Agnolucci Monica, Daghio Matteo, Mannelli Federica, Secci Giulia, Cristani Caterina, Palla Michela, Giannerini Fabiola, Giovannetti Manuela, Buccioni Arianna
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health" University of Pisa, Italy.
Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy.
Food Microbiol. 2020 Dec;92:103598. doi: 10.1016/j.fm.2020.103598. Epub 2020 Jul 21.
The fungal microbiota usually growing on the cheese surface during ripening processes promote rind formation and the development of organoleptic characteristics, imparting positive sensory attributes to cheeses. As cheese contamination may also occur by undesirable molds, specific actions for preventing their growth are usually realized in dairy industries by using the antibiotic natamycin, which may represent a risk factor for human health and environmental sustainability. Here, agroindustrial by-products with natural antimicrobial properties, i.e. tannins and chitosan, were tested in a cheese-making trial producing PDO Tuscan pecorino cheese. Morphological and molecular methods revealed that the main components of rind fungal communities of PDO Tuscan pecorino cheese were represented by P. solitum, P. discolour and P. verrucosum. The use of chitosan on cheese rinds did not significantly affect the composition of rind fungal communities developing during the whole ripening process compared with controls treated with natamycin, whose numbers ranged from 3.4 ± 1.3 × 10 to 3.2 ± 1.8 × 10 and from 6.3 ± 3.5 × 10 to 4.0 ± 1.5 × 10, respectively. Overall, grape marc tannins and chitosan did not significantly affect the number and composition of fungal communities developing during PDO Pecorino Toscano cheese ripening, as well as its physical, chemical and nutritional profiles, showing that they may represent effective alternatives to the antibiotic natamycin.
在成熟过程中通常生长在奶酪表面的真菌微生物群促进了外皮的形成和感官特性的发展，赋予了奶酪积极的感官属性。由于奶酪也可能被不良霉菌污染，乳制品行业通常通过使用抗生素纳他霉素来采取特定措施防止其生长，而纳他霉素可能对人类健康和环境可持续性构成风险因素。在此，具有天然抗菌特性的农工业副产品，即单宁和壳聚糖，在一项生产受保护的原产地名称（PDO）托斯卡纳佩科里诺奶酪的制酪试验中进行了测试。形态学和分子方法表明，PDO托斯卡纳佩科里诺奶酪外皮真菌群落的主要成分是孤独青霉、变色青霉和疣状青霉。与用纳他霉素处理的对照组相比，在奶酪外皮上使用壳聚糖对整个成熟过程中形成的外皮真菌群落组成没有显著影响，纳他霉素处理组的数量分别为3.4±1.3×10至3.2±1.8×10以及6.3±3.5×10至4.0±1.5×10。总体而言，葡萄皮渣单宁和壳聚糖对PDO托斯卡纳佩科里诺奶酪成熟过程中形成的真菌群落数量和组成以及其物理、化学和营养特性没有显著影响，表明它们可能是抗生素纳他霉素的有效替代品。
