Centi Valeria, Matteucci Federica, Lepidi Aldo, Gallo Maddalena Del, Ercole Claudia
Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy.
Heliyon. 2017 Feb 28;3(2):e00258. doi: 10.1016/j.heliyon.2017.e00258. eCollection 2017 Feb.
Little is known on physicochemical and biochemical characteristics of "Pecorino" Abruzzese cheese in L'Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland "Pecorino" Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were and . They were highly prevalent, accounting for 48% of the isolates. The lactic microflora consisted of lactobacilli and lactococci from the species (12.2%), (10.1%), subsp. (11.5%), respectively. Urea-PAGE electrophoresis showed extensive degradation of α-casein (CN) and moderate hydrolysis of β-CN. Formation of γ-CNs from β-CN were highlighted. RP-HPLC profiles of the ethanol-soluble and ethanol-insoluble fractions of the pH 4.6-soluble nitrogen showed only minor differences between the three farms: lower proteolysis in the soluble fraction than the insoluble. Leucine, glutamic acid, lysine, valine were the free amino acids present at the highest levels in all the cheeses. Flavour and texture profile were characterized through a sensory analysis.
关于拉奎拉省的“佩科里诺”阿布鲁佐奶酪的物理化学和生化特性知之甚少，这种手工制作的奶酪由母羊全脂生乳制成。对三批内陆“佩科里诺”阿布鲁佐奶酪进行了微生物、成分、生化和感官特性检测，目的是分离并保藏在细菌保藏库中，这些本土菌株可保存该奶酪中存在的微生物多样性，以便可能对其进行原产地保护认证（PDO）的定义。收集了来自三个不同生产阶段的乳制品厂的奶酪样品，并对148个菌落进行了表征。物理化学分析、物种特异性PCR和16S rRNA基因测序表明，大多数分离出的乳酸菌（LAB）为[此处原文缺失具体菌种信息]和[此处原文缺失具体菌种信息]。它们高度普遍，占分离菌株的48%。乳酸菌群分别由来自[此处原文缺失具体菌种信息]（12.2%）、[此处原文缺失具体菌种信息]（10.1%）、[此处原文缺失具体菌种信息]亚种[此处原文缺失具体菌种信息]（11.5%）的乳杆菌和乳球菌组成。尿素 - 聚丙烯酰胺凝胶电泳显示α - 酪蛋白（CN）大量降解，β - CN中度水解。突出显示了由β - CN形成γ - CN的过程。pH 4.6可溶氮的乙醇可溶和乙醇不溶部分的反相高效液相色谱（RP - HPLC）图谱显示，三个农场之间只有微小差异：可溶部分的蛋白水解程度低于不溶部分。亮氨酸、谷氨酸、赖氨酸、缬氨酸是所有奶酪中含量最高的游离氨基酸。通过感官分析对风味和质地特征进行了表征。
