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Emergence of livestock-associated Mammaliicoccus sciuri ST71 co-harbouring mecA and mecC genes in Brazil.
Vet Microbiol
August 2023
Laboratório de Doenças Infecciosas, Departamento de Medicina Veterinária, Universidade Federal Rural de Pernambuco, Recife, Brazil.
The discovery and tracking of antimicrobial resistance genes are essential for understanding the evolution of bacterial resistance and restraining its dispersion. Mammaliicoccus sciuri (formerly Staphylococcus sciuri) is the most probable evolutionary repository of the mecA gene, that later disseminated to S. aureus.
View Article and Find Full Text PDFMicrobial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Willd.
Microorganisms
January 2023
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Willd. and a commercially available coagulant obtained from L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe's milk cheese produced in a family run dairy farm located in the Marche region (Central Italy).
View Article and Find Full Text PDFInfluence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.
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October 2022
Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino "Primosale" typology with the addition of citrus essential oils (EOs). For this purpose, ewe's pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk.
View Article and Find Full Text PDFEvolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria.
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September 2022
Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain.
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against ) protective cultures of 116 and 151 was evaluated, on the evolution of volatile compounds throughout the ripening and on the final sensory characteristics of traditional soft ripened "Torta del Casar" cheese. For this, both strains were separately inoculated in raw cheeses and ripened for 90 days.
View Article and Find Full Text PDFEvolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy.
Ital J Food Saf
June 2022
Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy.
The latest EU regulation on geographical indications (EU Regulation No. 1151/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No.
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