Dolci Paola, De Filippis Francesca, La Storia Antonietta, Ercolini Danilo, Cocolin Luca
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, via L. da Vinci 44, 10095 Grugliasco, TO, Italy.
Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici, Italy.
Int J Food Microbiol. 2014 Aug 18;185:127-35. doi: 10.1016/j.ijfoodmicro.2014.05.021. Epub 2014 Jun 2.
Fontina Protected Denomination of Origin (PDO) cheese is a full-fat semi-cooked cheese traditionally made in Northwest Italy (Aosta Valley) and manufactured from raw cow's milk. The management of cattle farms in Aosta Valley calls for seasonal migration to high pastures during the summer and the concentration of calving during the autumn and the beginning of the winter. Based on cattle physiology and given to calving seasonality, three cow lactation phases i.e. post-partum, oestrus and early gestation, can be identified and an effect could be hypothesized on average milk composition and on cheese quality. The aim of the present paper was to investigate the bacterial dynamics during Fontina PDO cheese manufacturing and ripening, in relation to the different lactation stages, in order to evaluate a possible correlation between microbiota and phase of lactation. For this purpose, microbial RNA analysis was carried out by RT-PCR coupled with DGGE and high-throughput sequencing. A good performance of the starter cultures was highlighted throughout Fontina PDO manufacturing and ripening; in fact, the starter prevailed against the autochthonous microbiota. Thus, the microbial activity, which was supposed to affect the final quality of Fontina PDO cheese, appeared to be strictly associated to the presence of the starter, which did not show any difference in its performance according to the different stages of cow lactation. Therefore, the results of this research highlighted a negligible correlation between the microbiota of raw milk and the organoleptic quality and typicity of Fontina cheese in relation to lactation seasonality.
丰蒂纳法定产区（PDO）奶酪是一种全脂半熟奶酪，传统上在意大利西北部（奥斯塔山谷）生产，由生牛奶制成。奥斯塔山谷的奶牛场管理要求在夏季进行季节性迁移至高海拔牧场，并在秋季和冬季初集中产犊。基于奶牛生理机能和产犊季节性，可识别出三个奶牛泌乳阶段，即产后、发情期和妊娠早期，并可推测其对平均牛奶成分和奶酪品质有影响。本文旨在研究丰蒂纳PDO奶酪生产和成熟过程中的细菌动态，与不同泌乳阶段的关系，以评估微生物群与泌乳阶段之间可能存在的相关性。为此，通过RT-PCR结合DGGE和高通量测序进行微生物RNA分析。在整个丰蒂纳PDO奶酪的生产和成熟过程中，发酵剂培养物表现良好；事实上，发酵剂在与本地微生物群的竞争中占优势。因此，本应影响丰蒂纳PDO奶酪最终品质的微生物活性，似乎与发酵剂的存在密切相关，而发酵剂在不同奶牛泌乳阶段的表现并未显示出任何差异。因此，本研究结果突出表明，生牛奶中的微生物群与丰蒂纳奶酪的感官品质和典型性之间，在泌乳季节性方面的相关性可忽略不计。
