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Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was underta...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PAGEPress Publications, Pavia, Italy
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076620/ https://www.ncbi.nlm.nih.gov/pubmed/27800376 http://dx.doi.org/10.4081/ijfs.2015.4509 |
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author | Scatassa, Maria Luisa Cardamone, Cinzia Miraglia, Viviana Lazzara, Fabrizio Fiorenza, Gerlando Macaluso, Giusi Arcuri, Luigi Settanni, Luca Mancuso, Isabella |
author_facet | Scatassa, Maria Luisa Cardamone, Cinzia Miraglia, Viviana Lazzara, Fabrizio Fiorenza, Gerlando Macaluso, Giusi Arcuri, Luigi Settanni, Luca Mancuso, Isabella |
author_sort | Scatassa, Maria Luisa |
collection | PubMed |
description | Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely Caciocavallo Palermitano and Vastedda della valle del Belìce DOP, were investigated for the presence of spoilage and pathogenic microorganisms as well as for bacteria with inhibitory effect in vitro against pathogenic microorganisms. A wide biodiversity of protechnological lactic acid bacteria (LAB), in terms of species, was revealed. Several LAB inhibited the growth of Listeria monocytogenes ATCC 7644. The wooden vats analysed resulted safe for three main findings: absence of the main pathogenic species, presence of high levels of LAB, anti-Listeria activity of many LAB. |
format | Online Article Text |
id | pubmed-5076620 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | PAGEPress Publications, Pavia, Italy |
record_format | MEDLINE/PubMed |
spelling | pubmed-50766202016-10-31 Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production Scatassa, Maria Luisa Cardamone, Cinzia Miraglia, Viviana Lazzara, Fabrizio Fiorenza, Gerlando Macaluso, Giusi Arcuri, Luigi Settanni, Luca Mancuso, Isabella Ital J Food Saf Article Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely Caciocavallo Palermitano and Vastedda della valle del Belìce DOP, were investigated for the presence of spoilage and pathogenic microorganisms as well as for bacteria with inhibitory effect in vitro against pathogenic microorganisms. A wide biodiversity of protechnological lactic acid bacteria (LAB), in terms of species, was revealed. Several LAB inhibited the growth of Listeria monocytogenes ATCC 7644. The wooden vats analysed resulted safe for three main findings: absence of the main pathogenic species, presence of high levels of LAB, anti-Listeria activity of many LAB. PAGEPress Publications, Pavia, Italy 2015-03-17 /pmc/articles/PMC5076620/ /pubmed/27800376 http://dx.doi.org/10.4081/ijfs.2015.4509 Text en ©Copyright M.L. Scatassa et al. http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Scatassa, Maria Luisa Cardamone, Cinzia Miraglia, Viviana Lazzara, Fabrizio Fiorenza, Gerlando Macaluso, Giusi Arcuri, Luigi Settanni, Luca Mancuso, Isabella Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title | Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title_full | Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title_fullStr | Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title_full_unstemmed | Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title_short | Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production |
title_sort | characterisation of the microflora contaminating the wooden vats used for traditional sicilian cheese production |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076620/ https://www.ncbi.nlm.nih.gov/pubmed/27800376 http://dx.doi.org/10.4081/ijfs.2015.4509 |
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