Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Gaglio, Raimondo; Franciosi, Elena; Todaro, Aldo; Guarcello, Rosa; Alfeo, Vincenzo; Randazzo, Cinzia Lucia; Settanni, Luca; Todaro, Massimo

doi:10.1016/j.foodres.2020.109335

Cited by 20 publications

(26 citation statements)

References 46 publications

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“…Regarding the volatile organic compound composition of the cheeses, their profiles were composed of alkanes, aldehydes, terpenes, esters, acids, ketones, and benzene. The cheeses inoculated with the selected LAB were different from those of the control cheeses only for butanoic acid, but the factories where the cheeses were produced impacted differently the presence of hexane and hexanoic acid ethyl ester that was generated at higher concentrations from the control cheeses [75]. The addition of the starter/non-starter LAB addition impacted the final pH of the ripened cheeses that was 0.1 points lower than the average value registered for the control cheeses.…”

Section: Microbial Stabilization Of Pdo Pecorino Siciliano Cheese Promentioning

confidence: 85%

“…The microbial stabilization of PDO Pecorino Siciliano cheese production through the addition of the selected starter/non-starter LAB was better investigated by a culture-independent approach based on MiSeq Illumina technology by Gaglio et al [75]. Cheese microbiota analysis showed that all control cheeses were dominated by streptococci and lactobacilli, while the cheeses processed adding the selected LAB were characterized by dominant levels of streptococci, lactobacilli, and lactococci ( Figure 9).…”

Section: Microbial Stabilization Of Pdo Pecorino Siciliano Cheese Promentioning

confidence: 99%

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Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

Gaglio

Todaro

Settanni

2021

IJERPH

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This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.

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Section: Microbial Stabilization Of Pdo Pecorino Siciliano Cheese Promentioning

confidence: 85%

Section: Microbial Stabilization Of Pdo Pecorino Siciliano Cheese Promentioning

confidence: 99%

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

Gaglio

Todaro

Settanni

2021

IJERPH

Self Cite

View full text Add to dashboard Cite

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“…In particular, the feasibility of using autochthonous cultures, thoroughly characterised genetically and technologically, could improve the safety of the products, without affecting the microbiological and compositional complexity. This was demonstrated in Pecorino Siciliano cheese (Gaglio et al 2020); however, the effect of the inhibition of adventitious strains with unwanted features was not evaluated, and still remains to be explored.…”

Section: Discussionmentioning

confidence: 99%

“…This was demonstrated in Pecorino Siciliano cheese (Gaglio et al . 2020); however, the effect of the inhibition of adventitious strains with unwanted features was not evaluated, and still remains to be explored.…”

Section: Discussionmentioning

confidence: 99%

Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

Matto

Rossi

Iannitto

et al. 2021

Int J of Dairy Tech

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Numerical and taxonomical variability of dominant microbial groups was investigated for 52 lots of traditional raw milk cheeses Caciocavallo, Scamorza and Caciotta from two dairy manufacturers. Microorganisms were characterised by 16S rRNA gene sequencing and detection of specific genes. Different lactic acid bacteria (LAB) growth dynamics between dairies, switches in the predominant LAB species and lot-specific presence of certain bacterial groups were observed. The presence of virulence genes in enterococcal isolates, the presence of a tyrosine decarboxylase (tdcA) gene in a Lacticaseibacillus paracasei isolate and water activity (a w ) and pH permissive for pathogen growth indicated the need for interventions that stabilise the microbiota.

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“…The inconstancy in the raw milk quality and the variable autochthonous microbiota determine the alteration of the attributes as organoleptic characteristics of artisanal cheese manufactured in different locations. With the application of lactic acid bacteria, the characteristics of PDO Pecorino Siciliano cheese production could be stabilized [21].…”

Section: Microbiota and Characteristics Of Traditionally Processed Cheesesmentioning

confidence: 99%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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The composition and production technology of the cheese are extremely diverse. There are a wide variety of microbial species on their surface, with a much smaller number inside of the product. The microbiota of the cheese may be composed of beneficial microorganisms, spoilage and foodborne pathogens. Identification and characterization of the microorganisms present in these products are important nutrition, food safety and technological aspects. During our work we evaluated the prevalence of allochthonous bacteria and microscopic fungi in traditionally processed cheeses from northeastern region of Transylvania, with classical microbiological culture methods. Based on the results the microbiota of the analysed cheeses was highly diversified. The identified bacteria with the highest prevalence from different selective media, were as follows: Escherichia coli, Enterococcus durans, Enterococcus faecalis, Shigella flexnerii, Proteus vulgaris, Stenotrophomonas maltophilia, Staphylococcus equorum subsp. equorum, Staphylococcus equorum subsp. linens, Halomonas alkaliphila, Kocuria rhizophila, Hafnia paralvei, Bacillus licheniformis and Klebsiella michiganensis.

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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Cited by 20 publications

References 46 publications

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

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