Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese.
Cynara cardunculus L.
Lactococcus lactis
Lactococcus piscium
Leuconostoc mesenteroides
Metataxonomic analysis
Raw ewe’s milk
Volatile organic compounds
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
12 2022
12 2022
Historique:
received:
27
04
2022
revised:
26
09
2022
accepted:
28
09
2022
entrez:
3
12
2022
pubmed:
4
12
2022
medline:
7
12
2022
Statut:
ppublish
Résumé
Queijo de Nisa PDO (Protected Designation of Origin) is a semi-hard cheese obtained from raw ewe's milk clotted with cardoon (Cynara cardunculus, L.) rennet. The aim of the present study was to characterize the bacterial communities naturally occurring in Queijo de Nisa PDO cheese samples through viable counting and metataxonomic analysis. Moreover, physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs) through solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). In the analyzed samples, pH values were comprised between 4.84 and 5.74. As for lactic acid, the concentration varied between 0.83 and 2.10 g 100 g
Identifiants
pubmed: 36461236
pii: S0963-9969(22)01069-9
doi: 10.1016/j.foodres.2022.112011
pii:
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
112011Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.