Microbiological characterization of Gioddu, an Italian fermented milk
| Autor: | Ilario Ferrocino, Marina Pasquini, Lucia Aquilanti, Vesna Milanović, Maria Federica Trombetta, Federica Cardinali, Nicoletta Pasqualina Mangia, Francesca Clementi, Antonietta Maoloni, Cristiana Cesaro, Andrea Osimani, Cristiana Garofalo, Giuseppe Blaiotta, Luca Simone Cocolin |
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| Přispěvatelé: | Maoloni, A., Blaiotta, G., Ferrocino, I., Mangia, N. P., Osimani, A., Milanovic, V., Cardinali, F., Cesaro, C., Garofalo, C., Clementi, F., Pasquini, M., Trombetta, M. F., Cocolin, L., Aquilanti, L. |
| Rok vydání: | 2020 |
| Předmět: |
Cultured Milk Product
Mycobiota Kluyveromyces marxianu Cultured Milk Products Population Geotrichum Streptococcus thermophilu Probiotic Microbiology 03 medical and health sciences Kluyveromyces marxianus Lactobacillus Yeasts Animals Streptococcus thermophilus Yeast-lactic fermentation Galactomyces candidum Food science education 030304 developmental biology Lactobacillu Lactobacillus delbrueckii 0303 health sciences education.field_of_study biology Animal 030306 microbiology Kefir Probiotics food and beverages General Medicine biology.organism_classification Galactomyces Yogurt Yeast Italy Fermentation Food Microbiology Lactobacillus kefiri Metagenomic sequencing Food Science |
| Zdroj: | International journal of food microbiology. 323 |
| ISSN: | 1879-3460 |
| Popis: | Gioddu, also known as “Miciuratu”, “Mezzoraddu” or “Latte ischidu” (literally meaning acidulous milk), is the sole variety of traditional Italian fermented milk. The aim of the present study was to elucidate the microbiota and the mycobiota occurring in artisan Gioddu sampled from three Sardinian producers by combining the results of viable counting on selective culture media and high-throughput sequencing. Physico-chemical parameters were also measured. The overall low pH values (3.80–4.22) recorded in the analyzed Gioddu samples attested the strong acidifying activity carried out by lactic acid bacteria during fermentation. Viable counts revealed the presence of presumptive lactococci, presumptive lactobacilli and non-Saccharomyces yeasts. A complex (kefir-like) microbiota of bacteria and yeasts was unveiled through sequencing. In more detail, Lactobacillus delbrueckii was found to dominate in Gioddu together with Streptococcus thermophilus, thus suggesting the establishment of a yogurt-like protocooperation. Unexpectedly, in all the three analyzed batches from two out of the three producers Lactobacillus kefiri was also detected, thus representing an absolute novelty, which suggests the presence of bioactive compounds (e.g. exopolysaccharides) similar to those characterizing milk kefir beverage. Mycobiota population, studied for the very first time in Gioddu, revealed a more complex composition, with Kluyveromyces marxianus, Galactomyces candidum and Geotrichum galactomyces constituting the core species. Further research is needed to disclose the eventual occurence in Gioddu of probiotic cultures and bioactive compounds (e.g. exopolysaccharides, angiotensin-converting enzyme inhibitory peptides and antimicrobial compounds) with potential health-benefits for the consumers. |
| Databáze: | OpenAIRE |
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