Giraffa Giorgio
Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Lombardo 11, 26900 Lodi, Italy.
Foods. 2021 Oct 29;10(11):2632. doi: 10.3390/foods10112632.
Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as 'sieroinnesto naturale'), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.
格拉纳·帕达诺奶酪（GP）是世界上最受青睐且销量最大的具有原产地保护标志的奶酪。生乳的使用、添加未明确界定的培养物（定义为“天然乳清接种物”）、独特的制作工艺以及长时间的熟成，使得奶酪中的微生物群落在决定产品质量和感官特性方面发挥着决定性作用。近年来，关于与GP相关的微生物多样性的知识一直是多项研究的主题，这些研究旨在了解其组成和特征，一方面是为了提高其工艺性能，另一方面是为了间接提升产品的营养品质。本综述旨在简要阐述从数十项采用经典微生物学技术和宏基因组分析开展的研究中推断出的关于GP微生物群组成和特性的主要现有知识。本文将主要但不限于聚焦源自发酵剂的乳酸菌（SLAB）以及源自牛奶的非发酵剂细菌，包括乳酸（NSLAB）和非乳酸细菌。
