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Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

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Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
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Dipartimento Scienze Veterinarie, University of Messina, 98168 Messina, Italy
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Author to whom correspondence should be addressed.
Academic Editor: Alice Vilela
Fermentation 2021, 7(1), 35; https://doi.org/10.3390/fermentation7010035
Received: 12 February 2021 / Revised: 1 March 2021 / Accepted: 7 March 2021 / Published: 9 March 2021
(This article belongs to the Special Issue New Aspect on Wine Fermentation)
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese. View Full-Text
Keywords: grape pomace powder; commercial starter culture; ovine cheese; industrial application; total phenolic content grape pomace powder; commercial starter culture; ovine cheese; industrial application; total phenolic content
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MDPI and ACS Style

Barbaccia, P.; Busetta, G.; Matraxia, M.; Sutera, A.M.; Craparo, V.; Moschetti, G.; Francesca, N.; Settanni, L.; Gaglio, R. Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation 2021, 7, 35. https://doi.org/10.3390/fermentation7010035

AMA Style

Barbaccia P, Busetta G, Matraxia M, Sutera AM, Craparo V, Moschetti G, Francesca N, Settanni L, Gaglio R. Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation. 2021; 7(1):35. https://doi.org/10.3390/fermentation7010035

Chicago/Turabian Style

Barbaccia, Pietro, Gabriele Busetta, Michele Matraxia, Anna M. Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, and Raimondo Gaglio. 2021. "Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level" Fermentation 7, no. 1: 35. https://doi.org/10.3390/fermentation7010035

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