Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats usedfor cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested underuncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional productionof PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performedafter lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological andscanning electron microscopy analyses showed differences in terms of microbial levels and composition of the neoformed biofilms.The levels of the microbial groups investigated during cheese production showed significant differences between the controltrials and between the control and experimental trials, but the differences were not particularly marked between the TA2and TZ2 productions, which showed the largest numbers of mesophilic lactic acid bacterium (LAB) cocci. LAB populations werecharacterized phenotypically and genotypically, and 44 dominant strains belonging to 10 species were identified. Direct comparisonof the polymorphic profiles of the LAB collected during cheese making showed that the addition of the NWSC reduced theirbiodiversity. Sensory evaluation showed that the microbial activation of the wooden vats with the multistrain Lactococcus culturegenerated cheeses with sensory attributes comparable to those of commercial cheese. Thus, neoformed biofilms enable areduction of microbial variability and stabilize the sensorial attributes of Vastedda cheese.
|Numero di pagine||11|
|Rivista||Applied and Environmental Microbiology|
|Stato di pubblicazione||Published - 2016|
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