0000000000133968
AUTHOR
Gerlando Fiorenza
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 <em>tina.</em> 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 <em>Caciocavallo Palermitano</em> and <em>Vastedda della valle del Belìce DOP</em>, were investigated for the presence of spoilag…
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani
I batteri lattici (LAB) sono in grado di produrre differenti sostanze antimicrobiche tra cui le batteriocine, sostanze di natura proteica che stanno riscuotendo un crescente interesse per il loro possibile impiego come bio-conservanti per controllare e contenere i microrganismi indesiderati responsabili di contaminazioni e/o deterioramento delle matrici alimentari. Gli autori descrivono i risultati di uno screening volto all’identificazione di bacteriocin-like inhibitory substances (BLIS) prodotte da LAB isolati da processi produttivi di formaggi tradizionali siciliani utilizzando due metodi di screening e valutando la natura proteica delle sostanze antimicrobiche eventualmente prodotte, me…
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making
Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms; for this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances (BLIS), by …