Bacteria that adds Flavour to Cheese

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Researchers at Newcastle University have identified a new line of bacteria which they believe add flavor to some of the world’s most exclusive cheeses.


The team used DNA fingerprinting techniques to identify eight previously undiscovered microbes on the French cheese Reblochon.
One of France‘s great mountain cheeses, Reblochon is a ‘smear-ripened’ cheese where the surface of the cheese is washed with a salt solution containing bacteria.

This process helps to spread the bacteria across the surface of the cheese, ripening it from the outside in.
Other popular smear-ripened cheeses on the Christmas cheeseboard include Port de Salut, Livarot, Taleggio, Limburger and the Irish cheese Gubbeen.

The team has named the microbes Mycetocola reblochoni after the cheese they were first discovered in.
Project lead Professor Michael Goodfellow of Newcastle University said: “It has always been thought the bacteria cheese makers were putting in at the start of the process gave Reblochon its distinctive flavor.

“What our research actually showed was this new group of bacteria – the reblochoni -was responsible for the ripening process, influencing the taste, texture and smell of the cheese.”

Reblochon – a soft, creamy, brie-like cheese is made in the Savoy mountain region of France.
Using samples from three different farmhouses, the team carried out a series of modern molecular techniques to classify the bacteria.

Traditionally, smear-ripened cheeses such as Reblochon are exposed to a starter culture, a live mixture containing the microbe Brevibacterium linens, to ripen the cheese.

Now the research has shown that a new group of bacterial strains are involved in the later stage of ripening, out-competing the Brevibacterium and providing the flavor.

The reblochoni microbes are part of a large group of bacteria known as the Actinomycetes, many of which are already used in the production of antibiotics to treat diseases such as tuberculosis and diphtheria.
The study has been published in International Journal of Systematic and Evolutionary Microbiology.

You may Click to see:->Essential Cheese Knowledge

Sources: The Times Of India

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Bacteria Can Spoil Milk at Low Temp

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University of Haifa scientists in Israel have identified a new species of bacteria that can grow at low temperatures, spoiling raw milk even when it is refrigerated.
The researchers say that the bacteria called chryseobacterium oranimense, which can grow at cold temperatures, secretes enzymes that have the potential to spoil milk.
“Milk can be contaminated with many different bacteria from the teat of the cow, the udder, milking equipment and the milking environment,” said Dr. Malka Halpern from the University of Haifa, Israel.
“Milk is refrigerated after collection to limit the growth of microbes. During refrigeration, cold-tolerant, or psychrotolerant, bacteria that can grow at 7°C dominate the milk flora and play a leading role in milk spoilage.
“Although we have not yet determined the impact on milk quality of C. oranimense and two other novel species (C. haifense and C. bovis) that were also identified from raw milk samples, the discovery will contribute to our understanding the physiology of these organisms and of the complex environmental processes in which they are involved.
“There is still a lot to learn about the psychrotolerant bacterial flora of raw milk,” Halpern added.
Some people believe the health benefits resulting from the extra nutrient content of raw milk outweigh the risk of ingesting potentially dangerous microbes, such as Mycobacterium bovis, which can cause tuberculosis.
Because of these risks, many countries have made the sale of unpasteurised milk illegal.
The research is published in International Journal of Systematic and Evolutionary Microbiology.

Click to see :->Everything you need to know about dairy

Sources: The Times Of India

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