Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy.
Food Res Int. 2022 Jul;157:111481. doi: 10.1016/j.foodres.2022.111481. Epub 2022 Jun 7.
The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses. Physico-chemical and morpho-textural analyses were also carried out, together with the analysis of volatile organic compounds (VOCs). In the analyzed samples, pH values ranged between 4.72 ± 0.15 and 5.85 ± 0.02, with values of lactic acid content comprised between 0.64 ± 0.00 and 1.95 ± 0.16 g 100 g. Specific volume of cheese ranged from 1.09 ± 0.08 to 1.32 ± 0.02 g mL. Texture profile analysis showed hardness ranging between 38.3 ± 9.6 N and 68.55 ± 7.5 N. As for lactic acid bacteria, presumptive lactococci, thermophilic cocci, and lactobacilli counts up to 9 Log cfu g. Coagulase-negative cocci showed counts up to 7 Log cfu g. Enterococci counts were up to 6 Log cfu g. Finally, counts of eumycetes showed values up to 4 Log cfu g. The results of metataxonomic analysis of bacteria showed the dominance of Lactococcus lactis in all the samples. Moreover, other taxa were detected, including Lactiplantibacillus plantarum, Loigolactobacillus coryniformis, Lactococcus piscium, Streptococcus thermophilus, and Lacticaseibacillus zeae. Mycobiota was characterized by the presence of Candida sake, Ustilago, Cladosporium variabile, Starmerella, Debaryomyces hansenii, and Pichia kluyveri. In the analyzed Queijo da Beira Baixa PDO cheese samples, carboxylic acids represented the most detected VOCs, followed by esters, carbonyl compounds, and alcohols.
本研究的目的是通过可培养计数和分类组学分析来描述在葡萄牙贝雅地区（贝雅大区）卡斯泰洛布兰科（Castelo Branco）生产的贝雅巴伊亚奶酪（Queijo da Beira Baixa PDO）样品中天然存在的细菌和真菌群落。还进行了物理化学和形态纹理分析，以及挥发性有机化合物（VOCs）的分析。在所分析的样品中，pH 值在 4.72±0.15 和 5.85±0.02 之间，乳酸含量值在 0.64±0.00 和 1.95±0.16 g 100 g 之间。奶酪的比容范围为 1.09±0.08 至 1.32±0.02 g mL。质地剖面分析显示硬度在 38.3±9.6 N 和 68.55±7.5 N 之间。至于乳酸菌，推测乳球菌、嗜热球菌和乳杆菌的数量高达 9 Log cfu g。凝固酶阴性球菌的数量高达 7 Log cfu g。肠球菌的数量高达 6 Log cfu g。最后，真核微生物的数量高达 4 Log cfu g。细菌分类组学分析的结果表明，所有样品中都以乳球菌乳球菌为主导。此外，还检测到其他类群，包括植物乳杆菌、洛吉乳杆菌、乳球菌鱼、嗜热链球菌和玉米乳杆菌。真菌群由清酒酵母、黑粉菌、变枝孢菌、星状酵母、汉逊德巴利酵母和毕赤酵母组成。在分析的贝雅巴伊亚奶酪 PDO 奶酪样品中，羧酸是检测到的最主要的挥发性有机化合物，其次是酯类、羰基化合物和醇类。
