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

作者：Piras Cristina; Marincola Flaminia Cesare^*; Savorani Francesco; Engelsen Soren B; Cosentino Sofia; Viale Silvia; Pisano Maria Barbara

来源：Food Chemistry, 2013, 141(3): 2137-2147.

DOI：10.1016/j.foodchem.2013.04.108

• H-1 NMR
• Metabolomics
• Raw milk cheeses
• Adjunct cultures
• Ripening

Fiore Sardo (FS) is a traditional Italian raw ewe%26apos;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. H-1 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.

• 出版日期2013-12-1