Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization

• Published in: Food research international Vol. 197; no. Pt 1; p. 115257
• Main Authors: Scarano, Luigi, Peruzy, Maria Francesca, Fallico, Vincenzo, Blaiotta, Giuseppe, Aponte, Maria, Anastasio, Aniello, Murru, Nicoletta
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.12.2024
• Subjects: bacterial communities; Bacterial Load; bacteriocins; Biogenic amines; Biogenic Amines - analysis; Cheese - analysis; Cheese - microbiology; dominant species; Enterococcus faecalis; Enterococcus faecium; Food Microbiology; food research; genes; Lactic acid bacteria; Lactobacillales - classification; Lactobacillales - genetics; Lactobacillales - isolation & purification; Lactobacillus delbrueckii; Lactococcus lactis; mass spectrometry; Metagenome - genetics; metagenomics; Microbiome; Microbiota - genetics; microorganisms; Monaco; pasta filata cheese; PFGE; Provolone del Monaco cheese; RNA, Ribosomal, 16S; species; Streptococcus macedonicus; Streptococcus thermophilus; variance; VOCs; volatile organic compounds; Volatile Organic Compounds - analysis; Monaco; PFGE; VOCs; Lactic acid bacteria; Biogenic amines; Provolone del Monaco cheese; Microbiome

[Display omitted] •A Provolone del Monaco production process was monitored starting from the milk.•371 LAB cultures were subject to PFGE characterization followed by identification.•4 cheeses produced and ripened under the same conditions were analysed at 623 days.•Only three of the four cheeses sha...