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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2016

Contributo in rivista

Tipo: Articolo in rivista

Titolo: The microbiota of high-moisture mozzarella cheese produced with different acidification methods

Anno di pubblicazione: 2016

Formato: Elettronico

Autori: Guidone A.; Zotta T.; Matera A.; Ricciardi A.; De Filippis F.; Ercolini D.; Parente E.

Affiliazioni autori: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy; Istituto di Scienze dell'Alimentazione, CNR, Avellino, Italy; Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici (NA), Italy

Autori CNR:

  • TERESA ZOTTA

Lingua: inglese

Abstract: The microbiota of high-moisture Mozzarella cheese made from cow's milk and produced with different acidification methods was evaluated at the end of refrigerated storage by pyrosequencing of the 16S rRNA gene. The cheeses were clearly separated on the basis of the acidification methods. Cheeses produced with the addition of starters were dominated by Streptococcus thermophilus, but a variety of lactic acid bacteria and spoilage microorganisms appeared at low levels (0.01-1%). Cheeses produced by direct addition of citric acid were dominated by a diverse microbiota, including both lactic acid bacteria and psychrotrophic ?-proteobacteria. For five brands the acidification system was not declared on the label: the microbiota was dominated by thermophilic lactic acid bacteria (S. thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus) but a variety of other subdominant lactic acid bacteria, psychrotrophs and Enterobacteriaceae were present, with a diversity comparable or higher to cheeses produced by direct acid addition. This led to the conclusion that undefined starters were used for acidification. Both ordination methods and network analysis were used for the representation of beta-diversity: matrix cluster analysis, principal coordinate analysis and OTU networks uncovered different aspects of the microbial community structure. For three cheese brands both biological replicates (cheeses from different lots) and technical replicates (replicate cheeses from the same lot) were analyzed. Repeatability was acceptable for OTUs appearing at frequencies >. 1%, but was low otherwise. A linear mixed model showed that the starter system was responsible for most differences related to dairies, while difference due to psychrotrophic contaminants was more related to lot-to-lot variability.

Lingua abstract: inglese

Pagine da: 9

Pagine a: 17

Pagine totali: 9

Rivista:

International journal of food microbiology Elsevier
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0168-1605

Numero volume: 216

DOI: 10.1016/j.ijfoodmicro.2015.09.002

Referee: Sì: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-84941784375]

Parole chiave:

  • 16S rRNA gene high-throughput sequencing
  • Acidification method
  • High-moisture mozzarella cheese
  • Microbiota

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84941784375&partnerID=q2rCbXpz

Strutture CNR:

 
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