The study was aimed at investigating the fungal dynamics and diversity of a Pecorino cheese (called Caciofiore della Sibilla) traditionally manufactured in the Marche region with raw ewe’s milk and an aqueous extract of Carlina acanthifolia All. as a coagulating agent. During cheese-making and ripening (20 days) of the Pecorino cheese the diversity and dynamics of the fungal community were evaluated through a combined PCR-DGGE approach, based on the analysis of the DNA extracted directly from the samples (raw milk, curd, cheese, leaves and aqueous extract of Carlina acanthifolia All.) and the bulk cells of eumycetes, prepared by harvesting colonies from Rose Bengal Agar (RBA) medium. The PCR-DGGE analysis of the cultivable fraction revealed the dominance of Debaryomyces hansenii and Pichia kudriavzevii (syn. Issatchenkia orientalis, anamorph: Candida krusei) during the whole ripening process (from the 1st to the 20th day of ripening). Other species were also detected, namely: Candida zeylanoides, Rhodotorula mucilaginosa, and Candida membranafaciens at the sole 1st day of ripening; Galactomyces candidus, Yarrowia lipolytica, and Meyerozyma guilliermondii at the 3th and 20th day; Pichia kluyveri and Candida incospicua at day 1, 3 and 20. The PCR-DGGE analysis of the DNA extracted directly from the samples revealed a lower biodiversity, confirming the sole presence of D. hansenii from the 1st to the 20th day of ripening, C. zeylanoides (at the sole 20th day of ripening) and G. candidus (at the 3th and 20th day). The overall results collected onto this specialty cheese revealed a succession of the fungal species composition along the ripening process, with P. kudriavzevii and D. hansenii being dominant. The latter species was stably detected together with Candida zeylanoides also in the raw milk, the leaves of C. acanthifolia and the aqueous extract obtained from this cardoon plant.
Study of the fungal dynamics of a raw ewe's milk Pecorino cheese traditionally produced in a foothills area of the Marche region (Central Italy) / Cardinali, Federica; Taccari, Manuela; Milanovic, Vesna; Garofalo, Cristiana; Osimani, Andrea; Aquilanti, Lucia; Zitti, Silvia; Foligni, Roberta; Mozzon, Massimo; Clementi, Francesca. - ELETTRONICO. - 32nd International Specialized Symposium on Yeasts (ISSY) - Yeast biodiversity and biotechnology in the twenty-first century:(2015), pp. 145-145. (Intervento presentato al convegno 32nd International Specialized Symposium on Yeasts (ISSY) tenutosi a Perugia, Italy nel September, 13th-17th).
Study of the fungal dynamics of a raw ewe's milk Pecorino cheese traditionally produced in a foothills area of the Marche region (Central Italy)
CARDINALI, FEDERICA;TACCARI, Manuela;MILANOVIC, VESNA;GAROFALO, CRISTIANA;OSIMANI, ANDREA;AQUILANTI, Lucia;ZITTI, Silvia;FOLIGNI, ROBERTA;MOZZON, Massimo;CLEMENTI, Francesca
2015-01-01
Abstract
The study was aimed at investigating the fungal dynamics and diversity of a Pecorino cheese (called Caciofiore della Sibilla) traditionally manufactured in the Marche region with raw ewe’s milk and an aqueous extract of Carlina acanthifolia All. as a coagulating agent. During cheese-making and ripening (20 days) of the Pecorino cheese the diversity and dynamics of the fungal community were evaluated through a combined PCR-DGGE approach, based on the analysis of the DNA extracted directly from the samples (raw milk, curd, cheese, leaves and aqueous extract of Carlina acanthifolia All.) and the bulk cells of eumycetes, prepared by harvesting colonies from Rose Bengal Agar (RBA) medium. The PCR-DGGE analysis of the cultivable fraction revealed the dominance of Debaryomyces hansenii and Pichia kudriavzevii (syn. Issatchenkia orientalis, anamorph: Candida krusei) during the whole ripening process (from the 1st to the 20th day of ripening). Other species were also detected, namely: Candida zeylanoides, Rhodotorula mucilaginosa, and Candida membranafaciens at the sole 1st day of ripening; Galactomyces candidus, Yarrowia lipolytica, and Meyerozyma guilliermondii at the 3th and 20th day; Pichia kluyveri and Candida incospicua at day 1, 3 and 20. The PCR-DGGE analysis of the DNA extracted directly from the samples revealed a lower biodiversity, confirming the sole presence of D. hansenii from the 1st to the 20th day of ripening, C. zeylanoides (at the sole 20th day of ripening) and G. candidus (at the 3th and 20th day). The overall results collected onto this specialty cheese revealed a succession of the fungal species composition along the ripening process, with P. kudriavzevii and D. hansenii being dominant. The latter species was stably detected together with Candida zeylanoides also in the raw milk, the leaves of C. acanthifolia and the aqueous extract obtained from this cardoon plant.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
