A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

TY - JOUR

T1 - A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

AU - Piras, Christina

AU - Cesare Marincola, Flaminia

AU - Savorani, Francesco

AU - Engelsen, Søren Balling

AU - Cosentino, Sofia

AU - Viale, Silvia

AU - Pisano, Maria Barbara

PY - 2013

Y1 - 2013

N2 - Fiore Sardo (FS) is a traditional Italian raw ewe's milk cheese carrying a Protected Designation of Origin (PDO). This study investigated the kinetics of FS cheese ripening by physicochemical parameters, microbial counting, and NMR metabolomics using aqueous extracts. Four Fiore Sardo cheeses, manufactured from milk with deliberately added autochthonous lactic acid bacteria (LAB) or commercial starters were studied during a period of 90 days of ripening. Major differences in the metabolic profiles were observed amongst the samples as a function of the adjunct culture utilised. 1H NMR metabolomics in combination with multivariate data analysis was able to classify cheese samples on the basis of their maturation age and the type of added cultures. These findings lay the metabolic basis for the authentication of Fiore Sardo cheese produced in compliance with PDO specifications which allow the use of only native LAB cultures. E-mail address: [email protected] (F. Cesare Marincola).

AB - Fiore Sardo (FS) is a traditional Italian raw ewe's milk cheese carrying a Protected Designation of Origin (PDO). This study investigated the kinetics of FS cheese ripening by physicochemical parameters, microbial counting, and NMR metabolomics using aqueous extracts. Four Fiore Sardo cheeses, manufactured from milk with deliberately added autochthonous lactic acid bacteria (LAB) or commercial starters were studied during a period of 90 days of ripening. Major differences in the metabolic profiles were observed amongst the samples as a function of the adjunct culture utilised. 1H NMR metabolomics in combination with multivariate data analysis was able to classify cheese samples on the basis of their maturation age and the type of added cultures. These findings lay the metabolic basis for the authentication of Fiore Sardo cheese produced in compliance with PDO specifications which allow the use of only native LAB cultures. E-mail address: [email protected] (F. Cesare Marincola).

U2 - 10.1016/j.foodchem.2013.04.108

DO - 10.1016/j.foodchem.2013.04.108

M3 - Journal article

C2 - 23870939

SN - 0308-8146

VL - 141

SP - 2137

EP - 2147

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -