In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plants after 7 and 21 days of ripening. Each sample was analyzed for mesophilic and thermophilic lactic acid bacteria (LAB). From plates, 118 isolates were identified by Rep-PCR GTG5, species-specific PCR and DNA sequencing. The identified LAB belonged to 7 different species: Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii, Lb. fermentum, E. faecalis, E. faecium e Lc. Lactis. Enterococci were the most common isolates, they were recovered from all the dairy plants and from all the products analysed at 7 and at 20 days of ripening. Although with some differences within the various producers, the technology used aids mesophilic LAB growth, guaranteeing a large biodiversity protection.

CARATTERIZZAZIONE DI BATTERI LATTICI DI UN FORMAGGIO TRADIZIONALE A PASTA FILATA / Scarano, Christian; Comunian, R.; Assaretti, A.; Paba, A.; Daga, E. S.; Cossu, F.; Virdis, S.; Spano, V.; Campus, G.; DE SANTIS, Enrico Pietro Luigi. - In: RIVISTA DELL'ASSOCIAZIONE ITALIANA DEI VETERINARI IGIENISTI. - ISSN 1974-8620. - 8:8(2010), pp. 55-58.

CARATTERIZZAZIONE DI BATTERI LATTICI DI UN FORMAGGIO TRADIZIONALE A PASTA FILATA

SCARANO, Christian;DE SANTIS, Enrico Pietro Luigi
2010-01-01

Abstract

In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plants after 7 and 21 days of ripening. Each sample was analyzed for mesophilic and thermophilic lactic acid bacteria (LAB). From plates, 118 isolates were identified by Rep-PCR GTG5, species-specific PCR and DNA sequencing. The identified LAB belonged to 7 different species: Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii, Lb. fermentum, E. faecalis, E. faecium e Lc. Lactis. Enterococci were the most common isolates, they were recovered from all the dairy plants and from all the products analysed at 7 and at 20 days of ripening. Although with some differences within the various producers, the technology used aids mesophilic LAB growth, guaranteeing a large biodiversity protection.
2010
CARATTERIZZAZIONE DI BATTERI LATTICI DI UN FORMAGGIO TRADIZIONALE A PASTA FILATA / Scarano, Christian; Comunian, R.; Assaretti, A.; Paba, A.; Daga, E. S.; Cossu, F.; Virdis, S.; Spano, V.; Campus, G.; DE SANTIS, Enrico Pietro Luigi. - In: RIVISTA DELL'ASSOCIAZIONE ITALIANA DEI VETERINARI IGIENISTI. - ISSN 1974-8620. - 8:8(2010), pp. 55-58.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/62129
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