Effect of chestnut tannin extract (Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

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• 作者：Anna Messini^a ; Arianna Buccioni^a ; ^{arianna.buccioni@unifi.it} ; Sara Minieri^b ; Federica Mannelli^a ; Laura Mugnai^a ; Cecilia Comparini^a ; Manuel Venturi^c ; Carlo Viti^a ; Antonio Pezzati^a ; Stefano Rapaccini^a
• 刊名：International Dairy Journal
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：6-12
• 全文大小：617 K
• 卷排序：66

文摘

Strains belonging to the genus Cladosporium can cause black spots on the surface of sheep cheese, making it impossible to sell. Two water solutions of chestnut tannin extract (i) 200 g L−1 (CHE200) and (ii) 400 g L−1 (CHE400), and the chestnut tannin extract powder (CHEP) were tested in a cheese making trial in which 60 cheese units were allotted to 5 experimental groups (each of 12 cheeses: C1, control 1 without any treatment; C2, control 2 treated with a silver ion solution; and cheeses LCHE200, LCHE400, and LCHEP, treated with CHE200, CHE400, and CHEP, respectively). The cheeses were ripened in a room polluted with Cladosporium cladosporioides with the aim to create conditions for the proliferation of this fungus on the cheeses. The results indicated that chestnut tannin extract at a concentration of 200 g L−1 is capable of completely inhibiting C. cladosporioides proliferation, avoiding spoilage of the sheep cheese.