The Microbiota of Grana Padano Cheese. A Review

Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a de...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autor principal:	Giorgio Giraffa
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Grana Padano cheese cheese microbiota undefined starters starter lactic acid bacteria (SLAB) non-starter lactic acid bacteria (NSLAB) core microbiota Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ad111e23dcec408cb1834cae80386844
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ad111e23dcec408cb1834cae80386844
record_format	dspace
spelling	oai:doaj.org-article:ad111e23dcec408cb1834cae803868442021-11-25T17:33:38ZThe Microbiota of Grana Padano Cheese. A Review10.3390/foods101126322304-8158https://doaj.org/article/ad111e23dcec408cb1834cae803868442021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2632https://doaj.org/toc/2304-8158Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.Giorgio GiraffaMDPI AGarticleGrana Padano cheesecheese microbiotaundefined startersstarter lactic acid bacteria (SLAB)non-starter lactic acid bacteria (NSLAB)core microbiotaChemical technologyTP1-1185ENFoods, Vol 10, Iss 2632, p 2632 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Grana Padano cheese cheese microbiota undefined starters starter lactic acid bacteria (SLAB) non-starter lactic acid bacteria (NSLAB) core microbiota Chemical technology TP1-1185
spellingShingle	Grana Padano cheese cheese microbiota undefined starters starter lactic acid bacteria (SLAB) non-starter lactic acid bacteria (NSLAB) core microbiota Chemical technology TP1-1185 Giorgio Giraffa The Microbiota of Grana Padano Cheese. A Review
description	Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.
format	article
author	Giorgio Giraffa
author_facet	Giorgio Giraffa
author_sort	Giorgio Giraffa
title	The Microbiota of Grana Padano Cheese. A Review
title_short	The Microbiota of Grana Padano Cheese. A Review
title_full	The Microbiota of Grana Padano Cheese. A Review
title_fullStr	The Microbiota of Grana Padano Cheese. A Review
title_full_unstemmed	The Microbiota of Grana Padano Cheese. A Review
title_sort	microbiota of grana padano cheese. a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ad111e23dcec408cb1834cae80386844
work_keys_str_mv	AT giorgiogiraffa themicrobiotaofgranapadanocheeseareview AT giorgiogiraffa microbiotaofgranapadanocheeseareview
_version_	1718412245413658624

The Microbiota of Grana Padano Cheese. A Review

Ejemplares similares