Cargando…

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environ...

Descripción completa

Detalles Bibliográficos
Autores principales: Bottari, Benedetta, Levante, Alessia, Bancalari, Elena, Sforza, Stefano, Bottesini, Chiara, Prandi, Barbara, De Filippis, Francesca, Ercolini, Danilo, Nocetti, Marco, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7561718/
https://www.ncbi.nlm.nih.gov/pubmed/33133050
http://dx.doi.org/10.3389/fmicb.2020.581658
_version_ 1783595323353989120
author Bottari, Benedetta
Levante, Alessia
Bancalari, Elena
Sforza, Stefano
Bottesini, Chiara
Prandi, Barbara
De Filippis, Francesca
Ercolini, Danilo
Nocetti, Marco
Gatti, Monica
author_facet Bottari, Benedetta
Levante, Alessia
Bancalari, Elena
Sforza, Stefano
Bottesini, Chiara
Prandi, Barbara
De Filippis, Francesca
Ercolini, Danilo
Nocetti, Marco
Gatti, Monica
author_sort Bottari, Benedetta
collection PubMed
description Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environment, and the starter. The process of cheese making and time of ripening shape this complex ecosystem through the selection of different species and biotypes that will drive the quality of the final product by performing functions of their metabolism such as proteolysis. The diversity in the final peptide and amino acid composition of the cheese is thus mostly linked to the diversity of this microbiota. The purpose of this study was to get more insight into the factors affecting PR cheese diversity and, more specifically, to evaluate whether the composition of the bacterial community of cheeses along with the specific peptide composition are more affected by the ripening times or by the cheese making process. To this end, the microbiota and the peptide fractions of 69 cheese samples (from curd to cheese ripened 24 months) were analyzed during 6 complete PR production cycles, which were performed in six different dairies located in the PR production area. The relation among microbial dynamics, peptide evolution, and ripening times were investigated in this unique and tightly controlled production and sampling set up. The study of microbial and peptide moieties in products from different dairies – from curd to at least 12 months, the earliest time from which the cheese can be sold, and up to a maximum of 24 months of ripening – highlighted the presence of differences between samples coming from different dairies, probably due to small differences in the cheese making process. Besides these differences, however, ripening time had by far the greatest impact on microbial dynamics and, consequently, on peptide composition.
format Online
Article
Text
id pubmed-7561718
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-75617182020-10-29 The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality Bottari, Benedetta Levante, Alessia Bancalari, Elena Sforza, Stefano Bottesini, Chiara Prandi, Barbara De Filippis, Francesca Ercolini, Danilo Nocetti, Marco Gatti, Monica Front Microbiol Microbiology Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environment, and the starter. The process of cheese making and time of ripening shape this complex ecosystem through the selection of different species and biotypes that will drive the quality of the final product by performing functions of their metabolism such as proteolysis. The diversity in the final peptide and amino acid composition of the cheese is thus mostly linked to the diversity of this microbiota. The purpose of this study was to get more insight into the factors affecting PR cheese diversity and, more specifically, to evaluate whether the composition of the bacterial community of cheeses along with the specific peptide composition are more affected by the ripening times or by the cheese making process. To this end, the microbiota and the peptide fractions of 69 cheese samples (from curd to cheese ripened 24 months) were analyzed during 6 complete PR production cycles, which were performed in six different dairies located in the PR production area. The relation among microbial dynamics, peptide evolution, and ripening times were investigated in this unique and tightly controlled production and sampling set up. The study of microbial and peptide moieties in products from different dairies – from curd to at least 12 months, the earliest time from which the cheese can be sold, and up to a maximum of 24 months of ripening – highlighted the presence of differences between samples coming from different dairies, probably due to small differences in the cheese making process. Besides these differences, however, ripening time had by far the greatest impact on microbial dynamics and, consequently, on peptide composition. Frontiers Media S.A. 2020-10-02 /pmc/articles/PMC7561718/ /pubmed/33133050 http://dx.doi.org/10.3389/fmicb.2020.581658 Text en Copyright © 2020 Bottari, Levante, Bancalari, Sforza, Bottesini, Prandi, De Filippis, Ercolini, Nocetti and Gatti. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Bottari, Benedetta
Levante, Alessia
Bancalari, Elena
Sforza, Stefano
Bottesini, Chiara
Prandi, Barbara
De Filippis, Francesca
Ercolini, Danilo
Nocetti, Marco
Gatti, Monica
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title_full The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title_fullStr The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title_full_unstemmed The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title_short The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
title_sort interrelationship between microbiota and peptides during ripening as a driver for parmigiano reggiano cheese quality
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7561718/
https://www.ncbi.nlm.nih.gov/pubmed/33133050
http://dx.doi.org/10.3389/fmicb.2020.581658
work_keys_str_mv AT bottaribenedetta theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT levantealessia theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT bancalarielena theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT sforzastefano theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT bottesinichiara theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT prandibarbara theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT defilippisfrancesca theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT ercolinidanilo theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT nocettimarco theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT gattimonica theinterrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT bottaribenedetta interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT levantealessia interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT bancalarielena interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT sforzastefano interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT bottesinichiara interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT prandibarbara interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT defilippisfrancesca interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT ercolinidanilo interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT nocettimarco interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality
AT gattimonica interrelationshipbetweenmicrobiotaandpeptidesduringripeningasadriverforparmigianoreggianocheesequality