PMID- 38154252
OWN - NLM
STAT- MEDLINE
DCOM- 20240110
LR  - 20240110
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 411
DP  - 2024 Feb 2
TI  - Comparative analysis of microbial succession and proteolysis focusing on amino 
      acid pathways in Asiago-PDO cheese from two dairies.
PG  - 110548
LID - S0168-1605(23)00465-8 [pii]
LID - 10.1016/j.ijfoodmicro.2023.110548 [doi]
AB  - In this study, a comprehensive and comparative analysis was conducted on Italian 
      Asiago-PDO cheese obtained from two different dairies named Dairy I and Dairy II 
      using industrial and natural fermented milk, respectively. The analysis 
      encompassed the evaluation of chemical composition, the succession of the 
      microbiota during manufacture and ripening, and proteolysis mainly focusing on 
      free individual amino acid (FAA) profiles. A metagenomic approach was used to 
      investigate the cheese microbiome functionality. Differences in gross chemical 
      composition were more evident during ripening, with Dairy II showing higher 
      variability within batches. The microbiota varied significantly between the two 
      dairies and ripening stages. The choice of starter culture shaped the microbiota 
      during production and affected the microbial diversity of non-starter lactic acid 
      bacteria (NSLAB) originated from the raw milk during ripening. Peptide 
      chromatographic profiles and FAA concentrations increased as ripening progressed, 
      with Dairy I showing higher production of FAA. Functional analysis of the 
      metagenomes linked species to specific amino acid metabolism/catabolism pathways. 
      The amino acid metabolism pathways, particularly those related to aromatic amino 
      acids, lysine, and branched-chain amino acids, were affected by the presence of 
      specific NSLAB species, which differed between the two dairies. The results 
      obtained in this study reveal the impact of starter culture on peculiar cheese 
      microbiota assemblies, which selectively targets amino acid pathways, providing 
      insights into the potential flavor and aroma characteristics of Asiago-PDO 
      cheese.
CI  - Copyright (c) 2023. Published by Elsevier B.V.
FAU - Galli, Bruno Domingues
AU  - Galli BD
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy.
FAU - Nikoloudaki, Olga
AU  - Nikoloudaki O
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy. Electronic address: 
      olga.nikoloudaki@unibz.it.
FAU - Granehall, Lena
AU  - Granehall L
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy. Electronic address: 
      lena.granehaell@unibz.it.
FAU - Carafa, Ilaria
AU  - Carafa I
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy.
FAU - Pozza, Marta
AU  - Pozza M
AD  - University of Padova, Department of Agronomy, Food, Natural resources, Animals 
      and Environment, Viale dell'Universita 16, 35020 Legnaro, PD, Italy. Electronic 
      address: marta.pozza.2@unipd.it.
FAU - De Marchi, Massimo
AU  - De Marchi M
AD  - University of Padova, Department of Agronomy, Food, Natural resources, Animals 
      and Environment, Viale dell'Universita 16, 35020 Legnaro, PD, Italy. Electronic 
      address: massimo.de-marchi@unipd.it.
FAU - Gobbetti, Marco
AU  - Gobbetti M
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy. Electronic address: 
      Marco.Gobbetti@unibz.it.
FAU - Di Cagno, Raffaella
AU  - Di Cagno R
AD  - Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food 
      Sciences, Piazza Universita 1, 39100 Bolzano, BZ, Italy. Electronic address: 
      Raffaella.DiCagno@unibz.it.
LA  - eng
PT  - Journal Article
DEP - 20231221
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Amino Acids)
SB  - IM
MH  - Animals
MH  - Proteolysis
MH  - Amino Acids/metabolism
MH  - *Cheese/microbiology
MH  - *Lactobacillales/metabolism
MH  - Milk/microbiology
OTO - NOTNLM
OT  - Amino acid
OT  - Asiago-PDO cheese
OT  - Comparative analysis
OT  - Metagenomics
OT  - Microbiota succession
OT  - Pathways
OT  - Ripening
COIS- Declaration of competing interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/12/29 00:42
MHDA- 2024/01/10 06:42
CRDT- 2023/12/28 18:05
PHST- 2023/08/07 00:00 [received]
PHST- 2023/11/18 00:00 [revised]
PHST- 2023/12/17 00:00 [accepted]
PHST- 2024/01/10 06:42 [medline]
PHST- 2023/12/29 00:42 [pubmed]
PHST- 2023/12/28 18:05 [entrez]
AID - S0168-1605(23)00465-8 [pii]
AID - 10.1016/j.ijfoodmicro.2023.110548 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2024 Feb 2;411:110548. doi: 
      10.1016/j.ijfoodmicro.2023.110548. Epub 2023 Dec 21.