Halotolerant microorganisms have current or potential applications in various biotechnological fields, also providing new solutions for the production of fermented food. The dairy processing environment particularly represents a reservoir of halotolerant lactic and non-lactic microorganisms with unexplored properties. Following the evaluation of their safety-in-use, these bacteria can be used as adjunct starter cultures on the rind of cheeses, to enhance their sensory characteristics, improve safety profile, and positively modify the surface cheese microbiota. These pro-technological microbial populations still appear little investigated in Italy, and not at all applied during dairy processing. It is therefore of interest the characterization of the halotolerant microbiota of dairy products. To this aim, dairy samples, including brine, milk, curd, cheese at different ripening times, rennet, whey starter, and processing environment, were collected from the production process of "Caciocavallo Pugliese" and "Salva Cremasco PDO" cheese. Halotolerant lactic and non-lactic bacteria were isolated using specific culture media, biotyped, and subsequently identified through 16S rRNA sequencing. In the case of Caciocavallo Pugliese, the cell density of halotolerant bacteria during the production process ranged from 2.00 to 5.00 log cfu/g, whereas they reached the maximum cell density of 6.00 log cfu/g in the Salva Cremasco cheese and 8.50 log cfu/cm2 in the environmental swabs. More than 300 strains were isolated in total. Large part of the genera identified were included in the phyla Proteobacteria, Bacillota, Firmicutes, and, to a lesser extent, Pseudomonadota, Actinobacteria, and Actinomycetota. Among the isolated species, Marinilactibacillus psychrotolerans, Carnobacterium mobile, Leuconostoc mesenteroides, Hafnia alvei, Bacillus halotolerans could potentially be used as surface adjunct starters. The physiological and biochemical characterization of these strains and their application as adjunct cultures in a model cheese system will be the next steps in this work.

Taxonomic characterization of halotolerant bacteria from traditional Italian cheeses.

Silvetti T;Morandi S;Cirrincione S;Cervellieri S;Baruzzi F;Brasca M;Pinto L
2023

Abstract

Halotolerant microorganisms have current or potential applications in various biotechnological fields, also providing new solutions for the production of fermented food. The dairy processing environment particularly represents a reservoir of halotolerant lactic and non-lactic microorganisms with unexplored properties. Following the evaluation of their safety-in-use, these bacteria can be used as adjunct starter cultures on the rind of cheeses, to enhance their sensory characteristics, improve safety profile, and positively modify the surface cheese microbiota. These pro-technological microbial populations still appear little investigated in Italy, and not at all applied during dairy processing. It is therefore of interest the characterization of the halotolerant microbiota of dairy products. To this aim, dairy samples, including brine, milk, curd, cheese at different ripening times, rennet, whey starter, and processing environment, were collected from the production process of "Caciocavallo Pugliese" and "Salva Cremasco PDO" cheese. Halotolerant lactic and non-lactic bacteria were isolated using specific culture media, biotyped, and subsequently identified through 16S rRNA sequencing. In the case of Caciocavallo Pugliese, the cell density of halotolerant bacteria during the production process ranged from 2.00 to 5.00 log cfu/g, whereas they reached the maximum cell density of 6.00 log cfu/g in the Salva Cremasco cheese and 8.50 log cfu/cm2 in the environmental swabs. More than 300 strains were isolated in total. Large part of the genera identified were included in the phyla Proteobacteria, Bacillota, Firmicutes, and, to a lesser extent, Pseudomonadota, Actinobacteria, and Actinomycetota. Among the isolated species, Marinilactibacillus psychrotolerans, Carnobacterium mobile, Leuconostoc mesenteroides, Hafnia alvei, Bacillus halotolerans could potentially be used as surface adjunct starters. The physiological and biochemical characterization of these strains and their application as adjunct cultures in a model cheese system will be the next steps in this work.
2023
Istituto di Scienze delle Produzioni Alimentari - ISPA
halotolerant bacteria
dairy products
adjunct starters
Salva Cremasco
Caciocavallo Pugliese
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/437238
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