Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains

Identification of dairy lactic acid bacteria by tRNAAla–23S rDNA-RFLP

“…Our results confirmed that RAPD is a fast and highly discriminating method and for this it is undoubtedly the most widely used for the characterisation of bacteria, and specifically for the characterization of LAB in dairy products (Andrighetto et al, 2004;Aquilanti et al, 2007;Bove et al, 2011;De Angelis et al, 2001;Giraffa and Rossetti, 2004;Monfredini et al, 2012;Psoni et al, 2007;Randazzo et al, 2009;Rossetti et al, 2008). Despite the wide usage of RAPD as a typing method, a significant drawback is its reproducibility, both between and within laboratories, as reported by different authors (Power, 1996;Tyler et al, 1997).…”

“…This technique has been used effectively mainly for typing biotypes belonging to the same species (Bouton et al, 2002;Bove et al, 2011;Colombo et al, 2009;Coudeyras et al, 2008;Dasen et al, 2003;De Angelis et al, 2001;Devirgiliis et al, 2008;Jensen et al, 2009;Morea et al, 2007;Parente et al, 2010;Rademaker et al, 2007;Terzic-Vidojevic et al, 2007). In terms of strain species affiliation, there appears to be a direct relation between the D index and the number of unclustered strains generated by each technique (8 for RAPD, 5 for rep-PCR and none for RFLP), while a similar number of clusters (i.e., 10 for RAPD, 14 for rep-PCR and 12 for RFLP) were identified by each of the three methods.…”

“…It has been used to verify the composition of cheese starter cultures (Giraffa and Rossetti, 2004;Rossetti et al, 2008;Rossetti and Giraffa, 2005) and to characterise the predominant LAB present in cheese (Aquilanti et al, 2007;Rossetti et al, 2008), making RAPD analysis a reliable method to discern between starter and non-starter species in cheese or to monitor shifts in LAB community composition during cheese fermentation (Bove et al, 2011;Cocconcelli et al, 1997).…”

“…Another PCR-based technique is repetitive extragenic palindromic PCR (rep-PCR) (Versalovic et al, 1994;Woods et al, 1993), which is a powerful tool for identifying several types of LAB, including lactobacilli (Antonio and Hillier, 2003;Gevers et al, 2001;Huys et al, 2006), and is commonly used to assess LAB species and strain composition in dairy products (Bove et al, 2011;Colombo et al, 2009;Dasen et al, 2003;Devirgiliis et al, 2008;Jensen et al, 2009;Parente et al, 2010;Rademaker et al, 2007;Terzic-Vidojevic et al, 2007).…”

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

“…It persists throughout the whole time of PR cheese ripening (1 to 20 months) and this implies its capacity to adapt to changing environmental conditions [10]. Notably, different L. rhamnosus strains have been detected in relation to specific steps of cheese ripening, suggesting that these strains may have specific metabolic activities, which could account for the adaptation to the changing microenvironment of cheese ripening [11]. …”