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Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden
Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden; The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Department of Microbiology, Uppsala Biocenter, Swedish University of Agricultural Sciences, Uppsala, Sweden.ORCID iD: 0000-0003-0866-8710
2012 (English)In: Agricultural and Food Science, ISSN 1459-6067, E-ISSN 1795-1895, Vol. 21, no 2, p. 197-203Article in journal (Refereed) Published
Abstract [en]

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 degrees C).

Place, publisher, year, edition, pages
Helsinki, Finland: M T T / Agrifood Research Finland , 2012. Vol. 21, no 2, p. 197-203
Keywords [en]
Maturation, lactic acid bacteria, yeasts, moulds
National Category
Food Science Microbiology
Identifiers
URN: urn:nbn:se:oru:diva-52199ISI: 000304917300010Scopus ID: 2-s2.0-84870547227OAI: oai:DiVA.org:oru-52199DiVA, id: diva2:972567
Available from: 2016-09-21 Created: 2016-09-15 Last updated: 2018-05-14Bibliographically approved

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Schnürer, JohanLeong, Su-lin L.

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