The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

Biolcati, Federica; Ferrocino, Ilario; Bottero, Maria Teresa; Dalmasso, Alessandra

doi:10.3389/fmicb.2021.776862

Cited by 11 publications

(5 citation statements)

References 38 publications

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“…Here, the major shaping of the microbial consortia occurred in the very early stages of the cheese production, and a relatively stable microbiota composition was reported over the next 26 weeks of ageing [18]. Another recent study on raw goat cheese ripened for 5-15 days reported a stable microbiota composition, again supporting the notion of a slow-but-continuous shaping of the microbial consortia [19].…”

Section: Discussionsupporting

confidence: 70%

The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

Tilocca

Soggiu

Iavarone

et al. 2022

IJMS

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Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteristics is attributed to the microbiota and its continuous remodeling over space and time. Nevertheless, no thorough study of the cheese-associated microbiota using two metaomics approaches has previously been conducted. Here, we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at various ripening timepoints and depths of the cheese wheel. The 16S rRNA gene-sequencing and metaproteomics results described a stable microbiota ecology across the selected ripening timepoints, providing evidence for the microbiologically driven fermentation of goat milk products. The important features of the microbiota harbored on the surface and in the core of the cheese mass were highlighted in both compositional and functional terms. We observed the rind microbiota struggling to maintain the biosafety of the cheese through competition mechanisms and/or by preventing the colonization of the cheese by pathobionts of animal or environmental origin. The core microbiota was focused on other biochemical processes, supporting its role in the development of both the health benefits and the pleasant gustatory nuances of goat cheese.

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Section: Discussionsupporting

confidence: 70%

The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

Tilocca

Soggiu

Iavarone

et al. 2022

IJMS

View full text Add to dashboard Cite

show abstract

“…Here, major shaping of the microbial consortia occurred in the very early stages of the cheese production and a rather stable microbiota composition is reported over the next 26 weeks of ageing [30]. Another recent study on 5-15 days of ripened raw goat cheese reported a stable microbiota composition, supporting the view of a slow-but-continuous shaping of the microbial consortia [31].…”

Section: Discussionsupporting

confidence: 71%

Goat Cheese: a Model for Studying the Functional Microbiota in a One-health Context

Tilocca

Soggiu

Iavarone

et al. 2022

Preprint

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Background Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and the typical gustatory essences. A pivotal role in the development of these characteristics is attributed to the hosted microbiota and its continuous remodeling over the space and time. Nevertheless, a thorough study of the cheese-associated microbiota by two meta-omics approaches is still missing. Also, the study of these model systems is important in the One Health context as they enable the development of systems for monitoring environmental micro-organisms and their biological variability. In this study we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at diverse ripening timepoints and depths of the cheese wheel. Results findings from 16S rRNA gene sequencing and metaproteomics described a stable microbiota ecology across the selected ripening timepoints, providing evidence on the microbiologically driven fermentation of the goat milk products. On the other hand, important modeling of the microbiota harbored in the surface and core of the cheese mass are highlighted both in compositional and functional terms. Conclusion observed outcomes portrait the rind microbiota struggling for the maintenance of the cheese biosafety through competition mechanisms and/or preventing the cheese colonization by pathobionts of animal or environmental origin. Efforts in microbial competition are also accomplished in the core microbiota, although its further focusing on other biochemical routes supports the role of this microbiota in the development of both the health beneficial effects and the pleasant gustatory nuances of the goat cheeses.

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“…However, Corbo et al [ 69 ] remarked the predominance of Y. lipolytica in ewe’s milk, which is characterized by a higher fat content than cow’s and goat’s milk. As for Wickerhamiella pararugosa (synonym Candida pararugosa ), this yeast has recently been found among the minority species in various dairy products [ 13 , 70 , 71 ] and milk [ 72 ]. Air is considered the main contamination source of Cladosporium spp.…”

Section: Discussionmentioning

confidence: 99%

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

et al. 2023

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Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe’s milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe’s milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe’s milk cheeses.

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The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

Cited by 11 publications

References 38 publications

The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

Goat Cheese: a Model for Studying the Functional Microbiota in a One-health Context

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

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