Provolone del Monaco P.D.O. is a pasta filata cheese traditionally produced in Campania region (south of Italy) in the Lattari mountains areas. This type of cheese is produced from a mixture of 20% of milk originated from cattle native genetic type (TGA) Agerolese and from 80% of milk produced by other different breeds of cattle; in particular it is manufactured with raw milk without the addition of started cultures. Depending on the environmental and technological factors, all ripened cheese varieties harbour an autochthonous microbiota, which mainly diversifies cheeses throughout processing. The aim of the present work was to identify the lactic acid bacteria (LAB) playing a role in Provolone del Monaco cheesemaking and ripening using conventional microbiological methods followed by Pulse Field Gel Electrophoresis (PFGE) and 16S amplicon sequencing. A total of 371 presumptive LAB were isolated from samples (milk, curds, pasta filata and cheese) collected throughout the technological process and during the ripening. After PFGE analysis 105 different types were distinguished. Lactobacillus was the dominant genus in the samples; in particular the species Lb. casei/paracasei and Lb. delbrueckii were frequently detected. Moreover, Lb. rhamnosus was isolated from the beginning of the ripening until the end and Lb. hilgardii, Lb. fermentum and Lb. helveticus were isolated in milk and in aged cheese samples. Besides Lactobacillus genus, also Streptococcus, Lactococcus and Enterococcus genera were reported and among these genera S. macedonicus, S. lutetiensis/infantarium, S. thermophiles, Lc. lactis, E. facalis and E. faecium were frequently identified. The presence of wild bacterial populations plays a critical role in the development of the unique characteristics of each cheese. The results of the present work shows an high microbial diversity and an high species richness in the Provolone del Monaco cheese and thus it is important to preserve this type of P.D.O. cheese made from cow’s milk.
Characterization of Lactic Acid Bacteria (LAB) from Provolone del Monaco P.D.O. cheese: Preliminary results
Serena Santonicola;
2019-01-01
Abstract
Provolone del Monaco P.D.O. is a pasta filata cheese traditionally produced in Campania region (south of Italy) in the Lattari mountains areas. This type of cheese is produced from a mixture of 20% of milk originated from cattle native genetic type (TGA) Agerolese and from 80% of milk produced by other different breeds of cattle; in particular it is manufactured with raw milk without the addition of started cultures. Depending on the environmental and technological factors, all ripened cheese varieties harbour an autochthonous microbiota, which mainly diversifies cheeses throughout processing. The aim of the present work was to identify the lactic acid bacteria (LAB) playing a role in Provolone del Monaco cheesemaking and ripening using conventional microbiological methods followed by Pulse Field Gel Electrophoresis (PFGE) and 16S amplicon sequencing. A total of 371 presumptive LAB were isolated from samples (milk, curds, pasta filata and cheese) collected throughout the technological process and during the ripening. After PFGE analysis 105 different types were distinguished. Lactobacillus was the dominant genus in the samples; in particular the species Lb. casei/paracasei and Lb. delbrueckii were frequently detected. Moreover, Lb. rhamnosus was isolated from the beginning of the ripening until the end and Lb. hilgardii, Lb. fermentum and Lb. helveticus were isolated in milk and in aged cheese samples. Besides Lactobacillus genus, also Streptococcus, Lactococcus and Enterococcus genera were reported and among these genera S. macedonicus, S. lutetiensis/infantarium, S. thermophiles, Lc. lactis, E. facalis and E. faecium were frequently identified. The presence of wild bacterial populations plays a critical role in the development of the unique characteristics of each cheese. The results of the present work shows an high microbial diversity and an high species richness in the Provolone del Monaco cheese and thus it is important to preserve this type of P.D.O. cheese made from cow’s milk.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
