cheese2008.ch/).
  • Holzapfel, W.H., Guidas, C., Franz, C.M.A.P., 2002. General overview of the enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • İnal., T., 1990. Süt ve Süt Ürünleri Hijyen ve Teknolojisi. Final Ofset, İstanbul, 1108s.
  • Kavas, G., Kınık, Ö., 2003. Hayvan beslenmesi ve gıda güvenliği açısından enterokoklar. Türk Tarım 152: 30-37.
  • Kılıç, S., 2001. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ege Üniversitesi Matbaası, Bornova, İzmir.
  • Klein, G., 2003. Taxonomy, ecology and antibiotic resistance of enterococci from food and the gastro-intestinal tract. Int. J. Food Microbiol. 88: 123-131.
  • Koch, S., Hufnagel, M., Theilacter, C., Huebner, J., 2004. Enteroccoccal infections: host response, therapeutic, and prophylactic possibilities. Vaccine 22: 822-830.
  • Kühn, I., Iversen, A., Burman, L.G., Olsson-Liljequist, B., Franklin, A., Finn, M., Aarestrup, F., Seyfarth, A.M., Blanch, A.R., Vilanova, X., Taylor, H., Caplin, J., Moreno, M.A., Dominguez, L., Herrero, I.A., Möllby, R., 2003. Comparison of enterococcal populations in animals, humans, and environment-a European study. Int. J. Food Microbiol. 88: 133-145.
  • Lopez-Diaz, T.M., Santos, J.A., Gonzales, C.J., Moreno, B., Garcia, M.L., 1995. Bacteriological quality of a traditional Spanish blue cheese. Milchwissenschaft 50(9): 503-505.
  • Lund, B., Adamson, I., Edlund, C., 2002. Gastrointestinal transit survival of an Enterococcus faecium probiotic starin administered with or without vancomycin. Int. J. Food Microbiol. 77: 109-115.
  • Mannu, L., Paba, A., Pes, M., Floris, R., Scintu, M.F., Morelli, L., 1999. Strain typing among entrococci isolated from home-made Pecorino Sardo cheese. FEMS Microbiology Letters 170: 25-30.
  • Morea, M., Baruzzi, F., Cocconcelli, P.S., 1999. Moleculer and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing. J. Appl. Microbiol. 87: 574-582.
  • Rea, M.C., Cogan, T.M., 2002. Citrate and pyruvate metabolism in enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Rea, M.C., Cogan, T.M., 2003. Glucose prevents citrate metabolism by enterococci. Int. J. Food Microbiol. 88: 201-206.
  • Saavedra, L., Taranto, M.P., Sesma, F., Valdez, G.F., 2003. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int. J. Food
  • Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D., Rea, M.C., Lombardi, A., Cogan, T.M., Kalantzopoulos, G., Tsakalidou, E., 2001. Biochemical properties of enterococci relevant to their technological performance. Int. Dairy J. 11: 621-647.
  • Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76: 93-105.
  • Sarantinopoulos, P., Makras, L., Vaningelgem, F., Kalantzopoulos, G., De Vuyst, L., Tsakalidou, E., 2003. Growth and energy generation of Enterococcus faecium FAIR-E 198 during citrate metabolism. Int. J. Food Microbiol. 84: 197-206.
  • Schleifer, K.H., Klein, G., 2002. Ecology, taxonomy and physiology of enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Söyletir, G., Çerikçioğlu, N., 1996. Streptokok infeksiyonları. Enfeksiyon Hastalıkları. Editörler: A. Willke, G. Söyletir & M. Doğanay. Nobel Tıp Kitapevleri, İstanbul. S:329-339.
  • Trovatelli, L.D., Schiesser, A., Massa, S., 1987. Identification and significance of enterococci in hard cheese made from raw and sheep milk. Milchwissenschatf 42(11): 717-719.
  • Tsaikalidou, E., Monolopoulou, E., Kabaraki, E., Zoidou, E., Pot, B., Kersters, K., Kalantzopoulos, G., 1994. The combined use of whole cell protein extracts for the identification and enzyme activity screening of lactic acid bacteria isolated from traditional Greek dairy products. Sys. Appl. Microbiol. 84: 444-458.
  • Vancanneyt, M., Tsakalidou, E., Kalantzopoulos, G., Holzapfel, W., Dellaglio, F., Cogan, T., De Vuyst, L., Lombardi, A., Kerster, K., Swings, J., 2002. Genotypic characterization of Enterococcus faecalis and Enterococcus faecium strains and correlation with their origin and functional and safety properties. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Wessels, D., Jooste, P.J., Mostert, J.F., 1990. Technologically important characteristics of Enterococcus isolates from milk and dairy products. Int. J. Food Microbiol. 10 (3-4): 349-352.
  • Wood, B.J.B. and Holzapfel, W.H., 1995. The Genera of Lactic Acid Bacteria (The Lactic Acid Bacteria Volume: 2). Blackie Academic and Professional, an imprint of Chapman&Hall, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ, UK, 398p.

Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Year 2006, Volume: 43 Issue: 3, 79 - 90, 01.09.2006

Abstract

References

  • Andrighetto, C., Knijff, E., Lombardi, A., Torriani, S., Vancanneyt, M., Kersters, K., Swings, J., Dellaglio, F., 2001. Phenotypic and genetic diversity of enterococci isplated from Italian cheeses. J. Dairy Res. 68: 303-316.
  • Arizcun, C., Barcina, Y., Torre, P., 1997. Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazabal cheese. Int. J. Food Microbiol. 38: 17-24.
  • Beresford, T.P., 2003. Non-starter lactic acid bacteria (NSLAB) and cheese quality. Dairy Processing: Improving Quality, Edited by G. Smit, CRC Pres, Woodhead Publishing Limited, England, 448-469p.
  • Buchanan, R.E, Gibbons, N.E., 1974. Bergey’s manuel of determinative bacteriology. Waver’y Press, Inc., Mt. Royal and Guilford Aves. Baltimores, Md., U.S.A., 21202, 1268p.
  • Centeno, J.A., Menendez, S., Rodriguez-Otero, J.L., 1996. Main microbial flora present as natural starters in Cebreiro raw-cow’s milk cheese (Nortwest Spain). Int. J. Food Microbiol. 33: 307-313.
  • Centeno, J.A., Menendez, S., Hermida, Ma., Rodriguez-Otero, J.L., 1997. Effects of the addion of Enterococcus faecalis in Cebreiro cheese manufacture. Int. J. Food Microbiol. 48: 97-111.
  • Çıtak, S., Yücel, N., Orhan, S., 2004. Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. Int. J. Dairy Technol. 57(1): 27- 31.
  • Durlu-Ozkaya, F., Xanthopoulus, V., Tunail, N., Litopoulou-Tzanetaki, E., 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese from raw ewe’s milk. J. Appl. Microbiol. 91: 861-870.
  • El Soda, M., 2002. Selection of Enterococcus faecium strains for Egyptian cheesemaking. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Franz, C.M.A.P., Holzapfel, W.H., Stiles, M.E., 1999. Enterococci at the crossroads of food safety. Int. J. Food Microbiology, 47: 1-24.
  • Franz, C.M.A.P., Stiles, M.E., Schleifer, K.H., Holzapfel, W.H., 2003. Enterococci in foods-a conundrum for food safety. Int. J. Food Microbiol. 88: 105-122.
  • Freitas, A.C., Pintado, A.E., Pintado, M.E., Malcata, F.X., 1999. Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese. Eur. Food Res. Technol. 209: 434-438.
  • Gelsomino, R., Vancanneyt, M., Condon, S., Swings, J., Cogan, T.M., 2001. Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory. Int. J. Food Microbiol. 71: 177-188.
  • Giraffa, G., 2003. Functionality of enterococci in dairy products. Int. J. Food
  • Gürsoy, O., Gökçe, R., Gökalp, H.Y., 2000. Fermente Süt Ürünlerinde Proteoliz I: Peynirde Proteoliz. Gıda Bilimi ve Teknolojisi Dergisi 5(4):34-42.
  • Hagrass, A.E., Fayed, E.O., Aly, A.A., el-Samragy, Y.A., 1991. Growth characteristics of enterococci isolated from Laban Rayeb. Nahrung 35: 209- 213.
  • Holland, R., 2004. Esterases of lactic acid bacteria and cheese flavour. IDF Symposium on Cheese: Ripening, Characterization & Technology, March 21- 25, 2004, Book of Abstracts, Page: 24 (via www.cheese2008.ch/).
  • Holzapfel, W.H., Guidas, C., Franz, C.M.A.P., 2002. General overview of the enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • İnal., T., 1990. Süt ve Süt Ürünleri Hijyen ve Teknolojisi. Final Ofset, İstanbul, 1108s.
  • Kavas, G., Kınık, Ö., 2003. Hayvan beslenmesi ve gıda güvenliği açısından enterokoklar. Türk Tarım 152: 30-37.
  • Kılıç, S., 2001. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ege Üniversitesi Matbaası, Bornova, İzmir.
  • Klein, G., 2003. Taxonomy, ecology and antibiotic resistance of enterococci from food and the gastro-intestinal tract. Int. J. Food Microbiol. 88: 123-131.
  • Koch, S., Hufnagel, M., Theilacter, C., Huebner, J., 2004. Enteroccoccal infections: host response, therapeutic, and prophylactic possibilities. Vaccine 22: 822-830.
