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Giovanna Suzzi - One of the best experts on this subject based on the ideXlab platform.

  • Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses.
    International journal of food microbiology, 2016
    Co-Authors: Giuseppe Fasoli, Rosanna Tofalo, Giovanna Suzzi, Eladio Barrio, Carmela Belloch
    Abstract:

    In the present study, we have analysed the genetic diversity in Kluyveromyces marxianus isolated from Parmigiano Reggiano and Pecorino di Farindola cheesemaking environment. Molecular typing methods inter-RTL fingerprint and mtDNA RFLPs, as well as, sequence diversity and heterozygosity in the intergenic region between KmSSB1 and KmRIO2 genes and analysis of the mating locus were applied to 54 K. marxianus strains. Inter-RTL fingerprint revealed a large degree of genetic heterogeneity and clustering allowed differentiation of K. marxianus strains from different geographical origins. In general, inter-LTR profiles were more discriminating than RFLPs of mtDNA; however our results also indicate that both techniques could be complementary unveiling different degrees of genetic diversity. Sequence analysis of the intergenic region between KmSSB1 and KmRIO2 genes revealed 26 variable positions in which a double peak could be observed in the sequence chromatogram. Further analysis revealed the presence of heterozygous strains in the K. marxianus population isolated from Parmigiano Reggiano. On the other hand, all strains isolated from Pecorino di Farindola were homozygous. Two very different groups of haplotypes could be observed as well as mixtures between them. Phylogenetic reconstruction divided K. marxianus dairy strains into two separate populations. A few heterozygous strains in an intermediate position between them could also be observed. Mating type locus analysis revealed a large population of diploid strains containing both MATa and MATα alleles and few haploid strains, most of them presenting the MATα allele. Different scenarios explaining the presence and maintaining of homozygous and heterozygous diploids as well as hybrids between them in the Parmigiano Reggiano K. marxianus population are proposed. A principal component analysis supported the large differences between K. marxianus isolated from Parmigiano Reggiano and Pecorino di Farindola.

  • influence of pig rennet on fatty acid composition volatile molecule profile texture and sensory properties of Pecorino di farindola cheese
    Journal of the Science of Food and Agriculture, 2015
    Co-Authors: Giovanna Suzzi, Aldo Corsetti, Rosanna Tofalo, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Francesca Patrignani, Giampiero Sacchetti, Rosalba Lanciotti
    Abstract:

    BACKGROUND Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf rennet, at the end of ripening, was the least ‘evolved’ in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses. © 2014 Society of Chemical Industry

  • influence of pig rennet on proteolysis organic acids content and microbiota of Pecorino di farindola a traditional italian ewe s raw milk cheese
    Food Chemistry, 2015
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giuseppe Martino, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Francesca Patrignani, Rosalba Lanciotti, Anna Chiara Manetta, Giovanna Suzzi
    Abstract:

    Abstract The use of pig rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes’ milk using calf (A) and kid (B) rennets were compared to those produced with pig (C) rennet. The use of pig rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. However, no microbiological differences were observed. Chesses made with pig and kid rennets were characterised by higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria.

  • the predominance biodiversity and biotechnological properties of kluyveromyces marxianus in the production of Pecorino di farindola cheese
    International Journal of Food Microbiology, 2014
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Alessia Pepe, Giovanna Suzzi
    Abstract:

    Pecorino di Farindola is a handicraft cheese made by farmers on small scale using raw ewes' milk and pig rennet. In this study, yeast consortia were evaluated during Pecorino di Farindola making and ripening. Molecular identification of 156 isolates was achieved by a combination of PCR-RFLP of the 5.8S ITS rRNA region and sequencing of the D1/D2 domain of the 26S rRNA gene. Kluyveromyces marxianus was the predominant species, while other species (Pichia kudriavzevii, Candida parapsilosis, Candida glaebosa and Candida zeylanoides) were present only during the early weeks of ripening. Moreover, the isolates were differentiated both by RAPD-PCR and a sequence alignment of D1/D2 26S rRNA gene, revealing different K. marxianus profiles and variants, and suggesting the role of local selective pressure as the origin of distinctive K. marxianus populations. The strains were characterized also on the basis of different dairy properties such as growth temperature, lactose, galactose, lactate and citrate assimilation at different NaCl concentrations, as well as lipolytic and caseinolytic activities. Moreover, 39 selected K. marxianus strains were inoculated in pasteurized whey to evaluate their growth kinetics, besides lactose, lactate and free amino acids metabolism. The growth kinetics distinguished different biotypes and different metabolic behavior were determined. The general picture of K. marxianus population from Pecorino di Farindola shows a high biodiversity at genetic and phenotypic levels that potentially offers many opportunities for new and advanced knowledge at species level, providing in the meantime a good basis to study the relationship between genetic variability and functional diversities.

  • Reviewed by:
    2012
    Co-Authors: Maria Schirone, Aldo Corsetti, Rosanna Tofalo, Pierina Visciano, Giovanna Suzzi
    Abstract:

    The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes’ milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures could be suggested. Several factors can contribute to the qualitative an

Gavino Sanna - One of the best experts on this subject based on the ideXlab platform.

  • Optimization of a newly established gas-chromatographic method for determining lactose and galactose traces: Application to Pecorino Romano cheese
    Journal of Food Composition and Analysis, 2018
    Co-Authors: Ilenia Idda, Margherita Addis, G. Piredda, Maria Francesca Scintu, Nadia Spano, Giovanni Galistu, Ignazio Ibba, Valeria Marina Nurchi, Maria Itria Pilo, Gavino Sanna
    Abstract:

    Abstract In this work, we present and validate new gas-chromatographic with flame injection detector method to measure traces of lactose and galactose in cheese. Analytes are first extracted from the matrix by repeated treatments with a 40% (v/v) methanol/water solution, followed by their silanization with a 2:1 mixture of trimethylsilylimidazole and trimethylchlorosilane. Validation parameters show excellent limits of detection and quantification, and very good precision and trueness. The method was tested with a wide sampling of Protected Designation of Origin (PDO) Pecorino Romano sheep cheese (33 samples, different for geographic area of production, seasonality and ripening levels). For all of them, the concentration of lactose and galactose were always below the relevant limits of detection (i.e. 0.54 and 0.90 mg kg−1, respectively). On this basis, PDO Pecorino Romano sheep cheese is, according to both European Community and European Food Safety Authority guidelines, a “lactose free” foodstuff, useful in the dietary management of patients with galactosaemia and of people who are lactose intolerant.

  • Production of Farmstead Lactose-Free Pecorino di Osilo and Ricotta Cheeses from Sheep's Milk.
    Italian journal of food safety, 2017
    Co-Authors: Luisa Pulinas, Ilenia Idda, Nadia Spano, Ignazio Ibba, Carlo Spanu, Gavino Nieddu, Christian Scarano, Francesca Piras, Salvatore Gonario Virdis, Gavino Sanna
    Abstract:

    The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese ( Ricotta mustia ). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amount of lactase required to obtain the lactose-free milk was then established in triplicate laboratory trials, by adding the enzyme at concentrations of 0.7, 0.9 and 1.1 g/L in flasks containing 160 mL of raw sheep’s milk. Samples were incubated under conditions expected during milk storage and cheese-making. The residual lactose content in milk was determined by enzymatic method. The addition of lactase at concentration of 1.1 g/L of milk reduced the lactose concentration below the limit of detection (LOD) of 0.06 g/L. The procedure was validated at a dairy farm, using three different batches of bulk raw sheep’s lactose-free milk that were transformed into Pecorino di Osilo cheese. The resulting whey was used to produce fresh ricotta and Ricotta mustia cheese. Raw milk and whey samples were always below lactose detection limit. The residual lactose was measured in Pecorino di Osilo cheese, after 24 hours and 30 days from production; in fresh ricotta cheese, after 48 hours; in Ricotta mustia cheese after 7 days. The determination of lactose content in cheese samples was conducted by a gas chromatography- flame ionization detection method, which showed a LOD and limit of quantification respectively of 1.8 and 5.6 mg/kg for cheese, and 1.35 and 4.2 mg/kg for both ricotta cheeses. The lactose concentration was always below the relevant LOD values in all samples. The mean concentration of galactose and glucose were respectively 13,000±2000 and 11,000±2000 mg/kg in fresh Pecorino di Osilo , 1100±300 and 1200±300 mg/kg in fresh ricotta , and 950±400 and 750±250 mg/kg in Ricotta mustia . The results of the present study showed that the production of farmstead lactose-free Pecorino di Osilo cheese and ricotta cheeses from raw sheep’s milk is easily achievable. The main issue for farmstead production of artisanal lactose-free products is the implementation of permanent procedures based on hazard-analysis and critical control principles aimed at guaranteeing the effectiveness of the process and at acquiring analytical evidences to demonstrate the fulfilment of law requirements for labelling.

  • Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
    PAGEPress Publications, 2017
    Co-Authors: Luisa Pulinas, Ilenia Idda, Nadia Spano, Ignazio Ibba, Carlo Spanu, Gavino Nieddu, Salvatore Virdis, Christian Scarano, Francesca Piras, Gavino Sanna
    Abstract:

    The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amount of lactase required to obtain the lactose-free milk was then established in triplicate laboratory trials, by adding the enzyme at concentrations of 0.7, 0.9 and 1.1 g/L in flasks containing 160 mL of raw sheep’s milk. Samples were incubated under conditions expected during milk storage and cheese-making. The residual lactose content in milk was determined by enzymatic method. The addition of lactase at concentration of 1.1 g/L of milk reduced the lactose concentration below the limit of detection (LOD) of 0.06 g/L. The procedure was validated at a dairy farm, using three different batches of bulk raw sheep’s lactose-free milk that were transformed into Pecorino di Osilo cheese. The resulting whey was used to produce fresh ricotta and Ricotta mustia cheese. Raw milk and whey samples were always below lactose detection limit. The residual lactose was measured in Pecorino di Osilo cheese, after 24 hours and 30 days from production; in fresh ricotta cheese, after 48 hours; in Ricotta mustia cheese after 7 days. The determination of lactose content in cheese samples was conducted by a gas chromatography- flame ionization detection method, which showed a LOD and limit of quantification respectively of 1.8 and 5.6 mg/kg for cheese, and 1.35 and 4.2 mg/kg for both ricotta cheeses. The lactose concentration was always below the relevant LOD values in all samples. The mean concentration of galactose and glucose were respectively 13,000±2000 and 11,000±2000 mg/kg in fresh Pecorino di Osilo, 1100±300 and 1200±300 mg/kg in fresh ricotta, and 950±400 and 750±250 mg/kg in Ricotta mustia. The results of the present study showed that the production of farmstead lactose-free Pecorino di Osilo cheese and ricotta cheeses from raw sheep’s milk is easily achievable. The main issue for farmstead production of artisanal lactose-free products is the implementation of permanent procedures based on hazard-analysis and critical control principles aimed at guaranteeing the effectiveness of the process and at acquiring analytical evidences to demonstrate the fulfilment of law requirements for labelling

Maria Schirone - One of the best experts on this subject based on the ideXlab platform.

  • influence of pig rennet on fatty acid composition volatile molecule profile texture and sensory properties of Pecorino di farindola cheese
    Journal of the Science of Food and Agriculture, 2015
    Co-Authors: Giovanna Suzzi, Aldo Corsetti, Rosanna Tofalo, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Francesca Patrignani, Giampiero Sacchetti, Rosalba Lanciotti
    Abstract:

    BACKGROUND Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf rennet, at the end of ripening, was the least ‘evolved’ in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses. © 2014 Society of Chemical Industry

  • influence of pig rennet on proteolysis organic acids content and microbiota of Pecorino di farindola a traditional italian ewe s raw milk cheese
    Food Chemistry, 2015
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giuseppe Martino, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Francesca Patrignani, Rosalba Lanciotti, Anna Chiara Manetta, Giovanna Suzzi
    Abstract:

    Abstract The use of pig rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes’ milk using calf (A) and kid (B) rennets were compared to those produced with pig (C) rennet. The use of pig rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. However, no microbiological differences were observed. Chesses made with pig and kid rennets were characterised by higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria.

