Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration.

Autor: Daghio M; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy. Electronic address: matteo.daghio@unifi.it., Pini F; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy., Espinoza-Tofalos A; Department of Earth and Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126, Milano, Italy., Conte G; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy., Mari E; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy., Giannerini F; Caseificio Sociale Manciano, Loc. Piano di Cirignano, 58014, Manciano, GR, Italy., Giovannetti L; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy., Buccioni A; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy., Franzetti A; Department of Earth and Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126, Milano, Italy., Granchi L; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy., Mele M; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy., Rampazzo G; Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064, Ozzano Emilia, BO, Italy., Gazzotti T; Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064, Ozzano Emilia, BO, Italy; Health Sciences and Technologies-Interdepartmental Centre for Industrial Research (CIRI-SDV), University of Bologna, via Tolara di Sopra 41/E, 40064, Ozzano Emilia, BO, Italy., Zironi E; Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064, Ozzano Emilia, BO, Italy., Viti C; Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Firenze, Italy.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2022 Jun; Vol. 104, pp. 104006. Date of Electronic Publication: 2022 Feb 21.
DOI: 10.1016/j.fm.2022.104006
Abstrakt: Pink discoloration defect can cause economic losses for cheese producers due to the impossibility to sell the defected cheese, but few knowledge is currently available on the causes of this defect. To gain more insight on the causes that lead to the formation of pink discoloration in Pecorino Toscano cheese with the Protected Designation of Origin (PDO) status, the bacterial community in defected and not defected cheese was characterized by high-throughput sequencing of bacterial 16S rRNA gene. The bacterial community in the defected cheese significantly differed compared to the control. The relative abundance of the genera Acidipropionibacterium, Enterococcus, Escherichia/Shigella, Lactobacillus, Lentilactobacillus and Propionibacterium was higher in the cheese with pink discoloration defect. The concentration of short chain fatty acids and of lactic acid in cheese was measured and a shift towards the production of propionate in the cheese with pink discoloration defect was observed. Furthermore, the possible involvement of microbially produced vitamin B 12 in the formation of pink discoloration was not supported by the data, since a tendency to a lower concentration of vitamin B 12 was measured in the defected cheese compared to the control.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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