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首页> 外文期刊>Food microbiology >Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

机译：PDO Ragusano奶酪生物膜微生物群对风味化合物形成的影响

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摘要

The objectives of the present study were to characterize the biofilm microbiota of 11 different farms (from A to K), producing PDO Ragusano cheese, and to investigate on its ability to generate volatile organic compounds (VOCs) in milk samples inoculated with biofilm and incubated under Ragusano cheese making conditions. The biofilms were subjected to plate counting and PCR/T/DGGE analysis and the VOCs generated in incubated milk samples were evaluated through SmartNose, GC/O, and GC/MS. Streptococcus thermophilus was the dominant species both in biofilms and in incubated milks. Lactoba-cillus, Lactococcus, Enterococcus and Leuconostoc were also identified. Low levels of Pseudomonas spp. and yeasts counts were detected, whereas coliforms, Listeria monocytogenes and Salmonella spp., were never found. SmartNose and GC/O analyses were able to differentiate incubated milk samples on the basis of the odour compounds, highlighting that samples E and F overlapped and sample C was clearly separated from the others. These results complied with those acquired by GC/MS analysis, that detected in total 20 VOCs. Principal component analysis showed positive correlations (r ＞ 0.6; P ＜ 0.05) between some lactic acid bacteria (LAB) and VOCs: such as Enterococcus hirae with alcohols, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus delbrueckii with aldehydes, and Lactobacillus fermentum, Lactobacillus helveticus and Lactobacillus hilgardii with ketones. This work demonstrates that biofilm represents an excellent source of LAB biodiversity, which contribute to generate VOCs during the production of PDO Ragusano cheese.
机译：本研究的目的是表征11种不同农场（从A到K），生产PDO Ragusano奶酪的生物膜微生物群，并研究其在接种生物膜并孵育的牛奶样品中产生挥发性有机化合物（VOC）的能力。在Ragusano奶酪制作条件下。对生物膜进行板计数和PCR / T / DGGE分析，并通过SmartNose，GC / O和GC / MS对孵育的牛奶样品中产生的VOC进行评估。嗜热链球菌是生物膜和温育乳中的主要菌种。还鉴定了乳杆菌，乳球菌，肠球菌和亮粘菌。假单胞菌的水平低。并检测到酵母菌计数，而从未发现大肠菌，单核细胞增生李斯特菌和沙门氏菌。 SmartNose和GC / O分析能够根据气味化合物区分温育的牛奶样品，突出显示样品E和F重叠且样品C与其他样品明显分开。这些结果与通过GC / MS分析获得的结果相符，共检测出20种VOC。主成分分析显示某些乳酸菌（LAB）与VOC之间存在正相关（r＞ 0.6; P ＜0.05）：例如平肠肠球菌与酒精，乳酸乳球菌，植物乳杆菌，干酪乳杆菌和德氏乳杆菌与醛，发酵乳杆菌等。 ，瑞士乳杆菌和希尔加德乳杆菌与酮。这项工作表明，生物膜是LAB生物多样性的极佳来源，在生产PDO Ragusano奶酪期间有助于产生VOC。

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  • 来源
    《Food microbiology》 |2017年第2期|126-135|共10页
  • 作者

    Stefania Carpino; Cinzia L. Randazzo; Alessandra Pino; Nunziatina Russo; Teresa Rapisarda; Gianni Belvedere; Cinzia Caggia;

  • 作者单位

    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy;

    Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy;

    Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy;

    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy;

    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy;

    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy;

    Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Traditional cheese; Tina biofilm; LAB; SmartNose; GC/MS; PCR/DGGE;

    机译：传统奶酪;蒂娜生物膜;实验室SmartNose;GC / MS;PCR / DGGE;

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