| Title: | "Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese" |
| Author(s): | Calasso M; Mancini L; De Angelis M; Conte A; Costa C; Del Nobile MA; Gobbetti M; |
| Address: | "Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy. Electronic address: maria.calasso@uniba.it. Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy. Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy. Faculty of Food Science and Technology, University of Bozen, Bolzano, Italy" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "This study used cell-free enzyme (CFE) extracts from Lactobacillus casei, Hafnia alvei, Debaryomyces hansenii and Saccharomyces cerevisiae to condition or accelerate Pecorino-type cheese ripening. Compositional, microbiological, and biochemical analyses were performed, and volatile and sensory profiles were obtained. Lactobacilli and cocci increased during ripening, especially in cheeses containing CFE from L. casei, H. alvei and D. hansenii (LHD-C) and L. casei, H. alvei and S. cerevisiae (LHS-C). Compared to control cheese (CC), several enzymatic activities were higher (P < 0.05) in CFE-supplemented cheeses. Compared to the CC (1907 mg kg(-1) of cheese), the free amino acid level increased (P < 0.05) in CFE-supplemented cheeses, ranging from approximately 2575 (LHS-C) to 5720 (LHD-C) mg kg(-1) of cheese after 60 days of CFE-supplemented ripening. As shown by GC/MS analysis, the levels of several volatile organic compounds were significantly (P < 0.05) lower in CC than in CFE-supplemented cheeses. All cheeses manufactured by adding multiple CFEs exhibited higher scores (P < 0.05) for internal structure, acid taste and juiciness than CC samples. This study shows the possibility of producing ewes' milk cheese with standardized characteristics and improved flavor intensity in a relatively short time" |
| Keywords: | Animals Biocatalysis Cheese/*analysis Debaryomyces/*enzymology Enzymes/*chemistry Food Handling/*methods Humans Lacticaseibacillus casei/*enzymology Milk/*chemistry Saccharomyces cerevisiae/*enzymology Sheep Taste Volatile Organic Compounds/analysis Ewes'; |
| Notes: | "MedlineCalasso, Maria Mancini, Leonardo De Angelis, Maria Conte, Amalia Costa, Cristina Del Nobile, Matteo Alessandro Gobbetti, Marco eng Evaluation Study England 2017/06/04 Food Microbiol. 2017 Sep; 66:129-140. doi: 10.1016/j.fm.2017.04.011. Epub 2017 Apr 25" |
