The Experts below are selected from a list of 1839 Experts worldwide ranked by ideXlab platform
Giorgio Sberveglieri - One of the best experts on this subject based on the ideXlab platform.
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MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese
Proceedings, 2019Co-Authors: Marco Abbatangelo, Giorgio Duina, Elisabetta Comini, Giorgio SberveglieriAbstract:Parmigiano Reggiano (PR) cheese is a long-ripened hard cheese made in Northern Italy registered as a Protected Designation of Origin (PDO) in the European Union. [...]
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.
Sensors (Basel Switzerland), 2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content of nutrients and taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed to investigate the potentiality of this tool to distinguish rind percentages in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples, in terms of percentage, seasoning and rind working process, were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them to sensors responses. Data analysis consisted of two stages: Multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results were promising, in terms of correct classification of the samples. The correct classification rate (%) was higher for ANNs than PLS-DA, with correct identification approaching 100 percent.
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed food worldwide, especially in Italy, for its high content of nutrients and for its taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed in order to investigate the potentiality of this tool to distinguish rind percentage in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples in terms of percentage, seasoning and rind working process were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them with sensors responses. Data analysis consisted of two stages: multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results are promising in terms of correct classification of the samples. The classification rate is higher for ANNs than PLS-DA, reaching also 100% values.
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Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening
2017 ISOCS IEEE International Symposium on Olfaction and Electronic Nose (ISOEN), 2017Co-Authors: V. Sherveglieri, Manohar Prasad Bhandari, Giulia Betto, E. Nunez Carmona, Matteo Soprani, R. Malla, Giorgio SberveglieriAbstract:This paper presents an analysis of the ripening process of Italian Parmigiano Reggiano cheese with non-destructive and portable techniques based on the use of a nanowire gas sensor device S3 and a spectrocolorimeter with L∗a∗b∗ parameters of CIELab colorimetric system. We illustrate a new electronic nose model S3 composed of an array of six metal-oxide-semiconductor (MOS) nanowire gas sensors which is rapid and easy to operate. The grated cheese samples were analyzed with the S3 device used for the evaluation of cheese headspace volatile organic compounds (VOCs). Similarly, a spectrocolorimeter was used for the color evaluation of the cheese samples. The experimental evidence suggests the true potential of the electronic nose S3 combined with spectrocolorimetry technique for the study and monitoring of the Parmigiano Reggiano cheese ripening and eventually the cheese quality control.
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A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese
Biosensors, 2016Co-Authors: Veronica Sberveglieri, Manohar Prasad Bhandari, Estefania Nunez Carmona, Giulia Betto, Giorgio SberveglieriAbstract:To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese.
Veronica Sberveglieri - One of the best experts on this subject based on the ideXlab platform.
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.
Sensors (Basel Switzerland), 2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content of nutrients and taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed to investigate the potentiality of this tool to distinguish rind percentages in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples, in terms of percentage, seasoning and rind working process, were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them to sensors responses. Data analysis consisted of two stages: Multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results were promising, in terms of correct classification of the samples. The correct classification rate (%) was higher for ANNs than PLS-DA, with correct identification approaching 100 percent.
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed food worldwide, especially in Italy, for its high content of nutrients and for its taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed in order to investigate the potentiality of this tool to distinguish rind percentage in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples in terms of percentage, seasoning and rind working process were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them with sensors responses. Data analysis consisted of two stages: multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results are promising in terms of correct classification of the samples. The classification rate is higher for ANNs than PLS-DA, reaching also 100% values.
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Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of Parmigiano Reggiano from US and European competitors
Journal of Food Engineering, 2018Co-Authors: Marco Abbatangelo, Estefanía Núñez-carmona, Veronica SberveglieriAbstract:Abstract Parmigiano Reggiano is a typical Italian product known all over the world. Appreciated for its qualities, it is also one of the most counterfeit foods. To avoid this, two different techniques has been used: GC-MS with SPME and S3 gas sensor. With the first one, characteristic VOCs of different cheeses has been found. The most present classes are alcohols, aldehydes, hydrocarbons, esters and ketones, for a total of 58 compounds. Statistical analysis has shown that only 6 of them could be used to distinguish between Parmigiano Reggiano and its competitors. Instead, S3 is a new, rapid, economic and user-friendly approach. Assessing the variation of sensors resistances, it has been possible to discriminate between different kind of cheeses with an accuracy higher than 80%. Data analysis was performed considering PLS to have a visual representation of samples, the SFS algorithm for features selection and PLS-DA as classifier.
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A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese
Biosensors, 2016Co-Authors: Veronica Sberveglieri, Manohar Prasad Bhandari, Estefania Nunez Carmona, Giulia Betto, Giorgio SberveglieriAbstract:To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese.
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Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile
Procedia Engineering, 2016Co-Authors: Manohar Prasad Bhandari, E. Nunez Carmona, Vardan Galstyan, Veronica SberveglieriAbstract:Abstract A novel nanowire-based sensor device is presented for the quality evaluation of the Italian Parmigiano Reggiano (PR) cheese. As a Protected Designation of Origin (PDO) trademark product, the cheese should follow stringent manufacturing guidelines and must exhibit the representative aromatic volatile organic compounds (VOCs) biomarkers and sensory profile. Any alteration in these features indicates an adulteration of the product as many low quality and substandard PR cheeses are widely available in the market. Different types of grated cheese samples were analyzed and the VOCs were characterized by evaluating the samples with the portable sensor device S3 and Gas Chromatography–Mass Spectrometry technique. The ability of S3 device to distinguish the cheese quality demonstrates its suitability for monitoring the quality control and authenticity of PR cheese.
Monica Gatti - One of the best experts on this subject based on the ideXlab platform.
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segmentation of parmigiano reggiano dairies according to cheese making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
Journal of Dairy Science, 2014Co-Authors: Germano Mucchetti, Monica Gatti, M Nocetti, P Reverberi, Francesca Galati, A Bianchi, Alberto PetroniAbstract:Abstract Parmigiano Reggiano cheese dairies develop specific cheese-making strategies to adapt the variable characteristics of raw, not standardized milk to the final goal of obtaining cheese consistent with the standard. Analyzing 1,175 cheese-making reports from 30 out of 383 dairies associated with the Parmigiano Reggiano Consortium in 2010 and 2011, 4 groups of Parmigiano Reggiano dairies using specific cheese-making technologies were discriminated by means of multiple linear discriminant analysis. Cheese makers manage cheese-making practices to obtain curd with different roughness properties, classified according to jargon words such as "rigata" and "giusta" or synonyms, because they believe that the roughness of the cheese curd surface immediately after the extraction from the vat is associated with different whey-draining properties and to the final outcome of the cheese. The aspect of the surfaces of the curds produced by the 4 groups of dairies was different according to the technology applied by each group. Cutting of the coagulum when it is still soft for a longer time and faster cooking of the cheese curd grains were associated with a less rough appearance of the surface of the curd, whereas under the opposite conditions, cutting the coagulum when it is firm for a shorter time, led to a curd with a rougher surface. These findings partially support the traditional feeling of Parmigiano Reggiano cheese makers, who consider the curd surface aspect one of the main drivers for their technological choices; to date, however, no data are provided about correlation between the aspect of the curd and the quality of the ripened cheese. If a sufficiently strong correlation could be demonstrated by the future development of the research, the operational effectiveness of Parmigiano Reggiano dairies will be able to largely benefit from the availability of sound and early process markers.
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invited review microbial evolution in raw milk long ripened cheeses produced using undefined natural whey starters
Journal of Dairy Science, 2014Co-Authors: Monica Gatti, Erasmo Neviani, Benedetta Bottari, Camilla Lazzi, Germano MucchettiAbstract:The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.
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antibiotic resistance of lactobacilli isolated from two italian hard cheeses
Journal of Food Protection, 2009Co-Authors: Nicoletta Belletti, Monica Gatti, Erasmo Neviani, Benedetta Bottari, Giulia Tabanelli, Fausto GardiniAbstract:One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.
