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Fabio Napolitano - One of the best experts on this subject based on the ideXlab platform.

  • Effect of adjuncts on microbiological and chemical properties of Scamorza Cheese
    'American Dairy Science Association', 2015
    Co-Authors: Angela Guidone, Ada Braghieri, Fabio Napolitano, Silvia Cioffi, Salvatore Claps, Francesco Genovese, Giuseppe Morone, Eugenio Parente
    Abstract:

    Scamorza is a semi-hard, Pasta Filata Cheese resembling low-moisture Mozzarella Cheese, with a short ripening time (

  • Composition and sensory profiling of probiotic Scamorza ewe milk Cheese.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Agostino Sevi, Ada Braghieri, Fabio Napolitano
    Abstract:

    Abstract The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75±0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese.

  • Physicochemical properties of Scamorza ewe milk Cheese manufactured with different probiotic cultures.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Fabio Napolitano, D. Ruggieri, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese.

Agostino Sevi - One of the best experts on this subject based on the ideXlab platform.

  • Composition and sensory profiling of probiotic Scamorza ewe milk Cheese.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Agostino Sevi, Ada Braghieri, Fabio Napolitano
    Abstract:

    Abstract The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75±0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese.

  • Physicochemical properties of Scamorza ewe milk Cheese manufactured with different probiotic cultures.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Fabio Napolitano, D. Ruggieri, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese.

  • Physicochemical properties of Scamorza ovine Cheese manufactured with different probiotic cultures
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, D. Ruggieri, A. Santillo, F. Napolitano, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese

  • Composition and sensory profiling of probiotic Scamorza ewe’s milk Cheese
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Agostino Sevi, Ada Braghieri, A. Santillo, F. Napolitano
    Abstract:

    The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75 ± 0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese

Marzia Albenzio - One of the best experts on this subject based on the ideXlab platform.

  • Composition and sensory profiling of probiotic Scamorza ewe milk Cheese.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Agostino Sevi, Ada Braghieri, Fabio Napolitano
    Abstract:

    Abstract The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75±0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese.

  • Physicochemical properties of Scamorza ewe milk Cheese manufactured with different probiotic cultures.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Fabio Napolitano, D. Ruggieri, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese.

  • Physicochemical properties of Scamorza ovine Cheese manufactured with different probiotic cultures
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, D. Ruggieri, A. Santillo, F. Napolitano, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese

  • Composition and sensory profiling of probiotic Scamorza ewe’s milk Cheese
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Agostino Sevi, Ada Braghieri, A. Santillo, F. Napolitano
    Abstract:

    The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75 ± 0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese

Giuseppe Blaiotta - One of the best experts on this subject based on the ideXlab platform.

  • short communication identification and technological characterization of yeast strains isolated from samples of water buffalo mozzarella Cheese
    Journal of Dairy Science, 2010
    Co-Authors: Maria Aponte, Olimpia Pepe, Giuseppe Blaiotta
    Abstract:

    Abstract Sixty yeast cultures were isolated from samples of water buffalo Mozzarella, a popular "Pasta Filata" Cheese, originating on 16 farms located in the provinces of Salerno, Caserta, and Frosinone (Italy). Strains were identified by means of 5.8S internal transcribed spacer rDNA PCR-RFLP combined with 26S rRNA gene partial sequencing and characterized for their ability to exert biochemical properties of technological interest. The recorded dominance of fermenting yeasts such as the lactose-fermenting Kluyveromyces marxianus (38.3% of the total isolates) and the galactose-fermenting Saccharomyces cerevisiae (21.6% of the total isolates) suggests that these yeasts contribute to the organoleptic definition of the water buffalo Mozzarella. The speciographic analysis revealed the presence of 7 other species rarely or never reported in a dairy environment belonging to the genera Pichia and Candida , whose role in Mozzarella Cheese organoleptic properties need to be further investigated.

  • evaluation of microbial diversity during the manufacture of fior di latte di agerola a traditional raw milk Pasta Filata Cheese of the naples area
    Journal of Dairy Research, 2006
    Co-Authors: Salvatore Coppola, Vincenzina Fusco, Maria Aponte, Giuseppe Blaiotta, Danilo Ercolini, Rosamaria Andolfi, Giancarlo Moschetti
    Abstract:

    Microbial diversity of the raw milk for the production of Fior di Latte di Agerola and its changes during Cheesemaking were studied. Viable counts showed that at the end of curd ripening, loads of lactic acid bacteria, both mesophilic and thermophilic rods and cocci, higher than those commonly evidenced in similar Cheeses produced by using natural or commercial starters, were detected. Identification of 272 isolates, supported by molecular diagnostic aids, evidenced representative cultures of a high number of bacterial taxa of interest as participating in the process, although most of the isolates belonged to Lactococcus lactis and Lactobacillus helveticus species. RAPD-PCR and REA-PFGE biotyping were performed for the isolates of the above species and it was shown that most of the strains isolated from the raw milk occurred during the whole Cheesemaking process, and an active role of these strains in the fermentation was supposed. The results offer further proof of the importance of the raw milk as source of technologically interesting strains of lactic acid bacteria capable of driving the fermentation of traditional Cheeses.

