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Rampanti G, Cardinali F, Bande De León CM, Ferrocino I, Franciosa I, Milanović V, Foligni R, Tejada Portero L, Garofalo C, Osimani A, Aquilanti L. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese. Food Res Int 2024; 192:114838. [PMID: 39147526 DOI: 10.1016/j.foodres.2024.114838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 07/07/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
In this study, for the very first time, aqueous extracts obtained from flowers of spontaneously grown or cultivated Onopordum platylepis (Murb.) Murb. thistles were used as coagulating agents for the pilot-scale manufacture of Caciofiore, a traditional Italian raw ewe's milk cheese. Cheese prototypes were compared to control cheeses curdled with a commercial thistle rennet obtained from flowers of Cynara cardunculus L. After 45 days of ripening under controlled conditions, both the experimental and control cheese prototypes were analyzed for: cheese yield, physico-chemical (pH, titratable acidity, aw, proximate composition), morpho-textural (color and texture), and microbiological parameters (viable cell counts and species composition assessed by Illumina sequencing), as well as volatile profile by SPME-GC-MS. Slight variations in titratable acidity, color, and texture were observed among samples. Based on the results overall collected, neither the yield nor the proximate composition was apparently affected by the type of thistle coagulant. However, the experimental cheese prototypes curdled with extracts from flowers of both spontaneous or cultivated thistles showed 10 % higher values of water-soluble nitrogen compared to the control prototypes. On the other hand, these latter showed slightly higher loads of presumptive lactococci, thermophilic cocci, coliforms, and eumycetes, but lower counts of Escherichia coli. No statistically significant differences were revealed by the metataxonomic analysis of the bacterial and fungal biota. Though most volatile organic compounds (VOCs) were consistent among the prototypes, significant variability was observed in the abundance of some key aroma compounds, such as butanoic, hexanoic, and octanoic acids, ethanol, propan-2-ol, isobutyl acetate, 2-methyl butanoic acid, and 3-methyl butanal. However, further investigations are required to attribute these differences to either the type of coagulant or the metabolic activity of the microorganisms occurring in the analyzed cheese samples. The results overall collected support the potential exploitation of O. platylepis as a novel source of thistle coagulant to produce ewe's milk cheeses.
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Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Cindy María Bande De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
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2
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Rampanti G, Raffo A, Melini V, Moneta E, Nardo N, Saggia Civitelli E, Bande-De León C, Tejada Portero L, Ferrocino I, Franciosa I, Cardinali F, Osimani A, Aquilanti L. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum. Food Res Int 2023; 173:113459. [PMID: 37803784 DOI: 10.1016/j.foodres.2023.113459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet, used as a control, and crude extracts obtained from flowers of either spontaneous or cultivated Onopordum tauricum. Hence, the control and experimental cheese prototypes produced in two rounds of cheesemaking trials were assayed, at the end of their 60-day maturation, for the following features: pH, titratable acidity, dry matter, fat, total and soluble nitrogen (TN and SN, respectively), ash, salt, protein, lactose, viable plate counts and composition of the bacterial and fungal populations, color, texture, volatile organic compounds (VOCs), and olfactory attributes by sensory analysis (the latter for the sole prototypes curdled with the commercial rennet and the extract obtained from cultivated O. tauricum). The data overall collected showed a very low impact of the type of thistle rennet on the analyzed cheese traits, with significant differences being exclusively found for SN/TN%, titratable acidity, color, and adhesiveness. By contrast, a higher impact of the cheesemaking round was seen, with significant differences being observed for salt content, load of presumptive lactobacilli, thermophilic cocci, and Escherichia coli, and levels of the following VOCs: 2,3-butanedione, 2-pentanone, 1-butanol, 2-heptanone, 3-methyl-1-butanol, 2-heptanol, 2-nonanone, dimethyl trisulfide, 2-methyl propanoic acid, butanoic acid, and 3-methyl butanoic acid. Sensory analysis revealed a strong ewe's cheese odor, accompanied by other olfactory notes, such as pungent, sour curd, sweet, and Parmesan cheese-like notes, in all the analysed cheese prototypes. Moreover, key odor active compounds, including butanoic acid, ethyl butanoate, 2,3-butanedione, 1-octen-3-one, and dimethyl trisulfide, were identified by GC-olfactometry analysis. Regarding the odor attributes as determined by sensory analysis, again the type of rennet had an almost negligible impact, with significant differences being only perceived for 1 or 2 out of 20 odor attributes, depending on the analytical conditions applied. Although some aspects deserve further investigation, the results herein collected confirm that O. tauricum can be regarded as an alternative source of thistle rennet for the manufacture of Caciofiore cheese, and more in general, Mediterranean ewe's milk cheeses.
