Naslov
Genetic diversity of the Lactobacillus community in autochthonous Istrian ewe’s cheese

Autori
Skelin, Andrea ; Mrkonjić Fuka, Mirna ; Bogović Matijašić, Bojana ; Blažinkov, Mihaela ; Sulejman Redžepović

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Acta Microbiologica et Immunologica Hungarica / Nagy, K - Budimpešta : Akadémiai Kiadó, 2009, 240-241

Skup
2nd CEFORM, Central European Forum for Microbiology

Mjesto i datum
Keszthely, Mađarska, 07.10.2009. - 09.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Characterisation; Istrian cheese; lactobacilli

Sažetak
Istrian cheese is semi-cooked, three month ripened cheese made from thermized or raw whole ewe’s milk without addition of selected starter culture. The cheese making technique at the farmhouse level has remained unchanged over time resulting in typical features which depend on local and regional traditions. Among different microbial communities involved in the fermentation process of traditional cheeses lactobacilli represent an essential part of it promoting their health and technological benefits. The objectives of this work were to describe the diversity of lactobacilli in Istrian cheese and to get a collection of well characterized strains. Samples were subjected to microbiological analysis. A total of 150 isolates of mesophilic and thermophilic lactobacilli were collected from 2 dairy farms during the ripening process on monthly base. All Rogosa agar isolates were found to be Gram-positive rods. Biochemical fingerprinting with PhenePlate LB system preliminary grouped 150 tested lactobacilli in 7 distinct PhP types. Only one representative from each PhP type was further analyzed on genotypic level for a reliable identification of lactobacilli to the genus and species level. PCR analyses with genus-specific primers LbLMA1-rev and r16-1 confirmed that all representative isolates were Lactobacillus members. The PCR products were sequenced for identification on species level. The representative strains were identified as Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus rhamnosus.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

POVEZANOST RADA