Panebianco Felice, Rubiola Selene, Buttieri Chiara, Di Ciccio Pierluigi Aldo, Chiesa Francesco, Civera Tiziana
Department of Veterinary Sciences, University of Turin, Largo Braccini 2, Grugliasco, 10095 Turin, Italy.
Foods. 2022 Aug 31;11(17):2640. doi: 10.3390/foods11172640.
The occurrence of on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozone may represent a useful tool against contamination on Gorgonzola cheese rind. In this study, the effect of gaseous ozone (2 and 4 ppm for 10 min) on and resident microbiota of Gorgonzola cheese rind stored at 4 °C for 63 days was evaluated. A culturomic approach, based on the use of six media and identification of colonies by MALDI-TOF MS, was used to analyse variations of resident populations. The decrease of was less pronounced in ozonised rinds with final loads of ~1 log CFU/g higher than controls. This behaviour coincided with a lower maximum population density of lactobacilli in treated samples at day 28. No significant differences were detected for the other microbial determinations and resident microbiota composition among treated and control samples. The dominant genera were , , , , , , , and . Based on our results, ozone was ineffective against contamination on Gorgonzola rinds. The higher final loads in treated samples could be associated with a suppressive effect of ozone on lactobacilli, since these are antagonists of . Our outcomes suggest the potential use of culturomics to study the ecosystems of complex matrices, such as the surface of mould and blue-veined cheeses.
许多作者报道了戈尔贡佐拉奶酪表面出现[病原体名称未给出]的情况，在切割过程中病原体在产品内部转移会带来风险。在新型抗菌策略中，臭氧可能是一种对抗戈尔贡佐拉奶酪外皮[病原体名称未给出]污染的有用工具。在本研究中，评估了气态臭氧（2 ppm和4 ppm，处理10分钟）对在4°C下储存63天的戈尔贡佐拉奶酪外皮上的[病原体名称未给出]和常驻微生物群的影响。采用了一种基于使用六种培养基并通过基质辅助激光解吸电离飞行时间质谱（MALDI - TOF MS）鉴定菌落的培养组学方法来分析常驻菌群的变化。臭氧处理过的外皮上[病原体名称未给出]的减少不太明显，最终载量比对照高约1 log CFU/g。这种情况与第28天处理样品中乳酸杆菌的最大种群密度较低相吻合。在处理和对照样品之间，其他微生物测定和常驻微生物群组成未检测到显著差异。优势菌属为[菌属名称未给出]、[菌属名称未给出]、[菌属名称未给出]、[菌属名称未给出]、[菌属名称未给出]、[菌属名称未给出]、[菌属名称未给出]和[菌属名称未给出]。基于我们的结果，臭氧对戈尔贡佐拉奶酪外皮上的[病原体名称未给出]污染无效。处理样品中较高的最终[病原体名称未给出]载量可能与臭氧对乳酸杆菌的抑制作用有关，因为乳酸杆菌是[病原体名称未给出]的拮抗剂。我们的结果表明培养组学在研究复杂基质生态系统（如霉菌和蓝纹奶酪表面）方面具有潜在用途。
