Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

Gala, Elisabetta; Landi, Sara; Solieri, Lisa; Nocetti, Marco; Pulvirenti, Andrea; Giudici, Paolo

doi:10.1016/j.ijfoodmicro.2008.04.008

Cited by 81 publications

(54 citation statements)

References 27 publications

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“…plantarum, especially Lb. helveticus, was isolated with high frequency in most traditional fermented milk such as koumiss (Watabe et al, 1998;Watanabe et al, 2008), Qula cheese (Duan et al, 2008), Parmigiano Reggiano cheese (Gala et al, 2008), and goats milk cheeses (Martin-Platero et al, 2009). However, the count of Lb.…”

Section: Discussionmentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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Section: Discussionmentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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“…In the case of Parmigiano Reggiano, the use of any additive is strictly forbidden (Malacarne et al, 2009). Scientific information about the physicochemical composition, mechanisms of maturation, and the microbiological developments that may influence the volatile and non-volatile fractions are well defined in the literature (Barbieri et al, 1994;Barros et al, 2011;Gala et al, 2008;Langford et al, 2012;Monfredini et al, 2012;Panari et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of parmesan-type cheese: a chemometric approach

Jaster¹,

Campos²,

Auer³

et al. 2014

Food Sci. Technol (Campinas)

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“…L. buchneri has been previously isolated in matured cheeses, but it was neves defined as the dominant population [25] [35]. It is often used as inoculum in silage, participating in the fermentation process by the production of lactic and acetic acid, allowing the control of unwanted microorganisms [2] [36].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

Dias¹,

Oliveira²,

Semedo-Lemsaddek³

et al. 2014

FNS

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For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of São Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from São Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis, 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus rhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus, Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.

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Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

Cited by 81 publications

References 27 publications

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Quality evaluation of parmesan-type cheese: a chemometric approach

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

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Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

Cited by 81 publications

References 27 publications

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Quality evaluation of parmesan-type cheese: a chemometric approach

Probiotic Potential of Autochthone Microbiota from S&amp;#227;o Jorge and &lt;i&gt;Parmigiano-Reggiano&lt;/i&gt; Cheeses

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Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses