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Gugino IM, Alfeo V, Ashkezary MR, Marconi O, Pirrone A, Francesca N, Cincotta F, Verzera A, Todaro A. Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality. Food Chem 2024; 435:137517. [PMID: 37748254 DOI: 10.1016/j.foodchem.2023.137517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/27/2023] [Accepted: 09/15/2023] [Indexed: 09/27/2023]
Abstract
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at different recipe contents (50 %, 75 %, 100 %). The study encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterability, extract, free amino nitrogen, and fermentability. Notably, the malt exhibited heightened levels of α-amylase and β-amylase enzymes compared to conventional commercial malt. Furthermore, the analysis of aroma compounds and subsequent sensory evaluations unveiled a significant correlation between the proportion of Maiorca malt in the formulation and intensified estery, fruity, malty, honey, complemented by a reduction in attributes such as aromatic compounds, phenolic, yeasty, sulfury, oxidized, and solvent-like odors. This research underscores the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final beer quality, highlighting its potential as an innovative ingredient in brewing practices.
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Affiliation(s)
- Ignazio Maria Gugino
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy.
| | - Mansour Rabie Ashkezary
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Fabrizio Cincotta
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Antonella Verzera
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
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Belardi I, Marrocchi A, Alfeo V, Sileoni V, De Francesco G, Paolantoni M, Marconi O. Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain. Molecules 2023; 28:7992. [PMID: 38138483 PMCID: PMC10745478 DOI: 10.3390/molecules28247992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
The brewing industry plays a significant role in producing a substantial annual volume of by-products, which contributes to the global accumulation of food waste. The primary by-product generated is brewer's spent grain (BSG), a lignocellulosic biomass rich in proteins, fiber, and moisture content. Leveraging biorefining and valorization techniques for BSG represents a promising strategy to enhance sustainability, resilience, and circularity within the brewing chain. To date, most studies have focused on extracting proteins from BSG. Yet, it is crucial to note that the fiber part of BSG also holds considerable potential for biorefining processes. This study introduces a novel sequential extraction method designed to integrally recover the major components of BSG. Notably, it introduces a reactive extraction approach that enables the simultaneous extraction and tuneable functionalization of the hemicellulose component. Additionally, the study assesses the utility of the attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy as a user-friendly tool to monitor and evaluate the effectiveness of the fractionation process. This spectroscopic technique can provide valuable insights into the changes and composition of BSG throughout the extraction process.
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Affiliation(s)
- Ilary Belardi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy; (I.B.); (G.D.F.)
| | - Assunta Marrocchi
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06123 Perugia, Italy; (A.M.); (M.P.)
| | - Vincenzo Alfeo
- Italian Brewing Research Centre (CERB), University of Perugia, 06126 Perugia, Italy;
| | - Valeria Sileoni
- Department of Economic and Legal Sciences, Universitas Mercatorum, 00186 Rome, Italy;
| | - Giovanni De Francesco
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy; (I.B.); (G.D.F.)
- Italian Brewing Research Centre (CERB), University of Perugia, 06126 Perugia, Italy;
| | - Marco Paolantoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06123 Perugia, Italy; (A.M.); (M.P.)
| | - Ombretta Marconi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy; (I.B.); (G.D.F.)
- Italian Brewing Research Centre (CERB), University of Perugia, 06126 Perugia, Italy;
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Cela N, Galgano F, Di Cairano M, Condelli N, Scarpa T, Marconi O, Alfeo V, Perretti G. Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties. J Food Sci 2023; 88:5203-5215. [PMID: 37876285 DOI: 10.1111/1750-3841.16786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 08/18/2023] [Accepted: 09/14/2023] [Indexed: 10/26/2023]
Abstract
To date, few studies investigated the differences between the two main gluten-free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic-treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic-treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p < 0.05). Non-significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p > 0.05). The information about the deglutinization treatment had a negative impact on overall liking (p < 0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p < 0.05). Overall, Check-All-That-Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.
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Affiliation(s)
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, Italy
| | - Maria Di Cairano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, Italy
| | - Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, Italy
| | - Teresa Scarpa
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Potenza, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Perugia, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
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Turchetti B, De Francesco G, Mugnai G, Sileoni V, Alfeo V, Buzzini P, Yurkov A, Marconi O. Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing. Food Res Int 2023; 170:113004. [PMID: 37316073 DOI: 10.1016/j.foodres.2023.113004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
The use of non-conventional brewing yeasts as alternative starters is a very promising approach which received increasing attention from worldwide scientists and brewers. Despite the feasible application of non-conventional yeasts in brewing processes, their regulations and safety assessment by the European Food Safety Authority still represent a bottlenecked hampering their commercial release, at least into EU market. Thus, research on yeast physiology, accurate taxonomic species identification and safety concerns associated with the use of non-conventional yeasts in food chains is needed to develop novel healthier and safer beers. Currently, most of the documented brewing applications catalysed by non-conventional yeasts are associated to ascomycetous yeasts, while little is known about analogous uses of basidiomycetous taxa. Therefore, in order to extend the phenotypic diversity of basidiomycetous brewing yeasts the aim of this investigation is to check the fermentation aptitudes of thirteen Mrakia species in relation to their taxonomic position within the genus Mrakia. The volatile profile, ethanol content and sugar consumption were compared with that produced by a commercial starter for low alcohol beers, namely Saccharomycodes ludwigii WSL 17. The phylogeny of Mrakia genus showed three clusters that clearly exhibited different fermentation aptitudes. Members of M. gelida cluster showed a superior aptitude to produce ethanol, higher alcohols, esters and sugars conversion compared to the members of M. cryoconiti and M. aquatica clusters. Among M. gelida cluster, the strain M. blollopis DBVPG 4974 exhibited a medium flocculation profile, a high tolerance to ethanol and to iso-α-acids, and a considerable production of lactic and acetic acids, and glycerol. In addition, an inverse relationship between fermentative performances and incubation temperature is also displayed by this strain. Possible speculations on the association between the cold adaptation exhibited by M. blollopis DBVPG 4974 and the release of ethanol in the intracellular matrix and in the bordering environment are presented.
