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Foods

Title:		"Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome"
Author(s):		Rampanti G; Ferrocino I; Harasym J; Foligni R; Cardinali F; Orkusz A; Milanovic V; Franciosa I; Garofalo C; Mannozzi C; Mozzon M; Osimani A; Aquilanti L;
Address:		"Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy. Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland"
Journal Title:		Foods
Year:		2022
Volume:		20221229
Issue:		1
Page Number:		-
DOI:		10.3390/foods12010169
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe's milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrela cheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampled from four Portuguese artisan producers. Physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs). Finally, non-starter lactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymatic activities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcus lactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolates collected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides, and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlighted esterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, and beta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyces hansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candida boidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compounds characterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compounds and alcohols"
Keywords:		Lactococcus lactis Portuguese cheese enzymatic activity lactic acid bacteria metataxonomic analysis;
Notes:		"PubMed-not-MEDLINERampanti, Giorgia Ferrocino, Ilario Harasym, Joanna Foligni, Roberta Cardinali, Federica Orkusz, Agnieszka Milanovic, Vesna Franciosa, Irene Garofalo, Cristiana Mannozzi, Cinzia Mozzon, Massimo Osimani, Andrea Aquilanti, Lucia eng PON 2014- 2020/Ministry of Education, Universities and Research/ PRIMA program 'Valorisation of thistle-curdled CHEESEs in MEDiterranean marginal areas'./European Union/ Switzerland 2023/01/09 Foods. 2022 Dec 29; 12(1):169. doi: 10.3390/foods12010169"