  • the predominance biodiversity and biotechnological properties of kluyveromyces marxianus in the production of Pecorino di farindola cheese
    International Journal of Food Microbiology, 2014
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Alessia Pepe, Giovanna Suzzi
    Abstract:

    Pecorino di Farindola is a handicraft cheese made by farmers on small scale using raw ewes' milk and pig rennet. In this study, yeast consortia were evaluated during Pecorino di Farindola making and ripening. Molecular identification of 156 isolates was achieved by a combination of PCR-RFLP of the 5.8S ITS rRNA region and sequencing of the D1/D2 domain of the 26S rRNA gene. Kluyveromyces marxianus was the predominant species, while other species (Pichia kudriavzevii, Candida parapsilosis, Candida glaebosa and Candida zeylanoides) were present only during the early weeks of ripening. Moreover, the isolates were differentiated both by RAPD-PCR and a sequence alignment of D1/D2 26S rRNA gene, revealing different K. marxianus profiles and variants, and suggesting the role of local selective pressure as the origin of distinctive K. marxianus populations. The strains were characterized also on the basis of different dairy properties such as growth temperature, lactose, galactose, lactate and citrate assimilation at different NaCl concentrations, as well as lipolytic and caseinolytic activities. Moreover, 39 selected K. marxianus strains were inoculated in pasteurized whey to evaluate their growth kinetics, besides lactose, lactate and free amino acids metabolism. The growth kinetics distinguished different biotypes and different metabolic behavior were determined. The general picture of K. marxianus population from Pecorino di Farindola shows a high biodiversity at genetic and phenotypic levels that potentially offers many opportunities for new and advanced knowledge at species level, providing in the meantime a good basis to study the relationship between genetic variability and functional diversities.

  • Reviewed by:
    2012
    Co-Authors: Maria Schirone, Aldo Corsetti, Rosanna Tofalo, Pierina Visciano, Giovanna Suzzi
    Abstract:

    The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes’ milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures could be suggested. Several factors can contribute to the qualitative an

  • biogenic amine content and microbiological profile of Pecorino di farindola cheese
    Food Microbiology, 2011
    Co-Authors: Maria Schirone, Aldo Corsetti, Rosanna Tofalo, Giampiero Mazzone, Giovanna Suzzi
    Abstract:

    "Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days. The main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (December through March). By using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli, lactococci and thermophilic streptococci. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 resulted to be absent in all the samples. Among compounds possibly impacting on human health, the isomer cis-9, trans-11 conjugated linoleic acid (CLA), was determined in high levels in all samples, ranging from 9.2 to 12.7 mg/g fat. Great diversity was also found in biogenic amine contents with a relevant presence of tyramine in all the cheeses. This work represents the first study on Pecorino di Farindola cheese and could contribute to deepen the knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.

Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.

  • Operational taxonomic unit (OTUs) occurring at 0.1% abundance in at least one sample and related number, assigned to the species level when such assignment was possible of Fiore Sardo, Pecorino Siciliano and Pecorino Toscano cheeses.
    2016
    Co-Authors: Ilaria De Pasquale, Maria De Angelis, Raffaella Di Cagno, Solange Buchin, Marco Gobbetti
    Abstract:

    Operational taxonomic unit (OTUs) occurring at 0.1% abundance in at least one sample and related number, assigned to the species level when such assignment was possible of Fiore Sardo, Pecorino Siciliano and Pecorino Toscano cheeses.

  • Abundance and number of operational taxonomic units (OTUs) assigned at genus level occurring in Fiore Sardo, Pecorino Siciliano, and Pecorino Toscano cheeses.
    2016
    Co-Authors: Ilaria De Pasquale, Maria De Angelis, Raffaella Di Cagno, Solange Buchin, Marco Gobbetti
    Abstract:

    Distribution of the OTUs assigned at genus level occurring in Fiore Sardo (A), Pecorino Siciliano (B), and Pecorino Toscano (C) cheese. Nine sub-blocks are identified by the letters A—I. Sub-blocks A, D, and G, and sub-blocks C, F and I were collected from top and bottom surface region, respectively, whereas sub-blocks B and H from inner side region, and sub-block E from the core. The whole slice was the control. Further details were reported in the Material and Methods and in Fig 1.

