The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal micr...

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Detalles Bibliográficos
Autores principales: Biolcati, Federica, Ferrocino, Ilario, Bottero, Maria Teresa, Dalmasso, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8841559/
https://www.ncbi.nlm.nih.gov/pubmed/35173686
http://dx.doi.org/10.3389/fmicb.2021.776862
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author Biolcati, Federica
Ferrocino, Ilario
Bottero, Maria Teresa
Dalmasso, Alessandra
author_facet Biolcati, Federica
Ferrocino, Ilario
Bottero, Maria Teresa
Dalmasso, Alessandra
author_sort Biolcati, Federica
collection PubMed
description Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal microbiota diversity. Lactococcus lactis and Leuconostoc mesenteroides were the main bacterial population, while Galactomyces candidum and Kluyveromyces marxianus constituted the core mycobiota but many other minor taxa were observed, suggesting a high level of complexity in fungal composition by these cheeses compared to bacteria population.
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spelling pubmed-88415592022-02-15 The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese Biolcati, Federica Ferrocino, Ilario Bottero, Maria Teresa Dalmasso, Alessandra Front Microbiol Microbiology Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal microbiota diversity. Lactococcus lactis and Leuconostoc mesenteroides were the main bacterial population, while Galactomyces candidum and Kluyveromyces marxianus constituted the core mycobiota but many other minor taxa were observed, suggesting a high level of complexity in fungal composition by these cheeses compared to bacteria population. Frontiers Media S.A. 2022-01-31 /pmc/articles/PMC8841559/ /pubmed/35173686 http://dx.doi.org/10.3389/fmicb.2021.776862 Text en Copyright © 2022 Biolcati, Ferrocino, Bottero and Dalmasso. https://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
Biolcati, Federica
Ferrocino, Ilario
Bottero, Maria Teresa
Dalmasso, Alessandra
The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title_full The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title_fullStr The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title_full_unstemmed The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title_short The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
title_sort bacterial and fungal microbiota of “robiola di roccaverano” protected designation of origin raw milk cheese
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8841559/
https://www.ncbi.nlm.nih.gov/pubmed/35173686
http://dx.doi.org/10.3389/fmicb.2021.776862
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