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Vasiliauskaite A, Mileriene J, Kasparaviciene B, Aleksandrovas E, Songisepp E, Rud I, Axelsson L, Muizniece-Brasava S, Ciprovica I, Paskevicius A, Aksomaitiene J, Gabinaitiene A, Uljanovas D, Baliukoniene V, Lutter L, Malakauskas M, Serniene L. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. Microorganisms 2023; 11:microorganisms11030557. [PMID: 36985131 PMCID: PMC10054584 DOI: 10.3390/microorganisms11030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Lars Axelsson
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Algimantas Paskevicius
- Laboratory of Biodeterioration, Research Nature Research Centre, Akademijos Str. 2, LT-08412 Vilnius, Lithuania
| | - Jurgita Aksomaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ausra Gabinaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dainius Uljanovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Violeta Baliukoniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
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2
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Ruiz MJ, Salatti-Dorado JA, Cardador MJ, Frizzo L, Jordano R, Arce L, Medina LM. Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS. Foods 2023; 12:foods12020372. [PMID: 36673464 PMCID: PMC9858180 DOI: 10.3390/foods12020372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC−IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
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Affiliation(s)
- María J. Ruiz
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - José A. Salatti-Dorado
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - María J. Cardador
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Laureano Frizzo
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - Rafael Jordano
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
| | - Lourdes Arce
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Luis M. Medina
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
- Correspondence:
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3
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Vosough PR, Edalatian Dovom MR, Habibi Najafi MB, Javadmanesh A, Mayo B. Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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4
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Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Safety and metabolic characteristics of 17 Enterococcus faecium isolates. Arch Microbiol 2021; 203:5683-5694. [DOI: 10.1007/s00203-021-02536-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 08/14/2021] [Accepted: 08/17/2021] [Indexed: 12/19/2022]
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6
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Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01092-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota. Antonie van Leeuwenhoek 2021; 114:1259-1274. [PMID: 34086120 DOI: 10.1007/s10482-021-01599-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains were identified as Enterococcus faecium (6 strains) and E. faecalis (2) with 16S rDNA sequence analysis. All Enterococcus spp. strains showed susceptibility to the most of antibiotics tested in this investigation. The amount of produced acid (0.59-1.17%), hydrogen peroxide (0.65-3.91 µg/ml), and exopolysaccharide (252-362 mg/L) of these strains were determined. These strains possess the ability to inhibit Escherichia coli ATCC 35,218, Salmonella enteritidis ATCC 13,076, and Salmonella typhimurium MU 80. E. faecium RI53 and RI 42 strains were determined as the most resistant to acid (1.86 and 1.56 OD, respectively) and also exhibited high percentage of aggregation (54.1 and 51.7%, respectively). E. faecium RI 42 exhibited a higher growth viability in gastric and intestinal juice. E. faecium RI 53 and RI 42 are determined as optimal potential probiotic candidates for utilization in cheese preparations.
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8
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Ruiz MJ, Zbrun MV, Signorini ML, Zimmermann JA, Soto LP, Rosmini MR, Frizzo LS. In vitro screening and in vivo colonization pilot model of Lactobacillus plantarum LP5 and Campylobacter coli DSPV 458 in mice. Arch Microbiol 2021; 203:4161-4171. [PMID: 34061232 DOI: 10.1007/s00203-021-02385-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/23/2021] [Accepted: 05/18/2021] [Indexed: 11/29/2022]
Abstract
The objective of this work was to determine the antibacterial effect of Lactobacillus plantarum strains of pork origin against Campylobacter coli strains, and to conduct experimental colonization pilot models in mice for both microorganisms. Inhibition assays allowed evaluation and selection of L. plantarum LP5 as the strain with the highest antagonistic activity against C. coli and with the best potential to be used in in vivo study. Adult 6-week-old female Balb/cCmedc mice were lodged in two groups. The treated group was administered with 9.4 log10CFU/2 times/wk of L. plantarum LP5. L. plantarum LP5 was recovered from the feces and cecum of the inoculated mice. However, when bacteria stopped being administered, probiotic counts decreased. Experimental colonization with C. coli was carried out in five groups of mice. All animals were treated with antibiotics in their drinking water to weaken the indigenous microbiota and to allow colonization of C. coli. Four groups were administered once with different C. coli strains (DSPV458: 8.49 log10CFU; DSPV567: 8.09 log10CFU; DSPV570: 8.46 log10CFU; DSPV541: 8.86 log10CFU, respectively). After 8 h, mice inoculated with different C. coli strains were colonized because the pathogen was detected in their feces. L. plantarum LP5 tolerated the gastrointestinal conditions of murine model without generating adverse effects on the animals. C. coli DSPV458 colonized the mice without causing infection by lodging in their digestive tract, thus generating a reproducible colonization model. Both models combined could be used as protection murine models against pathogens to test alternative control tools to antibiotics.