  • Correlations between the abundance of operational taxonomic units (OTUs) and proteolysis and synthesis of volatile components.
    2016
    Co-Authors: Ilaria De Pasquale, Maria De Angelis, Raffaella Di Cagno, Solange Buchin, Marco Gobbetti
    Abstract:

    Correlations between the abundance of OTUs and total free amino acid (FFA), concentration of Ser, Glu, Asp, and Arg, number of hydrophilic peaks of the pH 4.6-soluble nitrogen fractions, and volatile components (arbitrary units of area) identified from Fiore Sardo, Pecorino Siciliano, and Pecorino Toscano cheeses. Euclidean distance and McQuitty’s criterion (weighted pair group method with averages) were used for clustering. The colors correspond to normalized mean data levels from low (grey) to high (yellow). The color scale, in terms of units of standard deviation, is shown at the top. Only the positive correlations with a P

  • Permutation analysis of volatile components.
    2016
    Co-Authors: Ilaria De Pasquale, Maria De Angelis, Raffaella Di Cagno, Solange Buchin, Marco Gobbetti
    Abstract:

    Concentrations of volatile components (arbitrary units of area) identified from Fiore Sardo (A), Pecorino Siciliano (B), and Pecorino Toscano (C) cheese. Euclidean distance and McQuitty’s criterion (weighted pair group method with averages) were used for clustering. The colors correspond to normalized mean data levels from low (blue) to high (yellow). The color scale, in terms of units of standard deviation, is shown at the top. Nine sub-blocks are identified by the letters A—I. Sub-blocks A, D, and G, and sub-blocks C, F and I were collected from top and bottom surface region, respectively, whereas sub-blocks B and H from inner side region, and sub-block E from the core. The whole slice was the control. Further details were reported in the Material and Methods and in Fig 1.

  • Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
    Journal of Dairy Science, 2005
    Co-Authors: Ilario Losito, Marco Gobbetti, Teresa Carbonara, M.d. De Bari, Pier Giorgio Zambonin
    Abstract:

    Abstract Water-soluble extracts of 9 Italian cheese varieties that differed mainly for type of cheese milk, starter, technology, and time of ripening were fractionated by reversed-phase fast protein liquid chromatography, and the antimicrobial activity of each fraction was first assayed toward Lactobacillus sakei A15 by well-diffusion assay. Active fractions were further analyzed by HPLC coupled to electrospray ionization-ion trap mass spectrometry, and peptide sequences were identified by comparison with a proteomic database. Parmigiano Reggiano, Fossa, and Gorgonzola water-soluble extracts did not show antibacterial peptides. Fractions of Pecorino Romano, Canestrato Pugliese, Crescenza, and Caprino del Piemonte contained a mixture of peptides with a high degree of homology. Pasta filata cheeses (Caciocavallo and Mozzarella) also had antibacterial peptides. Peptides showed high levels of homology with N-terminal, C-terminal, or whole fragments of well known antimicrobial or multifunctional peptides reported in the literature: α S1 -casokinin (e.g., sheep α S1 -casein (CN) f22–30 of Pecorino Romano and cow α S1 -CN f24–33 of Canestrato Pugliese); isracidin (e.g., sheep α S1 -CN f10–21 of Pecorino Romano); kappacin and casoplatelin (e.g., cow κ -CN f106–115 of Canestrato Pugliese and Crescenza); and β -casomorphin-11 (e.g., goat β -CN f60–68 of Caprino del Piemonte). As shown by the broth microdilution technique, most of the water-soluble fractions had a large spectrum of inhibition (minimal inhibitory concentration of 20 to 200 μ g/mL) toward gram-positive and gram-negative bacterial species, including potentially pathogenic bacteria of clinical interest. Cheeses manufactured from different types of cheese milk (cow, sheep, and goat) have the potential to generate similar peptides with antimicrobial activity.

