| Autor: |
Dolci, P., Barmaz, A., Zenato, S., Pramotton, R., Alessandria, V., Cocolin, L., Rantsiou, K., Ambrosoli, R. |
| Předmět: |
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| Zdroj: |
Journal of Applied Microbiology; Jan2009, Vol. 106 Issue 1, p278-287, 10p, 2 Black and White Photographs, 1 Diagram, 2 Charts |
| Abstrakt: |
Aims: To study the evolution of rind microbial communities in Fontina PDO cheese. Methods and Results: Four batches were examined for their surface microflora during ripening, carried out in two different maturing caves, at Ollomont and Pré-Saint-Didier, Aosta Valley region, Northwest of Italy. Culture-dependent methodologies were combined with culture-independent analysis (PCR-DGGE). Yeasts were found to increase from 103 to 106 CFU cm−2 in 28 days, with consequent rise of surface pH, which allowed the growth of salt-tolerant bacteria, in particular coryneforms which reached 109 CFU cm−2 at the end of 3 months. Coagulase-negative cocci and lactic acid bacteria reached 107 CFU cm−2 in the same period. Debaryomyces hansenii and Candida sake were the species more constantly present throughout the whole maturing process. As early as after 1 day since manufacture, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were detected on cheese rinds. Arthrobacter nicotianae, Brevibacterium casei and Corynebacterium glutamicum were found after 7–28 days . Conclusions: According to cluster analysis of DGGE profiles, the maturing environment seemed to influence the dynamics of microbial groups on Fontina surfaces. Significance and Impact of the Study: These results represent a first picture of micro-organisms colonizing Fontina PDO rinds. Further studies are in progress to better understand the origin of this surface microflora and to formulate surface starters. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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