LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM SP IN CO-CULTURE IMPROVE SENSORY ACCEPTANCE OF POTENTIALLY PROBIOTIC PETIT-SUISSE CHEESE

Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with any probiotic culture (T1-control), Lactobacillus acidophilus La-5 (T2), Bifidobacterium animalis subsp. lactis BL04 (T3) and L. acidophilus + B. animalis subsp. lactis (T4). Sensory acceptance tests were performed after 7 and 14 days of storage at 4 +/- 1 degrees C, using a 9-point hedonic scale to evaluate flavour, texture and overall acceptability. The population of La-5 and BL04 remained at 7.0 log CFU g(-1) and at 8.0 log CFU g(-1), respectively, during storage for up to 28 days. After 7 and 14 days of storage, cheese T4 presented the highest sensory acceptance for all attributes evaluated and differed significantly from the other cheeses (P<0.05). After 14 days of storage, cheese T3 presented the lowest acceptance and differed significantly from the other cheeses (P<0.05). The supplementation of petit-suisse cheese T4 with both La-5 and BL04 in co-culture with a starter culture resulted in a product with high probiotic populations during storage and excellent sensory acceptance. The results also showed that, when added separately, La-5 and BL04 did not affect the sensory acceptability of petit-suisse cheese.

Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese

Lactic acid bacteria ( LAB) are currently used by food industries because of their ability to produce metabolites with antimicrobial activity against gram-positive pathogens and spoilage microorganisms. The objectives of this study were to identify naturally occurring bacteriocinogenic or bacteriocinogenic-like LAB in raw milk and soft cheese and to detect the presence of nisin-coding genes in cultures identified as Lactococcus lactis. Lactic acid bacteria cultures were isolated from 389 raw milk and soft cheese samples and were later characterized for the production of antimicrobial substances against Listeria monocytogenes. Of these, 58 (14.9%) LAB cultures were identified as antagonistic; the nature of this antagonistic activity was then characterized via enzymatic tests to confirm the proteinaceous nature of the antimicrobial substances. In addition, 20 of these antagonistic cultures were selected and submitted to genetic sequencing; they were identified as Lactobacillus plantarum (n = 2) and Lactococcus lactis ssp. lactis (n = 18). Nisin genes were identified by polymerase chain reaction in 7 of these cultures. The identified bacteriocinogenic and bacteriocinogenic-like cultures were highly variable concerning the production and activity of antimicrobial substances, even when they were genetically similar. The obtained results indicated the need for molecular and phenotypic methodologies to properly characterize bacteriocinogenic LAB, as well as the potential use of these cultures as tools to provide food safety.

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d of refrigerated storage. Four treatments of low-sodium Minas fresh cheese were manufactured, with partial replacement of NaCl by KCl at 0, 25, 50, and 75% (wt/wt), respectively. The cheeses showed differences in the content of moisture, ash, protein, salt, and lipid contents, as well as on the extent of proteolysis and hardness throughout the storage period. However, no difference was observed among treatments within each storage day tested. The partial substitution of NaCl by KCl decreased up to 51.8% the sodium concentration of the cheeses produced. The consumer test indicated that it is possible to manufacture a low-sodium Minas fresh cheese that is acceptable to consumers by partial substitution of NaCl by KCl at 25% (wt/wt) in the salting step.

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Sensory acceptance of formulations of probiotic Minas fresh cheese was investigated. Cheeses were prepared and supplemented with Lactobacillus acidophilus (T1 - probiotic), Lactobacillus acidophilus + Streptococcus thermophilus (T2 - probiotic + starter) or produced with no addition of cultures (T3 - control). Sensory acceptance tests were performed after 7 and 14 days of storage at 5 degrees C, using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely). After 7 days, no significant difference was detected among cheeses T1, T2 and T3 (P > 0.05). After 14 days, cheeses T1 and T2 presented higher acceptance and differed significantly from cheeses T3. Cheeses T3 presented significant difference between 7 and 14 days of storage (P < 0.05), whereas probiotic cheeses T1 and T2 were stable in the same period (P > 0.05). The addition of L. acidophilus, either solely or in co-culture with a thermophilic starter culture, resulted in good acceptance of Minas fresh cheese, improving sensory performance of the product during storage.

