Celano Giuseppe, Costantino Giuseppe, Calasso Maria, Randazzo Cinzia, Minervini Fabio
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Department of Veterinary Medicine-Food Safety Section, University of Bari Aldo Moro, Via Valenzano, 70010 Bari, Italy.
Foods. 2022 Feb 1;11(3):425. doi: 10.3390/foods11030425.
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that and dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming.
本研究旨在突出四种传统农业食品（TAP）的独特特征，即同一乳制品厂生产的Caprino、Pecorino、Vaccino和Cacioricotta奶酪，以揭示它们的微生物学和生化特性之间的任何可能关系。在Caprino和Vaccino奶酪制作过程中使用了两种不同的天然乳清发酵剂（NWS）培养物，而其他奶酪未使用发酵剂。Cacioricotta保留了最高浓度的盐和残留碳水化合物。乳酸菌在奶酪的微生物群中占主导地位。此外，葡萄球菌是Cacioricotta中另一个占主导地位的微生物种群。虽然基于培养的分析表明，使用NWS培养物仅对奶酪的微生物群落有轻微影响，但16S宏基因组分析表明， 在NWS培养物以及相应的Caprino和Vaccino奶酪中均占主导地位。该分析表明， 和 分别在Cacioricotta和Pecorino奶酪中占主导地位。在Caprino或Vaccino中发现了最高的肽酶活性。参与游离氨基酸分解代谢的酶和酯酶在Pecorino奶酪中表现出最高活性。每种奶酪都呈现出独特的挥发性有机化合物谱，Pecorino是与脂肪分解相关的羧酸、酮和酯含量最丰富的奶酪。本研究结果有助于提升和保护这些传统农业食品奶酪，支持当地农业。
