Abstract:
:The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermentation, whilst the industrial producer used mixed cow-goat's milk and selected starters. The microbial communities were monitored during different seasons and ripening times with PCR-DGGE and culture-dependent methods. The cluster analysis showed that the DGGE bacterial patterns were related to the different manufacturing and climatic conditions, revealing the occurrence of species associated to Robiola di Roccaverano. The DGGE profiles of yeasts were affected by ripening in summer season. Moreover, the results obtained allowed the identification of microbial species such as Lactococcus lactis subsp. lactis, Geotricum spp. and Kluyveromyces lactis that are related to the production of this typical cheese.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bonetta S,Bonetta S,Carraro E,Rantsiou K,Cocolin Ldoi
10.1016/j.fm.2008.04.013subject
Has Abstractpub_date
2008-09-01 00:00:00pages
786-92issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(08)00082-8journal_volume
25pub_type
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