1887

Chapter 8 : Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking

MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

Ebook: Choose a downloadable PDF or ePub file. Chapter is a downloadable PDF file. File must be downloaded within 48 hours of purchase

Buy this Chapter
Digital (?) $15.00

Preview this chapter:
Zoom in
Zoomout

Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, Page 1 of 2

| /docserver/preview/fulltext/10.1128/9781555818593/9781555815868_Chap08-1.gif /docserver/preview/fulltext/10.1128/9781555818593/9781555815868_Chap08-2.gif

Abstract:

For centuries, farmers and cheesemakers have used wooden tools to collect and transform milk (vats, spoons, molds, cream separators, hoops for Swiss cheese, shelves for ripening, and boxes for direct packaging such as for Vacherin Mont-d’Or) ( Fig. 1 ). Unfortunately, as wood is a biodegradable material (compared to ceramic, for example), there are very few historical artifacts documenting proof of its use in the past, in contrast to objects such as wine barrels, which are often represented on frescoes and in paintings.

Citation: Lortal S, Licitra G, Valence F. 2014. Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, p 167-176. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0008-2012

Key Concept Ranking

Scanning Electron Microscopy
0.45768598
Pulsed-Field Gel Electrophoresis
0.44805047
Lactic Acid Bacteria
0.4478175
Multilocus Sequence Typing
0.44323274
0.45768598
Highlighted Text: Show | Hide
Loading full text...

Full text loading...

Figures

Image of Figure 1
Figure 1

Examples of wooden tools. (A) A wooden vat; (B) shelves used for cheese ripening. Both are used in French PDO cheesemaking. doi:10.1128/microbiolspec.CM-0008-2012.f1

Citation: Lortal S, Licitra G, Valence F. 2014. Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, p 167-176. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0008-2012
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of Figure 2
Figure 2

Scanning electron microscopy of the surface of spruce ripening shelves showing wood tubular structure. Cross sections are in the direction of wood fibers (A) and perpendicular to the fibers (B). Courtesy of E. Notz. doi:10.1128/microbiolspec.CM-0008-2012.f2

Citation: Lortal S, Licitra G, Valence F. 2014. Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, p 167-176. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0008-2012
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of Figure 3
Figure 3

Microbial biofilm covering the wooden vat called a tina used in Ragusano cheesemaking. Shown are scanning electron micrographs of bacterial cells embedded in the polysaccharides at the surface of wood (A) and inside the wood fibers (B). doi:10.1128/microbiolspec.CM-0008-2012.f3

Citation: Lortal S, Licitra G, Valence F. 2014. Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, p 167-176. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0008-2012
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of Figure 4
Figure 4

Spontaneous acidification at 37°C of microfiltered milk before (diamonds) and after contact 10 min with the tina wooden vat (circles) showing the efficient inoculation of lactic acid bacteria into the milk ( ). doi:10.1128/microbiolspec.CM-0008-2012.f4

Citation: Lortal S, Licitra G, Valence F. 2014. Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking, p 167-176. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0008-2012
Permissions and Reprints Request Permissions
Download as Powerpoint

