Search results for "Wooden shelves"

showing 3 items of 3 documents

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.

2022

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigat…

Cheese microbiology Cheese ripening Lactic acid bacteria MiSeq Illumina Statistical analysis Traditional cheeses Wooden shelvesSettore AGR/19 - Zootecnica SpecialeHealth (social science)Settore AGR/18 - Nutrizione E Alimentazione AnimalePlant Sciencecheese microbiology; cheese ripening; lactic acid bacteria; MiSeq Illumina; statistical analysis; traditional cheeses; wooden shelvesHealth Professions (miscellaneous)MicrobiologyFood ScienceSettore AGR/16 - Microbiologia AgrariaFoods (Basel, Switzerland)
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An overview of the microbiological characteristics of the wooden shelves used in cheese ripening

2022

Cheese ripening is a complex phenomenon affected by several factors. Among these, the influence of the wooden shelves used for aging traditional cheeses is underrated. The surfaces of the wooden boards are in contact with cheese rind for the entire ripening period and develop a microbial community. The aims of this review article is to provide an overview on the microbiological approaches applied to study the biofilms associated to the wooden tools used for dairy productions and to summarize the studies specifically performed on the wooden shelves used to ripen traditional cheeses. A critical discussion is focused on the hygienic aspects and the safety of these systems applied in cheese pro…

Lactic acid bacteriaCheese ripeningTraditional cheeseSettore AGR/18 - Nutrizione E Alimentazione AnimaleWooden shelvesSettore AGR/16 - Microbiologia Agraria
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In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

2021

ABSTRACT The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the s…

WeissellaLactococcusFood ContaminationCheese ripeningWooden shelvesApplied Microbiology and BiotechnologyTraditional cheesesCheeseRNA Ribosomal 16SLactobacillusTetragenococcus halophilusLactic acid bacteriaCheese ripeningLeuconostocSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceSicilyEcologybiologyfood and beveragesbiology.organism_classificationWoodStaphylococcus equorumSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIFood StorageMiSeq IlluminaFood MicrobiologyPediococcusScanning electron microscopySettore AGR/16 - Microbiologia AgrariaFood ScienceBiotechnologyApplied and Environmental Microbiology
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