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Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
| | - Valentina Melini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Elisabetta Moneta
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Nicoletta Nardo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | | | - Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
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Zhu LX, Wang H, Han PJ, Lan YB. Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China. Food Chem X 2023; 19:100778. [PMID: 37780303 PMCID: PMC10534102 DOI: 10.1016/j.fochx.2023.100778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 06/10/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
Msalais is a traditional wine produced from naturally fermented boiled local grape juice in China. It has characteristic dried fruit and caramel odors, mainly attributed to aromatic compounds, such as furaneol and 5-methylfurfural. However, it is unclear how microbes involved in the natural fermentation of Msalais contribute to this characteristic aroma. Here, we analyzed the Msalais-fermenting microbes and aromatic compounds formed during natural Msalais fermentation by using high-throughput sequencing and gas chromatography-mass spectrometry, respectively. The analysis revealed that Saccharomyces cerevisiae, Kazachstania humilis, Lactobacillus plantarum, and Lactobacillus farraginis are the dominant and key functional species that produce high amounts of furaneol and 5-methylfurfural during Msalais fermentation. Of these, K. humilis and L. farraginis are rarely detected during regular wine fermentation. The identified functional species could be used to control typical aromatic characteristics of Msalais.
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Affiliation(s)
- Li-Xia Zhu
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, PR China
| | - Hui Wang
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, PR China
| | - Pei-jie Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
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Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 2023; 11:microorganisms11010219. [PMID: 36677511 PMCID: PMC9863127 DOI: 10.3390/microorganisms11010219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe's milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe's milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe's milk cheeses.
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Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese. Food Res Int 2022; 162:112011. [DOI: 10.1016/j.foodres.2022.112011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022]
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Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking. Food Res Int 2022; 158:111592. [DOI: 10.1016/j.foodres.2022.111592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/15/2022] [Accepted: 06/27/2022] [Indexed: 11/21/2022]
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Cardinali F, Foligni R, Ferrocino I, Harasym J, Orkusz A, Franciosa I, Milanović V, Garofalo C, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO. Food Res Int 2022; 157:111481. [DOI: 10.1016/j.foodres.2022.111481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/02/2022] [Accepted: 06/04/2022] [Indexed: 11/04/2022]
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Nicosia FD, Puglisi I, Pino A, Caggia C, Randazzo CL. Plant Milk-Clotting Enzymes for Cheesemaking. Foods 2022; 11:871. [PMID: 35327293 PMCID: PMC8949083 DOI: 10.3390/foods11060871] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.
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Affiliation(s)
- Fabrizio Domenico Nicosia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Ivana Puglisi
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (F.D.N.); (I.P.); (A.P.); (C.C.)
