Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni, Antonietta; Blaiotta, Giuseppe; Ferrocino, Ilario; Mangia, Nicoletta Pasqualina; Osimani, Andrea; Milanović, Vesna; Cardinali, Federica; Cesaro, Cristiana; Garofalo, Cristiana; Clementi, Francesca; Pasquini, Marina; Trombetta, M. F.; Cocolin, Luca Simone; Aquilanti, Lucia

doi:10.1016/j.ijfoodmicro.2020.108610

Cited by 20 publications

(10 citation statements)

References 66 publications

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“…In particular, Lc. lactis is a key species in fermented milks with an important flavoring activity (Maoloni et al, 2020a) and as also observed within the present study, other authors documented that its level increases in fermented kefir respect grains and it further increases in kefir produced with kefir as an inoculum (Bourrie et al, 2016;Simova et al, 2002). Gao & Zhang (2019) indicated that Leuc.…”

Section: Microbiota In Kefir Grains and Kefir Drinkssupporting

confidence: 87%

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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Garofalo

Ferrocino

Reale

et al. 2020

Food Research International

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Section: Microbiota In Kefir Grains and Kefir Drinkssupporting

confidence: 87%

“…delbrueckii has already been found in kefir grains from Slovenia (Vardjan et al, 2013). Pichia species are oxidative yeasts well adapted to the dairy environment since previously detected in dairy products and fermented milks (Maoloni et al, 2020a). To the authors' knowledge, P. manshurica and P.…”

Section: Microbiota In Kefir Grains and Kefir Drinksmentioning

confidence: 77%

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Garofalo

Ferrocino

Reale

et al. 2020

Food Research International

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“…kefiri has usually been detected in kefir beverages (Garofalo et al, 2015;Slattery, Cotter & O'Toole, 2019) and has showed a good inhibitory activity against human foodborne pathogens ( Kim et al, 2018). Recently, Maoloni et al (2020) have also detected Lent. kefiri in Gioddu, an Italian fermented milk.…”

Section: Discussionmentioning

confidence: 99%

“…The presence of Lent. kefiri in Queijo de Azeitão PDO cheese deserves a further in depth, since in kefir, this species, together with L. kefiranofaciens, L. kefirgranum, and L. parakefiri, contributes to the production of health-promoting exopolysaccharides (EPS) with acknowledged antioxidant, antitumor, antimicrobial, cholesterol reducing and immune-modulating properties (Maoloni et al, 2020). It is also worth noticing that, in kefir, the production of bioactive compounds exerted by Lent.…”

Section: Discussionmentioning

confidence: 99%

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Cardinali

Ferrocino

Milanović

et al. 2021

Food Research International

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The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin, especially in the Iberian and Italian Peninsulas. In these latter geographical areas, numerous Designation of Origin (PDO) or Protected Geographical Indications (PGI) cheeses are traditionally manufactured, including Queijo de Azeitão PDO cheese, produced in Portugal. The aim of the present study was to obtain information on bacteria and yeast communities harboured in Queijo de Azeitão PDO cheese through viable counting and, for the first time, via metataxonomic analyses.Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitão PDO cheese volatile compounds. Cheese wheels were collected from three different artisan producers located in Portugal. Concerning microbiota, a simple composition was shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides, Lactococcus lactis, Lacticaseibacillus zeae, Lentilactobacillus kefiri, Serratia spp., Lactiplantibacillus plantarum, and Lactilactobacillus sakei. The mycobiota composition showed the neat dominance of Yarrowia lipolytica, followed by Candida ethanolica, Kurtzmaniella zeylanoides, Geotrichum candidum, Galactomyces geotrichum, Kluyveromyces lactis, and Geotrichum silvicola. The volatile profile analysis allowed to identify 24 different compounds: 7 acids (acetic acid, isobutyric acid, butanoic acid, 3-methylbutanoic acid, 2methylbutanoic acid, 4-Methyl-2-oxovaleric acid, and hexanoic acid), 7 esters (butyl acetate, ethyl butyrate, propyl butyrate, ethyl exanoate, isopentyl isobutyrate, 2-nonanone, and ethyl octanoate), 4 alcohols (n-propanol, 2-pentanol, 3-Methyl-1-butanol, and 2-heptanol), 3 ketones (2-butanone, 2-pentanone, and 2-heptanone), 2 aromatic hydrocarbons (benzene and toluene), 1 aldehydes (3-methyl-butanal). The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Lent. kefiri and hexanoic acid and isopentyl isobutyrate was observed. Whereas Y. lipolytica displayed the highest number of positive correlations with 3-methylbutanal, 2-pentanone and 2-pentanol. It is noteworthy that, to the authors' knowledge, this is the very first detection of Lent. kefiri in raw ewe's milk cheese coagulated with vegetable rennet. The presence of Lent. kefiri in Queijo de Azeitão PDO cheese deserves a further in depth, since in kefir, this species, together with L. kefiranofaciens, L. kefirgranum, and L. parakefiri, contributes to the production of health-promoting exopolysaccharides with acknowledged antioxidant, antitumor, antimicrobial, cholesterol reducing and immune-modulating properties. The detection of Lent. kefiri in Queijo de Azeitão PDO cheese represents an absolute novelty, which suggests that this cheese could have still unknown beneficial effects on the health of consumers. Further research is needed to study the dynamics of microbial communities during manufactur...

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“…lactis has an important aroma activity in fermented milk (Maoloni et al . 2020). In the study conducted by Sindi et al .…”

Section: Discussionmentioning

confidence: 99%

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

Biçer

Telli

Sönmez

et al. 2021

Int J of Dairy Tech

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The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.

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Microbiological characterization of Gioddu, an Italian fermented milk

Cited by 20 publications

References 66 publications

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

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