Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese
Articolo
Data di Pubblicazione:
2010
Citazione:
Phenotypic and Genotypic Characterization of Lactic Acid Bacteria
Isolated from Artisanal Italian Goat Cheese / E.P. Colombo, L. Franzetti, M. Frusca, M. Scarpellini. - In: JOURNAL OF FOOD PROTECTION. - ISSN 0362-028X. - 73:4(2010), pp. 657-662. [10.4315/0362-028X-73.4.657]
Abstract:
The lactic acid bacteria community in traditional goat cheese produced in three dairies in Valsesia (Piemonte, Italy) was
studied at different steps of the manufacturing process. These cheeses were produced from raw milk without starter bacteria, and
no protocol was followed during the manufacturing process. Three hundred thirty-two isolates were characterized and grouped by
results of both morphophysiological tests and random amplification of polymorphic DNA plus PCR analysis. Bacteria were
identified by partial sequencing of the 16S rRNA gene. Lactococci were the dominant lactic acid bacteria in raw milk. Their
initial numbers ranged from 5 to 7 log CFU ml21. Their levels increased during manufacturing and decreased during ripening.
The growth trend for enterococci was comparable to that of lactococci, although enterococci counts were lower. Lactococcus
lactis subsp. cremoris, Lactococcus garviae, and Enterococcus faecalis were the most frequently isolated species during goat
cheese manufacturing, whereas the highest numbers of Enterococcus (E. faecium, E. durans, E. gilvus, and E. casseliflavus) were
isolated with the greatest frequency from ripened cheese samples. Occasionally, Leuconostoc mesenteroides, Leuconostoc lactis,
and Lactobacillus paraplantarum also were isolated.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
E.P. Colombo, L. Franzetti, M. Frusca, M. Scarpellini
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