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Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses

机译：细菌动力学对葡萄牙传统奶酪模型最终特征的影响

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The microbiological profile in raw milk cheeses is typically characterized by a multitude of microbialgroups, with interactions among them throughout ripening that are not fully understood to date. Incidenceof undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or evenpathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likely contributeto the physicochemical changes occurring therein and, consequently, to the characteristics of the finalproduct. In order to gain insight into their role, model cheese systems, manufactured as far as possibleaccording to artisanal practices (except that the initial microbial load and biodiversity were controlled),were experimentally tested. Single contaminants, or a consortium thereof, were inoculated at two levelsin sterilized raw ewe's milk, and duly combined with inocula containing one or two lactic acid bacterianormally found in those traditional cheeses. The physicochemical composition, organic acid profile, andevolution of both protein breakdown and rheology were monitored throughout a 60 d-ripening period.Modifications brought about within the cheese matrix as a result of microbial metabolism, especiallythose arising from the interaction between lactic acid bacteria and unwanted microorganisms, includedthe enhanced release of peptides and free amino acids, which in turn led to higher viscoelastic moduli.The final model cheeses could be well discriminated, based on the impact of the various inoculaconsidered upon the levels of organic acids. Conversely, proteolysis and viscoelastic properties appearedto be essentially independent of the initial microflora.
机译：生乳奶酪中的微生物谱通常是多种微生物群，其在整个熟化中的相互作用不完全理解为迄今为止。未经期望的微生物在未经碎屑牛奶中的侵袭率，就像腐败或均匀的病变一样，是葡萄牙传统奶酪的常见性状。因此，它们可能会提供其中发生的物理化学变化，从而达到终值的特征。为了获得洞察力，模型奶酪系统，制造的是，可以通过对手工制作进行实验测试，制造用于手工制作（除了初始微生物负荷和生物多样性）进行实验测试。单一污染物或其联盟在两种水平灭菌的未加工母牛的牛奶中接种，并与含有一个或两种传统奶酪中发现的一个或两种乳酸细菌大常的接种物。在整个60d成熟时期监测蛋白质分解和流变学的物理化学组合物，有机酸谱，蛋白质分解和流变。由于微生物代谢，尤其是乳酸菌与不需要的相互作用引起的乳酪基质内带来的微生物包括增强的肽和游离氨基酸的释放，这又导致了更高的粘弹性模态。基于各种因子的各种含量对有机酸水平的影响，最终模型奶酪可以很好地区分。相反，蛋白水解和粘弹性性质似乎基本上无关，初始微生物。

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