Search results for "Sicilian cheese"

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

2017

<em>Listeria monocytogenes</em> is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven <em>in vitro</em> anti-<em>Listeria</em> activity, could provide an innovative approach to control <em>L. monocytogenes</em>; however, this application needs to be evaluated <em>in vivo</em>. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of <em>L. monocytogenes</em> in three different experimental trials. First, raw and UHT milk …

Microbial diversity of traditional Sicilian cheeses

2017

Traditional Sicilian cheeses are manufactured in small size farms with raw milk from animals of indigenous breeds and without the addition of starter cultures. In order to transform milk into cheese, the presence of lactic acid bacteria (LAB) is required. The main sources of desirable LAB are generally the milk, the rennet, the equipment used during processing and the dairy environment. In the last years, the microbial characterisation of traditional Sicilian cheeses, such as Caciocavallo Palermitano, Protected Designation of Origin (PDO) Pecorino Siciliano and PDO Vastedda della valle del Belìce have been the object of different studies conducted by our research group. To this purpose, the…

BATTERI LATTICI CON ATTIVITA’ ANTIBATTERICA ISOLATI DA FORMAGGI TRADIZIONALI SICILIANI

2013

The study was conducted on typical Sicilian cheeses made from raw cow milk (Caciocavallo Palermitano) and sheep milk (Vastedda della valle del Belice PDO e Pecorino PDO). Genotypic identification of the LAB isolates was carried out by 16S/23S rRNA sequencing. a total of 400 bacteria strains were isolated and genotypically identified as Lactobacillus spp., Lactoccoccus spp., Pediococcus spp., Leuconostoc spp., Enterococcus spp. and Streptococcus spp. Evaluation of bacteriocin-producing LAB was investigated in vitro using the “spot on the lawn” method (2) aganist Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli. Results showed a predominance of LAB sh…

Il caglio in pasta utilizzato per la produzione di formaggi tradizionali siciliani: indagine microbiologica

2014

Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production

2015

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…