A microbial characterization of about 500 strains of non-star-ter lactic acid bacteria (NSLAB) isolated from different Italian,artisan cheeseswas carried out.Genotypic identification and typing were performed by species-specific PCR and RAPD-PCR.DNA sequencing of partial 16S rRNA gene was car-ried out on unidentified strains.Phenotypic characterization was carried out byclassical biochemical and physiological tests.Isolates belonged to Lactobacilluscasei,Lactobacillus plantarum,Lactobacillus rhamnosus,Enterococcus faeciumand Enterococcus faecalis.Lactobacillus brevis,Lactobacillus curvatus,andStreptococcus macedonicuswere also found.Many starter LAB belonging toLactococcus lactisand Streptococcus thermophiluswere isolated as well.RAPD-PCR evidenced a wide strain heterogeneity,which seemed related to the variouscheese production areas or cheese types.In particular,grouping and distributionof the different species and strains seemed to indicate that technological factorsmay have caused a selection of some dominant biotypes within different cheeses.Well-defined strain associations of the main LAB species recovered,to be used ascomplementary (or adjunct) cultures for artisan cheese productions,could be sug-gested.To reach this goal,isolates will be phenotypically characterized by stud-ying biochemical traits of technological interest..Keywords:microbial diversity,non-starter lactic acid bacteria,artisan cheeses,PCR

Proteolisi e lipolisi in formaggi ottenuti da latte di pecore Massesi e Garfagnine

CONTE, GIUSEPPE;CASAROSA, LAURA;POLI, PIERA;SERRA, ANDREA;MELE, MARCELLO;CERRI, DOMENICO;SECCHIARI, PIER LORENZO
2010

Abstract

A microbial characterization of about 500 strains of non-star-ter lactic acid bacteria (NSLAB) isolated from different Italian,artisan cheeseswas carried out.Genotypic identification and typing were performed by species-specific PCR and RAPD-PCR.DNA sequencing of partial 16S rRNA gene was car-ried out on unidentified strains.Phenotypic characterization was carried out byclassical biochemical and physiological tests.Isolates belonged to Lactobacilluscasei,Lactobacillus plantarum,Lactobacillus rhamnosus,Enterococcus faeciumand Enterococcus faecalis.Lactobacillus brevis,Lactobacillus curvatus,andStreptococcus macedonicuswere also found.Many starter LAB belonging toLactococcus lactisand Streptococcus thermophiluswere isolated as well.RAPD-PCR evidenced a wide strain heterogeneity,which seemed related to the variouscheese production areas or cheese types.In particular,grouping and distributionof the different species and strains seemed to indicate that technological factorsmay have caused a selection of some dominant biotypes within different cheeses.Well-defined strain associations of the main LAB species recovered,to be used ascomplementary (or adjunct) cultures for artisan cheese productions,could be sug-gested.To reach this goal,isolates will be phenotypically characterized by stud-ying biochemical traits of technological interest..Keywords:microbial diversity,non-starter lactic acid bacteria,artisan cheeses,PCR
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/195547
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