Microflora of Feta cheese from four Greek manufacturers

Rantsiou, Kalliopi; Urso, Rosalinda; Dolci, Paola; Comi, Giuseppe; Cocolin, Luca Simone

doi:10.1016/j.ijfoodmicro.2008.04.031

Cited by 97 publications

(95 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Molecular analysis of the Stilton cheese demonstrated that the use of different targets of the same DNA template revealed remarkably different results [6]. Moreover, partial 16S rDNA sequences do not always allow discrimination between closely related species and one band may represent two species with identical partial sequence [12,[14][15][16].…”

Section: Resultsmentioning

confidence: 99%

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Pogačić

Samaržija

Corich

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

-Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a limited area of eastern Croatia. It is manufactured from unrefrigerated raw sheep milk immediately after milking, without the addition of starter culture, and coagulated with industrial rennet. To date, no microbiological or molecular characterization of the biodiversity of the microbiota has been performed. The objective of this study was to obtain an initial insight into the biodiversity of the microbial community associated with this cheese during the production season and shelf life period. Eleven cheeses were obtained from a dairy farm at 14-day intervals during the lactation period of east Friesian sheep in 2007. Bacterial DNA was isolated directly from cheese on the first, second and third day of the cheese shelf life, resulting in a total of 33 DNA samples. Extracted DNA was used as a template for PCR-ARDRA and PCR-DGGE analysis. The use of dual culture-independent approaches revealed similar results and indicated predominance of Lactococcus lactis.

show abstract

Section: Resultsmentioning

confidence: 99%

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Pogačić

Samaržija

Corich

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…The first step in the DNA extraction from the cheese samples was performed as described by Rantsiou et al (2008), with slight modifications. Briefly, 2 mL of each cheese homogenate was transferred into a sterile 2-mL tube and centrifuged at 14.000 × g for 10 min.…”

Section: Culturable Cell Countingmentioning

confidence: 99%

PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach

Aquilanti

Santarelli

Babini

et al. 2016

Dairy Sci. & Technol.

View full text Add to dashboard Cite

Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) represents a still valid molecular tool for the profiling of complex microbial ecosystems, including cheeses. In the present study, a double PCR-DGGE approach has been applied to the investigation of the bacterial diversity of seven cheese models to objectively assess strengths and weaknesses of such an approach. To that end, the bacterial DNA was extracted directly from both the cheese replicates and the bulks of colonies harvested from the serial dilution agar plates of selective solid media used for the enumeration of presumptive lactobacilli, lactococci and thermophilic cocci, respectively. The results overall collected allowed the main bacterial taxa to be identified and roughly quantified. Rough quantification of the main cultivable species represents a strength of the PCR-DGGE approach applied, whereas its main weaknesses were represented by the low degree of selectivity of the conventional growth media used for cultivation of lactic acid bacteria and the underestimation of the effective microbial diversity occurring in the seven cheese models.

show abstract

“…L. plantarum strains occur in late phases of fermentation [20] these bacteria are found at the end of many spontaneous lactic fermentations such as silage and vegetable fermentations [23]. L. plantarum has been associated to desirable biochemical properties [24] and it is the most frequent species found in different foods and silages [25][26][27]. In our study Pediococcus was mainly isolated from sausages; this bacterium has been used starter culture for the production of sausages thanks to its ability to grow under reduced water activity [28,29].…”

Section: Resultsmentioning

confidence: 99%

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

Guamán

Zapata

Serrano

et al. 2014

Av. Cienc. Ing. (Quito)

View full text Add to dashboard Cite

Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative Lactobacillus sp. the next predominant groups (31%) were homofermentative cocci belonging to the genera Pediococcus, Lactococcus and Enterococcus; Finally, 11% were obligate heterofermentative Lactobacillus sp. and 11% heterofermentative cocci (Weissella and Leuconostoc). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.Keywords. Lactic Acid Bacteria, 16S ribosomal DNA, Artisanal Fermented foods. ResumenEn 20 provincias ecuatorianas, se colectaron 91 muestras de alimentos fermentados preparados de forma artesanal con el objetivo de identificar cepas con uso potencial en la producción de alimentos fermentados. Se aislaron 119 cepas que fueron caracterizadas a través de pruebas fenotípicas y secuenciamiento del ADN ribosomal 16S. Del total de cepas aisladas, 47 % fueron Lactobacillus sp. heterofermentadores facultativos, 31% fueron cocos homofermentadores pertenecientes a los géneros Pediococcus, Lactococcus y Enterococcus, 11% fueron Lactobacillus sp. heterofermentadores obligados y el 11% restante cocos heterofermentadores de los géneros Weissella y Leuconostoc. Algunas cepas presentaron ciertas propiedades con posible aplicación en la industria alimentaria como actividad caseinolítica y la producción exopolisacárido y bacteriocinas.Palabras Clave. Bacterias Acido Lácticas, ADNr 16S, Alimentos fermentados artesanales

show abstract

Microflora of Feta cheese from four Greek manufacturers

Cited by 97 publications

References 23 publications

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

Contact Info

Product

Resources

About