Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number species strains, commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse starter cultures (SR30, SR56, SR63) belonging the Agris Sardegna BNSS microbial collection, different strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium, Limosilactobacillus reuteri were lyophilized combined into two mixes (A B). The scotta/siero-innesto obtained using compared those during seasons cheesemaking campaign. Different pH compositions for found, attributable their biodiversity. six-month-ripened microbiota was influenced mostly by season cheesemaking, whereas physico-chemical sensory analyses did not highlight differences among products obtained. general, no effect type used observed, allowing conclusion that also in industrial-scale ensuring high stability technological performances preserving microbial, chemical, characteristics cheese.