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Food Res Int

Title:		"Microbial communities and volatile profile of Queijo de Azeitao PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal"
Author(s):		Cardinali F; Ferrocino I; Milanovic V; Belleggia L; Corvaglia MR; Garofalo C; Foligni R; Mannozzi C; Mozzon M; Cocolin L; Osimani A; Aquilanti L;
Address:		"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, Ancona, Italy. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, Ancona, Italy. Electronic address: a.osimani@univpm.it"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210617
Issue:
Page Number:		110537 -
DOI:		10.1016/j.foodres.2021.110537
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. The aim of the present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitao PDO cheese through viable counting and, for the first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitao PDO cheese volatile compounds. Nine cheese samples were collected from three different artisan producers located in Portugal. The results of physico-chemical analyses showed significant differences between producers, with mean values ranging from 5.40?ª++/-?ª+0.25 (Producer 1) to 6.00?ª++/-?ª+0.22 (Producer 2). As for TTA, Producer 1 showed the highest mean value attesting at 18.04?ª++/-?ª+6.57?ª+mL of 0.1?ª+M NaOH used to reach pH 8.3. Regarding lactic acid concentration, Producer 1 showed the highest mean value attesting at 0.488?ª++/-?ª+0.106?ª+g 100?ª+g(-1), whereas, for acetic acid, no significant differences were evidenced among producers with values comprised between 0.141?ª++/-?ª+0.021?ª+g 100?ª+g(-1) and 0.245?ª++/-?ª+0.016?ª+g 100?ª+g(-1). No significant differences were observed between overall mean values of the three producers for viable counts of presumptive lactococci, thermophilic cocci, presumptive lactobacilli, thermophilic lactobacilli and total mesophilic aerobes with values in the order of 7-8 log cfu g(-1). Moreover, no significant differences were evidenced for viable counts of coagulase-negative cocci, enterococci, Enterobacteriaceae and Pseudomonadaceae. As for eumycetes, cheeses from Producer 1 showed the lowest mean value (2.78?ª++/-?ª+2.42 log cfu g(-1)) in respect with values detected in cheeses from Producer 2 and 3. Concerning microbiota and mycobiota of the analyzed cheeses, the alpha diversity index did not show any significant difference between the three producers in terms of composition and complexity of the microbial population. A simple composition was apparently shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides (37% of the relative frequency in average), Lactococcus lactis (29%), Lacticaseibacillus zeae (4.7%), Lentilactobacillus kefiri (4.4%), Serratia spp. (3.5%), Lactiplantibacillus plantarum (2.7%), and Latilactobacillus sakei (2.5%). The mycobiota composition showed the neat dominance of Yarrowia lipolytica (46.7% of the relative frequency in average), followed by Candida ethanolica (13.6%), Kurtzmaniella zeylanoides (9.4%), Geotrichum candidum (8.8%), Galactomyces geotrichum (8.7%), Kluyveromyces lactis (3.5%), and Geotrichum silvicola (2.7%). The volatile profile analysis allowed 24 different compounds to be identified: 7 acids, 7 esters, 4 alcohols, 3 ketones, 2 aromatic hydrocarbons, and 1 aldehyde. The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Len. kefiri and hexanoic acid and isopentyl isobutyrate was observed (P?ª+
Keywords:		"Animals *Cheese/analysis Geotrichum Goats Kluyveromyces *Lactococcus lactis *Microbiota Pichia Portugal Sheep *Yarrowia Lactic acid bacteria, Lentilactobacillus kefiri Thistle rennet Volatile organic compounds Yarrowia lipolytica;"
Notes:		"MedlineCardinali, Federica Ferrocino, Ilario Milanovic, Vesna Belleggia, Luca Corvaglia, Maria Rita Garofalo, Cristiana Foligni, Roberta Mannozzi, Cinzia Mozzon, Massimo Cocolin, Luca Osimani, Andrea Aquilanti, Lucia eng Canada 2021/08/18 Food Res Int. 2021 Sep; 147:110537. doi: 10.1016/j.foodres.2021.110537. Epub 2021 Jun 17"