Diversity and evolution of the microbial populations during manufacture and ripening of Casin, a traditional Spanish, starter-free cheese made from cow's milk
Diversity and evolution of the microbial populations during manufacture and ripening of Casin, a traditional Spanish, starter-free cheese made from cow's milk
复制标题
DOI：
10.1016/j.ijfoodmicro.2009.09.023
复制
发表时间：
2009-11-30
影响因子：
5.4
通讯作者：
Mayo, Baltasar
中科院分区：
文献类型：
--
作者：
Alegria, Angel;Alvarez-Martin, Pablo;Mayo, Baltasar
采用经典的培养和变性梯度凝胶电泳法(DGGE)研究了传统西班牙酪蛋白干酪在生产和成熟过程中的微生物多样性和动态变化。与其他由原料奶制成的无发酵剂干酪一样，培养和DGGE分析表明，酪蛋白的微生物多样性很高。培养技术表明，乳酸菌(LAB)种类构成了微生物种群的大多数。在鉴定出的14种细菌中，乳球菌在三天前的奶酪样品中占主导地位，尽管它被乳酸乳球菌亚种所取代。在第30天注射乳汁。正如预期的那样，获得的DGGE图谱是复杂的，根据样品的不同，由五到十个不同的扩增带组成。其中，在整个生产过程中观察到一条与嗜热链球菌相对应的条带。这一物种以前从未从传统的西班牙奶酪中被识别出来。培养和分子方法显示了大量不受欢迎的微生物，这表明需要改善酪蛋白生产的卫生状况。随机扩增多态性DNA图谱分析表明，L乳酸菌和L乳酸菌群体分别由1个和5个菌株组成。此外，从第3天到第30天，只有一种单一的L乳汁快速模式稳定地保持着，这表明菌株沿成熟方向有较高的演替。经过彻底的描述之后。这两种乳球菌菌株可用于酪蛋白专用发酵剂的设计。其他种类(如植物乳杆菌和可变棒状杆菌)可作为辅助培养物。(C)2009爱思唯尔B.V.保留所有权利。
Classical culturing and denaturing gradient gel electrophoresis (DGGE) techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casin cheese during manufacturing and ripening. As with other starter-free cheeses made from raw milk, the microbial diversity of Casin was shown to be high by both culturing and DGGE analyses. The culture technique showed that lactic acid bacteria (LAB) species constituted the majority of the microbial populations. Of the 14 bacterial species identified, Lactococcus garvieae was predominant in the three-day-old cheese sample, although it was replaced by Lactococcus lactis subsp. lactis at day 30. As expected, the DGGE profiles obtained were complex, consisting, depending on the sample, in five to ten different amplification bands. Among these, a band corresponding to Streptococcus thermophilus was observed throughout the whole manufacturing process. This species had never been identified from traditional Spanish cheeses previously. Culturing and molecular methods showed high populations of undesirable microorganisms, arguing for a required improvement in the hygiene of Casin manufacture. Random amplification of polymorphic DNA (RAPD) profiling suggested that the L garvieae and L lactis populations were composed of one and five strains, respectively. In addition, only a single L lactis RAPID pattern was stably maintained from day three to day 30, indicating high succession of strains along ripening. After a thoroughly characterisation. strains of the two Lactococcus species could be used in designing specific starter cultures for Casin. Additional species (such as Lactobacillus plantarum and Corynebacterium variabile) might be included as adjunct cultures. (C) 2009 Elsevier B.V. All rights reserved.