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers` sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic petit-suisse cheeses was investigated. Probiotic populations varied from 7.20 up to 7.69 log cfu g(-1) (Bifidobacterium animalis subsp. lactis) and from 6.08 up to 6.99 log cfu g(-1) (Lactobacillus acidophilus). The highest fructan contents were achieved by the cheese trials containing oligofructose and/or inulin (above 8.90 g 100 g(-1)). The control trial showed the lowest mean acceptance (6.63) after 28 days of refrigerated storage, whereas the highest acceptance (7.43) was observed for the trial containing 10 g 100 g(-1) oligofructose. Acceptance increased significantly during storage (P < 0.05) only for cheeses supplemented with oligoftuctose and/or inulin. Cheeses containing honey did not perform well enough compared to the cheeses with addition of inulin and/or oligofructose, and the best synbiotic petit-suisse cheese considering sensory and technological functional features was that containing oligofructose and inulin combined, therefore encouraging the commercial product use. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells

The objective of this research was to evaluate the effects of 2 levels of raw milk somatic cell count (SCC) on the composition of Prato cheese and on the microbiological and sensory changes of Prato cheese throughout ripening. Two groups of dairy cows were selected to obtain low-SCC (<200,000 cells/mL) and high-SCC (>700,000 cells/mL) milks, which were used to manufacture 2 vats of cheese. The pasteurized milk was evaluated according to the pH, total solids, fat, total protein, lactose, standard plate count, coliforms at 45 degrees C, and Salmonella spp. The cheese composition was evaluated 2 d after manufacture. Lactic acid bacteria, psychrotrophic bacteria, and yeast and mold counts were carried out after 3, 9, 16, 32, and 51 d of storage. Salmonella spp., Listeria monocytogenes, and coagulase-positive Staphylococcus counts were carried out after 3, 32, and 51 d of storage. A 2 x 5 factorial design with 4 replications was performed. Sensory evaluation of the cheeses from low- and high-SCC milks was carried out for overall acceptance by using a 9-point hedonic scale after 8, 22, 35, 50, and 63 d of storage. The somatic cell levels used did not affect the total protein and salt: moisture contents of the cheeses. The pH and moisture content were higher and the clotting time was longer for cheeses from high-SCC milk. Both cheeses presented the absence of Salmonella spp. and L. monocytogenes, and the coagulase-positive Staphylococcus count was below 1 x 10(2) cfu/g throughout the storage time. The lactic acid bacteria count decreased significantly during the storage time for the cheeses from both low- and high-SCC milks, but at a faster rate for the cheese from high-SCC milk. Cheeses from high-SCC milk presented lower psychrotrophic bacteria counts and higher yeast and mold counts than cheeses from low- SCC milk. Cheeses from low- SCC milk showed better overall acceptance by the consumers. The lower overall acceptance of the cheeses from high-SCC milk may be associated with texture and flavor defects, probably caused by the higher proteolysis of these cheeses.

Redescription of Culex (Culex) dolosus (Lynch Arribalzaga) (Diptera : Culicidae), based on specimens from Pico do Itapeva, Serra da Mantiqueira, Sao Paulo, Brazil

Culex (Culex) dolosus (Lynch Arribalzaga, 1891) is re-described and compared with Cx. eduardoi Casal & Garcia ( 1968) based on morphological characteristics. Both species are morphologically similar, and they have been largely misidentified throughout Brazil. Adult male and female, fourth instar larvae, and pupae of Cx. dolosus were examined, based on specimens from Pico do Itapeva, Pindamonhangaba Municipality, Serra da Mantiqueira, Sao Paulo State, southern Brazil. Male genitalia, larvae and pupae are illustrated. Geographical distribution is summarized from published records, and information on bionomics is based on the literature and field data.

