Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration.
Microbiota
Pink discoloration
Propionic bacteria
Sheep cheese
Vitamin B(12)
Journal
Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127
Informations de publication
Date de publication:
Jun 2022
Jun 2022
Historique:
received:
11
11
2021
revised:
03
01
2022
accepted:
17
02
2022
entrez:
15
3
2022
pubmed:
16
3
2022
medline:
17
3
2022
Statut:
ppublish
Résumé
Pink discoloration defect can cause economic losses for cheese producers due to the impossibility to sell the defected cheese, but few knowledge is currently available on the causes of this defect. To gain more insight on the causes that lead to the formation of pink discoloration in Pecorino Toscano cheese with the Protected Designation of Origin (PDO) status, the bacterial community in defected and not defected cheese was characterized by high-throughput sequencing of bacterial 16S rRNA gene. The bacterial community in the defected cheese significantly differed compared to the control. The relative abundance of the genera Acidipropionibacterium, Enterococcus, Escherichia/Shigella, Lactobacillus, Lentilactobacillus and Propionibacterium was higher in the cheese with pink discoloration defect. The concentration of short chain fatty acids and of lactic acid in cheese was measured and a shift towards the production of propionate in the cheese with pink discoloration defect was observed. Furthermore, the possible involvement of microbially produced vitamin B
Identifiants
pubmed: 35287824
pii: S0740-0020(22)00030-2
doi: 10.1016/j.fm.2022.104006
pii:
doi:
Substances chimiques
RNA, Ribosomal, 16S
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
104006Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.