- ProBioEtna, Spin-off of University of Catania, 95123 Catania, Italy
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Cardinali F, Ferrocino I, Milanović V, Belleggia L, Corvaglia MR, Garofalo C, Foligni R, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal. Food Res Int 2021; 147:110537. [PMID: 34399514 DOI: 10.1016/j.foodres.2021.110537] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 12/16/2022]
Abstract
The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. The aim of the present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitão PDO cheese through viable counting and, for the first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitão PDO cheese volatile compounds. Nine cheese samples were collected from three different artisan producers located in Portugal. The results of physico-chemical analyses showed significant differences between producers, with mean values ranging from 5.40 ± 0.25 (Producer 1) to 6.00 ± 0.22 (Producer 2). As for TTA, Producer 1 showed the highest mean value attesting at 18.04 ± 6.57 mL of 0.1 M NaOH used to reach pH 8.3. Regarding lactic acid concentration, Producer 1 showed the highest mean value attesting at 0.488 ± 0.106 g 100 g-1, whereas, for acetic acid, no significant differences were evidenced among producers with values comprised between 0.141 ± 0.021 g 100 g-1 and 0.245 ± 0.016 g 100 g-1. No significant differences were observed between overall mean values of the three producers for viable counts of presumptive lactococci, thermophilic cocci, presumptive lactobacilli, thermophilic lactobacilli and total mesophilic aerobes with values in the order of 7-8 log cfu g-1. Moreover, no significant differences were evidenced for viable counts of coagulase-negative cocci, enterococci, Enterobacteriaceae and Pseudomonadaceae. As for eumycetes, cheeses from Producer 1 showed the lowest mean value (2.78 ± 2.42 log cfu g-1) in respect with values detected in cheeses from Producer 2 and 3. Concerning microbiota and mycobiota of the analyzed cheeses, the alpha diversity index did not show any significant difference between the three producers in terms of composition and complexity of the microbial population. A simple composition was apparently shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides (37% of the relative frequency in average), Lactococcus lactis (29%), Lacticaseibacillus zeae (4.7%), Lentilactobacillus kefiri (4.4%), Serratia spp. (3.5%), Lactiplantibacillus plantarum (2.7%), and Latilactobacillus sakei (2.5%). The mycobiota composition showed the neat dominance of Yarrowia lipolytica (46.7% of the relative frequency in average), followed by Candida ethanolica (13.6%), Kurtzmaniella zeylanoides (9.4%), Geotrichum candidum (8.8%), Galactomyces geotrichum (8.7%), Kluyveromyces lactis (3.5%), and Geotrichum silvicola (2.7%). The volatile profile analysis allowed 24 different compounds to be identified: 7 acids, 7 esters, 4 alcohols, 3 ketones, 2 aromatic hydrocarbons, and 1 aldehyde. The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Len. kefiri and hexanoic acid and isopentyl isobutyrate was observed (P < 0.05), whereas Y. lipolytica displayed the highest number of positive correlations with 3-methyl-butanal, 2-pentanone and 2-pentanol (P < 0.05). To the authors' knowledge, this is the very first detection of Len. kefiri in a raw ewe's milk cheese coagulated with vegetable rennet.
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Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Maria Rita Corvaglia
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Cinzia Mannozzi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
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Soria-Herrera RJ, Dominguez-Gonzalez KG, Rumbo-Pino R, Piña-Lazaro A, Alvarez-Perez JJ, Rivera-Gutierrez S, Ponce-Saavedra J, Ortiz-Alvarado R, Gonzalez-Y-Merchand JA, Yahuaca-Juarez B, Cerna-Cortes JF. Occurrence of Nontuberculous Mycobacteria, Salmonella, Listeria monocytogenes, and Staphylococcus aureus in Artisanal Unpasteurized Cheeses in the State of Michoacan, Mexico. J Food Prot 2021; 84:760-766. [PMID: 33290541 DOI: 10.4315/jfp-20-286] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 12/03/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study investigated the presence of nontuberculous mycobacteria (NTM) for the first time in two types of unpasteurized fresh cheese produced in the state of Michoacan, Mexico. We tested for this pathogen, along with the others, to broaden the study of microbiological quality in 60 samples of cheese, 30 fresh and 30 Adobera, which were collected from six artisanal cheese factories (ACFs). The hygienic conditions of these establishments and the practices of cheese manufacture were generally poor. Although Mycobacterium bovis was not detected, four cheese samples harbored NTM isolates. The four NTM isolates were identified using three molecular markers (hsp65, rrs, and rpoB genes) that corresponded to Mycolicibacterium fortuitum (n = 3) and Mycolicibacterium mageritense (n = 1). All 60 cheese samples analyzed had unsatisfactory microbiological quality according to the Mexican Official Guideline. Regarding fresh cheeses, all 30 samples analyzed were positive for aerobic mesophilic bacteria, total coliforms, fecal coliforms, and yeasts and molds. Escherichia coli and Staphylococcus aureus were present in 23 and 21 samples, respectively. Listeria monocytogenes was identified in a sample and was isolated from a bulk milk tank in the same ACF. With regard to Adobera cheeses, all samples were positive for aerobic mesophilic bacteria, total coliforms, fecal coliforms, yeasts and molds, and S. aureus. E. coli was isolated from 28 samples. Salmonella was isolated from a sample and from a wooden shovel used in the manufacture of the cheeses in the same ACF. Thus, the consumption of unpasteurized fresh cheese may represent a public health risk. Because of this, health authorities should enforce the legislation that forbids the processing of cheese with unpasteurized milk and encourage producers to follow good manufacturing practices from original ingredients, through the production process of the cheese, to its sale to assure a safe product. HIGHLIGHTS
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Affiliation(s)
- Ricardo Jiovanni Soria-Herrera
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico.,Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico
| | - Karla Gabriela Dominguez-Gonzalez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Rebeca Rumbo-Pino
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Arizbeth Piña-Lazaro
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Jose Jesus Alvarez-Perez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Sandra Rivera-Gutierrez
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,ORCID: https://orcid.org/0000-0003-1556-9956 [S.R.G.]
| | - Javier Ponce-Saavedra
- Facultad de Biología, Universidad Michoacana de San Nicolas de Hidalgo, Ciudad Universitaria, Morelia Michoacan 58060, Mexico (ORCID: https://orcid.org/0000-0001-6012-3748 [J.P.S.])
| | - Rafael Ortiz-Alvarado
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico.,(ORCID: https://orcid.org/0000-0001-8169-3838 [R.O.A.])
| | - Jorge Alberto Gonzalez-Y-Merchand
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,https://orcid.org/0000-0002-6461-3135 [J.A.G.M.]
| | - Berenice Yahuaca-Juarez
- Facultad de Quimico Farmacobiologia, Universidad Michoacana de San Nicolas de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia Michoacan 58240, Mexico
| | - Jorge Francisco Cerna-Cortes
- Departamento de Microbiologia, Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional, Prolongacion Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas, Ciudad de Mexico 11340, Mexico.,https://orcid.org/0000-0002-4350-9507 [J.F.C.C.]
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11
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Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040119] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities.
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12
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Griffin S, Falzon O, Camilleri K, Valdramidis VP. Bacterial and fungal contaminants in caprine and ovine cheese: A meta-analysis assessment. Food Res Int 2020; 137:109445. [PMID: 33233125 DOI: 10.1016/j.foodres.2020.109445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/08/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
The dairy industry is of great importance to the European economy contributing towards € 8.7 billion of the total trade surplus. Caprine and ovine milk amount to 3.1% of the 152 million tonnes of milk produced in Europe, 95% of which is transformed into dairy products such as cheese. This cheese is mostly produced in small holdings from untreated milk, making it a high-risk dairy product for human consumption. A total of 49 foodborne disease outbreaks caused by dairy products were registered in 2017 in Europe. Therefore, these products remain a serious health risk. This meta-analysis examined 30 studies assessing bacterial or fungal contamination of caprine or ovine milk cheeses. The significantly contaminating microbes were found to be Acremonium spp. (19%), Aspergillus spp. (23%), Bacillus spp. (2%), Brucella spp. (34%), Enterobactericae spp. (36%), Enterococcus spp. (28%), Escherichia spp. (15%), Fusarium spp. (21%), Geotrichum spp. (22%), Listeria spp. (11%), Mucor spp. (15%), Penicillium spp. (25%), Phoma spp. (20%), Rhizopus spp. (15%), Salmonella spp. (3%), Scopulariopsis spp. (19%) and Staphylococcus spp. (25%) in caprine and ovine cheese, indicating a variety of food pathogens as well as spoilers. Raw milk is nutritious hence prone to contamination. However, since traditional cheese is often made from untreated milk, it is important to educate cheesemakers of key safety measures and good manufacturing practice allowing for the safe production of these food items.
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Affiliation(s)
- Sholeem Griffin
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta.
| | - Owen Falzon
- Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Kenneth Camilleri
- Systems & Control Engineering, Faculty of Engineering, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Vasilis P Valdramidis
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta
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13
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Microbiological characterization of Gioddu, an Italian fermented milk. Int J Food Microbiol 2020; 323:108610. [PMID: 32240882 DOI: 10.1016/j.ijfoodmicro.2020.108610] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/21/2020] [Accepted: 03/19/2020] [Indexed: 12/24/2022]
Abstract
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.
