Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Characterization of Lactic Acid Bacteria in Pecorino DI Farindola Cheese and Manufacturing with a Lacticaseibacillus Paracasei Autochthonous Culture

Giuseppe Aprea
ORCID logo ,
Alessandra Alessiani
,
Franca Rossi
* ORCID logo ,
Lorena Sacchini
,
Arianna Boni
,
Daniela D'Angelantonio
ORCID logo ,
Silvia Scattolini
ORCID logo ,
Anna Franca Sperandii
,
Gabriella Centorotola
ORCID logo ,
Diana Neri
,
Francesco Pomilio
ORCID logo ,
Elisabetta Di Giannatale
,
Ilaria Del Matto
ORCID logo ,
Patrizia Tucci
,
Giacomo Migliorati
Version 1 : Received: 13 August 2021 / Approved: 16 August 2021 / Online: 16 August 2021 (08:47:09 CEST)

A peer-reviewed article of this Preprint also exists.

Aprea, G.; Alessiani, A.; Rossi, F.; Sacchini, L.; Boni, A.; D’Angelantonio, D.; Scattolini, S.; Sperandii, A.F.; Centorotola, G.; Neri, D.; Pomilio, F.; Di Giannatale, E.; Del Matto, I.; Tucci, P.; Migliorati, G. Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Appl. Sci. 2021, 11, 7897. Aprea, G.; Alessiani, A.; Rossi, F.; Sacchini, L.; Boni, A.; D’Angelantonio, D.; Scattolini, S.; Sperandii, A.F.; Centorotola, G.; Neri, D.; Pomilio, F.; Di Giannatale, E.; Del Matto, I.; Tucci, P.; Migliorati, G. Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Appl. Sci. 2021, 11, 7897.

Abstract

This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, to select an autochthonous culture and investigate its po-tential for the improvement of safety and functional properties. Two hundred and six LAB isolated throughout production and maturation from nine cheese lots of three farms were identified by 16S rRNA gene sequencing and tested for the presence of genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) and bacteriocin production, for antimicrobial activity, and for the capacity to survive in the gastro-intestinal tract (GIT) based on tolerance to low pH and bile salts and adhesion to CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used in cheese making and determined a decline of spiked Listeria monocytogenes and Escherichia coli O157 faster than in control cheese. The autochthonous bacterial groups were numerically unaffected, apart from lactobacilli that were recovered in higher numbers in the cheese with added L. paracasei. Based on Repetitive Extragenic Palyndrome (Rep) PCR profiles, the added strain possibly dominated until day 88 in cheese. Results encourage further trials with autochthonous cultures to efficiently inhibit hazardous bacteria and enrich a functional microbiota in Pecorino di Farindola and similar cheeses.

Keywords

Pecorino di Farindola cheese; lactic acid bacteria (LAB); molecular characterization; Lacticaseibacillus paracasei selected culture; cheese making trial

Subject

Biology and Life Sciences, Immunology and Microbiology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.