Novel use of Penicillium nalgiovense on stuffed semi–hard and hard cheeses

DELFEDERICO, LUCRECIA; MOAVRO, ALFONSINA; WAGNER, JORGE; STENGLEIN, SEBASTIÁN; LUDEMANN, VANESA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2019 vol. 110 p. 255 - 261

0023-6438

Penicilliumnalgiovenseis not used intentionally by the dairy industry although it is a wellknown species for meat products.The aim of this study was to selectP.nalgiovensestrains characterized in their genetic diversity, based on theirability to grow on the surface of a stuffed cheese and produce thelowest amounts of penicillin in that product. The most suitablestrain was used to develop an innovative cheese, which wascharacterized (physicochemical properties and penicillin content) andsubjected to sensory evaluation. ISSR cluster analysis showed lowgenetic diversity and all strains were able to express penicillin onsynthetic media at 25 °C. Three out 20 P. nalgiovense strains wereselected to inoculate stuffed cheeses elaborated with commercialmelted cheese. The products were ripened at 12 °C and 90% r.h. for14 days and then preserved at 5 ºC. The three strains gave ahomogeneous covering surface. Strain C5 showed the lowest penicillinproduction; thus, it was selected to inoculate stuffed cheeseelaborated with semi-hard cheese mass. This novel stuffed cheese isfeasible and the amount of penicillin produced does not represent atoxicological risk. This product presented high acceptance scores forthe attributes flavor, texture, and overall acceptability