Accès libre

Identification of Lactobacillus delbrueckii and Streptococcus thermophilus Strains Present in Artisanal Raw Cow Milk Cheese Using Real-time PCR and Classic Plate Count Methods

À propos de cet article

Citez

Albenzio M., M.R. Corbo, S.U. Rehman, P.F. Fox, M. de Angelis, A. Corsetti, A. Sevi and M. Gobbetti. 2001. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int. J. Food Microbiol. 67: 35–48. Search in Google Scholar

Amann R.I., W. Ludwing and K.H. Schleifer. 1995. Phylogenetic identification and in situ detection of individual microbial cells without cultivation. Microbiol. Rev. 59: 143–169.10.1128/mr.59.1.143-169.1995 Search in Google Scholar

Andrighetto C., F. Borney, A. Barmaz, B. Stefanon and A. Lombardi. 2002. Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses. Int. Dairy J. 12: 141–144.10.1016/S0958-6946(01)00134-0 Search in Google Scholar

Aquilanti L., G. Silvestri, E. Zannini, A. Osimani, S. Santarelli and F. Clementi. 2007a. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. J. Appl. Microbiol. 103: 948–960. Search in Google Scholar

Aquilanti L., E. Zannini, A. Zocchetti, A. Osimani and F. Clementi. 2007b. Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese. LWT 40: 1146–1155.10.1016/j.lwt.2006.09.001 Search in Google Scholar

Baruzzi F., M. Morea, A. Matarante and P.S. Cocconcelli. 2000. Changes in the Lactobacillus community during Ricotta Forte cheese natural fermentation. J. Appl. Microbiol. 89: 807–814.10.1046/j.1365-2672.2000.01183.x Search in Google Scholar

Baruzzi F., A. Matarante, M. Morea and P.S. Cocconcelli. 2002. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation. J. Dairy Sci. 85: 1390–1397.10.3168/jds.S0022-0302(02)74206-9 Search in Google Scholar

Ben Amor K., E.E. Vaughan and W.M. De Vos. 2007. Advanced molecular tools for the identification of lactic acid bacteria. J. Nutr. 741–747.10.1093/jn/137.3.741S Search in Google Scholar

Bizzarro R., G. Torri Tarelli, G. Giraffa and E. Neviani. 2000. Phenotypic and genotypic characterisation of lactic acid bacteria isolated from Pecorino Toscano cheese. Int. J. Food Sci. 12: 303–316. Search in Google Scholar

Blaiotta G., V. Fusco, D. Ercolini, M. Aponte, O. Pepe and F. Villani. 2008. Lactobacillus strains diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation. Appl. Environ. Microbiol. 74: 208–215.10.1128/AEM.01711-07 Search in Google Scholar

Bouton Y., P. Guyot, E. Beuvir, P. Tailliez and R. Grappin. 2002. Use of PCR based method and PFGE for typing and monitoring homofermentative lactobacilli during Comtè cheese ripening. Int. J. Food Microbiol. 76: 27–38.10.1016/S0168-1605(02)00006-5 Search in Google Scholar

Callon C., L. Millet and M.C. Montel. 2004. Diversity of lactic acid bacteria isolated from AOC Salers cheese. J. Dairy Res. 71: 231–244.10.1017/S002202990400015915190953 Search in Google Scholar

Coppola R., M. Nanni, M. Succi, A. Sorrentino, M. Iorizzo, C. Chiavari and L. Grazia. 2001. Enumeration of thermophilic lactic bacteria in ripened cheese manufactured from raw milk. Milch-wissenscaft 56: 140–142. Search in Google Scholar

Coppola S., V. Fusco, R. Andolfi, M. Aponte, G. Blaiotta, D. Erco-lini and G. Moschetti. 2006. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area. J. Dairy Res. 73: 264–272. Search in Google Scholar

Corroler D., I. Magin, N. Desmasures and M. Guèguen. 1998. An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area. Appl. Environ. Microbiol. 64: 4729–4735.10.1128/AEM.64.12.4729-4735.1998909159835555 Search in Google Scholar

Cronin T., M. Ziino, C. Condurso, P.L.H. McSweeney, S. Mills, R.P. Ross and C. Stanton. 2007. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses. J. Appl. Microbiol. 103: 128–1139.10.1111/j.1365-2672.2007.03364.x Search in Google Scholar

Dahllof I. 2002. Molecular community analysis of microbial diversity. Curr. Opin. Biotechnol. 13: 213–217.10.1016/S0958-1669(02)00314-2 Search in Google Scholar

Dasen A., F. Berthier, R. Grappin, A.G. Williams and J. Banks. 2003. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk. J. Appl. Microbiol. 94: 595–607.10.1046/j.1365-2672.2003.01878.x Search in Google Scholar

De Angelis M., A. Corsetti, N. Tosti, J. Rossi, M.R. Corbo and M. Gobbetti. 2001. Characterization of non-starter LAB from Italian ewe cheeses based on phenotypic, genotypic and cell wall protein analyses. Appl. Environ. Microbiol. 67: 2011–2020. Search in Google Scholar

De Candia S., M. De Angelis, E. Dunlea, F. Minervini, P.L.H. McSweeney, M. Faccia and M. Gobbetti. 2007. Molecular identification and typing of natural whey starter cultures and microbiological properties of related traditional Mozzarella cheeses. Int. J. Food Microbiol. 119: 182–191.10.1016/j.ijfoodmicro.2007.07.062 Search in Google Scholar

