乳制品环境和季节会影响传统手工奶酪的微生物组
Ilario Ferrocino1, Federica Biolcati1, Manuela Giordano1
1Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy.
Food research international (Ottawa, Ont.)
|December 18, 2025
概括
奶酪微生物组是由其环境和原料塑造的,季节性变化会影响细菌和真菌群体. 了解这些动态是确保传统奶酪如马卡尼奥等产品质量和风味的一致性的关键.
科学领域:
- 食品微生物学 食品微生物学
- 环境微生物学 环境微生物学
- 乳制品科学 乳制品科学
背景情况:
- 奶酪微生物组是一个复杂的社区,受原料和生产环境的影响,对最终产品的特性产生重大影响.
- 环境微生物组可以建立稳定的种群,但容易受到季节变化,卫生和外部因素的影响.
- 该研究的重点是Macagno奶酪,这是来自意大利皮埃蒙特地区的传统半硬牛奶奶酪.
研究的目的:
- 为了研究环境因素和季节性变化的相互作用,在麦卡诺奶酪生产过程中对细菌和真菌群体的作用.
- 为了将微生物群落的变化与最终奶酪的代谢概况和纹理分析相关联.
- 确定微生物在生产设施内的转移和持久性的关键点.
主要方法:
- 基于amplicon的测序,以描述环境表面的细菌和真菌多样性,以及在乳酪制造和成熟期间的三个季节 (秋季,冬季,夏季) 的乳酪制造和成熟过程.
- 成熟奶酪的新陈代谢概况和纹理分析.
- 在最终的奶酪上,Shotgun转基因组学与关键微生物种群的基因组重建.
主要成果:
- 该设施的环境保持了稳定的核心微生物群,特定的地点 (工具,牛奶入口,通风) 被确定为微生物转移的关键.
- 乳球菌的基因组显示出季节性适应性,影响了质地和风味,特别是在秋季.
- 夏季生产与腐烂微生物 (Acinetobacter,Enterobacteriaceae) 的增加相关,导致味道不佳,而真菌群落因成熟室通风的影响而季节性变化.
结论:
- 麦卡诺奶酪的质量是复杂的微生物动态的直接反映,受生牛奶和环境种群季节性变化的影响.
- 了解季节性影响和环境微生物的作用对于优化生产,减轻腐败,确保一致的奶酪质量至关重要.
- 特定的微生物适应,如Lc. 乳制品,对理想的风味和质地配置有很大的贡献.
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