| Title: | Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making |
| Author(s): | Randazzo CL; Liotta L; Angelis M; Celano G; Russo N; Hoorde KV; Chiofalo V; Pino A; Caggia C; |
| Address: | "Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy. Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy. Department of Foodborne Pathogens, Sciensano, 1050 Brussels, Belgium. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy" |
| DOI: | 10.3390/microorganisms9010179 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)(5)-primer, and by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Twenty-seven strains, included in the qualified presumption of safety (QPS) list, were tested for technological and proteinase/peptidase activities. Results showed that technological features and flavour formation abilities were strain-dependent. Among the selected strains, Lacticaseibacillus paracasei PN 76 and Limosilactobacillus fermentum PN 101 were used as adjunct culture in pilot-scale cheese-making trials. Data revealed that adjunct cultures positively affected the flavour development of cheese, starting from 30 days of ripening, contributing to the formation of key flavour compounds. The volatile organic compound profiles of experimental cheeses was significantly different from those generated in the controls, suggesting that the selected adjunct strains were able to accelerate the flavour development, contributing to a unique profile of Provola dei Nebrodi cheese" |
| Keywords: | aminopeptidase activity autochthonous strains flavour formation traditional cheese volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINERandazzo, Cinzia Lucia Liotta, Luigi Angelis, Maria De Celano, Giuseppe Russo, Nunziatina Hoorde, Koenraad Van Chiofalo, Vincenzo Pino, Alessandra Caggia, Cinzia eng UPB5A722192131/Universita di Catania/ Switzerland 2021/01/21 Microorganisms. 2021 Jan 15; 9(1):179. doi: 10.3390/microorganisms9010179" |