Delgado S. and B. Mayo. 2004. Phenotypic and genotypic diversity of Lactococcus lactis and Enterococcus spp. strains isolated from Northern Spain starter-free farmhouse cheeses. Int. J. Food Microbiol. 90: 309–319.10.1016/S0168-1605(03)00323-4 Search in Google Scholar

Dolci P., V. Alessandria, G. Zeppa, K. Rantsiou and L. Cocolin. 2008a. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microbiol. 25: 392–399.10.1016/j.fm.2007.09.00618206782 Search in Google Scholar

Dolci P., V. Alessandria, K. Rantsiou, L. Rolle, G. Zeppa and L. Cocolin. 2008b. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology. Int. J. Food Microbiol. 122: 302–311. Search in Google Scholar

Delbès C., L. Ali-Mandjee and M.C. Montel. 2007. Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analysis. Appl. Environ. Microbiol. 73: 1882–1891.10.1128/AEM.01716-06182883617259356 Search in Google Scholar

Duthoit F., J.J. Godon and M.C. Montel. 2003. Bacterial community dynamics during production of Registered Designation of Origin Salers cheese as evaluated by 16S rRNA gene single strand conformation polymorphisms analysis. Appl. Environ. Microbiol. 69: 3840–3848.10.1128/AEM.69.7.3840-3848.200316518012839752 Search in Google Scholar

Duthoit F., C. Callon, L. Tessier and M.C. Montel. 2005a. Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese. Int. J. Food Microbiol. 103: 259–270.10.1016/j.ijfoodmicro.2004.11.04016099311 Search in Google Scholar

Duthoit F., L. Tessier and M.C. Montel. 2005b. Diversity dynamics and activity of bacterial population in “Registered Designation Origin” Salers cheese by single-strand conformation polymorphism analysis of the 16S rRNA genes. J. Appl. Microbiol. 98: 1198–1208.10.1111/j.1365-2672.2005.02575.x15836490 Search in Google Scholar

García M.C., M.J. Rodríguez, A. Bernardo, M.E. Tornadijo and J. Carballo. 2002. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese. Food Microbiol. 19: 23–33.10.1006/fmic.2001.0457 Search in Google Scholar

Giraffa G. and E. Neviani. 2000. Molecular identification and characterization of food associated lactobacilli. Int. J. Food Sci. 4: 403–423. Search in Google Scholar

Jany J.L. and G. Barbier. 2008. Culture-independent methods for identifying microbial communities in cheese. Food Microbiol. 25: 839–848.10.1016/j.fm.2008.06.003 Search in Google Scholar

Justé A., B.P.H.J. Thomma and B. Lievens. 2008. Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol. 25: 839–848.10.1016/j.fm.2008.04.009 Search in Google Scholar

Mannu L., A. Paba, M. Pes, R. Floris, M.F. Scintu and L. Morelli. 1999. Strain typing among enterococci isolated from home made Pecorino Sardo cheese. FEMS Microbiol. Lett. 170: 25–30.10.1111/j.1574-6968.1999.tb13351.x Search in Google Scholar

Mannu L., G. Riu, R. Comunian, M.C. Fozzi and M.F. Scintu. 2002. A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening. Int. Dairy J. 12: 17–26.10.1016/S0958-6946(01)00163-7 Search in Google Scholar

McSweeney P.L.H., G. Ottogalli and P.F. Fox. 2004. Diversity of cheese varieties: an overview. In: Fox, P.H., McSweeney, P.L.H., Cogan, T., Guinee, T. (Eds.), Cheese: Chemistry, Physics and Microbiology. Elsevier Academic Press, San Diego, pp. 1–22. Search in Google Scholar

Randazzo C.L., S. Torriani, A.D.L. Akkermans, W.M. de Vos and E.E. Vaughan. 2002. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis. Appl. Environ. Microbiol. 68: 1882–1892. Search in Google Scholar

Sánchez I., S. Seseña, J.M. Poveda, L. Cabezas and L. Palop. 2006. Genetic diversity, dynamics and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese. Int. J. Food Microbiol. 107: 265–273. Search in Google Scholar

Suzzi G., M. Caruso, F. Giardini, A. Lombardi, L. Vannini, M.E. Guerzoni, C. Andrighetto and M.T. Lanorte. 2000. A survey of the enterococci isolated from an artisanal Italian goat’s cheese (semicotto Caprino). J. Appl. Microbiol. 89: 267–274.10.1046/j.1365-2672.2000.01120.x10971758 Search in Google Scholar

Terzic-Vidojevic A., M. Vukasinovic, K. Veljovic, M. Ostojic and L. Topisirovic. 2007. Characterization of microflora in homemade semi-hard white Zlatar cheese. Int. J. Food Microbiol. 114: 36–42.10.1016/j.ijfoodmicro.2006.10.03817182146 Search in Google Scholar

Ventura M., C. Canchaya, V. Meylan, T.R. Klaenhammer and R. Zink. 2003. Analysis, characterization, and loci of the tuf genes in Lactobacillus and Bifidobacterium species and their direct application for species identification. Appl. Environ. Microbiol. 69: 6908–6922. Search in Google Scholar

eISSN:
2544-4646
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Life Sciences, Microbiology and Virology