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Affiliation(s)
- M J Ruiz
- Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.,Department of Animal Health and Preventive Medicine, Faculty of Veterinary Sciences, National University of the Center of the Province of Buenos Aires (UNCPBA), Tandil, Province of Buenos Aires, Argentina
| | - M V Zbrun
- Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.,Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina
| | - M L Signorini
- Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina.,National Council of Scientific and Technical Research, National Institute of Agricultural Technology EEA Rafaela (CONICET/INTA), Rafaela, Province of Santa Fe, Argentina
| | - J A Zimmermann
- Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.,Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina
| | - L P Soto
- Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.,Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina
| | - M R Rosmini
- Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina
| | - L S Frizzo
- Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina. .,Department of Public Health, Faculty of Veterinary Science, Litoral National University (DSPV-FCV-UNL), Esperanza, Province of Santa Fe, Argentina.
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9
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Rocha-Mendoza D, Kosmerl E, Krentz A, Zhang L, Badiger S, Miyagusuku-Cruzado G, Mayta-Apaza A, Giusti M, Jiménez-Flores R, García-Cano I. Invited review: Acid whey trends and health benefits. J Dairy Sci 2020; 104:1262-1275. [PMID: 33358165 DOI: 10.3168/jds.2020-19038] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022]
Abstract
In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry has long struggled to find a sustainable application. Bulk amounts of acid whey associated with the dairy industry have led to increasing research on ways to valorize it. Industry players are finding ways to use acid whey on-site with ultrafiltration techniques and biodigesters, to reduce transportation costs and provide energy for the facility. Academia has sought to further investigate practical uses and benefits of this by-product. Although modern research has shown many other possible applications for acid whey, no comprehensive review yet exists about its composition, utilization, and health benefits. In this review, the industrial trends, the applications and uses, and the potential health benefits associated with the consumption of acid whey are discussed. The proximal composition of acid whey is discussed in depth. In addition, the potential applications of acid whey, such as its use as a starting material in the production of fermented beverages, as growth medium for cultivation of lactic acid bacteria in replacement of commercial media, and as a substrate for the isolation of lactose and minerals, are reviewed. Finally, the potential health benefits of the major protein constituents of acid whey, bioactive phospholipids, and organic acids such as lactic acid are described. Acid whey has promising applications related to potential health benefits, ranging from antibacterial effects to cognitive development for babies to human gut health.
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Affiliation(s)
- Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Erica Kosmerl
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Abigail Krentz
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Lin Zhang
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Shivani Badiger
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | | | - Alba Mayta-Apaza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
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Akpinar A, Saygili D, Yerlikaya O. Production of set‐type yoghurt using
Enterococcus faecium
and
Enterococcus durans
strains with probiotic potential as starter adjuncts. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12714] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Asli Akpinar
- Food Engineering Department Engineering Faculty Manisa Celal Bayar University Manisa Turkey
| | - Derya Saygili
- Culinary Program Izmir Kavram Vocational School Izmir Turkey
| | - Oktay Yerlikaya
- Department of Dairy Technology Faculty of Agriculture Ege University Izmir Turkey
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Cavicchioli V, Camargo A, Todorov S, Nero L. Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. J Dairy Sci 2017; 100:2526-2535. [DOI: 10.3168/jds.2016-12049] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 12/21/2016] [Indexed: 11/19/2022]
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12
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Centi V, Matteucci F, Lepidi A, Gallo MD, Ercole C. Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese. Heliyon 2017; 3:e00258. [PMID: 28280791 PMCID: PMC5333574 DOI: 10.1016/j.heliyon.2017.e00258] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/23/2017] [Accepted: 02/21/2017] [Indexed: 11/26/2022] Open
Abstract
Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were Enterococcus faecium and En. faecalis. They were highly prevalent, accounting for 48% of the isolates. The lactic microflora consisted of lactobacilli and lactococci from the species Lactobacillus plantarum (12.2%), Lactobacillus brevis (10.1%), Lactococcus lactis subsp. cremoris (11.5%), respectively. Urea-PAGE electrophoresis showed extensive degradation of αS1-casein (CN) and moderate hydrolysis of β-CN. Formation of γ-CNs from β-CN were highlighted. RP-HPLC profiles of the ethanol-soluble and ethanol-insoluble fractions of the pH 4.6-soluble nitrogen showed only minor differences between the three farms: lower proteolysis in the soluble fraction than the insoluble. Leucine, glutamic acid, lysine, valine were the free amino acids present at the highest levels in all the cheeses. Flavour and texture profile were characterized through a sensory analysis.
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Affiliation(s)
- Valeria Centi
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Federica Matteucci
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Aldo Lepidi
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Maddalena Del Gallo
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Claudia Ercole
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
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