Registered designation of origin areas of fermented food products defined by microbial phenotypes and artificial neural networks

Cheese produced from raw ewes' milk and chourico, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose...

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Bibliographic Details
Published in:	Applied and Environmental Microbiology Vol. 65; no. 10; pp. 4484 - 4489
Main Authors:	Lopes, M.F.S, Pereira, C.I, Rodrigues, F.M.S, Martins, M.P, Mimoso, M.C, Barros, T.C, Marques, J.J.F, Barreto Crespo, M.T
Format:	Journal Article
Language:	English
Published:	Washington, DC American Society for Microbiology 01-10-1999
Subjects:	Animals Biological and medical sciences Cheese - microbiology cheese starters cheeses cultured product starters Enterococcus Fermentation Food industries Food Microbiology Fundamental and applied biological sciences. Psychology General aspects Lactobacillus metabolites Methods of analysis, processing and quality control, regulation, standards microbial physiology Milk - microbiology Neural Networks (Computer) Phenotype Portugal sausages Portugal Ewe milk cheese Phenotype Dry sausage Registered appellation of origin Meat product Foodstuff Method Neural network Metabolism Fermented product Artificial intelligence Microbial community
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Summary:	Cheese produced from raw ewes' milk and chourico, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented foods, metabolic phenotypes can be used as descriptors of the product as well as to determine the presence of compounds with organoleptic value. The application of artificial neural networks to the metabolic profiles of bacterial isolates was assayed and allowed the separation of products from different regions. This method could then be used for the Registered Designation of Origin certification process of food products. Therefore, besides test panel results for these traditionally produced food products, another tool for validating products for the marketplace is available to the producers. The method can be improved for the detection of counterfeit products.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 Corresponding author. Mailing address: Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal. Phone: 351-1-4469 551. Fax: 351-1-442 1161. E-mail: tcrespo@itqb.unl.pt.
ISSN:	0099-2240 1098-5336
DOI:	10.1128/aem.65.10.4484-4489.1999