Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese

Systematic and Applied Microbiology

Volumn 36, Issue 8, 2013, Pages 593-600

  Santarelli, Marcela ^a   Bottari, Benedetta ^a   Lazzi, Camilla ^a   Neviani, Erasmo ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Cheese ripening; Ecological indices; Grana Padano; LAB lysis; Lactic acid bacteria; Microbial dynamics

Indexed keywords

ACIDIFICATION; AMPLICON; ARTICLE; BACTERIAL GROWTH; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; CYTOLYSIS; FLUORESCENCE MICROSCOPY; GRANA PADANO; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; MILK; MOLECULAR EVOLUTION; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PLATE COUNT; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RAW FOOD; STREPTOCOCCUS THERMOPHILUS; STREPTOCOCCUS UBERIS; WHEY;

BACTERIA (MICROORGANISMS);

CAM; CHEESE AGAR MEDIUM; CHEESE RIPENING; ECOLOGICAL INDICES; GP; GRANA PADANO; LAB LYSIS; LACTIC ACID BACTERIA; LENGTH HETEROGENEITY-PCR; LH-PCR; MICROBIAL DYNAMICS; NATURAL WHEY CULTURE; NON-STARTER LACTIC ACID BACTERIA; NSLAB; NWC; PARMIGIANO REGGIANO; PR; SLAB; STARTER LACTIC ACID BACTERIA;

BACTERIAL LOAD; BIOTA; CHEESE; DNA, BACTERIAL; GENETIC VARIATION; LACTOBACILLALES; POLYMERASE CHAIN REACTION;

EID: 84887607796     PISSN: 07232020     EISSN: 16180984     Source Type: Journal    
DOI: 10.1016/j.syapm.2013.04.007     Document Type: Article

References (32)

