0000000000418185

AUTHOR

Stefania Carpino

showing 2 related works from this author

Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese

2013

To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw milk cheese, the raw ewes’ milk protected denomination of origin (PDO) Pecorino Siciliano cheese was used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the nonstarter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains…

Food spoilageApplied Microbiology and BiotechnologyDA ESTRELA CHEESEEnterococcus faecalisLactic acid bacteria; Traditional cheese; Raw milk; Pecorinochemistry.chemical_compoundStarterFOODLactic acid bacteriaSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood sciencebiologySTRAINSLactococcus lactisPecorinofood and beveragesTraditional cheeseRaw milkRaw milkbiology.organism_classificationLactic acidchemistryLactococcus garvieaeSAFETYbacteriaBacteriaDA ESTRELA CHEESE; STRAINS; SAFETY; FOODFood ScienceSettore AGR/16 - Microbiologia Agraria
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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

2016

The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and Streptococcus macedonicus PSL72) strains, during the traditional production of cheese at large scale level in six factories located in different areas of Sicily. The cheese making processes were foll…

0301 basic medicineRAPD-PCRLactococcus garviaeStarter lactic acid bacteria030106 microbiologyNon starter lactic acid bacteria; RAPD-PCR; Starter lactic acid bacteria; Traditional cheese; TypicalityColony Count MicrobialNon starter lactic acid bacteriaBiologyMicrobiologyEnterococcus faecalis03 medical and health scienceschemistry.chemical_compoundStarterCheeseRNA Ribosomal 16SEnterococcus faecalisAnimalsSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceStreptococcus macedonicusNon starter lactic acid bacteria RAPD-PCR Starter lactic acid bacteria Traditional cheese TypicalityTypicalityLactococcus lactisStreptococcusfood and beveragesTraditional cheeseHydrogen-Ion Concentrationbiology.organism_classificationRandom Amplified Polymorphic DNA TechniqueRAPDLactic acidLactococcus lactisLactobacillusMilkchemistryLactobacillaceaeFermentationFood MicrobiologyBacteriaNon starter lactic acid bacteria RAPD-PCR Starter lactic acid bacteria Traditional cheese TypicalitySettore AGR/16 - Microbiologia AgrariaFood Science
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