Survey of aflatoxin M1 in cheese from the North-east region of Sao Paulo, Brazil

In the present study, 24 samples of Minas Frescal cheese and 24 samples of Minas Padrao cheese produced in the North-east region of the state of Sao Paulo, Brazil, were analysed for aflatoxin M1 (AFM1) by high-performance liquid chromatography (HPLC) between March and August 2008. AFM1 was detected in 13 (27.1%) samples at concentrations ranging from 0.037 to 0.313 ng g-1. The mean concentrations of AFM1 in positive samples of Minas Frescal and Minas Padrao cheese were 0.142 +/- 0.118 and 0.118 +/- 0.054 ng g-1, respectively. It is concluded that the incidence of AFM1 in Minas cheese may contribute to an increase in the overall ingestion of aflatoxins in the diet, hence indicating the need for the adoption of a tolerance limit for AFM1 in cheese in Brazil.

Incidence of Listeria monocytogenes in Cheese Manufacturing Plants from the Northeast Region of Sao Paulo, Brazil

The incidence of Listeria monocytogenes in three cheese manufacturing plants from the northeastern region of Sao Paulo, Brazil, was evaluated from October 2008 to September 2009. L. monocytogenes was found in samples from two plants, at percentages of 13.3% (n = 128) and 9.6% (n = 114). Samples of raw and pasteurized milk, water, and Minas Frescal cheese were negative for L. monocyto genes, although the pathogen was isolated from the surface of Prato cheese and in brine from one of the plants evaluated. L. monocytogenes was also isolated from different sites of the facilities, mainly in non food contact surfaces such as drains, floors, and platforms. Serotype 4b was the most predominant in the plants studied. The results of this study indicate the need for control strategies to prevent the dispersion of L. monocytogenes in the environment of cheese manufacturing plants.

A new species of lizard genus Gymnodactylus Spix, 1825 (Squamata: Gekkota: Phyllodactylidae) from Serra do Sincora, northeastern Brazil, and the status of G. carvalhoi Vanzolini, 2005

A new species of gekkonid lizard genus Gymnodactylus Spix, 1825 is described on the basis of material collected in the ""campos rupestres"" (open rocky communities) of Mucuge municipality, northeastern Brazil. G. vanzolinii sp. nov. differs from its congeners in the number of transverse and longitudinal rows of dorsal tubercles and color pattern. It is thought to be closer to G. guttulatus which also occurs and is restricted to the rocky communities from highland open areas in the Espinhaco mountain range. The discovery leads to a reevaluation of the taxonomic status of G. carvalhoi Vanzolini, 2005, which is here considered a synonym of G. amarali Barbour, 1925.

A large and enigmatic new eleutherodactyline frog (Anura, Strabomantidae) from Serra do Sincora, Espinhaco range, northeastern Brazil

We describe a new species of a large eleutherodactyline frog from the mountain rocky meadows (""campos rupestres"") of the Serra do Sincora, Espinha o mountain range, Mucuge municipality, State of Bahia, Brazil. The new species is promptly diagnosed from all the other Brazilian eleutherodactylines by its large size (males SVL 40.3-41.1; females SVL 75.2-79.7mm), broad head (head width 43-49% of SVL), presence of frontoparietal crests, pars fascialis of the maxilla deepened, discs absent on fingers, toes with poorly developed discs, first and second toes ridged, and tarsal fold absent. On the basis of these characters the new species is attributed to the genus Strabomantis up to now restricted to southern part of Central America and northwest part of South America.

