Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese

The diversity, dynamics and activity of Castelmagno PDO cheese microbiota were studied in three batches produced in a floor valley farm, in the Grana Valley (northwest Italy), during the wintertime. Samples of milk, curd and cheese (core and subsurface) at different ripening time were submitted to b...

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Veröffentlicht in:	International journal of food microbiology 2010-09, Vol.143 (1), p.71-75
Hauptverfasser:	Dolci, P., Alessandria, V., Rantsiou, K., Bertolino, M., Cocolin, L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biodiversity Biological and medical sciences Castelmagno PDO cheese Cheese - microbiology cheese ripening cheesemaking denaturing gradient gel electrophoresis DNA, Bacterial - analysis Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology gel electrophoresis Italian cheeses Italy Lactic acid bacteria Lactobacillus Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus casei Lactobacillus helveticus Lactobacillus plantarum Lactococcus - genetics Lactococcus - isolation & purification Lactococcus lactis Metagenome microbial activity microbial diversity Microbial ecology Milk and cheese industries. Ice creams milk curds PCR-DGGE polymerase chain reaction population dynamics reverse transcriptase polymerase chain reaction RNA, Bacterial - analysis RT-PCR-DGGE semisoft cheeses sensory properties spatial variation species diversity Streptococcus Streptococcus - genetics Streptococcus - isolation & purification Streptococcus agalactiae Streptococcus thermophilus temporal variation winter
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