Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level

Raimondo Gaglio, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Pietro Barbaccia, Michele Matraxia, Anna Maria Sutera, Gabriele Busetta, Valentina Craparo

Research output: Contribution to journalArticlepeer-review

Abstract

Red grape Nero d'Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe's milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.
Original languageEnglish
Pages (from-to)1-12
Number of pages12
JournalFermentation
Volume7
Publication statusPublished - 2021

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)
  • Plant Science

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