Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production.

The microflora developed during a submerged fermentation of coarsely ground chickpea (Cicer arietinum L.) in water (primary starter) and during raising a dough from wheat flour (adapted starter) was studied. In the fermenting liquid, only populations of Bacillus and Clostridium developed. Bacilli increased their loads significantly (p<0.05) during fermentation for 8-12 h and then remained constant. Clostridia developed (p<0.05) subsequently to levels of 10(7) cfu/ml at 18 h, when the pH of the fermenting liquid had decreased (p<0.05) to approximately 5.4. It also seems that the rise of the adapted starter within 2 h was caused by enzymes present in the primary starter and those liberated after cell death by the declining populations of bacilli and clostridia. The principal groups of isolates in all fermentation experiments (with chickpea seeds from five different areas) seemed to have the phenotypic characteristics of Bacillus cereus group and Clostridium perfringens. SDS-PAGE of whole-cell proteins elucidated the taxonomic position of the B. cereus group of strains as B. cereus and Bacillus thuringiensis and confirmed the phenotypic allocation of C. perfringens isolates. Strains phenotypically characterized as Bacillus licheniformis and Clostridium beijerinckii were also found to belong to these same species by SDS-PAGE. In addition, results showed that the fermenting broth was not toxic to mice when inoculated intraperitoneally and the product can thus be considered as safe for consumption.

Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening.

Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic activities, can differ between strains. In addition, different plasmid profiles suggest the presence of different Lact. plantarum strains in Feta cheese throughout ripening. The results suggest the possibility of choosing strains with specific biotechnologically interesting properties.

Microbiological characteristics of anevato: a traditional greek cheese

Nine batches of Anevato, raw goat milk cheese, were examined throughout a 60 day storage time at three different periods within the lactation season of the goat. High mean log counts per gram of cheese for aerobic bacteria (7.92-9.56), lactic acid bacteria (7. 78-9.32), Gram-negative organisms 5.64-9.67), psychrotrophs (7.90-11. 79) and proteolytic bacteria (7.57-9.36) were found. Enterobacteriaceae, coliforms and yeasts were considerably lower. Enterobacteriaceae and coliforms in the curd of cheese made in May were lower by approximately 3.0 log10 cfu g-1 than counts in curd made in January, and were lower by about 2.5 log10 cfu g-1 than those in cheese made in March. This coincided with lower pH and higher counts of lactic acid bacteria in cheese made in March and May. Yeast populations were affected by the season and were higher in May than March and/or January. Lactococci dominated in the cheese until 15 days, but lactobacilli became predominant after 30 days. Lactococcus lactis was the most abundant species of lactic acid bacteria found in Anevato cheese. Results suggest the need for improving milk quality and/or using heat-treated milk to produce Anevato cheese; the use of L. lactis as a starter would possibly eliminate or suppress the growth of undesirable organisms.