Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

Giello, Marina; Storia, Antonietta La; Masucci, Felicia; Francia, Antonio Di; Ercolini, Danilo; Villani, Francesco

doi:10.1016/j.fm.2016.11.016

Cited by 37 publications

(35 citation statements)

References 27 publications

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“…In particular, the 16S gene target can present low discriminatory power for species-level identifications due to the lack of polymorphism. However, in this study, a very strong correlation between metabarcoding and culturing data was observed suggesting that, in some cases, accurate genus-and species-level identifications can be made, as also recently confirmed on Italian cheeses (Giello et al 2017). Indeed, in our study, similar dominant yeast and bacterial species were identified by both approaches which led to determining a core microbial community.…”

Section: Discussionsupporting

confidence: 83%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

243

174

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Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.

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Section: Discussionsupporting

confidence: 83%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

243

174

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“…Analysis of the relative abundance of bacterial phyla revealed that Firmicutes and Proteobacteria were the predominant phyla in all Halloumi samples tested. This finding is consistent with other cheese-related 16S rDNA metagenomic studies (Dalmasso et al, 2016;Giello et al, 2017).…”

Section: Taxonomic Composition Of Bacterial Communities In Halloumi Ssupporting

confidence: 93%

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Kamilari

Anagnostopoulos

Papademas

et al. 2020

LWT

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Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the "traditional" method, had significantly richer bacterial diversity compared to Halloumi produced with the "industrial" method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers' safety.

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“…milk cultures, natural whey cultures and deproteinised whey cultures) present different LAB composition in relation to the different medium and the techniques used for their reproduction (Parente et al ). Hence, the use of one or other of them can influence the characteristics of the final product since natural starter microbiota can also drive ripening processes and help to develop the sensory characteristics of the cheese being made (Giello et al ; Guarrasi et al ). Moreover, the use of natural cultures denotes per se a certain degree of diversity of cheese produced also within the same cheesemaking procedure.…”

Section: Discussionmentioning

confidence: 99%

Diversity of traditional Caciocavallo cheeses produced in Italy

Uzun

Serrapica

Masucci

et al. 2019

Int J of Dairy Tech

Self Cite

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This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.

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Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

Cited by 37 publications

References 27 publications

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Diversity of traditional Caciocavallo cheeses produced in Italy

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