1
|
Shehata MG, Alsulami T, El-Aziz NMA, Abd-Rabou HS, El Sohaimy SA, Darwish AMG, Hoppe K, Ali HS, Badr AN. Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese. Toxins (Basel) 2024; 16:93. [PMID: 38393172 PMCID: PMC10891891 DOI: 10.3390/toxins16020093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 02/25/2024] Open
Abstract
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.
Collapse
Affiliation(s)
- Mohamed G. Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20602, United Arab Emirates
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Nourhan M. Abd El-Aziz
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Hagar S. Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Sobhy A. El Sohaimy
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism, and Service, South Ural State University, 454080 Chelyabinsk, Russia
| | - Amira M. G. Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland;
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
| |
Collapse
|
2
|
Thodis P, Kosma IS, Nesseris K, Badeka AV, Kontominas MG. Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese. Foods 2023; 12:foods12112176. [PMID: 37297421 DOI: 10.3390/foods12112176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.
Collapse
Affiliation(s)
- Panagiotis Thodis
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioanna S Kosma
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Konstantinos Nesseris
- DODONI S.A. Agricultural Dairy Industry of Epirus, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece
| | - Anastasia V Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| |
Collapse
|
3
|
Kiousi DE, Efstathiou C, Tzampazlis V, Plessas S, Panopoulou M, Koffa M, Galanis A. Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria. Front Cell Infect Microbiol 2023; 13:1127256. [PMID: 36844407 PMCID: PMC9944596 DOI: 10.3389/fcimb.2023.1127256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 01/30/2023] [Indexed: 02/11/2023] Open
Abstract
Introduction Lactobacilli are avid producers of antimicrobial compounds responsible for their adaptation and survival in microbe-rich matrices. The bactericidal or bacteriostatic ability of lactic acid bacteria (LAB) can be exploited for the identification of novel antimicrobial compounds to be incorporated in functional foodstuffs or pharmaceutical supplements. In this study, the antimicrobial and antibiofilm properties of Lactiplantibacillus pentosus L33, Lactiplantibacillus plantarum L125 and Lacticaseibacillus paracasei SP5, previously isolated form fermented products, were examined, against clinical isolates of Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli. Methods The ability of viable cells to inhibit pathogen colonization on HT-29 cell monolayers, as well as their co-aggregation capacity, were examined utilizing the competitive exclusion assay. The antimicrobial activity of cell-free culture supernatants (CFCS) was determined against planktonic cells and biofilms, using microbiological assays, confocal microscopy, and gene expression analysis of biofilm formation-related genes. Furthermore, in vitro analysis was supplemented with in silico prediction of bacteriocin clusters and of other loci involved in antimicrobial activity. Results The three lactobacilli were able to limit the viability of planktonic cells of S. aureus and E. coli in suspension. Greater inhibition of biofilm formation was recorded after co-incubation of S. enterica with the CFCS of Lc. paracasei SP5. Predictions based on sequence revealed the ability of strains to produce single or two-peptide Class II bacteriocins, presenting sequence and structural conservation with functional bacteriocins. Discussion The efficiency of the potentially probiotic bacteria to elicit antimicrobial effects presented a strain- and pathogen-specific pattern. Future studies, utilizing multi-omic approaches, will focus on the structural and functional characterization of molecules involved in the recorded phenotypes.
Collapse
Affiliation(s)
- Despoina Eugenia Kiousi
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Christos Efstathiou
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Vasilis Tzampazlis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Stavros Plessas
- Department of Agricultural Development, Democritus University of Thrace, Orestiada, Greece
| | - Maria Panopoulou
- Department of Medicine, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Maria Koffa
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
- *Correspondence: Alex Galanis,
| |
Collapse
|
4
|
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices. Foods 2022; 11:3226. [PMCID: PMC9601700 DOI: 10.3390/foods11203226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical characteristics, shelf-life, volatilome, phytic acid, and sensory properties of the breads were evaluated. The BITR breads had higher acidity (9.05 ± 0.14 mL of 0.1 M NaOH/10 g) and organic acid content (g/Kg; 2.90 ± 0.05 lactic, 1.04 ± 0.02 acetic), which justifies the better resistance against mould and rope spoilage (>10 days). The highest number of volatiles (35) and at higher concentration (11.14 μg/g) were also found in BITR, which is in line with the sensory (consumer) evaluation regarding flavour. Finally, higher reduction of phytate (an antinutrient) was observed in all L. paracasei SP5 sourdoughs (83.3–90.7%) compared to the control samples (71.4%). The results support the use of the new strain for good quality sourdough bread.
Collapse
|
5
|
Kiousi DE, Efstathiou C, Tegopoulos K, Mantzourani I, Alexopoulos A, Plessas S, Kolovos P, Koffa M, Galanis A. Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential. Front Microbiol 2022; 13:922689. [PMID: 35783439 PMCID: PMC9244547 DOI: 10.3389/fmicb.2022.922689] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 05/16/2022] [Indexed: 12/22/2022] Open
Abstract
The Lacticaseibacillus paracasei species is comprised by nomadic bacteria inhabiting a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Lc. paracasei SP5 is a novel strain, originally isolated from kefir grains that presents desirable probiotic and biotechnological attributes. In this study, we applied genomic tools to further characterize the probiotic and biotechnological potential of the strain. Firstly, whole genome sequencing and assembly, were performed to construct the chromosome map of the strain and determine its genomic stability. Lc. paracasei SP5 carriers several insertion sequences, however, no plasmids or mobile elements were detected. Furthermore, phylogenomic and comparative genomic analyses were utilized to study the nomadic attributes of the strain, and more specifically, its metabolic capacity and ability to withstand environmental stresses imposed during food processing and passage through the gastrointestinal (GI) tract. More specifically, Kyoto Encyclopedia of Genes and Genomes (KEGG) and Carbohydrate-active enzyme (CAZymes) analyses provided evidence for the ability of the stain to utilize an array of carbohydrates as growth substrates. Consequently, genes for heat, cold, osmotic shock, acidic pH, and bile salt tolerance were annotated. Importantly bioinformatic analysis showed that the novel strain does not harbor acquired antimicrobial resistance genes nor virulence factors, in agreement with previous experimental data. Putative bacteriocin biosynthesis clusters were identified using BAGEL4, suggesting its potential antimicrobial activity. Concerning microbe-host interactions, adhesins, moonlighting proteins, exopolysaccharide (EPS) biosynthesis genes and pilins mediating the adhesive phenotype were, also, pinpointed in the genome of Lc. paracasei SP5. Validation of this phenotype was performed by employing a microbiological method and confocal microscopy. Conclusively, Lc. paracasei SP5 harbors genes necessary for the manifestation of the probiotic character and application in the food industry. Upcoming studies will focus on the mechanisms of action of the novel strain at multiple levels.
Collapse
Affiliation(s)
- Despoina Eugenia Kiousi
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Christos Efstathiou
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Konstantinos Tegopoulos
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Ioanna Mantzourani
- Department of Agricultural Development, Democritus University of Thrace, Orestiada, Greece
| | - Athanasios Alexopoulos
- Department of Agricultural Development, Democritus University of Thrace, Orestiada, Greece
| | - Stavros Plessas
- Department of Agricultural Development, Democritus University of Thrace, Orestiada, Greece
- *Correspondence: Stavros Plessas,
| | - Petros Kolovos
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Maria Koffa
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis, Greece
- Alex Galanis,
| |
Collapse
|
6
|
ALQtaishat N, Saleh M, Al‐Ismail K, Abu Ghoush M. Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Nour ALQtaishat
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mohammed Saleh
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Khalid Al‐Ismail
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mahmoud Abu Ghoush
- Department of Clinical Nutrition and Dietetics The Hashemite University Amman Jordan
- Science and Nutrition and Dietetics Program Collage of Pharmacy Al Ain University P.O. Box 64141 Abu Dhabi UAE
| |
Collapse
|
7
|
Bhatt P, Pandey SC, Joshi S, Chaudhary P, Pathak VM, Huang Y, Wu X, Zhou Z, Chen S. Nanobioremediation: A sustainable approach for the removal of toxic pollutants from the environment. JOURNAL OF HAZARDOUS MATERIALS 2022; 427:128033. [PMID: 34999406 DOI: 10.1016/j.jhazmat.2021.128033] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/29/2021] [Accepted: 12/06/2021] [Indexed: 06/14/2023]
Abstract
In recent years, the proportion of organic and inorganic contaminants has increased rapidly due to growing human interference and represents a threat to ecosystems. The removal of these toxic pollutants from the environment is a difficult task. Physical, chemical and biological methods are implemented for the degradation of toxic pollutants from the environment. Among existing technologies, bioremediation in combination with nanotechnology is the most promising and cost-effective method for the removal of pollutants. Numerous studies have shown that exceptional characteristics of nanomaterials such as improved catalysis and adsorption properties as well as high reactivity have been subjects of great interest. There is an emerging trend of employing bacterial, fungal and algal cultures and their components, extracts or biomolecules as catalysts for the sustainable production of nanomaterials. They can serve as facilitators in the bioremediation of toxic compounds by immobilizing or inducing the synthesis of remediating microbial enzymes. Understanding the association between microorganisms, contaminants and nanoparticles (NPs) is of crucial importance. In this review, we focus on the removal of toxic pollutants using the cumulative effects of nanoparticles with microbial technology and their applications in different domains. Besides, we discuss how this novel nanobioremediation technique is significant and contributes towards sustainability.