Aldo Corsetti - One of the best experts on this subject based on the ideXlab platform.

  • influence of pig rennet on fatty acid composition volatile molecule profile texture and sensory properties of Pecorino di farindola cheese
    Journal of the Science of Food and Agriculture, 2015
    Co-Authors: Giovanna Suzzi, Aldo Corsetti, Rosanna Tofalo, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Francesca Patrignani, Giampiero Sacchetti, Rosalba Lanciotti
    Abstract:

    BACKGROUND Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf rennet, at the end of ripening, was the least ‘evolved’ in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses. © 2014 Society of Chemical Industry

  • influence of pig rennet on proteolysis organic acids content and microbiota of Pecorino di farindola a traditional italian ewe s raw milk cheese
    Food Chemistry, 2015
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giuseppe Martino, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Francesca Patrignani, Rosalba Lanciotti, Anna Chiara Manetta, Giovanna Suzzi
    Abstract:

    Abstract The use of pig rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes’ milk using calf (A) and kid (B) rennets were compared to those produced with pig (C) rennet. The use of pig rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. However, no microbiological differences were observed. Chesses made with pig and kid rennets were characterised by higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria.

  • the predominance biodiversity and biotechnological properties of kluyveromyces marxianus in the production of Pecorino di farindola cheese
    International Journal of Food Microbiology, 2014
    Co-Authors: Rosanna Tofalo, Aldo Corsetti, Giorgia Perpetuini, Maria Schirone, Giuseppe Fasoli, Alessia Pepe, Giovanna Suzzi
    Abstract:

    Pecorino di Farindola is a handicraft cheese made by farmers on small scale using raw ewes' milk and pig rennet. In this study, yeast consortia were evaluated during Pecorino di Farindola making and ripening. Molecular identification of 156 isolates was achieved by a combination of PCR-RFLP of the 5.8S ITS rRNA region and sequencing of the D1/D2 domain of the 26S rRNA gene. Kluyveromyces marxianus was the predominant species, while other species (Pichia kudriavzevii, Candida parapsilosis, Candida glaebosa and Candida zeylanoides) were present only during the early weeks of ripening. Moreover, the isolates were differentiated both by RAPD-PCR and a sequence alignment of D1/D2 26S rRNA gene, revealing different K. marxianus profiles and variants, and suggesting the role of local selective pressure as the origin of distinctive K. marxianus populations. The strains were characterized also on the basis of different dairy properties such as growth temperature, lactose, galactose, lactate and citrate assimilation at different NaCl concentrations, as well as lipolytic and caseinolytic activities. Moreover, 39 selected K. marxianus strains were inoculated in pasteurized whey to evaluate their growth kinetics, besides lactose, lactate and free amino acids metabolism. The growth kinetics distinguished different biotypes and different metabolic behavior were determined. The general picture of K. marxianus population from Pecorino di Farindola shows a high biodiversity at genetic and phenotypic levels that potentially offers many opportunities for new and advanced knowledge at species level, providing in the meantime a good basis to study the relationship between genetic variability and functional diversities.

  • Reviewed by:
    2012
    Co-Authors: Maria Schirone, Aldo Corsetti, Rosanna Tofalo, Pierina Visciano, Giovanna Suzzi
    Abstract:

    The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes’ milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures could be suggested. Several factors can contribute to the qualitative an

  • biogenic amine content and microbiological profile of Pecorino di farindola cheese
    Food Microbiology, 2011
    Co-Authors: Maria Schirone, Aldo Corsetti, Rosanna Tofalo, Giampiero Mazzone, Giovanna Suzzi
    Abstract:

    "Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days. The main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (December through March). By using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli, lactococci and thermophilic streptococci. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 resulted to be absent in all the samples. Among compounds possibly impacting on human health, the isomer cis-9, trans-11 conjugated linoleic acid (CLA), was determined in high levels in all samples, ranging from 9.2 to 12.7 mg/g fat. Great diversity was also found in biogenic amine contents with a relevant presence of tyramine in all the cheeses. This work represents the first study on Pecorino di Farindola cheese and could contribute to deepen the knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.