Prodotti della ricerca

 
Titolo: A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures
Autori: 
Data di pubblicazione: 2013
Rivista: 
FOOD CHEMISTRY  
Citazione: A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures / Piras C; Cesare Marincola F; Savorani Francesco; Engelsen SB; Cosentino S; Viale S; Pisano MB. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 141:3(2013), pp. 2137-2147.
Abstract: Fiore Sardo (FS) is a traditional Italian raw ewe’s milk cheese carrying a Protected Designation of Origin (PDO). This study investigated the kinetic 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 utilized. 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.
Handle: http://hdl.handle.net/11584/53308
Tipologia:1.1 Articolo in rivista

File in questo prodotto:
FileDescrizioneTipologiaLicenza 
FoodChem13.pdf N/ANon specificatoAdministrator   Richiedi una copia
credits unica.it | accessibilità Università degli Studi di Cagliari
C.F.: 80019600925 - P.I.: 00443370929
note legali | privacy

Nascondi la toolbar