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Food Res Int

Title:		"Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO"
Author(s):		Cardinali F; Foligni R; Ferrocino I; Harasym J; Orkusz A; Franciosa I; Milanovic V; Garofalo C; 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. Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland. 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:		2022
Volume:		20220607
Issue:
Page Number:		111481 -
DOI:		10.1016/j.foodres.2022.111481
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses. Physico-chemical and morpho-textural analyses were also carried out, together with the analysis of volatile organic compounds (VOCs). In the analyzed samples, pH values ranged between 4.72 +/- 0.15 and 5.85 +/- 0.02, with values of lactic acid content comprised between 0.64 +/- 0.00 and 1.95 +/- 0.16 g 100 g(-1). Specific volume of cheese ranged from 1.09 +/- 0.08 to 1.32 +/- 0.02 g mL(-1). Texture profile analysis showed hardness ranging between 38.3 +/- 9.6 N and 68.55 +/- 7.5 N. As for lactic acid bacteria, presumptive lactococci, thermophilic cocci, and lactobacilli counts up to 9 Log cfu g(-1). Coagulase-negative cocci showed counts up to 7 Log cfu g(-1). Enterococci counts were up to 6 Log cfu g(-1). Finally, counts of eumycetes showed values up to 4 Log cfu g(-1). The results of metataxonomic analysis of bacteria showed the dominance of Lactococcus lactis in all the samples. Moreover, other taxa were detected, including Lactiplantibacillus plantarum, Loigolactobacillus coryniformis, Lactococcus piscium, Streptococcus thermophilus, and Lacticaseibacillus zeae. Mycobiota was characterized by the presence of Candida sake, Ustilago, Cladosporium variabile, Starmerella, Debaryomyces hansenii, and Pichia kluyveri. In the analyzed Queijo da Beira Baixa PDO cheese samples, carboxylic acids represented the most detected VOCs, followed by esters, carbonyl compounds, and alcohols"
Keywords:		*Cheese/microbiology Food Microbiology *Lactococcus lactis Portugal Streptococcus thermophilus Lactic acid bacteria Lactococcus lactis Lactococcus piscium Queijo de Castelo Branco Volatile organic compounds;
Notes:		"MedlineCardinali, Federica Foligni, Roberta Ferrocino, Ilario Harasym, Joanna Orkusz, Agnieszka Franciosa, Irene Milanovic, Vesna Garofalo, Cristiana Mannozzi, Cinzia Mozzon, Massimo Cocolin, Luca Osimani, Andrea Aquilanti, Lucia eng Canada 2022/06/29 Food Res Int. 2022 Jul; 157:111481. doi: 10.1016/j.foodres.2022.111481. Epub 2022 Jun 7"