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Natural whey starter for Parmigiano Reggiano: culture‐independent approach
Journal of applied microbiology, 2009Co-Authors: Benedetta Bottari, Erasmo Neviani, Marcela Santarelli, Monica GattiAbstract:Aims: The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano natural whey starters through different culture-independent methods. Methods and Results: Eighteen different Parmigiano Reggiano natural whey starters sampled from three different provinces of this cheese production area and the nonacidified wheys from which they arose have been studied by length heterogeneity polymerase chain reaction (LH-PCR) and fluorescent in situ hybridization (FISH). A high microbial composition variability between different samples has been observed. Conclusions: Revealing different images of the same community, LH-PCR and FISH have given a more accurate view of the not well-known Parmigiano Reggiano whey starter ecosystem. Significance and Impact of the Study: New lights have been shed on Parmigiano Reggiano natural whey starters microbial composition, highlighting how culture-independent approach could be used and improved to study this and other food ecosystems.
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Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening
Applied and environmental microbiology, 2008Co-Authors: Monica Gatti, Valentina Bernini, Angela Lorentiis, Benedetta Bottari, Marcela Santarelli, Juliano De Dea Lindner, Erasmo NevianiAbstract:Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
Erasmo Neviani - One of the best experts on this subject based on the ideXlab platform.
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invited review microbial evolution in raw milk long ripened cheeses produced using undefined natural whey starters
Journal of Dairy Science, 2014Co-Authors: Monica Gatti, Erasmo Neviani, Benedetta Bottari, Camilla Lazzi, Germano MucchettiAbstract:The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.
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antibiotic resistance of lactobacilli isolated from two italian hard cheeses
Journal of Food Protection, 2009Co-Authors: Nicoletta Belletti, Monica Gatti, Erasmo Neviani, Benedetta Bottari, Giulia Tabanelli, Fausto GardiniAbstract:One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.
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Natural whey starter for Parmigiano Reggiano: culture‐independent approach
Journal of applied microbiology, 2009Co-Authors: Benedetta Bottari, Erasmo Neviani, Marcela Santarelli, Monica GattiAbstract:Aims: The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano natural whey starters through different culture-independent methods. Methods and Results: Eighteen different Parmigiano Reggiano natural whey starters sampled from three different provinces of this cheese production area and the nonacidified wheys from which they arose have been studied by length heterogeneity polymerase chain reaction (LH-PCR) and fluorescent in situ hybridization (FISH). A high microbial composition variability between different samples has been observed. Conclusions: Revealing different images of the same community, LH-PCR and FISH have given a more accurate view of the not well-known Parmigiano Reggiano whey starter ecosystem. Significance and Impact of the Study: New lights have been shed on Parmigiano Reggiano natural whey starters microbial composition, highlighting how culture-independent approach could be used and improved to study this and other food ecosystems.
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Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening
Applied and environmental microbiology, 2008Co-Authors: Monica Gatti, Valentina Bernini, Angela Lorentiis, Benedetta Bottari, Marcela Santarelli, Juliano De Dea Lindner, Erasmo NevianiAbstract:Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
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Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Dairy Science & Technology, 2008Co-Authors: Juliano Lindner, Valentina Bernini, Angela Lorentiis, Alberto Pecorari, Erasmo Neviani, Monica GattiAbstract:Le Parmigiano Reggiano est un fromage d’Appellation d’Origine Protégée à affinage long, fabriqué à partir de lait cru supplémenté d’un levain naturel issu du lactosérum. Ce fromage contient, en conséquence, une large biodiversité microbienne. L’objectif de cette étude était de comprendre la dynamique de population de la microflore lactique pendant la fabrication et l’affinage du Parmigiano Reggiano. Plusieurs approches ont été combinées pour déterminer l’évolution des différentes populations bactériennes dans ce fromage au cours de 20 mois d’affinage de fromages issus de la même série de fabrications. Le nombre de bactéries totales et viables a été mesuré après marquage fluorescent. Les bactéries cultivables ont été déterminées en utilisant différents milieux gélosés, incluant des milieux originaux préparés à partir de caillé et de fromage affiné. Six activités peptidasiques ont été quantifiées dans des échantillons de caillé et de fromages exempts de cellules bactériennes. La population de bactéries viables diminuait dans le caillé pendant les 48 premières heures, alors que la population totale de bactéries cultivables restait élevée et constante sur les six premiers mois d’affinage. Les populations de bactéries lactiques non levains, présentes initialement en faible nombre, commençaient à se développer dès le saumurage puis restaient à un niveau élevé (environ 10^7 UFC·g^−1) pendant plus de 10 mois. Une forte chute de la population bactérienne totale était observée peandant