Yeast and mold dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

Abstract
Caciofiore della Sibilla is a specialty ewe's milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this specialty cheese were investigated throughout the manufacturing and 20‐day ripening process, using a combined PCR‐DGGE approach. The fungal biota of a control ewe's milk cheese manufactured with the same batch of milk coagulated with a commercial animal rennet was also monitored by PCR‐DGGE, in order to investigate the contribution of the peculiar vegetable coagulant to the fungal diversity and dynamics of the cheese.
Based on the overall results collected, the raw milk and the dairy environment represented the main sources of fungal contamination, with a marginal or null contribution of thistle rennet to the fungal diversity and dynamics of Caciofiore della Sibilla cheese.

Source: Yeast - March 31, 2016 Category: Molecular Biology Authors: Federica Cardinali, Manuela Taccari, Vesna Milanović, Andrea Osimani, Serena Polverigiani, Cristiana Garofalo, Roberta Foligni, Massimo Mozzon, Silvia Zitti, Nadia Raffaelli, Francesca Clementi, Lucia Aquilanti Tags: ISSY32 Special Issue Source Type: research