1. Belletti N., Gatti M., Bottari B., Neviani E., Tabanelli G., Gardini F. Antibiotic resistance of lactobacilli isolated from two Italian hard cheeses. J. Food Prot. 2009, 72:2162-2169.
2. Bottari B., Santarelli M., Neviani E., Gatti M. Natural whey starter for Parmigiano Reggiano: culture-independent approach. J. Appl. Microbiol. 2010, 108:1676-1684.
3. Brusetti L., Borin S., Mora D., Rizzi A., Raddadi N., Sorlini C., Daffonchio D. Usefulness of length heterogeneity-PCR for monitoring lactic acid bacteria succession during maize ensiling. FEMS Microbiol. Ecol. 2006, 56:154-164.
4. Buckland S.T., Magurran A.E., Green R.E., Fewster R.M. Monitoring change in biodiversity through composite indices. Philos. Trans. R. Soc. Lond. B 2005, 360:243-254.
5. Cogan T.M., O'Dowd M., Mellerick D. Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis. Appl. Environ. Microbiol. 1981, 41:1-8.
6. Cogan T.M., Beresford T.P. Microbiology of hard cheese. Dairy Microbiology Handbook, The microbiology of Milk and Milk Products 2002, 515-560. Wiley Interscience, New York, USA. third ed. R.K. Robinson (Ed.).
7. de Dea Lindner J., Bernini B., de Lorentiis A., Pecorari A., Neviani E., Gatti M. Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening. Dairy Sci. Technol. 2008, 88:511-523.
8. Duthoit F., Tessier L., Montel M.C. Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes. J. Appl. Microbiol. 2005, 98:1198-1208.
9. Fornasari M.E., Rossetti L., Carminati D., Giraffa G. Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters. FEMS Microbiol. Lett. 2006, 257:139-144.
10. Gatti M., Fornasari M.E., Mucchetti G., Addeo F., Neviani E. Presence of peptidase activities in different varieties of cheese. Lett. Appl. Microbiol. 1999, 28:368-372.
11. Gatti M., Lazzi C., Rossetti L., Mucchetti G., Neviani E. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese. J. Appl. Microbiol. 2003, 95:463-470.
12. Gatti M., Bernini V., Lazzi C., Neviani E. Fluorescence microscopy for studying the viability of microorganisms in natural whey starters. Lett. Appl. Microbiol. 2006, 42:338-343.
13. Gatti M., de Dea Lindner J., de Lorentiis A., Bottari B., Santarelli M., Bernini V., Neviani E. Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening. Appl. Environ. Microbiol. 2008, 74:6161-6167.
14. Jardin J., Mollé D., Piot M., Lortal S., Gagnaire V. Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening. Int. J. Food Microbiol. 2012, 155:19-28.
15. Kan J., Suzuki M.T., Wang K., Evans S.E., Chen F. High temporal but low spatial heterogeneity of bacterioplankton in the Chesapeake Bay. Appl. Environ. Microbiol. 2007, 73:6776-6789.
16. Kunji E.R.S., Mierau I., Hagting A., Poolman B., Konings W.N. The proteolytic system of lactic acid bacteria. Antonie Van Leeuwenhoek 1996, 70:187-221.
17. Lazzi C., Rossetti L., Zago M., Neviani E., Giraffa G. Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR. J. Appl. Microbiol. 2004, 96:481-490.
18. Magurran A.E. Measuring Biological Diversity 2004, 256. Blackwell Publishing, Oxford, UK.
19. Monfredini L., Settanni L., Poznanski E., Cavazza A., Franciosi E. The spatial distribution of bacteria in Grana-cheese during ripening. Syst. Appl. Microbiol. 2012, 35:54-63.
20. Neviani E., de Dea Lindner J., Bernini V., Gatti M. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium. Food Microbiol. 2009, 26:240-245.
21. Neviani E., Gatti M. Microbial evolution in raw-milk, long-ripened cheeses: Grana Padano and Parmigiano Reggiano case. Cheese Ripening: Quality, Safety and Health Aspects 2013, 133-148. Nova Science Publishers Inc., New York. C.L. Randazzo, C. Caggia, E. Neviani (Eds.).
22. Rasolofo A.E., St-Gelais D., LaPointe G., Roy D. Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk. Int. J. Food Microbiol. 2010, 138:108-118.
23. Ritchie N.J., Schutter M.E., Dick R.P., Myrold D.D. Use of length heterogeneity PCR and fatty acid methyl ester profiles to characterize microbial communities in soil. Appl. Environ. Microbiol. 2000, 66:1668-1675.
24. Rossetti L., Fornasari M.E., Gatti M., Lazzi C., Neviani E., Giraffa G. Grana Padano cheese whey starters: microbial composition and strain distribution. Int. J. Food Microbiol. 2008, 127:168-171.
25. Rossi F., Gatto V., Sabattini G., Torriani S. An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese. Int. J. Dairy Technol. 2012, 65:401-409.
26. Santarelli M., Gatti M., Lazzi C., Bernini V., Zapparoli G.A., Neviani E. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community. J. Dairy Sci. 2008, 91:883-891.
27. Solieri L., Bianchi A., Giudici P. Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach. Syst. Appl. Microbiol. 2012, 35:270-277.
28. Suzuki M.T., Rappe M.S., Giovannoni S.J. Kinetic bias in estimates of coastal picoplankton community structure obtained by measurements of small-subunit rRNA gene PCR amplicon length heterogeneity. Appl. Environ. Microbiol. 1998, 64:4522-4529.
29. Treimo J., Vegarud G., Langsrud T., Rudi K. Use of DNA quantification to measure growth and autolysis of Lactococcus and Propionibacterium spp. in mixed populations. Appl. Environ. Microbiol. 2006, 72:6174-6182.
30. Valence F., Deutsch S.M., Richoux R., Gagnaire V., Lortal S. Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains. J. Dairy Res. 2000, 67:261-271.
31. Zago M., Fornasari E., Rossetti L., Bonvini B., Scano L., Carminati D. Population dynamics of lactobacilli in Grana cheese. Ann. Microbiol. 2007, 57:349-353.
32. Williams A.G., Withers S.E., Banks J.M. Energy source of non-starter lactic acid bacteria isolated from Cheddar cheese. Int. Dairy J. 2000, 10:17-23.