Naslov
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter

Autori
Pogačić, Tomislav ; Mancini, Andrea ; Santarelli, Marcela ; Bottari, Benedetta ; Lazzi, Camilla ; Neviani, Erasmo ; Gatti, Monica

Izvornik
Food microbiology (0740-0020) 36 (2013), 2; 207-215

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Grana Padano cheese; population dynamic; strain diversity; lactic acid bacteria

Sažetak
The aim of this study was to explore diversity and dynamic of indigenous LAB strains associated with a long ripened hard cheese produced from raw milk and undefined natural starter such as PDO Grana Padano cheese. Samples of milk, curd, natural whey culture and cheeses (2nd, 6th, 9th and 13th months of ripening) were collected from 6 cheese factories in northern Italy. DNA was extracted from each sample and from 194 LAB isolates. tRNAAla-23S rDNA-RFLP was applied to identify isolates. Strain diversity was assessed by (GTG)5 rep-PCR and RAPD(P1)-PCR. Finally, culture-independent LH-PCR (V1–V2 16S-rDNA), was considered to explore structure and dynamic of the microbiota. Grana Padano LAB were represented mainly by Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus and Pediococcus acidilactici, while the structure and dynamic of microbiota at different localities was specific. The strength of this work is to have focused the study on isolates coming from more than one cheese factories rather than a high number of isolates from one unique production. We provided a valuable insight into inter and intraspecies diversity of typical LAB strains during ripening of traditional PDO Grana Padano, contributing to the understanding of specific microbial ecosystem of this cheese.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

Napomena
Rad je proizašao iz šestomjesečnog (Travanj-Rujan, 2012) postdoktorskog boravka na University of Parma, Department of Food Science. Istraživanje je financirao Grana Padano Protection Consortium kroz projekt COMIGRAP (Creazione di una collezione di microrganismi autoctoni caratteristici del sieroinnesto naturale per Grana Padano). Postdoktorski boravak je jednim dijelom (50% troškova) financiran iz FEMS research fellowship, te iz vlastitih sredstava (Tomislav Pogačić, znanstveni novak-postdoktorand).

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