Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR-DGGE and RAPD-PCR
Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR-DGGE and RAPD-PCR
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DOI：
10.1111/j.1750-3841.2012.02932.x
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发表时间：
2012-11-01
影响因子：
3.9
通讯作者：
Lombardi, Angiolella
中科院分区：
文献类型：
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作者：
Feligini, Maria;Panelli, Simona;Lombardi, Angiolella
采用变性梯度凝胶电泳（PCR-DGGE）和/或随机多态性DNA扩增（RAPD-PCR）对9批Taleggio PDO奶酪在成熟、盐水、奶酪干盐木架拭子和13种商品奶酪的不同时间取样的微生物DNA进行了分析。测序允许检测12属，27种和2未分类的细菌。分子分析允许检测以前未与Taleggio相关的微生物，如副干酪乳杆菌、恶性肉杆菌、地衣芽孢杆菌、可变棒状杆菌、cibarius冻杆菌和肉葡萄球菌。首次在奶牛生态系统中检测到马氏菌。
Microbial DNA from 9 batches of Taleggio PDO cheese sampled at various times during ripening, brines, swabs of wooden shelves used for cheese dry-salting, and 13 commercial cheeses were analyzed by denaturing gradient gel electrophoresis (PCR-DGGE) and/or random amplification of polymorphic DNA (RAPD-PCR). Sequencing allowed the detection of 12 genera, 27 species, and 2 unclassified bacteria. Molecular analysis allowed for the detection of microorganisms not previously associated with Taleggio such as Lactobacillus paracasei, Carnobacterium maltaromaticum, Bacillus licheniformis, Corynebacterium variabile, Psychrobacter cibarius, and Staphylococcus carnosus. For the first time Massilia spp. was detected in a dairy ecosystem.