Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

Gabriele Busetta,Giuliana Garofalo,Marcella Barbera,Adriana Di Trana,Salvatore Claps, Carmela Lovallo,Elena Franciosi,Raimondo Gaglio,Luca Settanni

Food Research International（2023）

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摘要

•Lactic acid bacteria populations dominated wooden vats (until 4.4 Log CFU/cm2).•Food safety and process hygiene bacteria were undetectable in ripened cheeses.•Illumina technology mainly identified lactobacilli (94.19–100% RA) in cheeses.•All cheeses showed some difference for chemical traits and antioxidant activities.•Sensory traits of cheeses were strongly affected by producing factory.

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关键词

Lactic acid bacteria,Next generation sequencing,Stretched cheese,Typicality,Volatile compounds,Wooden vat,Antioxidant properties,Chemical traits,Sensory evaluation

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