Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese

Pino, Alessandra; Liotta, Luigi; Randazzo, Cinzia Lucia; Todaro, Aldo; Mazzaglia, Agata; Nardo, Floro De; Chiofalo, V.; Caggia, Cinzia

doi:10.1016/j.fm.2017.09.005

Cited by 38 publications

(35 citation statements)

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“…For each brine sample (F5A, F5B, F5C, F5D, F8A, F8B, F8C, and F8D) and each sampling time (1, 30, 60, 90, and 120 days), 20% of the total number of colonies, recovered on MRS agar plate, were randomly selected, purified, checked for catalase activity and Gram reaction, and microscopically examined before storing in liquid culture using 20% (v/v) glycerol at −80°C. Six-hundred (600) LAB isolates were purified and subjected to total genomic DNA (gDNA) extraction following the method described by Pino et al (2018b). gDNA concentration and quality were evaluated using the Fluorometer Qubit (Invitrogen, Carlsbad, 278 CA, USA).…”

Section: Methodsmentioning

confidence: 99%

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

et al. 2019

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In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses were performed during the process and at the end of the fermentation, respectively. Lactic acid bacteria and yeasts were, in depth, studied by molecular methods and the occurrence of the potential probiotic N24 strain in the final products was determined. Results highlighted that inoculated brines exhibited a higher acidification and debittering rate than control ones. In addition, inoculated brines at 5% of salt exhibited higher polyphenols (hydoxytyrosol, tyrosol, and verbascoside) content compared to samples at 8% of NaCl, suggesting a stronger oleuropeinolytic activity of the starter at low salt concentration. Lactobacilli and yeasts dominated during the fermentation process, with the highest occurrence of L. plantarum and Wickerhamomyces anomalus, respectively. Moreover, the potential probiotic L. paracasei N24 strain was able to survive in the final product. Hence, the sequential inoculum of beta-glucosidase positive and potential probiotic strains could be proposed as a suitable technology to produce low salt Sicilian table olives.

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Section: Methodsmentioning

confidence: 99%

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

et al. 2019

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“…The random colony selection from the highest dilution plates allowed us to collect 400 LAB isolates. Total genomic DNA of isolates was extracted from overnight cultures according to the method described by Pino et al ( 2018 ). DNA concentration and DNA quality were assessed by measuring optical density using Fluorometer Qubit (Invitrogen, Carlsbad, 278 CA, USA).…”

Section: Methodsmentioning

confidence: 99%

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

et al. 2018

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Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB), starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of functional table olives with reduced salt content.

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“…This improvement was attributed to the generation by these species of volatile organic compounds, such as ester compounds, alcohols, and aldehydes. Among the alcohols, 3‐methyl‐1‐butanol (fruity descriptor) was definitively associated with the presence of L. casei and L. plantarum species (Pino et al., ). Kinik, Kesenkaş, Ergönül, and Akan () observed that the addition of probiotic cultures ( Bifidobacterium longum NRRL B‐41409 , Enterococcus faecium NRRL B‐2354, and Lactobacillus paracasei subsp.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

126

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese

Cited by 38 publications

References 50 publications

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

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