The aim of this research was to assess the effects fruit purees banana, kiwi, mango, red berry, and strawberry on microbiological, physicochemical, antioxidant, sensory properties sheep yogurt. were characterized for their microbiological profile before yogurt production, no spoilage or pathogenic microorganisms detected in any analyzed. Yogurt productions carried out under industrial conditions using pasteurized sheep's milk selected starter cultures Lactobacillus delbrueckii subsp....

In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply characterized for its bacterial community, chemical composition and sensory aspects. The entire making process (from milk collection to ripened cheese) performed by strictly applying the traditional protocol CPL production in four dairy factories (A-D) representative of area. vat made wood represents main transformation tool biofilms hosted onto internal surfaces all vats analyzed study were dominated lactic acid bacteria....

In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms dominated by thermophilic rod LAB (4.6-6.5 log CFU/cm2). Bulk showed consistent levels of total mesophilic microorganisms (TMM) (5.0-6.0 CFU/mL) and, after curdling, a general increase recorded. The identification the dominant in wooden cheeses that majority lactococci...

The purpose of this study was to functionalize an ovine stretched cheese belonging 'Vastedda' typology with red grape pomace powder (GPP) Nero d'Avola cultivar and characterize the microbiological, physicochemical, phenolic profile sensory characteristics final cheeses.Before cheeses production, GPP characterized for its microbiological profile, antibacterial activity polyphenolic content. No colonies bacteria yeasts were detected in GPP. showed a large inhibition spectrum against spoilage...

The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder create novel fermented functional bakery products. Physicochemical characteristics and LAB were analyzed from ten home-made sourdoughs at the family level western Sicily (Italy). pH (3.57–4.80) TTA (8.20–14.20 mL 0.1 N NaOH/10 g) inversely correlated. dominated all sourdoughs, highest cell densities (6.74–9.28 log cfu/g) detected on medium Sour...

The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions substituting AVP partially (10-AVP) totally (20-AVP), while control (CTR) remained AVP-free. microbial composition experimental assessed using combined culture-dependent -independent approach. Over 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci,...

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

Pear fruits are known for their antioxidant and nutritional characteristics. However, they very susceptible to rapid decay. Edible coating (EC) represents a good strategy maintain postharvest quality. The effects of two EC in slowing down the senescence processes fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose pomegranate seeds oil (PSO), EC2 gel hydroxypropyl-methylcellulose). Weight loss, firmness colour decrease more slowly both EC-treated than...

Recently, the interest on improving livestock products' nutraceutical profiles by sustainable feeding systems has increased. In this context, overall quality and, in particular, profile of dairy products obtained 16 lactating Cinisara cows fed integrated dry season with Opuntia ficus-indica cladodes, were investigated. Two homogeneous groups (milk yield: 6.3 ± 1.5 kg; body weight: 213 55 kg) succession 2 different diets (CON: pasture and wheat bran; OFI: pasture, bran cladodes), according to...

This work was carried out with the aim to reduce transformation duration of Protected Designation Origin (PDO) Pecorino Siciliano cheese. To this purpose, cooking in hot water (experimental production, EXP) compared traditional cheese under whey permeate (control CTR). The microbiological composition rind (UR) and core (Co) section CTR EXP cheeses determined by a combined culture-dependent -independent approach. Total mesophilic microorganisms lactic acid bacteria (LAB) present raw ewes'...

Red grape Nero d’Avola cultivar 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 isolated and tested vitro against GPP. Two dominant strains, both resistant GPP, identified. Thestarter inoculated pasteurized ewe’s milk curd divided into two bulks, one added with 1% (w/w) GPP another GPP-free. did not influence development, since lactic acid...

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition citrus essential oils (EOs). For purpose, ewe’s pasteurized milk added EOs from peel lemons, oranges and tangerines. Seven productions were performed at pilot plant scale level, including one control production (CP) without six experimental obtained by two EO concentrations (100 200 µL/L) milk. acidification process means starter cultures Lactococcus lactis CAG4 PON36. All...

The rind acts as a protective barrier for internally-bacterial ripened cheeses. Unlike surface-inoculated smear cheeses, centripetal maturation is not assumed to occur in these This research was aimed evaluate the microbial diversity of wooden shelves used ripening Protected Denomination Origin (PDO) Pecorino di Filiano and Geographical Indication (PGI) Canestrato Moliterno microorganisms associated with cheeses were also investigated. Both shelf surfaces cheese rinds sampled by brushing...

ABSTRACT The present work was developed to select lactic acid bacteria (LAB) be used as starter cultures in functional cheese production. indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found winery by-products. After 48 h fermentation, all characterized by an increase levels about 3–4 Log cycles. All different colonies purified and for the main physiological biochemical traits then differentiated...

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

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This work was carried out with the aim to investigate microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental productions were performed a commercial freeze-dried starter preparation natural milk culture (NMSC) Streptococcus thermophilus Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing average value lightness, redness, yellowness 94.99, -3.74, 9.37, respectively. using NMSC as fermenting...

In the context of contemporary research on sustainable development and circular economy, quest for effective strategies aimed at revaluation waste by-products generated in industrial agricultural production becomes important. this work, an ethanolic extract from red raspberry (Rubus idaeus) seed (WRSP) was evaluated its phytochemical composition functional properties term antioxidative, antiproliferative, antimicrobial activities. Chemical determined by both HPLC-ESI-MS/MS spectrophotometric...

The biofilms of the wooden tables used for acidification curd were investigated PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose four dairy facilities analysed their microbiota by scanning electron microscopy (SEM) analysis and combined culture-independent -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina identified 8 phyla, 16 classes, 25...

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) enlarge dairy product portfolio of South Italy, barely limited Pecorino cheese typology. Cheese making applying the technology for “Crescenza” typology with some modifications. In particular, pasteurized ewes’ inoculated two commercial starter formulations (SF1 and SF2) Streptococcus thermophilus obtain different productions (QdO-P1 QdO-P2, respectively). Plate counts demonstrated ability both...

Cherimoya is a subtropical fruit characterized by delicious, sweet flavor and beneficial health properties, which found suitable growing conditions in the South of Italy.However, marketing this product halted its high perishability, limits shelf-life fresh to few days after harvest does not allow for commercialization beyond local markets.Studies have shown that storage controlled atmosphere, using Modified Atmosphere Packaging technologies, extended post-harvest life Cherimoya, but little...

The objective of this study was to create a new and healthier fermented meat product by substituting pork fat with avocado pulp (AVP) in salami production. Salami productions were performed under laboratory conditions without the addition starter cultures. Experimental salamis produced AVP partially (10-AVP) completely (20-AVP), while control (CTR) AVP-free. Lactic acid bacteria, coagulase-negative staphylococci yeasts dominated microbial community process reaching value about 9.0, 7.0 6.0...