The microbiological characterization of the traditional cheese "Pecorino del Parco di Migliarino-San Rossore" was carried out. The behaviour of lactic and non lactic microflora during the production and ripening was monitored, examining two on-farm cheesemaking processes. A total of 169 strains, representative of the autochthonous microflora, including lactococci, enterococci, mesophilic lactobacilli and yeasts, was identified. For most of the lactobacilli the phenotypical identification was also confirmed on the basis of the genotypical identification. Finally, 33 strains of lactic acid bacteria were analysed to evaluate the following metabolic parameters: acidification capacity, salt tolerance, proteolytic and peptidase activities. The results obtained represent the initial step of a research with the aim of developing an autochthonous starter, to be used to standardize and protect this cheese.
Caratterizzazione delle microflore autoctone del formaggio tradizionale ovino prodotto nel "Parco Regionale Migliarino, San Rossore, Massaciuccoli
PEDONESE, FRANCESCA;NUVOLONI, ROBERTA;D'ASCENZI, CARLO;RINDI, SALVO;CERRI, DOMENICO
2002-01-01
Abstract
The microbiological characterization of the traditional cheese "Pecorino del Parco di Migliarino-San Rossore" was carried out. The behaviour of lactic and non lactic microflora during the production and ripening was monitored, examining two on-farm cheesemaking processes. A total of 169 strains, representative of the autochthonous microflora, including lactococci, enterococci, mesophilic lactobacilli and yeasts, was identified. For most of the lactobacilli the phenotypical identification was also confirmed on the basis of the genotypical identification. Finally, 33 strains of lactic acid bacteria were analysed to evaluate the following metabolic parameters: acidification capacity, salt tolerance, proteolytic and peptidase activities. The results obtained represent the initial step of a research with the aim of developing an autochthonous starter, to be used to standardize and protect this cheese.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
