title: Biopreservation of Fior di Latte cheese.
abstract: In this study a new biopreservation system consisting of an active sodium alginate coating containing Lactobacillus reuteri applied to Fior di Latte cheese was studied. The final aim was to extend cheese shelf life by the in situ production of reuterin. Experimental trials were carried out with and without glycerol. How the fermentation time could improve the production of reuterin, enabling Fior di Latte shelf life, was also assessed. To this aim, the experimental analyses were conducted in 2 different trials, using 2 different production batches of samples. In the first one, Fior di Latte samples were dipped into the active sodium alginate solution prepared on the same day of their production, whereas in the second trial, samples were dipped into the active solution prepared 48h before their production to allow a proper fermentation of the inoculated microorganism. Microbiological and sensory quality indices were monitored to prove the effectiveness of biopreservation on product quality during storage. In the first trial, the combination of the probiotic microorganism with glycerol improved the microbial quality by 1 d compared with the same active solution without glycerol, whereas the 48-h-fermented active alginate solution (second trial) showed a further improved microbial quality. The application of an active coating enriched with L. reuteri and glycerol to Fior di Latte cheese is an optimal and innovative way to preserve the product and at the same time, with a combination of an optimal fermentation time, to prolong its microbial quality and thus its shelf life.
authors: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71121 Foggia, Italy.
authors: L
authors: L
authors: Angiolillo
authors: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71121 Foggia, Italy.
authors: A
authors: A
authors: Conte
authors: Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., via Cadriano 27/2, 43036 Bologna, Italy.
authors: A V
authors: AV
authors: Zambrini
authors: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71121 Foggia, Italy. Electronic address: ma.delnobile@unifg.it.
authors: M A
authors: MA
authors: Del Nobile
mesh_terms: D000464:Alginates / Q000737:chemistry; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D015169:Colony Count, Microbial; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D052200:Limosilactobacillus reuteri; D019936:Probiotics; D011549:Pseudomonas / Q000302:isolation & purification; D013649:Taste
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid
keywords: Fior di Latte; biopreservation