Collapse
Affiliation(s)
- Pankaj Bhatt
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Satish Chandra Pandey
- Cell and Molecular Biology Laboratory, Department of Zoology, Soban Singh Jeena University, Almora, Uttarakhand, India
| | - Samiksha Joshi
- School of Agriculture Graphic Era Hill University Bhimtal, 263136, India
| | - Parul Chaudhary
- Department of Microbiology, College of Basic Sciences and Humanities, G.B Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Vinay Mohan Pathak
- Department of Microbiology, University of Delhi, South Campus, 110021, India; Department of Botany & Microbiology, Gurukula Kangri (Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Yaohua Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Xiaozhen Wu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Zhe Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Shaohua Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
| |
Collapse
|
8
|
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040142] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The present study describes the application of an acid tolerant and potentially probiotic L. paracasei SP3 strain, recently isolated from kefir grains, in the production of a novel functional beverage based on the fermentation of pomegranate juice. The fermentation ability of the novel strain was assessed during pomegranate juice fermentations at 30 °C for 24 h and storage at 4 °C for 4 weeks. Various parameters were assessed such as residual sugar, organic acid and alcohol levels, total phenolics content, antioxidant activity, astringency, cell viability, and consumer acceptance. Residual sugar was decreased by approximately 25%, while respectable amounts of lactic acid were determined (4.8 g/L) on the 28th day of storage, proving that the novel strain was effective at lactic acid fermentation. The concentration of ethanol was maintained at low levels (0.3–0.4 % v/v) and low levels of acetic acid were detected (0.6 g/L). The viability of L. paracasei SP3 cells retained high levels (>7 log cfu/mL), even by the 4th week. The total phenolic content (123.7–201.1 mg GAE/100 mL) and antioxidant activity (124.5–148.5 mgTE/100 mL) of fermented pomegranate juice were recorded at higher levels for all of the studied time periods compared to the non-fermented juice. The employment of the novel strain led to a significant reduction in the levels of hydrolysable tannins (42%) in the juice, reducing its astringency. The latter was further proven through sensorial tests, which reflected the amelioration of the sensorial features of the final product. It should be underlined that fruit juices as well as pomegranate juice comprised a very harsh food matrix for microorganisms to survive and ferment. Likewise, the L. paracasei SP3 strain showed a significant potential, because it was applied as a free culture, without the application of microencapsulation methods that are usually employed in these fermentations, leading to a product with possible functional properties and a high nutritive value.
Collapse
|
9
|
Garofalo G, Busetta G, Maniaci G, Sardina MT, Portolano B, Badalamenti N, Maggio A, Bruno M, Gaglio R, Settanni L. Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese. Foods 2021; 11:25. [PMID: 35010151 PMCID: PMC8750039 DOI: 10.3390/foods11010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
This work was performed to produce a new soft ewe's milk cheese, namely "Quadrello di ovino" (QdO) cheese, to enlarge ewe's dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for "Crescenza" cheese typology with some modifications. In particular, pasteurized ewes' milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Generally, the two starter formulations did not affect the chemical composition of QdO cheeses that contained, on average, 64.08% dry matter of which approximately 54.99% were fats and 36.39% proteins. Among chemical parameters, significant differences were registered for secondary lipid oxidation state (significantly lower for QdO-P2), fatty acids and volatile organic compounds (VOCs). However, the differences registered among cheese VOCs from were not perceived by the panelists who recognized both cheese productions highly similar, although QdO-P2 cheeses were mostly appreciated by the judges. This study allowed to produce a novel fresh ovine cheese with specific chemical and sensorial characteristics well appreciated by consumers.
Collapse
Affiliation(s)
- Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Giuseppe Maniaci
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Maria Teresa Sardina
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Baldassare Portolano
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Natale Badalamenti
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Antonella Maggio
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Maurizio Bruno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| |
Collapse
|