title: Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.
abstract: Traditional Caciocavallo of Castelfranco is a semi-hard "pasta-filata" cheese produced from raw cows' milk in Campania region. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Moreover, the possible correlation between cheese microbiota and cows' feeding based on silage or hay was also evaluated. In general, except for enterococci, the technological process significantly affected all the microbial groups. According to 16S rRNA, raw cows' milk was dominated by Streptococcus thermophilus, L. lactis and Pseudomonas sp. in hay cheese production, whereas Lactococcus lactis and Acinetobacter sp. dominated silage production. Differences in the taxonomic structure of the milk's microbiota within diet groups were not related to silage and hay cows' feeding. Moreover, S. thermophilus was the unique species that dominate from raw milks to fermented intermediates and cheese in both hay and silage cheese productions. Feeding and ripening time influenced significantly sensory characteristics of the cheeses.
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
authors.forename: Marina
authors.initials: M
authors.lastname: Giello
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
authors.forename: Antonietta
authors.initials: A
authors.lastname: La Storia
authors.affiliation: Department of Agricultural Sciences, Division of Animal Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
authors.forename: Felicia
authors.initials: F
authors.lastname: Masucci
authors.affiliation: Department of Agricultural Sciences, Division of Animal Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Di Francia
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
authors.forename: Danilo
authors.initials: D
authors.lastname: Ercolini
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy. Electronic address: villani@unina.it.
authors.forename: Francesco
authors.initials: F
authors.lastname: Villani
mesh_terms: D000821:Animal Feed; D000818:Animals; D058491:Bacterial Load; D002417:Cattle / Q000382:microbiology; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D005260:Female; D005285:Fermentation; D005516:Food Microbiology; D020459:Genes, rRNA; D059014:High-Throughput Nucleotide Sequencing; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D064307:Microbiota / Q000235:genetics; D008892:Milk / Q000382:microbiology; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012820:Silage; D048249:Streptococcus thermophilus / Q000235:genetics / Q000302:isolation & purification
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: 16S rRNA; Caciocavallo cheese; Cows' feeding; Microbial community; Pyrosequencing