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14
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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res Int 2020; 137:109369. [PMID: 33233071 DOI: 10.1016/j.foodres.2020.109369] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 05/06/2020] [Accepted: 05/28/2020] [Indexed: 02/06/2023]
Abstract
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and volatilome profile occurring during kefir production through traditional and backslopping methods by using five kefir grains that were collected in Bosnia and Herzegovina. The results from conventional pour plating techniques and amplicon-based sequencing were combined. The kefir drinks have also been characterized in terms of their physico-chemical and colorimetric parameters. A bacterial shift from Lactobacillus kefiranofaciens to Acetobacter syzygii, Lactococcus lactis and Leuconostoc pseudomesenteroides from kefir grains in traditional kefir to backslopped kefir was generally observed. Despite some differences within samples, the dominant mycobiota of backslopped kefir samples remained quite similar to that of the kefir grain samples. However, unlike the lactic acid and acetic acid bacteria, the yeast counts decreased progressively from the grains to the backslopped kefir. The backslopped kefir samples showed higher protein, lactose and ash content and lower ethanol content compared to traditional kefir samples, coupled with optimal pH values that contribute to a pleasant sensory profile. Concerning the volatilome, backslopped kefir samples were correlated with cheesy, buttery, floral and fermented odors, whereas the traditional kefir samples were correlated with alcoholic, fruity, fatty and acid odors. Overall, the data obtained in the present study provided evidence that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product. Hence, the functional traits of backslopped kefir should be further investigated in order to verify the suitability of a potential scale-up methodology for backslopping.
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15
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods 2020; 9:foods9060692. [PMID: 32471174 PMCID: PMC7353650 DOI: 10.3390/foods9060692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/17/2022] Open
Abstract
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.
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16
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Bueno-Gavilá E, Abellán A, Bermejo MS, Salazar E, Cayuela JM, Prieto-Merino D, Tejada L. Characterization of Proteolytic Activity of Artichoke ( Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides. Animals (Basel) 2020; 10:ani10050914. [PMID: 32466272 PMCID: PMC7278388 DOI: 10.3390/ani10050914] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/16/2020] [Accepted: 05/20/2020] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Recently, dairy proteins, in addition to their basic nutritional role in the diet, were recognized as a source of bioactive peptides. Such peptides are encoded within the primary structure of the protein and can be released by enzymatic hydrolysis. The growing interest in the development of functional foods for the benefit of consumer health led to a recent increase in research on the production of bioactive peptides from different matrices and production methods. The use of aspartic proteases from stigmas of mature artichoke (Cynara scolymus L.) flowers to obtain hydrolytic enzymes (cinarases) in the production of bioactive peptides would involve the utilization of an agricultural residue of a plant species of great socio-economic importance. In the present study, the characterization of the optimal hydrolysis conditions of artichoke flower extracts was carried out for the production of peptides from bovine casein. Furthermore, the angiotensin-converting enzyme-I inhibitory activity and the antioxidant capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radicals in vitro were determined for the obtained hydrolysates. The results revealed that the water-soluble extract of artichoke flower could be suitable for the production of bioactive peptides from whole bovine casein. Abstract The aim of this work is to establish the most suitable proteolysis conditions to obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To this end, the proteolytic activity of Cynara scolymus L. flower extracts was characterized on whole bovine casein, evaluating the effect of several factors (pH, temperature, substrate concentration, enzyme concentration, and hydrolysis time). The optimal conditions to carry out the hydrolysis with the C. scolymus L. extract were as follows: pH 6.2, 50 °C, and 0.023 mg·mL−1 of extract-protein concentration. A Michaelis constant (Km) value of 5.66 mg·mL−1 and a maximum rate of reaction (Vmax) of 8.47 mUAbs∙min−1 were observed. The optimal hydrolysis time was 17 h. The casein hydrolysates obtained with these conditions contained peptides with antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity: 30.89%; Trolox equivalent antioxidant capacity (TEAC) against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical (ABTS●+): 4.43 mM Trolox equivalent·mg−1 peptide) and antihypertensive activity, showing 55.05% angiotensin-converting enzyme-I inhibition in vitro.
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Affiliation(s)
- Estefanía Bueno-Gavilá
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
- Correspondence:
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - María Soledad Bermejo
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - Eva Salazar
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - José María Cayuela
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
| | - David Prieto-Merino
- Applied Statistical Methods in Medical Research Group, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain;
| | - Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, 30107 Guadalupe (Murcia), Spain; (A.A.); (M.S.B.); (E.S.); (J.M.C.); (L.T.)
