Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
| Autor: | Luana Faria Silva, Juliano De Dea Lindner, Tássila Nakata Sunakozawa, Daniel Mathias Fuzette Amaral, Tiago Casella, Ana Lúcia Barretto Penna, Mara Corrêa Lelles Nogueira |
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| Přispěvatelé: | Universidade Estadual Paulista (UNESP), Universidade Federal de Santa Catarina (UFSC), FAMERP - São José Do Rio Preto Medical School |
| Rok vydání: | 2021 |
| Předmět: |
Cheese biodiversity
Buffaloes medicine.disease_cause Microbiology chemistry.chemical_compound Microbial ecology Cheese Leuconostoc citreum RNA Ribosomal 16S Media Technology medicine Animals Food microbiology Food science biology Microbiota Raw milk food and beverages Autochthonous bacteria Biodiversity biology.organism_classification Random Amplified Polymorphic DNA Technique Lactic acid Milk chemistry Leuconostoc mesenteroides Food Microbiology - Research Paper Food Microbiology Restriction fragment length polymorphism Lactic acid bacteria identification Bacteria |
| Zdroj: | Braz J Microbiol Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| ISSN: | 1678-4405 1517-8382 |
| Popis: | Made available in DSpace on 2022-05-01T09:47:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO2 from glucose. The biodiversity and succession of 152 LAB isolated during cheese production were evaluated by 16S rRNA gene sequencing, Random Amplified Polymorphic DNA (RAPD-PCR), and Restriction Fragment Length Polymorphism (RFLP-PCR) techniques. Most of the strains grow well at 30 °C and are tolerant to 6.5% of NaCl, and in general, the best pH for growing was 9.6. Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. were prevalent and present in almost all steps of production. The LAB strains are typically found in the traditional Italian cheese, except the Leuconostoc citreum species. Sixty clusters were obtained by RAPD-PCR with 85% of similarity (114 isolates) while most of the LAB was clustered with 100% of similarity by the RFLP-PCR technique. The applied techniques enabled a valuable elucidation of the LAB biodiversity and succession, contributing to a better understanding of the specific microbial cultures with a technological aptitude of this cheese. Food Engineering and Technology Department UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, SP Food Science and Technology Department UFSC - Federal University of Santa Catarina, SC Center for Microorganisms Investigation FAMERP - São José Do Rio Preto Medical School, SP Food Engineering and Technology Department UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, SP FAPESP: 2008/56667-5 FAPESP: 2011/11922-0 |
| Databáze: | OpenAIRE |
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