A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Guarcello, Rosa; Carpino, S.; Gaglio, Raimondo; Pino, Alessandra; Rapisarda, Teresa; Caggia, Cinzia; Marino, Giovanni; Randazzo, Cinzia Lucia; Settanni, Luca; Todaro, Massimo

doi:10.1016/j.fm.2016.05.011

Cited by 42 publications

(35 citation statements)

References 40 publications

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“…1.00 which approximately corresponds to a cell density of 10 8 -10 9 CFU/mL (depending on the cell morphology) of each LAB (Guarcello et al, 2016).…”

Section: Growth Of Lab In Cheese Based Mediummentioning

confidence: 99%

“…The presence of different LAB species, necessary to transform milk into cheese (Guarcello et al, 2016), is generally detected through the entire traditional cheese making chains, including raw materials (milk and rennet) and dairy equipment Di Grigoli et al, 2015;Franciosi et al, 2009;Settanni et al, 2012). In long-ripened cheeses, SLAB and NSLAB develop dynamically (Broadbent and Steele, 2005).…”

Section: Introductionmentioning

confidence: 99%

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The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.

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“…1.00 which approximately corresponds to a cell density of 10 8 -10 9 CFU/mL (depending on the cell morphology) of each LAB (Guarcello et al, 2016).…”

Section: Growth Of Lab In Cheese Based Mediummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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“…Some studies have reported the use of bacteriocin produced by LAB for biopreservation of cheeses (Hernández et al , 2005; O’Sullivan et al , 2006). The products of LAB catabolism are not only useful for cheese preservation, but also contribute to its flavour, aroma, and texture, thereby helping to determine unique product characteristics (Monfredini et al , 2012; Guarcello et al , 2016). …”

Section: Introductionmentioning

confidence: 99%

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

Scatassa¹,

Gaglio²,

Cardamone³

et al. 2017

Ital J Food Safety

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Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with L. monocytogenes. Second, mini-cheeses containing LAB and/or L. monocytogenes were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with L. monocytogenes were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of L. monocytogenes. However, an anti-Listeria effect was observed in the Pecorino Siciliano cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer L. monocytogenes compared to the control cheeses with no added LAB, while in the Vastedda della valle del Belìce cheeses, the multi-strain LAB mixture completely prevented the growth of L. monocytogenes.

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mentioning

confidence: 97%

“…The different production environments could represent a source of variability for the product. Indeed, previous studies observed a variability in Pecorino Siciliano cheese in terms of microbiological and sensorial profile, [3] and even a discrimination among the production areas based on aromatic profile. [4,5] The use of different combinations of stable isotope ratios (SIRs) as a tool for meat, milk, dairy, fish and egg authentication and traceability of the area of origin has been the subject of recent reviews.…”

mentioning

confidence: 99%

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano

Valenti

Biondi

Campidonico

et al. 2017

Rapid Comm Mass Spectrometry

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This study demonstrates that the variability in C, H, O, N and S SIRs can allow discrimination between cheeses produced in a narrow geographical region within a PDO area. This may lead to the search for new tools in authentication studies such as the creation of specific isoscapes. Moreover, this study confirms that SIR determination can also discriminate cheeses obtained from animals fed in stalls from those produced when animals have access to green forage, with benefit in terms of environmental impact, animal welfare and product quality. Copyright © 2017 John Wiley & Sons, Ltd.

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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Cited by 42 publications

References 40 publications

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano

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