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Sixty-two strains of Lactobacillus helveticus isolated from whey starter cultures for Grana Padano cheese and from the cheese curd after moulding were grouped by PCR fingerprinting and SDS-;PAGE fingerprinting of cell wall proteins. Strain clustering allowed discrimination of five groups of L. helveticus strains, distributed differently between the whey starter and the cheese. In particular, two clearly distinguished biotypes respectively dominated the L. helveticus populations of the whey starter and the cheese curd after moulding. These two groups of strains also showed a peculiar cell wall protein profile, thus strengthening differences between biotypes alternatively dominating in whey starter and cheese curd. This study showed that the community of L. helveticus dominating in Grana cheese is composed of different biotypes. Cheese technology parameters may play a major role in selecting dominant strains. |
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