The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening
Abstract
:1. Introduction
2. Lactococcus garvieae
3. Streptococcus uberis and Streptococcus parauberis
4. The Genus Weissella
5. Mammalicoccus sciuri (Formerly Known as Staphylococcus sciuri)
6. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Genus | Species | Some Examples of Cheeses | References |
---|---|---|---|
Lactococcus | L. garvieae | Italian mozzarella cheeses Italian Toma Piemontese cheese Spanish Casín cheese Spanish “Torta del Casar” cheese Slovakian May bryndza cheese Azorean Pico cheese Montenegrian brine cheeses Bulgarian and Turkish Tulum cheeses Bulgarian “Green” cheese Bulgarian Krokmach cheese | [5,6] [7] [8] [9] [10] [11] [12] [13,14] [15] [16] |
Streptococcus | S. uberis | Italian Mozzarella cheese Spanish Casín cheese Italian Casizolu cheese | [6] [8] [17] |
S. parauberis | Spanish Cabrales cheese Spanish Casín cheese Iranian Lighvan and Koozeh cheese Slovenian raw milk cheeses Slovakian May bryndza cheese Italian Casizolu cheese Italian Giuncata cheese Italian Caciotta Leccese cheese Bulgarian and Turkish Tulum cheeses | [18] [8] [19] [20] [10] [17] [21] [21] [13,14] | |
Weissella | W. hellenica | Danish raw milk cheeses a type of Croatian cheese Brazilian artisanal cheeses Italian Mozzarella cheese | [22] [20] [23] [24] |
W. confusa | Turkish Sepet cheese a type of Kazak cheese a type of Indonesian cheese | [25] [26] [27] | |
W. paramesenteroides | a type of Mexican ripened cheese some traditional French cheeses Columbian double cream cheese Greek Manura cheese Turkish Sepet cheese | [28] [29] [30] [25] [26] | |
W. cibaria | Afrikan Tchoukou cheese Western Himalayan cheese | [31] [32] | |
Mammalicoccus | M. sciuri | French smear cheeses some German cheeses some Brazilian cheeses Middle East Surk cheese | [33] [34] [35] [36] |
Species | Pathogenicity | References |
---|---|---|
L. garvieae | fish lactococcosis bovine mastitis endocarditis in immunocompromised and old persons | [39] [40] [41] |
patients with prosthetic valves | [42] | |
S. uberis | bovine mastitis occasional human infections | [45] [46] |
S. parauberis | bovine mastitis fish pathogen rare cases of infection in humans | [45] [47] [48,49] |
W. hellenica | no records | |
W. confusa | bacteremia endocarditis deadly infections in primates | [50] [51] [52] |
W. paramesenteroides | no records | |
W. cibaria | bacteremias in humans otitis in dogs | [53] [54] |
M. sciuri | human wound infections urinary tract infections endocarditis in humans sepsis in humans endophtalmitis in humans peroitonitis in humans plevric inflammatory disease in humans mastitis in cows and goats epidermitis in piglets presence in ovine rinderpest suffering animals respiratory distress syndrome in cats and dogs | [55] [56] [57] [58,59] [60] [61] [62] [63,64] [65] [66] [67] |
Species | Contribution to the Ripening | References | Health-Promoting and Probiotic Effects | References |
---|---|---|---|---|
L. garvieae | palatability sensorial characteristics lactose fermentation aroma | [68] [69] [69] [70] | inhibition of pathogens | [9,71,72,73,74] |
S. uberis | streptokinase induced proteolysis | [75] | inhibition of pathogens | [54,76] |
S. parauberis | streptokinase induced proteolysis organoleptic properties | [77] [78] | ||
Weissella spp. | contribution to the rheological properties by EPS production | [32,79] | synthesis of EPS bacteriocins production hydrogen peroxide production inhibition of H. pylori antifungal activities chemopreventive effects anti-obesity effects antiviral activity | [32,79, 80, 81, 82,83,84,85] [83,86,87] [82,88] [89] [90,91] [92] [93] [82] |
coagulation of the milk proteins | [53,80] | |||
organoleptic properties | [23,81] | |||
M. sciuri | organoleptic properties | [94,95,96] | no definitive data |
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Dimov, S.G. The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening. BioTech 2023, 12, 63. https://doi.org/10.3390/biotech12040063
Dimov SG. The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening. BioTech. 2023; 12(4):63. https://doi.org/10.3390/biotech12040063
Chicago/Turabian StyleDimov, Svetoslav G. 2023. "The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening" BioTech 12, no. 4: 63. https://doi.org/10.3390/biotech12040063