| Title: | Metagenomic and volatile profiles of ripened cheese obtained from dairy ewes fed a dietary hemp seed supplementation |
| Author(s): | Ianni A; Di Domenico M; Bennato F; Peserico A; Martino C; Rinaldi A; Candeloro L; Grotta L; Camma C; Pomilio F; Martino G; |
| Address: | "Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy. Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy. Electronic address: gmartino@unite.it" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "Chemical and organoleptic properties of dairy products largely depend on the action of microorganisms that tend to be selected in cheese during ripening in response to the availability of specific substrates. The aim of this work was to evaluate the effects of a diet enriched with hemp seeds on the microbiota composition of fresh and ripened cheese produced from milk of lactating ewes. Thirty-two half-bred ewes were involved in the study, in which half (control group) received a standard diet, and the other half (experimental group) took a diet enriched with 5% hemp seeds (on a DM basis) for 35 d. The dietary supplementation significantly increased the lactose in milk, but no variations in total fat, proteins, caseins, and urea were observed. Likewise, no changes in total fat, proteins, or ash were detected in the derived cheeses. The metagenomic approach was used to characterize the microbiota of raw milk and cheese. The phyla Proteobacteria and Firmicutes were in equally high abundance in both control and experimental raw milk samples, whereas Bacteroidetes was less abundant. The scenario changed when considering the dairy products. In all cheese samples, Firmicutes was clearly predominant, with Streptococcaceae being the most abundant family in the experimental group. The reduction of taxa observed during ripening was in accordance with the increment (relative abundance) of the starter culture Lactococcus lactis and Streptococcus thermophilus, which together dominate the microbial community. The analysis of the volatile profile in ripened cheeses led to the identification of 3 major classes of compounds: free fatty acids, ketones, and aldehydes, which indicate a prevalence of lipolysis compared with the other biochemical mechanisms that characterize the cheese ripening" |
| Keywords: | Animal Feed/analysis Animals Cannabis/*chemistry Cheese/*analysis Diet/veterinary Dietary Supplements/*analysis Female Lactococcus lactis/physiology *Metagenome Random Allocation Seeds/*chemistry Sensation Sheep/physiology Streptococcus thermophilus/physi; |
| Notes: | "MedlineIanni, A Di Domenico, M Bennato, F Peserico, A Martino, C Rinaldi, A Candeloro, L Grotta, L Camma, C Pomilio, F Martino, G eng 2020/05/12 J Dairy Sci. 2020 Jul; 103(7):5882-5892. doi: 10.3168/jds.2019-17954. Epub 2020 May 7" |
