Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy

Celano, Giuseppe; Calasso, Maria; Costantino, Giuseppe; Vacca, Mirco; Ressa, Arianna; Nikoloudaki, Olga; Palo, Pasquale De; Calabrese, Francesco Maria; Ros, Alessio Da; Angelis, Maria De

doi:10.1128/spectrum.00514-22

Cited by 30 publications

(27 citation statements)

References 60 publications

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“…Several minority bacterial and fungal taxa were also identified in the two raw milk batches by Illumina DNA sequencing; though Latilactobacillus sakei , Enterococcus spp., Macrococcus caseolyticus , Lactobacillus spp., and Kluyveromyces marxianus were detected in both R1_M and R2_M, these batches differed significantly in number and relative abundance of the detected taxa, with R1_M harboring Kurtzmaniella zeylanoides , and Saccharomyces cerevisiae and R2_M being characterized by the occurrence of Lactobacillus delbrueckii , Weissella spp., and Pichia spp. As previously suggested by other authors, the differences emerged between the two raw milk samples, collected in spring (R1_M) and late summer (R2_M) 2021, respectively, might be likely ascribed to the seasonality [ 78 , 79 , 80 ].…”

Section: Discussionmentioning

confidence: 74%

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

et al. 2023

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Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe’s milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe’s milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe’s milk cheeses.

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Section: Discussionmentioning

confidence: 74%

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

et al. 2023

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“…[4] The effects of climate and environmental factors on milk microbiota and dairy products have been previously examined. [28][29][30] In fact, the highest diversity of raw cow milk was investigated in June, while the lowest was in December. [28] The need of thoroughly characterizing the microbial composition of kurut samples in order to develop commercial starting cultures at the industrial scale.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, a recent study put forward the fact that sampling locations accounted for considerable differences in LAB composition rather than milk sources of the dairy products of which effects were quite less [4] . The effects of climate and environmental factors on milk microbiota and dairy products have been previously examined [28–30] . In fact, the highest diversity of raw cow milk was investigated in June, while the lowest was in December [28] …”

Section: Discussionmentioning

confidence: 99%

A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

Yegin,

Mamatova,

Yurt

et al. 2024

Chemistry & Biodiversity

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Kurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk‐Kul, Talas, Naryn, Jalal‐Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.

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“…Spoilage of milk resulting from the contamination of dairy products with psychrotrophic microorganisms can result in significant quality loss of milk according to a study conducted by Dogan andBoor in 2003 (Dogan &Boor, 2003). During storage, the micro-biota shifts toward psychrotrophic microorganisms, which can easily reduce the quality of raw milk in low temperatures (Celano et al, 2022). Pseudomonas has been identified as predominant milk-associated psychrotrophic bacteria (Lampugnani et al, 2019).…”

Section: Microbiological Analysismentioning

confidence: 99%

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

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The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.

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Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy

Cited by 30 publications

References 60 publications

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

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