波洛伏洛干酪原料乳:改良冷藏条件对细菌生物群组成的影响

Q2 Agricultural and Biological Sciences Dairy Science & Technology Pub Date : 2022-09-26 DOI:10.3390/dairy3040048
M. Zago, B. Bonvini, L. Rossetti, Giorgia Fergonzi, F. Tidona, G. Giraffa, D. Carminati
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引用次数: 1

摘要

根据欧洲和联盟的规定,用于生产长时间成熟的辛辣型波洛伏洛干酪(PV) PDO奶酪的原料奶必须在第一次挤奶后60小时内储存、冷藏和加工。低温贮藏条件保持了原料奶的卫生品质,但也降低了乳制品微生物群的多样性和含量,这对确定原料奶奶酪的特性和品质至关重要。11个散装原料乳样品在实验室水平上,在两种不同的时间/温度条件下(即10°C或12°C保存15 h,然后冷却到4°C保存45 h),分别通过培养依赖法和DNA元条形码法测定储存前后不同细菌群的数量和细菌群落的多样性。两步冷藏条件增加了嗜中温、嗜冷、嗜脂和嗜蛋白细菌的负荷,而不影响牛奶的卫生质量。在DNA元条形码检索到的66个优势类群和161个亚优势类群中,几乎所有原料乳样品中都存在不动杆菌、假单胞菌和乳球菌属乳酸菌,它们的相对丰度与细菌总数呈正相关。所测试的储存条件可以考虑最终应用于长熟PV奶酪生产,以使原料奶的储存、运输和加工合理化。
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Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage conditions preserve the hygienic quality, but also reduce the diversity and content of dairy microbiota, which is important to define the characteristics and quality of raw milk cheeses. Eleven bulk, raw milk samples were stored, at laboratory level, under two different time/temperature conditions (i.e., 10 °C or 12 °C for 15 h, then cooled to 4 °C for 45 h). The count of different bacterial groups and the diversity of bacterial communities were determined before and after storage by culture-dependent and DNA metabarcoding methods, respectively. The two-step cold storage conditions increased the mesophilic, psychrotrophic, lipolytic, and proteolytic bacterial load, without affecting the hygienic quality of milk. Among the 66 dominant and 161 subdominant taxa retrieved by DNA metabarcoding, Acinetobacter, Pseudomonas, and the lactic acid bacteria belonging to the genera Lactococcus and Streptococcus were present in almost all the raw milk samples, and their relative abundance was positively related with the total bacterial count. The storage conditions tested could be considered for eventual application in long-ripened PV cheese production to rationalize storage, transfer, and processing of raw milk.
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来源期刊
Dairy Science & Technology
Dairy Science & Technology 农林科学-食品科技
CiteScore
2.30
自引率
0.00%
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0
审稿时长
2 months
期刊介绍: Information not localized
期刊最新文献
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