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Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese.

Abstract：

:Twenty-nine Lactococcus lactis isolates from one traditional 24 h-old Pecorino Sardo cheese were characterized phenotypically, technologically and genotypically in order to assess the biodiversity within this wild microbial population. Two DNA-based techniques, plasmid profiling and PFGE, were used for the genetic typing of the isolates. All 29 isolates were characterized at strain level and eight different genotypes were recognized. In addition, by combining the results from plasmid profile analysis and PFGE, it was possible to identify closely related isolates probably belonging to the same clonal lineage. The dominant biotype was identified in the 24 h-old cheese, as were the strains believed to act as starters for the curd. Atypical lactococci, able to grow in 6.5% NaCl, were isolated. The results suggest that wild bacterial populations should be preserved in order to protect the traditional raw milk cheeses, and to select new starter strains for the dairy industry.

journal_name

J Appl Microbiol

journal_title

Journal of applied microbiology

authors

Mannu L,Paba A,Pes M,Scintu MF

doi

10.1046/j.1365-2672.2000.01109.x

subject

Has Abstract

pub_date

2000-08-01 00:00:00

pages

191-7

issue

2

eissn

1364-5072

issn

1365-2672

pii

jam1109

journal_volume

89

pub_type

杂志文章

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