  • molecular evaluation of microbial diversity occurring in different types of mozzarella Cheese
    Journal of Applied Microbiology, 2001
    Co-Authors: Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini, Giancarlo Moschetti
    Abstract:

    Aims: The microbial community of different types of unripened Pasta Filata Cheese was investigated by culture-independent methods with the aim of rapidly achieving knowledge about Cheese microbiota and discriminating traditional and industrial Cheeses. Methods and Results: The microbial DNA extracted directly from the samples was used as a template in PCR experiments to amplify the 16S‐23S rDNA spacer region and the V3 region of the 16S rDNA. Conventional electrophoresis of the amplified spacers allowed known classes of these DNA fragments belonging to genera and species of lactic acid bacteria to be distinguished. Denaturing gradient gel electrophoresis analysis of V3 amplicons was supported by reference cultures of LAB used as markers. Conclusions: Both molecular approaches furnished the expected information about microbial diversity and were quite valid for discriminating industrial, semi-artisanal or traditional Cheeses, characterized by increasingly complex DNA profiles. Significance and Impact of the Study 1 : Both methods could be used for legal purposes when

Mariangela Caroprese - One of the best experts on this subject based on the ideXlab platform.

  • Composition and sensory profiling of probiotic Scamorza ewe milk Cheese.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Agostino Sevi, Ada Braghieri, Fabio Napolitano
    Abstract:

    Abstract The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75±0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese.

  • Physicochemical properties of Scamorza ewe milk Cheese manufactured with different probiotic cultures.
    Journal of dairy science, 2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Antonella Santillo, Fabio Napolitano, D. Ruggieri, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese.

  • Physicochemical properties of Scamorza ovine Cheese manufactured with different probiotic cultures
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, D. Ruggieri, A. Santillo, F. Napolitano, Agostino Sevi
    Abstract:

    The present study was undertaken to produce functional Scamorza Cheese from Gentile di Puglia ewe milk by incorporating probiotic strains into the Cheese matrix and to evaluate the physicochemical characteristics of Scamorza ewe milk Cheese. Gentile di Puglia ewe bulk milk was used for Scamorza Cheese production. Cheeses were denoted S-CO for control Scamorza Cheese, S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus as probiotic strain. Cheeses were analyzed at 1, 7, and 15 d of ripening. Probiotic cell recovery in Cheese was 7.55 ± 0.07 log10 cfu/g and 9.09 ± 0.04 log10 cfu/g in S-LA and S-BB Cheese, respectively; probiotic Cheeses also displayed the highest levels of lactic microflora. Reverse-phase HPLC chromatograms of the water-soluble nitrogen fraction showed a more complex profile in S-BB, with distinctive peaks in the early-eluting zone. The matured Scamorza Cheese containing the mix of B. longum and B. lactis was characterized by significantly higher levels of Gln, Ser, Arg, Ile, and Leu, whereas Cheese containing Lb. acidophilus was characterized by higher levels of Tyr and Met. Total FFA content was the highest in S-LA, intermediate in S-BB, and the lowest in S-CO Cheese; in particular, Scamorza Cheese containing Lb. acidophilus showed the highest level of vaccenic acid, oleic acid, and total conjugated linoleic acid. Probiotic bacteria survived through the technological phases of Pasta Filata Cheese production, maintained their specific metabolic pathways, and conferred functional properties to Scamorza ewe milk Cheese

  • Composition and sensory profiling of probiotic Scamorza ewe’s milk Cheese
    2013
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Agostino Sevi, Ada Braghieri, A. Santillo, F. Napolitano
    Abstract:

    The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza Cheese manufactured from ewe milk. To define the sensory profile of Scamorza Cheese, a qualitative and quantitative reference frame specific for a Pasta Filata Cheese was constructed. According to the presence of probiotic bacteria, Cheeses were denoted S-BB for Scamorza Cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza Cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza Cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk Cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB Cheeses than in S-LA Cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA Cheese. The NaCl percentage in Scamorza Cheese from ewe milk was 1.75 ± 0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza Cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added Cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza Cheeses showed higher color uniformity compared with S-CO Cheese. Furthermore, the control Cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the Cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk Cheese. The specific quantitative vocabulary for sensory analysis and reference frame for assessor training also established in this study should be implemented to systematically monitor the quality of this new typology of ewe milk Cheese