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Food Res Int

Title:		"Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese"
Author(s):		Cardinali F; Foligni R; Ferrocino I; Harasym J; Orkusz A; Milanovic V; Franciosa I; Garofalo C; Mannozzi C; Mozzon M; Cocolin L; Aquilanti L; Osimani A;
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:		20221004
Issue:		Pt A
Page Number:		112011 -
DOI:		10.1016/j.foodres.2022.112011
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Queijo de Nisa PDO (Protected Designation of Origin) is a semi-hard cheese obtained from raw ewe's milk clotted with cardoon (Cynara cardunculus, L.) rennet. The aim of the present study was to characterize the bacterial communities naturally occurring in Queijo de Nisa PDO cheese samples through viable counting and metataxonomic analysis. Moreover, physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs) through solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). In the analyzed samples, pH values were comprised between 4.84 and 5.74. As for lactic acid, the concentration varied between 0.83 and 2.10 g 100 g(-1). Water activity varied between 0.942 and 0.960. Lightness of the samples ranged from 107.82 to 119.16, whereas hardness ranged between 34.45 N and 126.05 N. As for microbiological analyses, lactococci and lactobacilli counts were up to 9.01 Log CFU g(-1). Coagulase-negative cocci and enterococci counts were up to 7 Log CFU g(-1). Metataxonomic analysis revealed that Lactococcus lactis and Leuconostoc mesenteroides occurred at high frequency in all the analyzed samples. Moreover, Lactiplantibacillus plantarum, Lactococcus piscium, and Lacticaseibacillus zeae were also detected. The most represented VOCs were carboxylic acids, carbonyl compounds, alcohols, and esters. In the analyzed cheese samples, significant relationships between bacteria and VOCs were also evidenced. Of note, research on the microbiological and chemical features, as well as on morpho-textural characteristics, of Queijo de Nisa PDO cheese can increase the knowledge on the interactions between raw materials, environment, and autochthonous microorganisms, thus enabling protection of biodiversity and tradition"
Keywords:		Sheep Animals Female *Cheese Portugal *Cynara *Lactococcus lactis *Volatile Organic Compounds Cynara cardunculus L.Lactococcus lactis Lactococcus piscium Leuconostoc mesenteroides Metataxonomic analysis Raw ewe's milk Volatile organic compounds;
Notes:		"MedlineCardinali, Federica Foligni, Roberta Ferrocino, Ilario Harasym, Joanna Orkusz, Agnieszka Milanovic, Vesna Franciosa, Irene Garofalo, Cristiana Mannozzi, Cinzia Mozzon, Massimo Cocolin, Luca Aquilanti, Lucia Osimani, Andrea eng Canada 2022/12/04 Food Res Int. 2022 Dec; 162(Pt A):112011. doi: 10.1016/j.foodres.2022.112011. Epub 2022 Oct 4"