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Dinamica dei batteri lattici durante la maturazione del formaggio locale

Dinamica dei batteri lattici durante la maturazione del formaggio locale

Zohra Saidane

127,43 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Biologia, ciencias de la vida
ISBN:
9786202335799
127,43 €
IVA incluido
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Sobre IBD

Questo studio esplora la diversità e la dinamica delle comunità batteriche autoctone durante la produzione e la maturazione del J’ben Elgafs, un formaggio tradizionale algerino prodotto con latte crudo di vacche locali. I campioni sono stati analizzati nel corso di tre stagioni casearie (2019/2020) in diverse fasi della produzione (latte, cagliata, formaggio stagionato). Le analisi fisico-chimiche hanno classificato il J’ben Elgafs come un formaggio a pasta molle, mediamente grasso e di buona qualità igienica. La flora lattica si è sviluppata fortemente all’inizio della maturazione prima di stabilizzarsi, mentre i patogeni erano assenti. Sono stati identificati 194 ceppi, principalmente del genere Enterococcus, seguiti da Lactobacillus, Leuconostoc e Lactococcus. L’analisi REP-PCR ha rivelato una significativa biodiversità intraspecifica. I ceppi isolati hanno mostrato un buon potenziale tecnologico e sensoriale, rafforzando l’idea che questo formaggio possa essere sviluppato su scala industriale preservando l’identità locale.

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