Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

Maria Barbara Pisano
Primo
;
Antonella Rosa
Secondo
;
Danilo Putzu;Flaminia Cesare Marincola
;
Valentina Mossa;Silvia Viale;Maria Elisabetta Fadda;Sofia Cosentino
Ultimo
2020

Abstract

The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of H-1 NMR spectroscopy, while the cholesterol, alpha-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese' profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 10(8)-10(9) cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.
2020
Inglese
11
583745
1
19
19
Esperti non anonimi
internazionale
scientifica
probiotic cheese; autochthonous cultures; lipids; metabolomics; NMR
no
Pisano, MARIA BARBARA; Rosa, Antonella; Putzu, Danilo; CESARE MARINCOLA, Flaminia; Mossa, Valentina; Viale, Silvia; Fadda, MARIA ELISABETTA; Cosentino, Sofia
1.1 Articolo in rivista
info:eu-repo/semantics/article
1 Contributo su Rivista::1.1 Articolo in rivista
262
8
open
File in questo prodotto:
File Dimensione Formato  
fmicb-11-583745 2020.pdf

accesso aperto

Tipologia: versione post-print
Dimensione 3.05 MB
Formato Adobe PDF
3.05 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Questionario e social

Condividi su:
Impostazioni cookie