A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods
Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/11/4/823 |
| _version_ | 1797604225064108032 |
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| author | Luigi Chessa Antonio Paba Ilaria Dupré Elisabetta Daga Maria Carmen Fozzi Roberta Comunian |
| author_facet | Luigi Chessa Antonio Paba Ilaria Dupré Elisabetta Daga Maria Carmen Fozzi Roberta Comunian |
| author_sort | Luigi Chessa |
| collection | DOAJ |
| description | Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected starter LAB easily become the dominant microbiota of products, causing a dramatic decrease in biodiversity. On the contrary, natural starter cultures, which usually characterize the most typical and Protected Designation of Origin (PDO) food products, are constituted by a multitude and an indefinite number of LAB species and strains, both starter and nonstarter, thus contributing to preserving microbial biodiversity. However, their use is not risk-free since, if obtained without heat treatment application, natural cultures can contain, together with useful, also spoilage microorganisms or pathogens that could be allowed to multiply during fermentation. In the present study, an innovative method for the production of a natural starter culture directly from raw ewe’s milk, inhibiting the growth of spoilage and potentially pathogenic bacteria without applying any heat treatment, was described. The culture developed show a good degree of microbial biodiversity and could be applied to both artisanal and industrial scales, guaranteeing safety, quality constancy, technological performance reproducibility, preserving biodiversity and peculiar sensory characteristics, usually linked to traditional products, while overcoming the problems associated with the daily propagation of natural cultures. |
| first_indexed | 2024-03-11T04:43:18Z |
| format | Article |
| id | doaj.art-288f875420a54349b2d20118407edb84 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T04:43:18Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-288f875420a54349b2d20118407edb842023-11-17T20:31:02ZengMDPI AGMicroorganisms2076-26072023-03-0111482310.3390/microorganisms11040823A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional FoodsLuigi Chessa0Antonio Paba1Ilaria Dupré2Elisabetta Daga3Maria Carmen Fozzi4Roberta Comunian5Agris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyAgris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyAgris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyAgris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyAgris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyAgris Sardegna, Servizio per la Ricerca nelle Produzioni Animali, Associated Member of the JRU MIRRI-IT, Loc. Bonassai SS 291 km 18.600, 07100 Sassari, ItalyCommercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected starter LAB easily become the dominant microbiota of products, causing a dramatic decrease in biodiversity. On the contrary, natural starter cultures, which usually characterize the most typical and Protected Designation of Origin (PDO) food products, are constituted by a multitude and an indefinite number of LAB species and strains, both starter and nonstarter, thus contributing to preserving microbial biodiversity. However, their use is not risk-free since, if obtained without heat treatment application, natural cultures can contain, together with useful, also spoilage microorganisms or pathogens that could be allowed to multiply during fermentation. In the present study, an innovative method for the production of a natural starter culture directly from raw ewe’s milk, inhibiting the growth of spoilage and potentially pathogenic bacteria without applying any heat treatment, was described. The culture developed show a good degree of microbial biodiversity and could be applied to both artisanal and industrial scales, guaranteeing safety, quality constancy, technological performance reproducibility, preserving biodiversity and peculiar sensory characteristics, usually linked to traditional products, while overcoming the problems associated with the daily propagation of natural cultures.https://www.mdpi.com/2076-2607/11/4/823natural starter culturesewe’s milkbiodiversity recoverylactic acid bacteria |
| spellingShingle | Luigi Chessa Antonio Paba Ilaria Dupré Elisabetta Daga Maria Carmen Fozzi Roberta Comunian A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods Microorganisms natural starter cultures ewe’s milk biodiversity recovery lactic acid bacteria |
| title | A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods |
| title_full | A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods |
| title_fullStr | A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods |
| title_full_unstemmed | A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods |
| title_short | A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods |
| title_sort | strategy for the recovery of raw ewe s milk microbiodiversity to develop natural starter cultures for traditional foods |
| topic | natural starter cultures ewe’s milk biodiversity recovery lactic acid bacteria |
| url | https://www.mdpi.com/2076-2607/11/4/823 |
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