l’affinage, accompagnée d’une hausse marquée de 4 activités peptidasiques. Dans les parties externes et internes du Parmigiano Reggiano, différentes tendances de croissance, d’autolyse et d’activité peptidasique étaient observées. Cette étude donne pour la première fois un aperçu global de la contribution possible des populations totales, viables, cultivables et lysées tout au long de l’affinage du Parmigiano Reggiano. Parmigiano Reggiano (PDO) 20 Parmigiano Reggiano 10 10^7 CFU·g^−1) 6 4 Parmigiano Reggiano Parmigiano Reggiano Parmigiano Reggiano is a Protected Designation of Origin, long-ripened cheese, made from cow’s milk supplemented with natural whey starter, which thus contains a large microbial biodiversity. The aim of this study was to understand the population dynamics of the total lactic microflora throughout the manufacture and ripening of this cheese. Several approaches were combined to determine the quantitative changes in the different bacterial populations during 20 months of ripening of Parmigiano Reggiano cheeses from the same cheesemaking. Total and viable cells were enumerated after fluorescent labeling. Culturable bacteria were enumerated on different plate count agar media, including original media prepared from curd and ripened cheese. Six peptidase activities were quantified in curd and cheese samples free from cells. While the total bacterial cultivable population remained high and similar for the first six months, a decrease in viable starter lactic acid bacteria was observed during the first 48 h. The non-starter lactic acid bacteria populations, initially present in low numbers, began to grow after the brining and remained at high levels (about 10^7 CFU·g^−1) for at least 10 months. During ripening, a strong decrease in the total bacterial population and a marked increase in 4 out of 6 peptidase activities were observed. In the external and internal zones of Parmigiano Reggiano cheese different trends in microbial growth, cell autolysis and peptidase activity were observed. This study gives for the first time a global view of the possible contribution of total, viable, cultivable and lysed bacterial cells throughout the ripening of Parmigiano Reggiano cheese.
Marco Abbatangelo - One of the best experts on this subject based on the ideXlab platform.
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MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese
Proceedings, 2019Co-Authors: Marco Abbatangelo, Giorgio Duina, Elisabetta Comini, Giorgio SberveglieriAbstract:Parmigiano Reggiano (PR) cheese is a long-ripened hard cheese made in Northern Italy registered as a Protected Designation of Origin (PDO) in the European Union. [...]
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.
Sensors (Basel Switzerland), 2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content of nutrients and taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed to investigate the potentiality of this tool to distinguish rind percentages in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples, in terms of percentage, seasoning and rind working process, were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them to sensors responses. Data analysis consisted of two stages: Multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results were promising, in terms of correct classification of the samples. The correct classification rate (%) was higher for ANNs than PLS-DA, with correct identification approaching 100 percent.
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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
2018Co-Authors: Marco Abbatangelo, Veronica Sberveglieri, Elisabetta Comini, Estefanía Núñez-carmona, Dario Zappa, Giorgio SberveglieriAbstract:Parmigiano Reggiano cheese is one of the most appreciated and consumed food worldwide, especially in Italy, for its high content of nutrients and for its taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed in order to investigate the potentiality of this tool to distinguish rind percentage in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples in terms of percentage, seasoning and rind working process were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them with sensors responses. Data analysis consisted of two stages: multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results are promising in terms of correct classification of the samples. The classification rate is higher for ANNs than PLS-DA, reaching also 100% values.
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Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of Parmigiano Reggiano from US and European competitors
Journal of Food Engineering, 2018Co-Authors: Marco Abbatangelo, Estefanía Núñez-carmona, Veronica SberveglieriAbstract:Abstract Parmigiano Reggiano is a typical Italian product known all over the world. Appreciated for its qualities, it is also one of the most counterfeit foods. To avoid this, two different techniques has been used: GC-MS with SPME and S3 gas sensor. With the first one, characteristic VOCs of different cheeses has been found. The most present classes are alcohols, aldehydes, hydrocarbons, esters and ketones, for a total of 58 compounds. Statistical analysis has shown that only 6 of them could be used to distinguish between Parmigiano Reggiano and its competitors. Instead, S3 is a new, rapid, economic and user-friendly approach. Assessing the variation of sensors resistances, it has been possible to discriminate between different kind of cheeses with an accuracy higher than 80%. Data analysis was performed considering PLS to have a visual representation of samples, the SFS algorithm for features selection and PLS-DA as classifier.