The present chapter focuses on the microbial biodiversity of Pecorino Crotonese cheese, an artisanal cheese produced in a small scale by farmers in a well-defined area of Southern Italy (Calabria). Lactic acid bacteria are the dominant microbial population mainly involved in the fermentation process. Lactococcus lactis and Streptococcus thermophilus are found in the curd, while Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus rhamnosus, and Lactobacillus delbrueckii occur throughout the cheese ripening. Several yeasts species, such as Candida intermedia, Pichia carsonii, Saccharomyces cerevisiae, and Debaryomyces hansenii, are also detected during the manufacture and ripening of Pecorino Crotonese cheese. The ability of the autochthonous strains to generate flavour compounds throughout cheese ripening is well documented. Esters, alcohols and free fatty acids are the most abundant compounds found in Pecorino Crotonese cheese. In particular, the 3 metyl-1 butanol compound is present in this cheese and it is considered an important contributor to cheese flavour since it is often associated to fruity taste. Finally, probiotic aspects of Pecorino Crotonese cheese are also discussed, both as source of probiotic strains and as vehicle of probiotic lactobacilli.
|Titolo:||Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic.|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|