Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

Matto, Ilaria Del; Rossi, Franca; Iannitto, Giorgio; Petrone, Domenico; Mastrodomenico, M.; Alessiani, Alessandra; Sacchini, Lorena; Amadoro, Carmela; Tucci, Patrizia; Marino, Lucio

doi:10.1111/1471-0307.12787

Cited by 4 publications

(6 citation statements)

References 23 publications

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“…An unusual observation was that the species Lacticaseibacillus paracasei, found to be the most persistent in many other traditional cheeses [14], was not isolated from all manufacturers.…”

Section: Discussionmentioning

confidence: 99%

“…LAB counts were carried out as described by Del Matto et al [14]. Namely, LAB were counted and isolated on MRS agar medium and M17 agar medium (19.0 Di-sodiumglycerophosphate, 11.0 g/L agar, 5 g/L lactose, 5 g/L meat digest, 5 g/L tryptone, 5 g/L soya peptone, 2.5 g/L yeast extract, 0.5 g/L ascorbic acid, 0.25 g/L MgSO 4 and pH 6.9), incubated at 37 • C for 72 h in anaerobic jars and Slanetz and Bartley (SB) medium (20.0 g/L tryptose, 13 g/L agar, 5 g/L yeast extract, 2.0 g/L glucose, 4.0 g/L K 2 HPO 4 , 0.4 g/L sodium azide, 0.2 g/L 2,3,5-Triphenyltetrazolium Chloride and pH 7.2), selective for enterococci, and incubated at 37 • C for 24 h in aerobiosis.…”

Section: Methodsmentioning

confidence: 99%

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Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

et al. 2021

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This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and functional properties. Two hundred and six LAB isolated throughout production and maturation from nine cheese lots of three farms were identified by 16S rRNA gene sequencing and tested for the presence of genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) and bacteriocin production for antimicrobial activity; and for the capacity to survive in the gastrointestinal tract (GIT) based on tolerance to low pH and bile salts and adhesion to CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used in cheese making and determined a decline of spiked Listeria monocytogenes and Escherichia coli O157 faster than in the control cheese. The autochthonous bacterial groups were numerically unaffected, apart from lactobacilli that were recovered in higher numbers in cheese with the addition of the L. paracasei strain. Based on repetitive extragenic palyndrome (Rep) polymerase chain reaction (PCR) profiles, the added strain possibly dominated until day 88 in the cheese. Results encourage further trials with autochthonous cultures in order to efficiently inhibit hazardous bacteria and to enrich a functional microbiota in Pecorino di Farindola and similar cheeses.

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“…An unusual observation was that the species Lacticaseibacillus paracasei, found to be the most persistent in many other traditional cheeses [14], was not isolated from all manufacturers.…”

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

et al. 2021

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“…The Lacticaseibacillus genus comprises different species able to exert probiotic functions with a variable asset of genes that confer probiotic activities [ 21 ]. L. paracasei is the species of non-starter LAB (NSLAB) most frequently isolated from cheeses of different types [ 7 , 22 , 23 , 24 ].…”

Section: Lacticaseibacillus Speciesmentioning

confidence: 99%

In Vivo Functional Properties of Dairy Bacteria

et al. 2023

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This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial groups commonly present in high numbers in fermented milks or cheeses were taken into account, namely starter lactic acid bacteria (SLAB) Lactobacillus delbrueckii subsp. bulgaricus and lactis, L. helveticus, Lactococcus lactis, Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, dairy propionibacteria, and other less frequently encountered species. Only studies regarding strains of proven dairy origin were considered. Studies in animal models and clinical studies showed that dairy bacteria ameliorate symptoms of inflammatory bowel disease (IBD), mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. Immunomodulation and changes in the intestinal microbiota were the mechanisms most often involved in the observed effects. The results of the studies considered indicated that milk and dairy products are a rich source of beneficial bacteria that should be further exploited to the advantage of human and animal health.

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“…In particular, L. paracasei strains constitute one of the main microbial components in traditional cheeses during and at the end of ripening. These foods can be a source of Lacticaseibacillus strains in numbers sufficient to influence host health [ 5 ]. However, strains that are part of the natural dairy microbiota could have a variable capacity to exert beneficial effects, so that it could be useful to select those with enhanced probiotic potential.…”

Section: Introductionmentioning

confidence: 99%

Variability of Genetic Characters Associated with Probiotic Functions in Lacticaseibacillus Species

et al. 2022

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This study aims to explore the intra-species distribution of genetic characteristics that favor the persistence in the gastrointestinal tract (GIT) and host interaction of bacteria belonging to species of the Lacticaseibacillus genus. These bacterial species comprise commercial probiotics with the widest use among consumers and strains naturally occurring in GIT and in fermented food. Since little is known about the distribution of genetic traits for adhesion capacity, polysaccharide production, biofilm formation, and utilization of substrates critically important for survival in GIT, which influence probiotic characteristics, a list of genetic determinants possibly involved in such functions was created by a search for specific genes involved in the above aspects in the genome of the extensively characterized probiotic L. rhamnosus GG. Eighty-two gene loci were retrieved and their presence and variability in other Lacticaseibacillus spp. genomes were assessed by alignment with the publicly available fully annotated genome sequences of L. casei, L. paracasei, L. rhamnosus, and L. zeae. Forty-nine of these genes were found to be absent in some strains or species. The remaining genes were conserved and covered almost all the functions considered, indicating that all strains of the genus may exert some probiotic effects. Among the variable loci, a taurine utilization operon and a α-L-fucosidase were examined for the presence/absence in 26 strains isolated from infant feces by PCR-based tests. Results were variable among the isolates, though their common origin indicated the capacity to survive in the intestinal niche. This study indicated that the capacity to exert probiotic actions of Lacticaseibacillus spp. depends on a conserved set of genes but variable genetic factors, whose role is only in part elucidated, are more numerous and can explain the enhanced probiotic characteristics for some strains. The selection of the most promising probiotic candidates to be used in food is feasible by analyzing the presence/absence of a set of variable traits.

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Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

Cited by 4 publications

References 23 publications

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

In Vivo Functional Properties of Dairy Bacteria

Variability of Genetic Characters Associated with Probiotic Functions in Lacticaseibacillus Species

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