Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

• Maria Calasso ^[1] ; Fabio Minervini ^[1] ; Francesca De Filippis ^[3] ; Danilo Ercolini ^[3] ; Maria De Angelis ^[1] ; Marco Gobbetti ^[2]
  1. [1] University of Bari Aldo Moro

     University of Bari Aldo Moro

     Bari, Italia

     
  2. [2] Free University of Bozen-Bolzano

     Free University of Bozen-Bolzano

     Bolzano, Italia

     
  3. [3] b Department of Agricultural Sciences, University Federico II of Napoli, Naples, Italy; c Task Force on Microbiome Studies, University Federico II of Napoli, Naples, Italy

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• Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 86, Nº 5, 2020
• Idioma: inglés
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  • This study provides in-depth knowledge of the effects of attenuated starters and surface bacterial strains on the microbiota and related metabolic activities during cheese ripening. The use of attenuated Lc. lactis strongly impacted the microbiota assembly of caciotta cheese. This led to improved biochemical and sensory features compared to conventional cheese. Among surface bacterial strains, Le. lactis played a key role in the metabolic activities involved in cheese ripening. This resulted in an improvement of the sensory quality of caciotta cheese. The use of attenuated lactic acid bacteria and the surface adjunct Le. lactis could be a useful biotechnology to improve the flavor formation of caciotta cheese.