Publication: Control de Clostridium spp. y prevención de hinchazón tardía en queso mediante bacterias lácticas productoras de antimicrobianos, altas presiones y endolisinas fágicas
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2018-11-06
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Universidad Complutense de Madrid
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Abstract
La hinchazón tardía del queso, o fermentación butírica, es una de las principales causas de deterioro microbiano en los quesos semiduros y duros, y da lugar a defectos de textura,aroma y sabor, con un impacto económico desfavorable en la producción de queso. Se produce como consecuencia del crecimiento en el interior del queso de algunas especies del género Clostridium capaces de fermentar el ácido láctico con producción de ácido butírico, ácido acético, dióxido de carbono e hidrógeno. La matriz del queso a menudo no puede resistir la presión del gas formado y aparecen ojos irregulares, grietas o rajas, a veces acompañadas de un sabor y olor rancio y desagradable. Aunque la hinchazón tardía es un problema antiguo, muy conocido por los fabricantes de queso, su erradicación es un problema difícil debido a la ubicuidad y la naturaleza resistente de las esporas de Clostridium, ya que un bajo número de esporas en la leche pueden causar el defecto si las condiciones en el queso son adecuadas para la germinación y crecimiento de Clostridium. La adición de nitrato o lisozima a la leche de fabricación es una práctica empleada habitualmente para el control de Clostridium. Sin embargo, estos aditivos presentan riesgos sanitarios, ya que el nitrato puede dar lugar a la formación de nitrosaminas cancerígenas, y la lisozima a la aparición de reacciones alérgicas.Además, el uso de estos aditivos aporta una solución parcial al problema de la hinchazón ya que, pese a su uso, los quesos se siguen hinchando...
Late blowing defect (LBD) is one of the major causes of microbial spoilage in semi-hardand hard cheeses, resulting in texture and flavour defects, with an unfavourable economic impact on cheese production. The undesirable butyric acid fermentation responsible for LBD is caused by the outgrowth in cheese of some species of the genus Clostridium capable offer menting lactic acid with production of butyric acid, acetic acid, carbon dioxide and hydrogen, causing the cheeses to blow. The cheese matrix often cannot withstand the pressure of the evolved gas and irregular eyes, cracks or splits appear, sometimes accompanied by rancid flavour and unpleasant smell. Although LBD of cheese is an old problem, very well known by cheese manufacturers, eradicating it is a difficult issue due to the ubiquitous presence and resistant nature of Clostridium spores, even low spore counts in milk can cause LBD if cheese conditions are suitable for the germination and growth of Clostridium. The additions of nitrate and/or lysozyme to the cheese milk are common strategies to prevent LBD of cheese. However, these preservatives present some health concerns since nitrate can lead to the production of nitrosamines, many of which are carcinogenic, and lysozyme may pose risks for allergic subjects. Moreover, the use of these additives provides only a partial solution to the LBD problem since, despite their use, cheeses continue to blow...
Late blowing defect (LBD) is one of the major causes of microbial spoilage in semi-hardand hard cheeses, resulting in texture and flavour defects, with an unfavourable economic impact on cheese production. The undesirable butyric acid fermentation responsible for LBD is caused by the outgrowth in cheese of some species of the genus Clostridium capable offer menting lactic acid with production of butyric acid, acetic acid, carbon dioxide and hydrogen, causing the cheeses to blow. The cheese matrix often cannot withstand the pressure of the evolved gas and irregular eyes, cracks or splits appear, sometimes accompanied by rancid flavour and unpleasant smell. Although LBD of cheese is an old problem, very well known by cheese manufacturers, eradicating it is a difficult issue due to the ubiquitous presence and resistant nature of Clostridium spores, even low spore counts in milk can cause LBD if cheese conditions are suitable for the germination and growth of Clostridium. The additions of nitrate and/or lysozyme to the cheese milk are common strategies to prevent LBD of cheese. However, these preservatives present some health concerns since nitrate can lead to the production of nitrosamines, many of which are carcinogenic, and lysozyme may pose risks for allergic subjects. Moreover, the use of these additives provides only a partial solution to the LBD problem since, despite their use, cheeses continue to blow...
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Tesis de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Microbiología II, leída el 18/12/2017