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

Penicillium nalgiovense is not used intentionally by the dairy industry although it is a well-known species for meat products. The aim of this study was to select P. nalgiovense strains characterized in their genetic diversity, based on their ability to grow on the surface of a stuffed cheese and pr...

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Bibliographic Details
Published in:Food science & technology 2019-08, Vol.110, p.255-261
Main Authors: Moavro, Alfonsina, Stenglein, Sebastián, Delfederico, Lucrecia, Wagner, Jorge, Ludemann, Vanesa
Format: Article
Language:English
Subjects:
Genetic variability
Penicillin
Penicillium nalgiovense
Sensory evaluation
Stuffed cheese
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Summary:Penicillium nalgiovense is not used intentionally by the dairy industry although it is a well-known species for meat products. The aim of this study was to select P. nalgiovense strains characterized in their genetic diversity, based on their ability to grow on the surface of a stuffed cheese and produce the lowest amounts of penicillin in that product. The most suitable strain was used to develop an innovative cheese, which was characterized (physicochemical properties and penicillin content) and subjected to sensory evaluation. ISSR cluster analysis showed low genetic diversity and all strains were able to express penicillin on synthetic media at 25 °C. Three out 20 P. nalgiovense strains were selected to inoculate stuffed cheeses elaborated with commercial melted cheese. The products were ripened at 12 °C and 90% r.h. for 14 days and then preserved at 5 °C. The three strains gave a homogeneous covering surface. Strain C5 showed the lowest penicillin production; thus, it was selected to inoculate stuffed cheese elaborated with semi-hard cheese mass. This novel stuffed cheese is feasible and the amount of penicillin produced does not represent a toxicological risk. This product presented high acceptance scores for the attributes flavor, texture, and overall acceptability. •Penicillium nalgiovense successfully grew on stuffed cheeses.•The stuffed cheeses developed proved to be safe.•The physicochemical properties changed slightly during ripening.•The product obtained 6.9 on a 9-point scale of overall sensory evaluation.•The dehydration over time is a limiting factor for the shelf life of the product.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.04.074