Fusco Vincenzina, Quero Grazia Marina, Poltronieri Palmiro, Morea Maria, Baruzzi Federico
Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), via G. Amendola 122/O, 70126 Bari, Italy.
Stazione Zoologica 'Anton Dohrn' of Naples, Integrative Marine Ecology Department, Villa comunale, 80121 Naples, Italy.
Foods. 2019 Sep 13;8(9):412. doi: 10.3390/foods8090412.
Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the , , , and genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.
对两种意大利传统奶酪Giuncata和Caciotta Leccese进行了微生物特性分析，目的是分离本土细菌菌株用作发酵剂，以改善和规范这些奶酪的品质。通过基于PCR的鉴定发现，400多个细菌分离株属于乳杆菌属、片球菌属、葡萄球菌属和肠球菌属的12个物种。对优势菌株进行了针对致病和腐败细菌的拮抗活性以及胞外多糖产生、酸化和蛋白水解活性的筛选。由于发现嗜热栖热放线菌是牛奶和两种奶酪中最普遍存在的乳酸菌物种，该物种表现最佳的菌株分别成功用于Giuncata和Caciotta Leccese奶酪的中试生产，单独使用或与选定的本土肠球菌菌株联合使用。选定的本土菌株组合接种物对Giuncata和Caciotta奶酪的感官特性产生了积极影响。最后，选定的本土培养物用一种潜在的益生菌嗜热栖热放线菌菌株进行了强化，并成功用于这些传统奶酪的中试生产。据我们所知，这是第一项报道使用本土嗜热栖热放线菌菌株作为添加益生菌奶酪生产发酵剂的研究。此外，在食用了改良传统奶酪的健康志愿者粪便中鉴定出益生菌菌株，证明了其作为益生菌向人体递送载体的有效性。
