普罗沃龙德尔摩纳哥PDO奶酪:乳制品微生物群,生物性胺和挥发性体的表征
Luigi Scarano1, Maria Francesca Peruzy1, Vincenzo Fallico2
1Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
这项研究分析了Provolone del Monaco奶酪的微生物,发现了像Lacticaseibacillus casei和Streptococcus macedonicus这样的主导物种. 在奶酪轮之间观察到显著的微生物和化学变异,突出显示了对辅助培养的需求.
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
- 奶酪的成熟过程
背景情况:
- 莫纳哥的普罗沃龙 (Provolone del Monaco) 是一种长期成熟的 filata 意大利面奶酪.
- 了解成熟过程中的微生物动态对于奶酪的质量和安全至关重要.
研究的目的:
- 在成熟过程中描述Provolone del Monaco奶酪的微生物群体和化学特征.
- 识别潜在的技术或安全相关的微生物特征.
- 调查同一个生产运行中的奶酪轮的变化来源.
主要方法:
- 371种乳酸细菌 (LAB) 隔离物的隔离和遗传特征 (16S rRNA基因测序).
- 对分离物的技术和安全特征进行选 (例如,提拉胺生产,细菌素生产).
- 基因组测序,挥发性有机化合物 (VOC) 的分析,以及老化奶酪轮中的生物氨基量化.
主要成果:
- 确定了主导的LAB物种:乳糖菌cillus casei/paracasei,马塞多尼菌 Streptococcus macedonicus,以及菌Enterococcus faecalis.
- 产胺的肠球菌很常见;发现了细菌素的生产者 (Lactococcus lactis,Enterococcus faecium).
- 在单个奶酪轮之间观察到微生物群落,生物氨基含量和VOC概况的显著变化,即使是在同一批.
- 一个奶酪轮显示出一个独特的微生物群,由Lentilactobacillus buchneri和St. infantarius主导,与更高的生物原胺和不同的VOC相关.
结论:
- 微生物组成和成熟特征在Provolone del Monaco奶酪轮之间可能会有很大的差异.
- 产胺细菌的存在和观察到的变异性强调了潜在的安全性和质量问题.
- 调查强调了探索辅助培养的重要性,以确保Provolone del Monaco奶酪的一致生产和所需特征.
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