Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

Abstract

The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM) analysis and a combined culture-independent and -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina analysis identified 8 phyla, 16 classes, 25 orders, 47 families and 50 genera. Corynebacterium, Bifidobacterium and lactic acid bacteria (LAB) were detected in all samples. In particular, the LAB genera detected on all wooden tables were Lactobacillus, Streptococcus and Lactococcus. LAB dominated the surfaces of all wooden tables with levels higher than 7.0 Log CFU/cm2. In particular, the LAB found at the highest levels were mesophilic cocci. Coagulase positive staphylococci, Salmonella spp., Listeria monocytogenes and Shiga-toxigenic Escherichia coli were never detected. Twenty-seven dominating LAB strains were identified within the genera Enterococcus, Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus. This work showed that the wooden table used during the production of PDO Provola dei Nebrodi cheese is a safe system and a microbiologically active tool.

A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture

“…The NMSC used in this study included the following strains: S. thermophilus (PON244) and L. delbrueckii (WT601). These strains, selected for their high dairy performances such as acidification capacity, autolysis kinetics, diacetyl production, and antibacterial activity belonged to the collection of the laboratory of agricultural microbiology at the University of Palermo and were previously isolated from traditional PDO Sicilian cheeses [ 23 , 24 ]. Briefly, both strains were refreshed in their optimal growth media.…”

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods

“…Similar findings were reported by Montel et al [ 134 ], who highlighted that traditional cheeses have complex and rich microbiota influenced by traditional equipment. Indeed, traditional cheeses are produced using cheese-making practices that tend to increase microbial diversity via contact with diverse microorganisms originating from dairy equipment [ 135 ]. Moreover, differences in cheese-making technologies (e.g., use of natural milk or whey culture rather than commercial starters, use of rennet or clotting agents, curd cooking, draining process, salting) and farm practices (e.g., type of housing, silage, grassland) between different production areas can also shape the cheese microbial community [ 136 ].…”

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

“…In the case of dairy products, specifically cheeses, several works have demonstrated how microbial biofilms formed on the surface of wooden vats used for milk processing are responsible for curd acidification, cheese ripening, and even the inhibition of undesired bacteria attachment and development thanks to the massive presence of lactic acid bacteria (LAB) [ 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. Recently, another wood equipment, the open-topped table (namely “mastredda”) used for curd acidification during Sicilian stretched cheese production, was analyzed for the composition of LAB biofilms, evidencing the presence of Enterococcus , Lactobacillus , Lacticaseibacillus , Lactiplantibacillus , Levilactobacillus , Lactococcus , Leuconostoc , Pediococcus , and Streptococcus [ 15 ].…”