Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

Abstract

Caciofiore della Sibilla is a speciality ewes' milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this speciality cheese were investigated throughout the manufacturing and 20-day ripening process, using a combined PCR-DGGE approach. The fungal biota of a control ewes' milk cheese, manufactured with the same batch of milk coagulated with a commercial animal rennet, was also monitored by PCR-DGGE, in order to investigate the contribution of the peculiar vegetable coagulant to the fungal diversity and dynamics of the cheese. Based on the overall results collected, the raw milk and the dairy environment represented the main sources of fungal contamination, with a marginal or null contribution of thistle rennet to the fungal diversity and dynamics of Caciofiore della Sibilla cheese.

Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides)

“…Lower resistance percentages were reported in northern Europe, whereas higher resistance percentages were observed in southern and eastern Europe as a consequence of differences in infection control practices and antimicrobial usage in the reporting countries (ECDC 2015). In fact, Milanović and others () recently reported a type of geographical behavior in the occurrence of AR genes in a number of edible insect products.…”

Microbiological characterization of Gioddu, an Italian fermented milk

“…The production of fermented milks is obtained by the conversion of lactose in milk to lactic acid using starter cultures obtained from previous manufactures (back-slopping) or by direct inoculum of selected microbial strains. The microorganisms involved in the biochemical modifications of milk include lactic acid bacteria (the main microorganisms involved in the production of lactic acid) or a combination of lactic acid bacteria and eumycetes (generally yeasts) (Aryana and Olson, 2017;Cardinali et al, 2016;. It is noteworthy that many lactic acid bacteria strains produce exopolysaccharides thus enhancing the rheological properties of the fermented milk and improving health benefits to consumers (Rahbar Saadat et al, 2019).…”

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

“…Indeed, the microbiological data showed a significant reduction of the microorganisms (such as yeasts and Pseudomonas spp.) involved in the spoilage of both soft and hard cheeses [47][48][49][50]. In addition, total coliforms were totally inhibited in samples with the bacteriocin producer strain.…”