Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Carpino, S.; Randazzo, Cinzia Lucia; Pino, Alessandra; Russo, Nunziatina; Rapisarda, Teresa; Belvedere, Gianni; Caggia, Cinzia

doi:10.1016/j.fm.2016.09.006

Cited by 41 publications

(21 citation statements)

References 34 publications

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“…In a previous work carried out by Carpino et al (2017) on the contribution of LAB to the cheese VOCs, the authors analyzed the composition of the VOCs generated after UHT milk fermentation and found a lower number of molecules in comparison to our work. The difference among the number of VOCs found might be attributable to the higher complexity of the VOCs of CBM in comparison to those of fermented milk.…”

Section: Composition Of Vocs From Fermented Cbmcontrasting

confidence: 44%

“…The characteristic aroma of ripened cheeses can be extremely variable because it is strongly influenced by the enzymatic activities of indigenous and/or added microorganisms (Oliszewski et al, 2013). Thus, although NSLAB strains are primarily responsible for the generation of aroma compounds, SLAB also contribute to this process (Carpino et al, 2017;Gaglio et al, 2014;Morea et al, 2007;Randazzo et al, 2008).…”

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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Section: Composition Of Vocs From Fermented Cbmcontrasting

confidence: 44%

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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“…In particular, many regional cheeses in Europe have already been used to isolate promising probiotic bacteria [24,40,48,50] demonstrating that fermented dairy foods could have a potential positive impact on human health [51,52,53,54]. Piacentinu Ennese PDO (PE) is an artisanal cheese produced in Southern Italy, without the addition of starter cultures and characterized by a complex microbiota which arises from milk, pasture in animal diet, environment, and equipment used during the cheese making [55]. According to previous reports describing the LAB profile of different raw milk cheeses produced under traditional practices, in PE cheese lactobacilli dominated the non-starter lactic acid bacteria (NSLAB) population [24,40,50,56,57,58,59].…”

Section: Discussionmentioning

confidence: 99%

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

et al. 2019

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Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.

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“…The characteristic of self-producing, coated bacteria can generate a long-term beneficial effect for the treatment of GI infections. The majority of bacteria, such as probiotic Streptococcus thermophilus and Lactobacillus bulgaricus, can form biofilms under appropriate conditions (37). Meanwhile, many probiotics have been genetically programmed to self-produce specific biofilms, suggesting that coating with biofilms is a versatile strategy for oral delivery of gut microbiota.…”

Section: Treatment Of Intestinal Colonization Of S Aureusmentioning

confidence: 99%

Bioinspired oral delivery of gut microbiota by self-coating with biofilms

et al. 2020

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Transplanting beneficial bacteria to the gut microbiome can positively modulate the bacterial composition and remains of great interest in prevention and treatment. However, environmental assaults and rapid transit times in the gastrointestinal (GI) tract result in low oral bioavailability and limited intestinal colonization. Here, we describe a bioinspired strategy of self-coating with biofilms that endows the transplanted gut microbiota with superior resistance and adhesion capacity. Using clinical Bacillus subtilis as a model probiotic bacterium, biofilm-coated probiotics demonstrate substantially improved GI tract tolerance and mucoadhesion in mice and swine. In particular, coated probiotics exhibit a 125-fold higher oral bioavailability and a 17 times greater intestinal colonization than uncoated bacteria in the porcine model. With notable ability to survive and reside in the GI tract, coated bacteria further show a significantly enhanced decolonization effect in mice colonized with Staphylococcus aureus. Self-coating with biofilms suggests a robust platform for oral doses of gut microbiota.

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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Cited by 41 publications

References 34 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

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

Bioinspired oral delivery of gut microbiota by self-coating with biofilms

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