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首页> 外文期刊>Food microbiology >Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration
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Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

机译：工业乳清干酪保质期内的微生物动力学以及鉴定导致粉红色变色的芽孢杆菌菌株

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摘要

Dairy products are perishable and have to be preserved from spoilage during the food chain to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced by heat coagulation of whey proteins and is considered to be a light and healthy product. The shelf-life of Ricotta could be extended, as required by the international food trade market; however, heat resistant microflora causes spoilage and poses issues regarding the safety of the product. Next-generation sequencing (NGS) applied to the Ricotta samples defined the composition of the microbial community in-depth during the shelf-life. The analysis demonstrated the predominance of spore-forming bacteria throughout the shelf-life, mostly belonging to Bacillus, Paenibacillus and Clostridium genera. A strain involved in spoilage and causing a pink discolouration of Ricotta was isolated and characterised as Bacillus mycoides/weihenstephanensis. This is the first report of a food discolouration caused by a toxigenic strain belonging to the Bacillus cereus group that resulted the predominant strain in the community of the defective ricotta. These results suggest that the processing of raw materials to eliminate spores and residual microflora could be essential for improving the quality and the safety of the product and to extend the shelf-life of industrial Ricotta.
机译：乳制品容易腐烂，必须在食品链中防止变质，以达到所需的保质期。意大利乳清干酪是一种典型的意大利软乳制品，是通过乳清蛋白的热凝生产的，被认为是一种轻质健康的产品。根据国际食品贸易市场的要求，可以延长乳清干酪的保质期；但是，耐热菌群会导致变质，并在产品安全性方面造成问题。应用于乳清干酪样品的下一代测序（NGS）在保质期内深入定义了微生物群落的组成。分析表明，在整个货架期内，主要是芽孢杆菌属，芽孢杆菌属和梭状芽胞杆菌属的孢子形成细菌占主导地位。分离出变质并导致乳清干酪变粉红色的菌株，并将其表征为蕈状芽孢杆菌/ weihenstephanensis。这是由蜡样芽孢杆菌属的产毒菌株引起的食物变色的首次报道，该菌株在有缺陷的乳清干酪群落中引起了主要的菌株。这些结果表明，为了消除产品的质量和安全性以及延长工业乳清干酪的保质期，原材料加工以消除孢子和残留的菌群可能是必不可少的。

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  • 来源
    《Food microbiology》 |2016年第8期|8-15|共8页
  • 作者

    E. Sattin; N.A. Andreani; L. Carraro; L. Fasolato; S. Balzan; E. Novelli; A. Squartini; A. Telatin; B. Simionati; B. Cardazzo;

  • 作者单位

    BMR Genomics, Via Redipuglia 21a, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    Department of Agronomy, Food, Natural Resources, Animals, Environment (DAFNAE), University of Padova. Viale dell'Universita, 16, Legnaro, 35020, Padova, Italy;

    BMR Genomics, Via Redipuglia 21a, Padova, Italy;

    BMR Genomics, Via Redipuglia 21a, Padova, Italy;

    Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Universita, 16, Legnaro, 35020, Padova, 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

    Ricotta; Shelf-life; Microbial community; Spore forming bacteria; Pink discolouration;

    机译：凝乳;保质期;微生物群落;孢子形成细菌;粉色变色;

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