Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia

dc.contributor.author	Samelis, J	en
dc.contributor.author	Kakouri, A	en
dc.contributor.author	Pappa, EC	en
dc.contributor.author	Matijasic, BB	en
dc.contributor.author	Georgalaki, MD	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Rogelj, I	en
dc.date.accessioned	2014-06-06T06:50:33Z
dc.date.available	2014-06-06T06:50:33Z
dc.date.issued	2010	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5070
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-77955957046&partnerID=40&md5=dc950977d66177326c577b825c736ded	en
dc.subject.other	bacteriocin	en
dc.subject.other	enterocin B	en
dc.subject.other	enterocin P	en
dc.subject.other	article	en
dc.subject.other	biosynthesis	en
dc.subject.other	cheese	en
dc.subject.other	classification	en
dc.subject.other	Enterococcus	en
dc.subject.other	food control	en
dc.subject.other	genetics	en
dc.subject.other	Greece	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	isolation and purification	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	metabolism	en
dc.subject.other	microbial viability	en
dc.subject.other	microbiology	en
dc.subject.other	safety	en
dc.subject.other	standard	en
dc.subject.other	Bacteriocins	en
dc.subject.other	Cheese	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Enterococcus	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Greece	en
dc.subject.other	Humans	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Enterococcus durans	en
dc.subject.other	Enterococcus faecium	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Lactobacillus plantarum	en
dc.subject.other	Lactococcus lactis subsp. lactis	en
dc.subject.other	Leuconostoc	en
dc.subject.other	Salmonella	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Streptococcus thermophilus	en
dc.title	Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia	en
heal.type	journalArticle	en
heal.publicationDate	2010	en
heal.abstract	The microflora of four batches of traditional Greek Graviera cheese was studied at 5 weeks of ripening, and 2lactic acid bacteria (LAB) isolates were phenotypically characterized and screened for antiListerial bacteriocins. The cheeses were also analyzed for organic acids by high-performance liquid chromatography and for the potential presence of known LAB bacteriocin genes directly in cheese and their microbial consortia by PCR. All batches were safe according to the European Union regulatory criteria for Listeriamonocytogenes, Salmonella, enterobacteria, and coagulase-positive staphylococci. The cheese flora was dominated by nonstarter LactoBacillus caseilparacasei (67.5%) and LactoBacillus Plantarum (16.3%) strains, whereas few Streptococcus thermophilus (3.8%), Lactococcus lactis subsp. lactis (0.6%), and Leuconostoc (1.9%) organisms were present. Enterococcus faecium (9.4%) and Enterococcus durans (0.6%) were isolated among the dominant LAB from two batches; however, enterococci were present in all batches at 10- to 100-fold lower populations than mesophilic lactobacilli. Sixteen E. faecium isolates produced antiListerial enterocins. In accordance, enterocin B gene was detectable in all cheeses and enterocin P gene was present in one cheese, whereas the consortia of all cheeses contained at least two of the enterocin A, B, P, 31, L50A, and L50B genes. Plantaricin A gene was also amplified from all cheeses. Mean concentrations of lactic, acetic, citric, and propionic acids in the ripened cheeses exceeded 1.5% in total, of which approximately 0.9% was lactate. Thus, organic acid contents constitute an important hurdle factor for inhibiting growth of pathogens in traditional Graviera cheese products, with LAB bacteriocins, mainly enterocins, potentially contributing to increased cheese safety. Copyright © International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	7	en
dc.identifier.volume	73	en
dc.identifier.spage	1294	en
dc.identifier.epage	1303	en