Biolcati Federica, Ferrocino Ilario, Bottero Maria Teresa, Dalmasso Alessandra
Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
Foods. 2021 Aug 11;10(8):1859. doi: 10.3390/foods10081859.
Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5- and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metataxonomic approach. Milk samples showed a high diversity and , , and were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of and yeasts increased significantly and shaped the fungal composition of 5- and 15-day ripened cheese.
罗卡韦拉诺罗布约拉奶酪是一种来自意大利皮埃蒙特地区的受保护原产地名称（PDO）奶酪。在本研究中，阐明了罗卡韦拉诺罗布约拉奶酪生产过程中出现的真菌群落。从一家乳制品厂收集了牛奶、天然乳培养物（NMC）、凝乳、成熟5天和15天的奶酪样本，并采用宏分类学方法分析了真菌群落。牛奶样本显示出高度的多样性，并且发现 、 、 和 的相对丰度较高。尽管 和 酵母的相对丰度显著增加并塑造了成熟5天和15天奶酪的真菌组成，但这种真菌群落在NMC和凝乳基质中保持相当稳定。
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