  • Kühn, I., Iversen, A., Burman, L.G., Olsson-Liljequist, B., Franklin, A., Finn, M., Aarestrup, F., Seyfarth, A.M., Blanch, A.R., Vilanova, X., Taylor, H., Caplin, J., Moreno, M.A., Dominguez, L., Herrero, I.A., Möllby, R., 2003. Comparison of enterococcal populations in animals, humans, and environment-a European study. Int. J. Food Microbiol. 88: 133-145.
  • Lopez-Diaz, T.M., Santos, J.A., Gonzales, C.J., Moreno, B., Garcia, M.L., 1995. Bacteriological quality of a traditional Spanish blue cheese. Milchwissenschaft 50(9): 503-505.
  • Lund, B., Adamson, I., Edlund, C., 2002. Gastrointestinal transit survival of an Enterococcus faecium probiotic starin administered with or without vancomycin. Int. J. Food Microbiol. 77: 109-115.
  • Mannu, L., Paba, A., Pes, M., Floris, R., Scintu, M.F., Morelli, L., 1999. Strain typing among entrococci isolated from home-made Pecorino Sardo cheese. FEMS Microbiology Letters 170: 25-30.
  • Morea, M., Baruzzi, F., Cocconcelli, P.S., 1999. Moleculer and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing. J. Appl. Microbiol. 87: 574-582.
  • Rea, M.C., Cogan, T.M., 2002. Citrate and pyruvate metabolism in enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Rea, M.C., Cogan, T.M., 2003. Glucose prevents citrate metabolism by enterococci. Int. J. Food Microbiol. 88: 201-206.
  • Saavedra, L., Taranto, M.P., Sesma, F., Valdez, G.F., 2003. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int. J. Food
  • Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D., Rea, M.C., Lombardi, A., Cogan, T.M., Kalantzopoulos, G., Tsakalidou, E., 2001. Biochemical properties of enterococci relevant to their technological performance. Int. Dairy J. 11: 621-647.
  • Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76: 93-105.
  • Sarantinopoulos, P., Makras, L., Vaningelgem, F., Kalantzopoulos, G., De Vuyst, L., Tsakalidou, E., 2003. Growth and energy generation of Enterococcus faecium FAIR-E 198 during citrate metabolism. Int. J. Food Microbiol. 84: 197-206.
  • Schleifer, K.H., Klein, G., 2002. Ecology, taxonomy and physiology of enterococci. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Söyletir, G., Çerikçioğlu, N., 1996. Streptokok infeksiyonları. Enfeksiyon Hastalıkları. Editörler: A. Willke, G. Söyletir & M. Doğanay. Nobel Tıp Kitapevleri, İstanbul. S:329-339.
  • Trovatelli, L.D., Schiesser, A., Massa, S., 1987. Identification and significance of enterococci in hard cheese made from raw and sheep milk. Milchwissenschatf 42(11): 717-719.
  • Tsaikalidou, E., Monolopoulou, E., Kabaraki, E., Zoidou, E., Pot, B., Kersters, K., Kalantzopoulos, G., 1994. The combined use of whole cell protein extracts for the identification and enzyme activity screening of lactic acid bacteria isolated from traditional Greek dairy products. Sys. Appl. Microbiol. 84: 444-458.
  • Vancanneyt, M., Tsakalidou, E., Kalantzopoulos, G., Holzapfel, W., Dellaglio, F., Cogan, T., De Vuyst, L., Lombardi, A., Kerster, K., Swings, J., 2002. Genotypic characterization of Enterococcus faecalis and Enterococcus faecium strains and correlation with their origin and functional and safety properties. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Wessels, D., Jooste, P.J., Mostert, J.F., 1990. Technologically important characteristics of Enterococcus isolates from milk and dairy products. Int. J. Food Microbiol. 10 (3-4): 349-352.
  • Wood, B.J.B. and Holzapfel, W.H., 1995. The Genera of Lactic Acid Bacteria (The Lactic Acid Bacteria Volume: 2). Blackie Academic and Professional, an imprint of Chapman&Hall, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ, UK, 398p.
There are 41 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Oğuz Gürsoy

Özer Kınık This is me

Publication Date September 1, 2006
Submission Date November 25, 2015
Published in Issue Year 2006 Volume: 43 Issue: 3

Cite

APA Gürsoy, O., & Kınık, Ö. (2006). Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri. Journal of Agriculture Faculty of Ege University, 43(3), 79-90.

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