Food Science Department, University of Teramo, Teramo, Italy.
Food Microbiol. 2011 Feb;28(1):128-36. doi: 10.1016/j.fm.2010.09.005. Epub 2010 Sep 16.
"Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days. The main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (December through March). By using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli, lactococci and thermophilic streptococci. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 resulted to be absent in all the samples. Among compounds possibly impacting on human health, the isomer cis-9, trans-11 conjugated linoleic acid (CLA), was determined in high levels in all samples, ranging from 9.2 to 12.7 mg/g fat. Great diversity was also found in biogenic amine contents with a relevant presence of tyramine in all the cheeses. This work represents the first study on Pecorino di Farindola cheese and could contribute to deepen the knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.
“法林多勒佩科里诺奶酪”是一种传统的羊奶奶酪，产于意大利阿布鲁佐地区，至少成熟 90 天。本研究的主要目的是对这种奶酪的微生物学和化学成分进行特征描述，该奶酪由十个奶牛场在冬季奶酪制作季节（12 月至 3 月）生产。通过使用特定的培养基进行经典计数，发现需氧嗜温菌、肠杆菌、凝固酶阴性葡萄球菌、酵母、肠球菌、嗜温和嗜热乳杆菌、乳球菌和嗜热链球菌的活菌数存在可变性。所有样品中均未检出沙门氏菌、单核细胞增生李斯特菌和大肠杆菌 O157:H7。在可能影响人类健康的化合物中，所有样品中均检测到高水平的顺式-9、反式-11 共轭亚油酸（CLA）异构体，含量范围为 9.2 至 12.7mg/g 脂肪。生物胺含量也存在很大差异，所有奶酪中均存在大量的酪胺。这项工作是对法林多勒佩科里诺奶酪的首次研究，有助于深入了解其微生物学和生化特性，关注卫生和消费者健康方面。
