一个综合的方法来探索天然牛奶作物的微生物生物多样性,以制造奶酪
Anna Rossi1, Fabio Marroni1, Niccolò Renoldi1
1Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100, Udine, Italy.
Journal of dairy science
|March 10, 2024
概括
自然牛奶培养 (NMC) 对PDO蒙塔西奥奶酪风味至关重要. 化温度对NMC生物多样性产生重大影响,影响奶酪的特性,并突出了手工制作方法的重要性.
科学领域:
- 食品微生物学 食品微生物学
- 乳制品科学 乳制品科学
- 奶酪技术 奶酪技术 是一种
背景情况:
- 自然牛奶培养 (NMC) 对蒙塔西奥奶酪的感官属性至关重要.
- 由于乳制品的热处理和化条件不同,NMC的微生物组成各不相同.
- 了解NMC微生物群是保留PDO蒙塔西奥奶酪独特特征的关键.
研究的目的:
- 为了研究10个PDO蒙塔西奥奶酪奶厂的NMC的微生物群.
- 分析微生物组成和关键代谢物 (糖,有机酸,挥发性物质) 之间的关系.
- 确定影响NMC生物多样性的因素及其对奶酪质量的影响.
主要方法:
- 殖民地计数和元基因组分析以表征NMC微生物群.
- 剩余糖,有机酸和挥发性化合物的定量分析.
- 统计分析以将微生物群与特定代谢物相关联.
主要成果:
- 热杆菌 (Streptococcus thermophilus) 是主导的物种,而Ligilactobacillus salivarius和其他链球菌则是次主导的.
- 化温度被确定为NMC生物多样性的主要驱动因素.
- 转基因组学揭示了与食品安全相关的次要物种 (金黄色葡萄球菌) 和潜在的功能微生物 (下一代益生菌).
结论:
- 微生物组成和NMC的代谢物概况与化温度和工艺实践有关.
- 特定的微生物群与代谢物相关,这些代谢物有助于PDO蒙塔西奥奶酪的技术和感觉特性.
- 这项研究阐明了NMC在定义PDO蒙塔西奥奶酪独特特征中的作用.
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