Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and m...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-10-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2020.583745/full |
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| author | Maria Barbara Pisano Antonella Rosa Danilo Putzu Flaminia Cesare Marincola Valentina Mossa Silvia Viale Maria Elisabetta Fadda Sofia Cosentino |
| author_facet | Maria Barbara Pisano Antonella Rosa Danilo Putzu Flaminia Cesare Marincola Valentina Mossa Silvia Viale Maria Elisabetta Fadda Sofia Cosentino |
| author_sort | Maria Barbara Pisano |
| collection | DOAJ |
| description | The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese’ profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 108–109 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery. |
| first_indexed | 2024-12-12T04:57:20Z |
| format | Article |
| id | doaj.art-364f4ff9dc82419f977566655954ed51 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T04:57:20Z |
| publishDate | 2020-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-364f4ff9dc82419f977566655954ed512022-12-22T00:37:19ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-10-011110.3389/fmicb.2020.583745583745Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta CheeseMaria Barbara Pisano0Antonella Rosa1Danilo Putzu2Flaminia Cesare Marincola3Valentina Mossa4Silvia Viale5Maria Elisabetta Fadda6Sofia Cosentino7Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, ItalyDepartment of Biomedical Sciences, University of Cagliari, Cagliari, ItalyDepartment of Biomedical Sciences, University of Cagliari, Cagliari, ItalyDepartment of Chemical and Geological Sciences, University of Cagliari, Cagliari, ItalyDepartment of Medical Sciences and Public Health, University of Cagliari, Cagliari, ItalyDepartment of Medical Sciences and Public Health, University of Cagliari, Cagliari, ItalyDepartment of Medical Sciences and Public Health, University of Cagliari, Cagliari, ItalyDepartment of Medical Sciences and Public Health, University of Cagliari, Cagliari, ItalyThe present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese’ profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 108–109 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.https://www.frontiersin.org/articles/10.3389/fmicb.2020.583745/fullprobiotic cheeseautochthonous cultureslipidsmetabolomicsNMR |
| spellingShingle | Maria Barbara Pisano Antonella Rosa Danilo Putzu Flaminia Cesare Marincola Valentina Mossa Silvia Viale Maria Elisabetta Fadda Sofia Cosentino Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese Frontiers in Microbiology probiotic cheese autochthonous cultures lipids metabolomics NMR |
| title | Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese |
| title_full | Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese |
| title_fullStr | Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese |
| title_full_unstemmed | Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese |
| title_short | Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese |
| title_sort | influence of autochthonous putative probiotic cultures on microbiota lipid components and metabolome of caciotta cheese |
| topic | probiotic cheese autochthonous cultures lipids metabolomics NMR |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2020.583745/full |
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