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Cardin M, Mounier J, Coton E, Cardazzo B, Perini M, Bertoldi D, Pianezze S, Segato S, Di Camillo B, Cappellato M, Coton M, Carraro L, Currò S, Lucchini R, Mohammadpour H, Novelli E. Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling. Food Res Int 2024; 178:113975. [PMID: 38309918 DOI: 10.1016/j.foodres.2024.113975] [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: 10/20/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
Origin authentication methods are pivotal in counteracting frauds and provide evidence for certification systems. For these reasons, geographical origin authentication methods are used to ensure product origin. This study focused on the origin authentication (i.e. at the producer level) of a typical mountain cheese origin using various approaches, including shotgun metagenomics, volatilome, near infrared spectroscopy, stable isotopes, and elemental analyses. DNA-based analysis revealed that viral communities achieved a higher classification accuracy rate (97.4 ± 2.6 %) than bacterial communities (96.1 ± 4.0 %). Non-starter lactic acid bacteria and phages specific to each origin were identified. Volatile organic compounds exhibited potential clusters according to cheese origin, with a classification accuracy rate of 90.0 ± 11.1 %. Near-infrared spectroscopy showed lower discriminative power for cheese authentication, yielding only a 76.0 ± 31.6 % classification accuracy rate. Model performances were influenced by specific regions of the infrared spectrum, possibly associated with fat content, lipid profile and protein characteristics. Furthermore, we analyzed the elemental composition of mountain Caciotta cheese and identified significant differences in elements related to dairy equipment, macronutrients, and rare earth elements among different origins. The combination of elements and isotopes showed a decrease in authentication performance (97.0 ± 3.1 %) compared to the original element models, which were found to achieve the best classification accuracy rate (99.0 ± 0.01 %). Overall, our findings emphasize the potential of multi-omics techniques in cheese origin authentication and highlight the complexity of factors influencing cheese composition and hence typicity.
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Affiliation(s)
- Marco Cardin
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Emmanuel Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy
| | - Matteo Perini
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach, Via E. Mach, 1, 38098 San Michele all'Adige, Italy
| | - Daniela Bertoldi
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach, Via E. Mach, 1, 38098 San Michele all'Adige, Italy
| | - Silvia Pianezze
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach, Via E. Mach, 1, 38098 San Michele all'Adige, Italy
| | - Severino Segato
- Department of Animal Medicine, Production and Health, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Barbara Di Camillo
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy; Department of Information Engineering, University of Padova, Via Gradenigo 6/b, 35131 Padova, Italy
| | - Marco Cappellato
- Department of Information Engineering, University of Padova, Via Gradenigo 6/b, 35131 Padova, Italy
| | - Monika Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy
| | - Sarah Currò
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy
| | - Rosaria Lucchini
- Italian Health Authority and Research Organization for Animal Health and Food Safety (Istituto zooprofilattico sperimentale delle Venezie), Viale Università 10, 35020 Legnaro, PD, Italy
| | - Hooriyeh Mohammadpour
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020, Legnaro, PD, Italy.
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Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products. Foods 2023; 12:foods12061270. [PMID: 36981196 PMCID: PMC10048301 DOI: 10.3390/foods12061270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.
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