Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Food Microbiology
Maria Luisa ScatassaLuca Settanni

Abstract

The biofilms of 12 wooden vats used for the production of the traditional stretched cheeses Caciocavallo Palermitano and PDO Vastedda della valle del Belìce were investigated. Salmonella spp. and Listeria monocytogenes were never detected. Total coliforms were at low numbers with Escherichia coli found only in three vats. Coagulase-positive staphylococci (CPS) were below the enumeration limit, whereas lactic acid bacteria (LAB) dominated the surfaces of all vats. In general, the dominance was showed by coccus LAB. Enterococci were estimated at high numbers, but usually between 1 and 2 Log cycles lower than other LAB. LAB populations were investigated at species and strain level and for their technological properties relevant in cheese production. Eighty-five strains were analysed by a polyphasic genetic approach and allotted into 16 species within the genera Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus. Enterococcus faecium was found in all wooden vats and the species most frequently isolated were Enterococcus faecalis, Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus acidilactici and Streptococcus thermophilus. The study of the quantitative data on acidification rate, autolysis...Continue Reading

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Citations

Jan 7, 2016·Meat Science·Raimondo GaglioMarco Alabiso
Jun 1, 2016·Frontiers in Microbiology·Maria DiazMiguel A Alvarez
Aug 5, 2016·Journal of Zhejiang University. Science. B·Ramila AzatXiao-Dong Zheng
Jan 23, 2018·Frontiers in Microbiology·Míriam R GarcíaAntonio A Alonso
Sep 21, 2017·The Journal of Dairy Research·Susana Vargas MuñozRogelio Rodríguez Talavera
Nov 29, 2017·Applied and Environmental Microbiology·Margherita CruciataLuca Settanni
Nov 8, 2015·Applied and Environmental Microbiology·Raimondo GaglioLuca Settanni
Jan 18, 2019·Annual Review of Food Science and Technology·Avelino Alvarez-OrdóñezPaul D Cotter
Aug 24, 2017·FEMS Microbiology Reviews·Jennifer MahonyDouwe van Sinderen
May 7, 2020·Antibiotics·Muhammad Tanveer MunirChristophe Belloncle
Sep 20, 2018·Foods·Cristina Sánchez-GamboaGuadalupe Virginia Nevárez-Moorillón
Aug 14, 2019·International Journal of Food Microbiology·Raimondo GaglioLuca Settanni
May 1, 2021·Toxins·Haoming WuJiaqi Wang
Jun 1, 2021·Food Research International·Shan LiYuhui Li
Sep 23, 2021·Applied and Environmental Microbiology·Luca SettanniRaimondo Gaglio

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