Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese
Autor: | Danilo Putzu, S. Viale, Sofia Cosentino, Maria Barbara Pisano, Maria Elisabetta Fadda, V. Mossa, Flaminia Cesare Marincola, Antonella Rosa |
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Rok vydání: | 2020 |
Předmět: |
Microbiology (medical)
Metabolite lcsh:QR1-502 Pasteurization Microbiology lcsh:Microbiology law.invention lipids 03 medical and health sciences Probiotic chemistry.chemical_compound Starter law Metabolome Food science Original Research 030304 developmental biology chemistry.chemical_classification autochthonous cultures 0303 health sciences 030306 microbiology food and beverages Fatty acid Ripening metabolomics probiotic cheese NMR chemistry Composition (visual arts) |
Zdroj: | Frontiers in Microbiology Frontiers in Microbiology, Vol 11 (2020) |
ISSN: | 1664-302X |
Popis: | The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese’ profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 108–109 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery. |
Databáze: | OpenAIRE |
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