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Affiliation(s)
- Benedetta Turchetti
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Giovanni De Francesco
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy; Department of Agriculture, Food and Environmental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Gianmarco Mugnai
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Valeria Sileoni
- Universitas Mercatorum, Piazza Mattei, 10, Rome 00186, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Pietro Buzzini
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Andrey Yurkov
- Leibniz Institute DSMZ - German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, 38124 Brunswick, Germany
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy; Department of Agriculture, Food and Environmental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
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Velotto S, Palmeri R, Alfeo V, Gugino IM, Fallico B, Spagna G, Todaro A. The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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6
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Sileoni V, Alfeo V, Bravi E, Belardi I, Marconi O. Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Marconi O, Alfeo V, Tomasi I, Maranghi S, De Francesco G, Sileoni V, Perretti G. Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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8
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Alfeo V, De Francesco G, Sileoni V, Blangiforti S, Palmeri R, Aerts G, Perretti G, Todaro A. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103997] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiol 2021; 99:103806. [PMID: 34119099 DOI: 10.1016/j.fm.2021.103806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/24/2021] [Accepted: 04/08/2021] [Indexed: 10/21/2022]
Abstract
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.
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Affiliation(s)
- Michele Matraxia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Rosario Prestianni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy.
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Pietro Columba
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
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Alfeo V, Bravi E, Ceccaroni D, Sileoni V, Perretti G, Marconi O. Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product. Foods 2020; 9:E1447. [PMID: 33066003 PMCID: PMC7599486 DOI: 10.3390/foods9101447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 12/03/2022] Open
Abstract
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.
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Affiliation(s)
- Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Elisabetta Bravi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Dayana Ceccaroni
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Valeria Sileoni
- Department of Economics, Universitas Mercatorum, Piazza Mattei 10, 00186, Rome, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy
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Ceccaroni D, Alfeo V, Bravi E, Sileoni V, Perretti G, Marconi O. Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109396] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gaglio R, Franciosi E, Todaro A, Guarcello R, Alfeo V, Randazzo CL, Settanni L, Todaro M. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. Food Res Int 2020; 136:109335. [PMID: 32846533 DOI: 10.1016/j.foodres.2020.109335] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 05/15/2020] [Accepted: 05/16/2020] [Indexed: 01/27/2023]
Abstract
The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of the cheese microbiomes indicated that streptococci (30.62-77.18% relative abundance) and lactobacilli (on average 25.90% relative abundance) dominated the bacterial communities of control cheeses, produced without exogenous inoculums, whereas the cheeses produced with the selected multi-strain culture saw the dominance of lactococci (in the range 6.49-14.92% relative abundance), streptococci and lactobacilli. After the addition of the selected mixed culture, Shannon index increased in all cheeses, but only the cheeses produced with the selected LAB mixed culture in the factory 2 showed Gini-Simpson diversity index (0.79) closer to the reference value (0.94) for a perfect even community. FA composition, mainly represented by saturated FA (on average 69.60% and 69.39% in control cheeses and experimental cheeses, respectively), was not affected by adding LAB culture. The presence of polyunsaturated FA ranged between 7.93 and 8.03% of FA. VOC profiles were different only for the content of butanoic acid, registered for the experimental cheeses at higher concentrations (on average 662.54 mg/kg) than control cheeses (barely 11.96 mg/kg). This study validated addition of the ad hoc starter/non-starter culture for PDO Pecorino cheese production.
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy
| | - Rosa Guarcello
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy
| | - Vincenzo Alfeo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy
| | - Cinzia L Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via Santa Sofia 98, 95123 Catania, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy.
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed. 5, 90128 Palermo, Italy
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Alfeo V, Jaskula-Goiris B, Venora G, Schimmenti E, Aerts G, Todaro A. Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Alfeo V, De Causmaecker B, Goiris BJ, Aerts G, Planeta D, Todaro A. Preliminary evaluation of durum wheat ( Triticum TurgidumSubsp Durum) during malting process. Cereal Chem 2018. [DOI: 10.1002/cche.10032] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Vincenzo Alfeo
- Department of Agricultural, Food and Forest Sciences; Università degli Studi di Palermo; Palermo Italy
| | | | | | - Guido Aerts
- Faculty of Engineering Technology; Katholieke Universiteit; Ghent Belgium
| | - Diego Planeta
- Department of Agricultural, Food and Forest Sciences; Università degli Studi di Palermo; Palermo Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Sciences; Università degli Studi di Palermo; Palermo Italy
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