A new microteiid lizard of the genus Acratosaura (Squamata: Gymnophthalmidae) from Serra do Sincora, State of Bahia, Brazil

A new species of the genus Acratosaura is described on the basis of two specimens obtained at the ""campos rupestres"" (rocky meadows) near Mucuge municipality, state of Bahia, Brazil. Acratosaura spinosa sp. nov., has ear openings and eyelids, pentadactyl limbs lacking a claw on first toe, a single frontonasal, prefrontals, frontoparietals, parietals, interparietals, occipitals, no collar fold, three pairs of genials, three supraoculars and three superciliaries and is further characterized by presenting 28-31 rows of strongly keeled, lanceolate and imbricate dorsal scales, sides of the neck with keeled scales, striate temporal scales, four longitudinal and 17-18 transverse rows of smooth ventral scales, 28-30 scales around the body, 14 and 19-20 infradigital lamellae under finger IV and toe IV, respectively, 13 total preanal and femoral pores in male, absent in female. The new species differs strikingly in color pattern from its only congener A. mentalis. The two species occur sympatricaly in the high altitude open habitats near the type locality.

Minasia ramosa (Asteraceae: Vernonieae), a new species from the Serra do Cabral, Minas Gerais, Brazil

Minasia ramosa, a new species from Brazil, is here described and illustrated. The species is endemic to the campos rupestres of the Serra do Cabral, a western extension of the Espinhaco Range in Minas Gerais. Minasia ramosa is characterized by its narrow ensiform leaves, paniculate inflorescence and totally setuliferous cypselae. The affinities of this species are discussed.

A new species of Vriesea Lindl. (Bromeliaceae, Tillandsioideae) from Serra da Canastra, Minas Gerais State, Brazil

A new species of Vriesea Lindl. belonging to section Xiphion (E. Morren) E. Morren ex Mez. - V. sanfranciscana Versieux & Wand.- is described and illustrated. The species is only known to occur in the Serra da Canastra National Park, located in the southwestern Minas Gerais, Brazil, and is morphologically related to V. atropurpurea Silveira from serra do Cipo, Espinhaco range.

The spider genus Chrysometa (Araneae, Tetragnathidae) from the Pico da Neblina and Serra do Tapirapeco mountains (Amazonas, Brazil): new species, new records, diversity and distribution along two altitudinal gradients

Eight new species of the spider genus Chrysometa Simon, 1894 (Araneae, Tetragnathidae) are described and illustrated. Chrysometa nubigena n. sp., C. waikoxi n. sp., C. petrasierwaldae n. sp., C. santosi n. sp., C. yanomami n. sp., C. candianii n. sp., C. lomanhungae n. sp., and C. saci n. sp. Those species were collected in a study on the diversity of spider communities along altitudinal gradients in Brazilian Amazonia. C. saci was captured at the Serra do Tapirapeco (Barcelos), while all the other species are from the Pico da Neblina (Sao Gabriel da Cachoeira), the highest mountain in Brazil. We provide new records for C. boraceia, C. flava, C. guttata, C. minuta and C. opulenta, and we describe the male of C. minuta for the first time. We also present the first results on the diversity and altitudinal distribution of the species of Chrysometa at the Pico da Neblina and Serra do Tapirapeco. We sampled the first locality at six different elevations, and obtained 336 specimens distributed in 12 species. Richness and abundance, as well as relative importance peaked at the highest sites sampled (2,000 and 2,400 m). The three most abundant species showed a segregated distribution, being dominant or exclusively distributed in different altitudes. At the Serra do Tapirapeco, sampling at four different elevations up to 1200 m, we only obtained 40 individuals divided in four species, and there was no clear relation to altitude. Most of the new species were found at mid and high altitude sites, while species from lower altitude sites represented widespread species. The comparison with other neotropical spiders inventories highlights the high diversity recorded at Pico da Neblina, which could be assigned to the large environmental variation covered in this work and to the sampling of high-altitude environments. Inventories in the Andean region and other information in the literature also seem to support the association of Chrysometa with high altitude environments.