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17
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Siroli L, Patrignani F, D’Alessandro M, Salvetti E, Torriani S, Lanciotti R. Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production. Animals (Basel) 2020; 10:E782. [PMID: 32365951 PMCID: PMC7277329 DOI: 10.3390/ani10050782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 12/12/2022] Open
Abstract
This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Elisa Salvetti
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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18
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Ritota M, Manzi P. Natural Preservatives from Plant in Cheese Making. Animals (Basel) 2020; 10:E749. [PMID: 32344784 PMCID: PMC7223362 DOI: 10.3390/ani10040749] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/21/2020] [Accepted: 04/23/2020] [Indexed: 02/02/2023] Open
Abstract
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.
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Affiliation(s)
- Mena Ritota
- CREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy;
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19
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Roncolini A, Milanović V, Aquilanti L, Cardinali F, Garofalo C, Sabbatini R, Clementi F, Belleggia L, Pasquini M, Mozzon M, Foligni R, Federica Trombetta M, Haouet MN, Serena Altissimi M, Di Bella S, Piersanti A, Griffoni F, Reale A, Niro S, Osimani A. Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks. Food Res Int 2020; 131:109031. [PMID: 32247483 DOI: 10.1016/j.foodres.2020.109031] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 02/07/2023]
Abstract
Increasing interest in consuming foods that are high in protein, vitamin, amino acid, and mineral contents is steering growth in the market for fortified snacks. The aim of the present study was to evaluate the use of lesser mealworm (Alphitobius diaperinus) powder (LP) (at 10 or 30% substitution for wheat flour) for the protein and mineral fortification of crunchy snacks (rusks). Hence, the technological, microbiological, nutritional, and sensory characteristics of the fortified rusks were evaluated. The protein content was enriched up to 99.3% in rusks with 30% substitution; moreover, a notable increase in the essential amino acids content was observed, with histidine fortification reaching up to 129.1% in rusks with 30% substitution. The incorporation of LP has led to an enrichment of almost all the minerals considered here, and especially Fe, P and Zn, with Zn showing fortification percentages of up to 300% in rusks with 30% substitution for LP. The experimental rusks showed pleasant sensory traits and low aw values. In view of the potential industrial manufacturing of insect-based rusks, the proposed product can be assigned to level 4 (validation in a laboratory environment) of the Technology Readiness Level (TRL) scale, and it is thus ready to be tested in a simulated production environment.
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Affiliation(s)
- Andrea Roncolini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Riccardo Sabbatini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - M Serena Altissimi
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Sara Di Bella
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Arianna Piersanti
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy
| | - Francesco Griffoni
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy
| | - Anna Reale
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy
| | - Serena Niro
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis snc, 86100 Campobasso, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
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20
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Roncolini A, Milanović V, Cardinali F, Osimani A, Garofalo C, Sabbatini R, Clementi F, Pasquini M, Mozzon M, Foligni R, Raffaelli N, Zamporlini F, Minazzato G, Trombetta MF, Van Buitenen A, Van Campenhout L, Aquilanti L. Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread. PLoS One 2019; 14:e0211747. [PMID: 30707742 PMCID: PMC6358109 DOI: 10.1371/journal.pone.0211747] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Accepted: 01/18/2019] [Indexed: 11/18/2022] Open
Abstract
In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker’s yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.
