Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Food Microbiology
Nicoletta P MangiaPietrino Deiana

Abstract

Fiore Sardo Protected Denomination of Origin is a traditional Sardinian (Italy) hard cheese produced exclusively from whole raw ovine milk and coagulated with lamb rennet paste. Currently, Fiore Sardo is still produced by shepherds at the farmhouse level without the addition of any starter culture and the cheese-making process is characterized by significant waste. The first objective of the present work was to investigate the autochthonous microflora present in milk and Fiore Sardo cheese in order to select lactic acid bacterial (LAB) cultures with suitable cheese-making attributes and, possibly reduce the production waste. Secondly, the ability of selected cultures to guarantee cheese healthiness and quality was tested in experimental cheese-making trials. In this study, we show that the typical lactic microflora of raw ewe's milk and Fiore Sardo cheese is mostly composed of mesophilic LAB such as Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus casei subsp. casei. Moreover, strains belonging to the species were selected for cheese-making attributes and used in experimental cheese-making trials carried out in different farms producing Fiore Sardo. The evolution of the cheese microflora, free amino a...Continue Reading

Citations

Sep 11, 2010·Critical Reviews in Food Science and Nutrition·M GobbettiM De Angelis
Mar 4, 2014·Beneficial Microbes·R MartínL G Bermúdez-Humarán
Sep 25, 2017·Journal of Dairy Science·Serena NiroAlessandra Fratianni
Nov 14, 2017·Journal of Food Science·Yulong ZhangQianwei Liao
Jun 13, 2009·Journal of Food Protection·Mariángeles Briggiler MarcóAndrea Quiberoni

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