Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

Dairy Science and Technology

Volumn 88, Issue 6, 2008, Pages 619-629

  Vernile, Anna ^a   Giammanco, Giovanni ^b   Spano, Giuseppe ^a   Beresford, Thomas P ^c   Fox, Patrick F ^d   Massa, Salvatore ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

^c TEAGASC   (Ireland)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Microbiological analysis; PCR; Pecorino cheese; PFGE

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS PARACASEI; LACTOCOCCUS; LEUCONOSTOC; STREPTOCOCCUS;

EID: 58149354665     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008009     Document Type: Article

References (42)

1. Baruzzi F., Morea M., Matarante A., Cocconcelli P.S., Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation. J. Appl. Microbiol. 89 (2000) 807-814.
2. Beresford T.R., Fitzsimons N.A., Brennan N.L., Cogan T.M., Recent advances in cheese microbiology, Int. Dairy J. 11 (2001) 259-274.
3. Berthier F., Ehrlich S.D., Rapid species identification within two groups of closely related Lactobacillus using PCR primers that target the 16S/23S rRNA spacer region, FEMS Microbiol. Lett. 161 (1998) 97-106.
4. Brennan N.M., Ward A.C., Beresford T.P., Fox P.F., Goodfellow M., Cogan T.M., Biodiversity of the bacterial flora on the surface of a smear cheese, Appl. Environ. Microbiol. 68 (2002) 820-830.
5. Callon C., Millet L., Montel M.C., Diversity of lactic acid bacteria isolated from AOC Salers cheese, J. Dairy Res. 71 (2004) 231-244.
6. Caridi A., Micari P., Caparra P., Cufari A., Sarullo V., Ripening and seasonal changes in microbial groups and in physico-chemical
7. properties of the ewes' cheese Pecorino del Poro, Int. Dairy- J. 13 (2003) 191-200.
8. Centeno J.A., Menendez S., Herniida M.A., Rodriguez-Otero J.L., Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture, Int. J. Food Microbiol. 48 (1999) 97-111.
9. Cheng S., McCleskey F.K., Gress M.J., Petroziello J.M., Liu R., Namdari H., Beninga K., Salmen A., del Vecchio V.G., A PCR assay for identification of Enterococcus faecium, J. Clin. Microbiol. 35 (1997) 1248-1250.
10. Coakley M., Ross R.P., Donnelly D., Application of the polymerase chain reaction to the rapid analysis of brewery yeast strains, J. Inst. Brew. 102 (1996) 349-354.
11. Coeuret V., Dubernet S., Bemardeau M., Gueguen M., Vernoux J.P., Isolation, characterisation and identification of lactobacilli focusing mainlv on cheeses and other dairy products, Lait 83 (2003) 269-306.
12. Cogan T.M., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Ferenandes I., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M.C., Rodriguez E., Characterisation of the lactic acid bacteria in artisanal dairy products, J. Dairy Res. 64 (1997) 409-421.
13. Coppola S., Blaiotta G., Ercolini D., Moschetti G., Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese, J. Appl. Microbiol. 90 (2001)414-420.
14. Corroler D., Mangin I., Desmasures N., Gueguen M., An ecological study of lactococci isolated from raw milk in the Camembert cheese Registred Designation of Origin area, Appl. Environ. Microbiol. 64 (1998) 4729-4735.
15. Crow V., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, Int. Dairy J. 11 (2001) 275-283.
16. Deasy B.M., Methods for the rapid identification of dairy lactic acid bacteria, Ph.D. thesis, National University of Ireland, Cork, 2000.
17. Deasy B.M., Rea M.C., Fitzgerald G.F., Cogan T.M., Beresford T.P., A rapid PCR method to distinguish between Lactococcus and Enterococcus, Syst. Appl. Microbiol. 23 (2000) 510-522.
18. Desmasures N., Mangin I., Corroler D., Guéguen M., Characterization of lactococci isolated from milk produced in the Camembert region of Normandy, J. Appl, Microbiol. 85 (1998) 999-1005.
19. Durlu-Ozkaya F., Xanthopoulos V., Tunail N., Litopoulou-Tzanetaki E., Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk, J. Appl. Microbiol. 91 (2001) 861-870.