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Affiliation(s)
- Andrea Roncolini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
- * E-mail: (AO); (LA)
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Riccardo Sabbatini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Nadia Raffaelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Federica Zamporlini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Gabriele Minazzato
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Anse Van Buitenen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Faculty of Engineering Technology, Lab4Food, Technology Campus Geel, Geel, Belgium
- KU Leuven, Leuven Food Science and Nutrition Rese Centre (LFoRCe), Leuven, Belgium
| | - Leen Van Campenhout
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Faculty of Engineering Technology, Lab4Food, Technology Campus Geel, Geel, Belgium
- KU Leuven, Leuven Food Science and Nutrition Rese Centre (LFoRCe), Leuven, Belgium
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
- * E-mail: (AO); (LA)
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Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int J Food Microbiol 2018; 278:61-72. [DOI: 10.1016/j.ijfoodmicro.2018.04.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/29/2018] [Accepted: 04/18/2018] [Indexed: 01/11/2023]
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Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.007] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Cardinali F, Osimani A, Taccari M, Milanović V, Garofalo C, Clementi F, Polverigiani S, Zitti S, Raffaelli N, Mozzon M, Foligni R, Franciosi E, Tuohy K, Aquilanti L. Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese. Int J Food Microbiol 2017; 255:7-16. [DOI: 10.1016/j.ijfoodmicro.2017.05.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 04/26/2017] [Accepted: 05/21/2017] [Indexed: 12/17/2022]
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Milanović V, Osimani A, Taccari M, Garofalo C, Butta A, Clementi F, Aquilanti L. Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing. ACTA ACUST UNITED AC 2017; 44:997-1004. [DOI: 10.1007/s10295-017-1921-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 02/05/2017] [Indexed: 01/18/2023]
Abstract
Abstract
The bacterial diversity in fermenting dye vats with woad (Isatis tinctoria L.) prepared and maintained in a functional state for approximately 12 months was examined using a combination of culture-dependent and -independent PCR-DGGE analyses and next-generation sequencing of 16S rRNA amplicons. An extremely complex ecosystem including taxa potentially contributing to both indigo reduction and formation, as well as indigo degradation was found. PCR-DGGE analyses revealed the presence of Paenibacillus lactis, Sporosarcina koreensis, Bacillus licheniformis, and Bacillus thermoamylovorans, while Bacillus thermolactis, Bacillus pumilus and Bacillus megaterium were also identified but with sequence identities lower than 97%. Dominant operational taxonomic units (OTUs) identified by pyrosequencing included Clostridium ultunense, Tissierella spp., Alcaligenes faecalis, Erysipelothrix spp., Enterococcus spp., Virgibacillus spp. and Virgibacillus panthothenicus, while sub-dominant OTUs included clostridia, alkaliphiles, halophiles, bacilli, moderately thermophilic bacteria, lactic acid bacteria, Enterobacteriaceae, aerobes, and even photosynthetic bacteria. Based on the current knowledge of indigo-reducing bacteria, it is considered that indigo-reducing bacteria constituted only a small fraction in the unique microcosm detected in the natural indigo dye vats.
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Affiliation(s)
- Vesna Milanović
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
| | - Andrea Osimani
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
| | - Manuela Taccari
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
| | - Cristiana Garofalo
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
| | - Alessandro Butta
- La Campana Soc. Coop. Agricola Montefiore dell’Aso Ascoli Piceno Italy
| | - Francesca Clementi
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
| | - Lucia Aquilanti
- 0000 0001 1017 3210 grid.7010.6 Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A) Università Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy
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Osimani A, Garofalo C, Aquilanti L, Milanović V, Cardinali F, Taccari M, Pasquini M, Tavoletti S, Clementi F. Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides). J Food Sci 2017; 82:1184-1192. [PMID: 28339104 DOI: 10.1111/1750-3841.13700] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 02/14/2017] [Accepted: 02/25/2017] [Indexed: 11/30/2022]
Abstract
Grasshoppers are the most commonly eaten insects by humans worldwide, as they are rich in proteins and micronutrients. This study aimed to assess the occurrence of transferable antibiotic resistance genes in commercialized edible grasshoppers. To this end, the prevalence of 12 selected genes [aac(6')-Ie aph(2″)-Ia, blaZ, erm(A), erm(B), erm(C), mecA, tet(M), tet(O), tet(S), tet(K), vanA, vanB] coding for resistance to antibiotics conventionally used in clinical practice was determined. The majority of samples were positive for tet(M) (70.0%), tet(K) (83.3%) and blaZ (83.3%). A low percentage of samples were positive for erm(B) (16.7%), erm(C) (26.7%), and aac(6')-Ie aph(2″)-Ia (13.3%), whereas no samples were positive for erm(A), vanA, vanB, tet(O), and mecA. Cluster analysis identified 4 main clusters, allowing a separation of samples on the basis of their country of origin.
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Affiliation(s)
- Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Manuela Taccari
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Stefano Tavoletti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
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Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR. Int J Food Microbiol 2017; 242:24-36. [DOI: 10.1016/j.ijfoodmicro.2016.11.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 11/08/2016] [Accepted: 11/09/2016] [Indexed: 12/27/2022]
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