Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5-and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metatax-onomic approach. Milk samples showed a high diversity and Cladosporium, Kluyveromyces marxianus, Geotrichum candidum and Debaryomyces hansenii were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of K. marxianus and G. candidum yeasts increased significantly and shaped the fungal composition of 5-and 15-day ripened cheese.

Mycobiota composition of robiola di roccaverano cheese along the production chain

Federica Biolcati
First
;
Ilario Ferrocino;Maria Teresa Bottero;Alessandra Dalmasso
Last
2021-01-01

Abstract

Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5-and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metatax-onomic approach. Milk samples showed a high diversity and Cladosporium, Kluyveromyces marxianus, Geotrichum candidum and Debaryomyces hansenii were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of K. marxianus and G. candidum yeasts increased significantly and shaped the fungal composition of 5-and 15-day ripened cheese.
2021
10
1859
1
9
Goat’s milk cheese; High throughput sequencing; Mycobiota; Robiola di roccaverano;
Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, Alessandra Dalmasso
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1818708
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