Caciofiore della Sibilla is a speciality ewes’ milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this speciality cheese were investigated throughout the manufacturing and 20-day ripening process, using a combined PCR–DGGE approach. The fungal biota of a control ewes’ milk cheese, manufactured with the same batch of milk coagulated with a commercial animal rennet, was also monitored by PCR–DGGE, in order to investigate the contribution of the peculiar vegetable coagulant to the fungal diversity and dynamics of the cheese. Based on the overall results collected, the raw milk and the dairy environment represented the main sources of fungal contamination, with a marginal or null contribution of thistle rennet to the fungal diversity and dynamics of Caciofiore della Sibilla cheese.

Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All / Cardinali, Federica; Taccari, Manuela; Milanovic, Vesna; Osimani, Andrea; Polverigiani, Serena; Garofalo, Cristiana; Foligni, Roberta; Mozzon, Massimo; Zitti, Silvia; Raffaelli, Nadia; Clementi, Francesca; Aquilanti, Lucia. - In: YEAST. - ISSN 1097-0061. - ELETTRONICO. - 33:8(2016), pp. 403-414. [10.1002/yea.3168]

Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

CARDINALI, FEDERICA;TACCARI, Manuela;MILANOVIC, VESNA;OSIMANI, ANDREA;POLVERIGIANI, SERENA;GAROFALO, CRISTIANA;FOLIGNI, ROBERTA;MOZZON, Massimo
Writing – Review & Editing
;
ZITTI, Silvia;RAFFAELLI, Nadia;CLEMENTI, Francesca;AQUILANTI, Lucia
2016-01-01

Abstract

Caciofiore della Sibilla is a speciality ewes’ milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this speciality cheese were investigated throughout the manufacturing and 20-day ripening process, using a combined PCR–DGGE approach. The fungal biota of a control ewes’ milk cheese, manufactured with the same batch of milk coagulated with a commercial animal rennet, was also monitored by PCR–DGGE, in order to investigate the contribution of the peculiar vegetable coagulant to the fungal diversity and dynamics of the cheese. Based on the overall results collected, the raw milk and the dairy environment represented the main sources of fungal contamination, with a marginal or null contribution of thistle rennet to the fungal diversity and dynamics of Caciofiore della Sibilla cheese.
2016
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Descrizione: This is the pre-peer reviewed version of the following article: [Cardinali, F., Taccari, M., Milanović, V., Osimani, A., Polverigiani, S., Garofalo, C., Foligni, R., Mozzon, M., Zitti, S., Raffaelli, N., Clementi, F., and Aquilanti, L. (2016) Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. Yeast, 33: 403– 414.], which has been published in final form at [https://doi.org/10.1002/yea.3168]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions." we are greatful to Wiley Editor to allow to put the pre- print inthe repository
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/236655
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