References

/content/book/10.1128/9781555818593.chap8
1. European Union . 1996. Commission Decision 96/536/EC of 29 July 1996 establishing the list of milk-based products in respect of which Member States are authorized to grant individual or general derogations pursuant to Article 8 (2) of Directive 92/46/EEC and the nature of the derogations applicable to the manufacture of such products (Text with EEA relevance). Off J Eur Union L 230, p 1215.
2. El abed S,, Mostakim M,, Berguadi F,, Latrach H,, Houari A,, Hamadi F,, Ibnsouda Koraichi S . 2011. Study of microbial adhesion on some wood species: theoretical prediction. Mikrobiologiia 80 : 4349.
3. Codex Alimentarius Commission . 1993. Report of the Twenty-Sixth Session of the Codex Committee on Food Hygiene, Washington D.C., 1–5 March 1993. Codex Alimentarius Commission, Rome, Italy.
4. European Union . 1976. Council Directive 76/893/EEC of 23 November 1976 on the approximation of the laws of the Member States relating to materials and articles intended to come into contact with foodstuffs. Off J Eur Union L 340, p 1924.
5. European Union . 1989. Council Directive 89/109/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to materials and articles intended to come into contact with foodstuffs. Off J Eur Union L 040, p 3844.
6. European Union . 2004. Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Off J Eur Union L 338, p 414.
7. European Union . 2004. Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for the hygiene of foodstuffs. Off J Eur Union L 139, p 55205.
8. ANSES . Saisine no. 2007-SA-0206. ANSES, Maisons-Alfort, France.
9. Code of Federal Regulations . 2009. 7 CFR 58 Part 58—Grading and inspection, general specifications for approved plants and standards for grades of dairy products, 58.128. Equipment and utensils. 7 U.S.C. 1621–1627.
10. Paxson H . 2010. Locating value in artisan cheese: reverse engineering terroir for New-World landscapes. Am Anthropol 112 : 444457. doi:10.1111/j.1548-1433.2010.01251.x. [CrossRef]
11. ACTIA . 2000. Evaluation et maîtrise du risque microbiologique dans l’utilisation du bois pour l’affinage des fromages. ACTIA, Paris, France.
12. Ak N,, Cliver D,, Kaspar C . 1994. Cutting boards of plastic and wood contaminated experimentally with bacteria. J Food Prot 57 : 1622.
13. Ak N,, Cliver D,, Kaspar C . 1994. Decontamination of plastic and wooden cutting boards for kitchen use. J Food Prot 57 : 2330.
14. Licitra G,, Ogier JC,, Parayre S,, Pediliggieri C,, Carnemolla TM,, Falentin H,, Madec MN,, Carpino S,, Lortal S . 2007. Variability of bacterial biofilms of the “tina” wood vats used in the Ragusano cheese-making process. Appl Environ Microbiol 73 : 69806987.[PubMed] [CrossRef]
15. Lortal S,, Di Blasi A,, Madec MN,, Pediliggieri C,, Tuminello L,, Tanguy G,, Fauquant J,, Lecuona Y,, Campo P,, Carpino S,, Licitra G . 2009. Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making. Int J Food Microbiol 132 : 18.[PubMed] [CrossRef]
16. Richard J . 1997. Utilisation du bois comme materiau au contact des produits laitiers. C R Acad Agric France 83 : 2734.
17. Didienne R,, Defargues C,, Callon C,, Meylheuc T,, Hulin S,, Montel M-C . 2012. Characteristics of microbial biofilm on wooden vats (“gerles”) in PDO Salers cheese. Int J Food Microbiol doi:10.1016/j.ijfoodmicro.2012.03.007. [PubMed] [CrossRef]
18. Notz E,, Plancher B . 2011. Utilisation du bois pour l’affinage des fromages: une dynamique hydrique inimitable. Revue ENIL 313 : 1621.
19. Dumont JP,, Roger S,, Cerf P,, Adda J . 1974. Etude de composes volatils neutres presents dans le Vacherin. Lait 54 : 243251.
20. Bosset JO,, Butikofer U,, Berger T,, Gauch R . 1997. Etude des composes volatils du Vacherin fribourgeois et du Vacherin Mont-d’Or. Mitt Gebiete Lebensmitteluntersuch Hyg 88 : 233258.
21. Mariani C,, Briandet R,, Chamba J-F,, Notz E,, Carnet-Pantiez A,, Eyoug RN,, Oulahal N . 2007. Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie. J Dairy Sci 90 : 16531661.[PubMed] [CrossRef]
22. Mariani C,, Oulahal N,, Chamba J-F,, Dubois-Brissonnet F,, Notz E,, Briandet R . 2011. Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening. Food Control 22 : 13571362.
23. Schuler S . 1994. Einfluss der Käseunterlage auf die Schmierebildung und die Qualität von Halbhartkäse. Schweiz Milchwirtschaftl Forsch 23 : 7377.
24. Oulahal N,, Adt I,, Mariani C,, Carnet-Pantiez A,, Notz E,, Degraeve P . 2009. Examination of wooden shelves used in the ripening of a raw milk smear cheese by FTIR spectroscopy. Food Control 20 : 658663.
25. Fontaine L,, Hols P . 2007. The inhibitory spectrum of thermophilin 9 from Streptococcus thermophilus LMD-9 depends on the production of multiple peptides and the activity of BlpGSt, a thiol-disulfide oxidase. Appl Environ Microbiol 74 : 11021110.[PubMed] [CrossRef]
26. Miller A,, Brown T,, Call J . 1996. Comparison of wooden and polyethylene cutting boards: potential for the attachment and removal of bacteria from ground beef. J Food Prot 59 : 854858.
27. Schulz H . 1995. Holz im Kontakt mit Lebensmitteln. Hat Holz antibakterielle Eigenschaften? Holz Zentralbl 84 :1395.
28. Menendez S,, Godinez MR,, Rodriguez-Otero JL,, Centeno JA . 1997. Removal of Listeria spp. in a cheese factory. J Food Safety 17 : 133139.
29. Silva IM,, Almeida RC,, Alves MA,, Almeida P . 2003. Occurrence of Listeria spp. in critical control points and the environment of Minas Frescal cheese processing. Int J Food Microbiol 81 : 241248.[PubMed]
30. Carminati D,, Perrone A,, Neviani E,, Mucchetti G . 2000. Influence of traditional brine washing of smear Taleggio cheese on the surface spreading of Listeria innocua. J Food Prot 63 : 13531358.[PubMed]
31. Zangerl P,, Matlschweiger C,, Dillinger K,, Eliskases-Lechner F . 2009. Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening. Eur J Wood Wood Products 68 : 415419.
32. Licitra G . 2010. World wide traditional cheeses: banned for business? Dairy Sci Technol 90 : 357374.

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error