Phenotypic and genotypic methods were used to identify filamentous fungi that characterize traditional Italian Fossa cheese and its ripening environment. After ageing for 60 days at a dairy, it was ripened for an additional three months in a pit. In the fully ripened cheese, moulds ranged from 3 to 3.4 log cfu g1 and Penicillium was the prevalent species. Pit environmental fungi ranged from 530 to 750 cfum3 (air) and from 130 to 340 cfu cm2 (surfaces). The dominant pit strains were Alternaria spp., Aspergillus spp., Cladosporium spp. and Penicillium spp. Phylogenetic analyses of 18S rRNA gene and ITS1-5.8S-ITS2 regions highlighted Penicillium camemberti, Aspergillus nidulans and Aspergillus versicolor as traceable species occurring in both the cheese and pit environment, suggesting their involvement in the development of typical Fossa cheese characteristics. This approach may be used for the identification of microflora on other cheese varieties to better understand the fungal contribution in cheese ripening.

A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese).

DE SANTI, MAURO;SISTI, MAURIZIO;BARBIERI, ELENA;PICCOLI, GIOVANNI;BRANDI, GIORGIO;STOCCHI, VILBERTO
2010-01-01

Abstract

Phenotypic and genotypic methods were used to identify filamentous fungi that characterize traditional Italian Fossa cheese and its ripening environment. After ageing for 60 days at a dairy, it was ripened for an additional three months in a pit. In the fully ripened cheese, moulds ranged from 3 to 3.4 log cfu g1 and Penicillium was the prevalent species. Pit environmental fungi ranged from 530 to 750 cfum3 (air) and from 130 to 340 cfu cm2 (surfaces). The dominant pit strains were Alternaria spp., Aspergillus spp., Cladosporium spp. and Penicillium spp. Phylogenetic analyses of 18S rRNA gene and ITS1-5.8S-ITS2 regions highlighted Penicillium camemberti, Aspergillus nidulans and Aspergillus versicolor as traceable species occurring in both the cheese and pit environment, suggesting their involvement in the development of typical Fossa cheese characteristics. This approach may be used for the identification of microflora on other cheese varieties to better understand the fungal contribution in cheese ripening.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11576/2504130
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