Pisano Maria Barbara, Rosa Antonella, Putzu Danilo, Cesare Marincola Flaminia, Mossa Valentina, Viale Silvia, Fadda Maria Elisabetta, Cosentino Sofia
Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy.
Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy.
Front Microbiol. 2020 Oct 21;11:583745. doi: 10.3389/fmicb.2020.583745. eCollection 2020.
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese' profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 10-10 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.
本研究旨在通过使用含有假定益生菌菌株的本地微生物培养物的不同组合，以巴氏杀菌母羊乳生产益生菌卡乔塔奶酪，并评估其在整个成熟过程中对奶酪的总体成分、脂质成分、感官特性以及微生物和代谢物谱的影响。使用商业发酵剂生产对照奶酪。通过核磁共振光谱对亲水性分子库（主要由氨基酸、有机酸和碳水化合物组成）进行表征，同时通过高效液相色谱-二极管阵列检测器/蒸发光散射检测器技术分析胆固醇、α-生育酚和脂肪酸组成。使用常规培养方法以及使用总奶酪DNA提取物的聚合酶链反应-变性梯度凝胶电泳方法来分析奶酪微生物群，并监测发酵剂和益生菌菌株的存在和活力。我们的研究结果表明，在成熟过程中，所有奶酪的总体成分、总脂质、总胆固醇和脂肪酸水平均无显著差异。不同的是，核磁共振数据的多元统计分析突出了奶酪谱在成熟时间和菌株组合方面的显著差异。使用本地培养物和辅助益生菌菌株不会对奶酪的可接受性产生不利影响。在整个成熟期间，与对照奶酪相比，添加益生菌本地菌株制成的奶酪中检测到更高水平的乳酸菌（活力为10-10 cfu/g奶酪），这表明卡乔塔奶酪作为益生菌递送载体是合适的。
