Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of rawewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depictingan up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrelacheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampledfrom four Portuguese artisan producers. Physico-chemical and morpho-textural analyses werealso performed, together with the analysis of volatile organic compounds (VOCs). Finally, nonstarterlactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymaticactivities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcuslactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolatescollected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcusfaecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides,and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlightedesterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, andbeta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyceshansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candidaboidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compoundscharacterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compoundsand alcohols.
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome / Rampanti, Giorgia; Ferrocino, Ilario; Harasym, Joanna; Foligni, Roberta; Cardinali, Federica; Orkusz, Agnieszka; Milanovic, Vesna; Franciosa, Irene; Garofalo, Cristiana; Mannozzi, Cinzia; Mozzon, Massimo; Osimani, Andrea; Aquilanti, Lucia. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 12:1(2023). [10.3390/foods12010169]
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome
Giorgia Rampanti;Federica Cardinali;Vesna Milanovic;Cristiana Garofalo;Cinzia Mannozzi;Massimo Mozzon;Andrea Osimani
;Lucia Aquilanti
2023-01-01
Abstract
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of rawewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depictingan up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrelacheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampledfrom four Portuguese artisan producers. Physico-chemical and morpho-textural analyses werealso performed, together with the analysis of volatile organic compounds (VOCs). Finally, nonstarterlactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymaticactivities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcuslactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolatescollected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcusfaecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides,and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlightedesterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, andbeta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyceshansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candidaboidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compoundscharacterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compoundsand alcohols.File | Dimensione | Formato | |
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