ArticleApplied and environmental microbiology2007
Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.Foods (Basel, Switzerland) · 2024Article
- Wine Barrel Biofilm as a Source of Yeasts with Non-Conventional Properties.Microorganisms · 2024Article
- Article
- A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.Foods (Basel, Switzerland) · 2022Article
- Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant.Foods (Basel, Switzerland) · 2022Article
- Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods.Frontiers in nutrition · 2022Review
- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.Applied and environmental microbiology · 2021Article
- Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese.mSystems · 2021Article
- Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.International journal of environmental research and public health · 2021Review
- Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes' and cows' milk collected in western Sicily: a preliminary investigation.Italian journal of food safety · 2020Article
- Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.Applied and environmental microbiology · 2018Article
- A FewFrontiers in microbiology · 2017Article
- Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.Applied and environmental microbiology · 2016Article
- Flor Yeast: New Perspectives Beyond Wine Aging.Frontiers in microbiology · 2016Review
- Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.Applied and environmental microbiology · 2015Article
- Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production.Italian journal of food safety · 2015Article
- Bioaccessible antioxidants in milk fermented by Bifidobacterium longum subsp. longum strains.BioMed research international · 2015Article
- Streptococcus thermophilus Biofilm Formation: A Remnant Trait of Ancestral Commensal Life?PloS one · 2015Article
- Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2014Article
- Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants.Applied and environmental microbiology · 2013Article
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9 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use of universal primers, PCR-TTGE revealed many differences between the raw milk profiles, but also notable common bands identified as Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus delbrueckii, and Enterococcus faecium. After the stretching, TTGE profiles revealed three to five dominant species only through the entire process of ripening. In the biofilms of the two tinas used, one to five species were detected, S. thermophilus being predominant in both. Biofilms from five other tinas were also analyzed by PCR-TTGE, PCR-denaturating gradient gel electrophoresis, specific PCR tests, and sequencing, confirming the predominance of lactic acid bacteria (S. thermophilus, L. lactis, and L. delbrueckii subsp. lactis) and the presence of a few high-GC-content species, like coryneform bacteria. The spontaneous acidification of raw milks before and after contact with the five tinas was followed in two independent experiments. The lag period before acidification can be up to 5 h, depending on the raw milk and the specific tina, highlighting the complexity of this natural inoculation system.
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