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Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.

Abstract：

:A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not genotyped. Forty-two distinct RAPD patterns, grouped in six major clusters at a similarity level of 54%, were obtained. Phenotypic characterization of isolates enabled their assignment to the species L. plantarum, L. brevis, L. paracasei subsp. paracasei, L. fermentum, L. pentosus, L. acidophilus and L. curvatus. In samples from both dairies, the species L. plantarum, L. brevis and L. paracasei subsp. paracasei dominated during ripening. Three genotypes showed excellent physiological characteristics and were therefore proposed as adjunct cultures for Manchego cheese manufacture.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Sánchez I,Seseña S,Poveda JM,Cabezas L,Palop L

doi

10.1016/j.ijfoodmicro.2005.10.023

subject

Has Abstract

pub_date

2006-04-01 00:00:00

pages

265-73

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(05)00563-5

journal_volume

107

pub_type

杂志文章

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