20. Dutka-Malen S., Evers S., Courvalin P., Detection of glycopeptide resistance genotypes and identification to the species level of clinically relevant enterococci by PCR. J. Clin. Microbiol. 33 (1995) 24-27 (Erratum, 33:1434).
21. Ercolini D., Blaiotta G., Moschetti G., Coppola S., Evaluation of PCR-DGGE analysis for molecular tvping of cheeses, Ann. Microbiol. 52 (2002) 81-87.
22. Farber J.M., An introduction to the hows and whys of molecular typing, J. Food Prot. 59 (1996) 1091-1101.
23. Fitzsimons A.N., Cogan T.M., Condon S., Beresford T., Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese, Appl. Environ. Microbiol. 65 (1999) 3418-3426.
24. Fortina M.G., Ricci G., Acquati A., Zeppa G., Gandini A., Manachini P.L., Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma Piemontese, Food Microbiol. 20 (2003) 397-404.
25. Madrau M.A., Mangia N.P., Murgia M.A., Sanna M.G., Garau G., Leeds L., Caredda M., Deiana P., Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening, Int. Dairy J. 16 (2006) 876-885.
26. Mannu L., Paba A., Genetic diversity of lactococci and enterococci isolated from homemade Pecorino Sardo ewes' milk cheese, J. Appl. Microbiol. 92 (2002) 55-62.
27. Mannu L., Paba A., Pes M., Scintu M.F., Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese, J. Appl. Microbiol. 89 (2000) 191-197.
28. Manolopoulou E., Sarantinopoulos P., Zoidou E., Aktypis A., Moschopoulou E., Kandarakis I.G., Anifantakis E.M., Evolution of microbial populations during traditional Feta cheese manufacture and ripening, Int. J. Food Microbiol. 82 (2003) 153-161.
29. McCartney A.L., Application of molecular biological methods for studying probiotics and the gut flora, Brit. J. Nutr. 88 (2002) 29-38.
30. McSweeney P.L.H., Fox P.F., Lucey J.A., Jordan K.N., Cogan T.M., Contribution of the indigenous microflora to the maturation of Cheddar cheese, Int. Dairy J. 3 (1993) 613-634.
31. Medina R., Katz M., Gonzalez S., Oliver G., Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina, J. Food Prot. 64 (2001) 559-563.
32. Nissen H., Hoick A., Dainty R.H., Identification of Carnobacterium spp. and Leuconostoc spp. in meat by genus-specific 16S rRNA probes, Lett. Appl. Microbiol. 19(1994) 165-168.
33. Psoni L., Kotzamanidis C., Yiangou M., Tzanetakis N., Litopoulou-Tzanetaki E., Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese, Int. J. Food Microbiol. 114 (2007) 211-220.
34. Quere F., Deschamps A., Urdaci M.C., DNA probe and PCR-specific reaction for Lactobacillus plantarum, J. Appl. Microbiol. 82 (1997) 783-790.
35. Randazzo C.L., Torriani S., Akkermans A.D.L., De Vos W.M., Vaughan E.E., Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis, Appl. Environ. Microbiol. 68 (2002) 1882-1892.
36. Randazzo C.L., Vaughan E.E., Caggia C., Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses. Int. J. Food Microbiol. 109 (2006) 1-8.
37. Sarantinopoulos P., Kalantzopoulos G., Tsakalidou E., Effect of Enlerococcus fae-cium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese, Int. J. Food Microbiol. 76 (2002) 93-105.
38. Schaffer H.E., Sederoff R.R., Improved estimation of DNA fragment lengths from Agarose gels. Anal. Biochem. 115 (1981) 113-122."
39. Suzzi G., Caruso M., Gardini F., Lombardi A., Vannini L., Guerzoni M.E., Andrighetto C, Lanorte M.T., A survey of the ente-rococci isolated from an artisanal Italian goat's cheese (semicotto caprino), J. Appl. Microbiol. 89 (2000) 267-274.
40. Torriani S., Felis G.E., Dellaglio E, Differentiation of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum by recA Gene Sequence Analysis and Multiplex PCR assay with recA gene - derived primers, Appl. Environ. Microbiol. 67 (2001) 3450-3454.
41. Ward L.J.H., Timmins M.J., Differentiation of Lactobacillus easel, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction, Lett. Appl. Microbiol. 29(1999) 90-92.
42. Wessels D., Jooste P.J., Mostert J.F., Technologically important characteristics of Enlerococcus isolates from milk and dairy products, Int. J. Food Microbiol. 10 (1990) 349-352.