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Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.

Abstract：

:Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic acid bacteria (NSLAB) from nine Norvegia cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. After 90 days of ripening Leuconostoc spp., most probably from the starter, and the NSLAB specie Lactobacillus paracasei dominated among the isolates, however, after longer ripening Lb. paracasei dominated. The development and evolution of the microflora in Norvegia varied according to dairy and ripening time.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Østlie HM,Eliassen L,Florvaag A,Skeie S

doi

10.1016/j.ijfoodmicro.2004.01.012

subject

Has Abstract

pub_date

2004-08-01 00:00:00

pages

287-99

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160504000777

journal_volume

94

pub_type

杂志文章

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