Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

Mangia, Nicoletta Pasqualina; Fancello, Francesco; Deiana, Pietrino

doi:10.1111/jam.13001

Cited by 35 publications

(20 citation statements)

References 83 publications

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“…According to Carafa et al , the great number of singletons accounts for a high microbial biodiversity. Further, a similar number of singletons has been determined in cereals as well as in other food matrices . The 16S rDNA sequencing of representative isolates from each cluster identified 40 strains at the genus level and 11 strains at the species level.…”

Section: Resultsmentioning

confidence: 83%

Microbial communities and malt quality of durum wheat used in brewing

et al. 2019

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Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety 'Senatore Cappelli' grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2-HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels.Additional supporting information may be found online in the Supporting Information section at the end of the article.Microbial communities and malt quality of durum wheat used in brewing J. Inst. Brew. 2019; 125: 222-229

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Section: Resultsmentioning

confidence: 83%

Microbial communities and malt quality of durum wheat used in brewing

et al. 2019

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“…According to Mangia et al . cluster analysis of rep‐PCR banding profiles grouped their isolates of the same species into the same cluster. The 16S rDNA sequencing of representative isolates from each cluster allowed the identification of 35 colonies at species level.…”

Section: Resultsmentioning

confidence: 99%

“…However, in some cases, there was a different genetic profile for strains isolated from these different food matrices, such as clusters 23 and 75 being more typical of the barley, and clusters 1 and 2 more typical of the malt. According to Mangia et al (17) cluster analysis of rep-PCR banding profiles grouped their (25) reported that Staphylococcus spp. was among the main components of the microbiome in wheat grain.…”

Section: Resultsmentioning

confidence: 99%

“…The quality of the DNA was assessed according to the 260/280 nm ratio (LVIsPlates, SpectroNano system, BMGTech, Germany). The bacterial genotypic diversity was evaluated by randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and repetitive element palindromic-polymerase chain reaction (rep-PCR), using the primers M13 (5 0 GAGGGTGGCGGTTC T-3 0 ) and GTG5 (5 0 -GTGGTGGTGGTGGTG-3 0 ), respectively, according to Mangia et al (17). Amplification of the 16S rDNA was performed using the primers W001 (5 0 -AGAGTTTGATCMTGGCTC-3 0 ) and W002 (5 0 -GNTACCTTGTTACGACTT-3 0 ), as previously described (18).…”

Section: Dna Extraction Pcr and Sequencingmentioning

confidence: 99%

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The microbiome of Sardinian barley and malt

et al. 2018

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The microbiology of barley and malt (var. ‘Scarlett’) used by a Sardinian brewery is reported. Isolates of bacteria (95), yeast (22) and filamentous fungi (137) were identified through classical and molecular methods. Malt showed higher biodiversity than barley, as shown by Shannon–Wiener's and Simpon's Dominance Indices. There was no contamination by microbial species that can influence barley germination or cause beer defects, such as gushing or premature yeast flocculation. There were low levels of contamination by the filamentous fungi Fusarium, which produce type A and B mycotoxin trichothecenes. However, deoxynivalenol, T‐2 and HT‐2 mycotoxins were all below the maximum levels for contamination of foodstuffs. Use of locally cultivated barley can help in the management of microbial spoilage of grain and malt, and in the reduction of mycotoxins, thus providing better beer quality. © 2018 The Institute of Brewing & Distilling

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“…It is well documented that stressed or injured cells could not be recovered in selective media and that cells present in low numbers are very often inhibited by other microbes (Hugenholtz et al, 1998). For these reasons, it is important to have methods that allow monitoring of the microbial populations without cultivation by culture-independent methods (Cocolin et al, 2004;Mangia et al, 2015). The culture-independent methods allowed us to confirm the dominant bacterial community of Karish cheeses that are almost identified in each sample "L. lactis subsp.…”

Section: The Diversity Of Lactic Acid Bacteria Using Ttge and Rep-pcrmentioning

confidence: 93%

Microbial safety criteria and quality of traditional Egyptian Karish cheese

Awad¹

2016

Afr. J. Microbiol. Res.

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Some traditional fermented dairy products like Egyptian Karish cheese and traditional fermented milk (Laban Zeer) are manufactured in farmhouses following traditional techniques using raw milk without heat treatment or addition of selected starter cultures, these products are generally designed as "artisanal". The representative Karish samples were analyzed for their content of total microbial, Enterobacteriaceae, yeast, molds, Staphylococci coagulase positive, Salmonella spp., Listeria spp., in addition to detection of Bacillus cereus, Listeria monocytogenes, Clostridium perfringens and Campylobacter spp. using classical methods. The physico-chemical properties of collected samples showed that the average of protein, fat, moisture and acidity were in accepted range with that reported in literatures and Egyptian standard. Some lactic acid bacteria (Lactococcus lactis supsp. lactis, Lactobacillus delbrueckii subsp. lactis and Enterococcus feacium) were isolated and identified from fresh karish cheese using classical methods followed by rep-PCR. Lactococcus garvieae was detected in fresh samples using TTGE but could not be detected using classical methods. The results of microbiological analysis showed the presence of high numbers of Enterobacteriaceae that ranged from log 10 2.6 cfu/g to log 10 3.5 cfu/g, Bacillus ssp. ranged from log 10 4.2 cfu/g to log 10 5.6 cfu/g, Staphylococci counts are ranged from log 10 1.8 cfu/g to log 10 2.7 cfu/g, faecal enterococci count ranged from log10 3.5 cfu/g to log10 5.8 cfu/g. Yeasts and molds count ranged from log 10 2.7 cfu/g to log 10 3.5 cfu/g. B. cereus, L. monocytogenes, C. perfringens, Shigella, Salmonella, Escherichia coli β-glucuronidase positive and Campylobacter spp. were not detected in all the examined samples. The count of undesirable microorganisms indicated the poor hygienic practice of traditional Karish cheese production; starting with using poor quality of raw milk and processing under uncontrolled environments. This would require using clean raw milk, controlled manufacturing steps and selection of the appropriate starter culture for the fermentation.

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Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

Cited by 35 publications

References 83 publications

Microbial communities and malt quality of durum wheat used in brewing

Microbial communities and malt quality of durum wheat used in brewing

The microbiome of Sardinian barley and malt

Microbial safety criteria and quality of traditional Egyptian Karish cheese

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