Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

Autor: Chadi Hosri, Catherine Cailliez-Grimal, Mireille Serhan, Frédéric Borges, Jacques Fanni, Anne-Marie Revol-Junelles
Přispěvatelé: Laboratoire de Science et Génie Alimentaires (LSGA), Institut National Polytechnique de Lorraine (INPL), Université Saint-Esprit de Kaslik (USEK)
Rok vydání: 2009
Předmět:
DNA
Bacterial
Streptococcus thermophilus
Time Factors
[SDV]Life Sciences [q-bio]
Colony Count
Microbial
[SDV.BID]Life Sciences [q-bio]/Biodiversity
Enterococcus malodoratus
Polymerase Chain Reaction
Microbiology
Enterococcus faecalis
03 medical and health sciences
[SDV.EE.ECO]Life Sciences [q-bio]/Ecology
environment/Ecosystems
Species Specificity
Cheese
Animals
Humans
Food science
Lebanon
Ecosystem
ComputingMilieux_MISCELLANEOUS
030304 developmental biology
2. Zero hunger
[SDV.GEN]Life Sciences [q-bio]/Genetics
0303 health sciences
Bacteria
biology
030306 microbiology
Goats
Lactococcus lactis
Streptococcus
food and beverages
Biodiversity
Raw milk
biology.organism_classification
Enterococcus durans
Bacterial Typing Techniques
Lactobacillus
Fermentation
Food Microbiology
bacteria
Electrophoresis
Polyacrylamide Gel
Enterococcus
Lactobacillus plantarum
[SDV.EE.IEO]Life Sciences [q-bio]/Ecology
environment/Symbiosis
Food Science
Enterococcus faecium
Zdroj: Food Microbiology
Food Microbiology, Elsevier, 2009, 26 (6), pp.645-652. ⟨10.1016/j.fm.2009.04.012⟩
ISSN: 0740-0020
1095-9998
DOI: 10.1016/j.fm.2009.04.012
Popis: In order to contribute to the preservation of the Lebanese dairy heritage, the aim of this study was to characterize the Darfiyeh cheese, a traditional variety made from raw goat's milk and ripened in goat's skin. Three independent batches of Darfiyeh production were analyzed after 20, 40 and 60 days of ripening. Mesophilic lactobacilli, thermophilic coccal-shaped lactic acid bacteria (LAB) and thermophilic lactobacilli were enumerated. In order to explore the Darfiyeh natural ecosystem, a combination of phenotypical and molecular approaches was applied. The latter included Polymerase Chain Reaction-temporal temperature gel electrophoresis (PCR-TTGE), classical PCR and quantitative PCR. These methods revealed the presence of Streptococcus thermophilus , Enterococcus faecium , Enterococcus durans , Enterococcus faecalis , Enterococcus malodoratus , group D Streptococcus sp., Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris , Lactobacillus plantarum , Lactobacillus curvatus , Staphylococcus haemolyticus , Escherichia coli , Clostridium sp./ Eubacterium tenue . Real-time PCR enabled quantification of E. faecium , with a detection of 10 7 –10 9 cfu g −1 of product. The present molecular approaches combined with phenotypic method allowed describing the complex natural ecosystem of Darfiyeh, giving useful information for the preservation of Lebanese artisanal dairy products.
Databáze: OpenAIRE
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