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

PCR-ARDRA PCR-DGGE (Karakačanski skakutanac)

Évaluation de la microflore du Karakačanski skakutanac, un fromage frais artisanal au lait de brebis, par les méthodes culture-indépendantes PCR-ARDRA et PCR-DGGE

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Dairy Science & Technology

Abstract

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.

Abstract

Karakačanski skakutanac 14 2007 11 DNA 33 DNA DNA PCR-ARDRA PCR-DGGE (Lactococcus lactis)

Résumé

Le Karakačanski skakutanac est un fromage frais artisanal, produit à petite échelle dans une aire limitée de l’est de la Croatie. Il est fabriqué juste après la traite à partir de lait cru de brebis non réfrigéré, sans addition de levains, et coagulé par de la présure industrielle. La biodiversité de la microflore n’a jusqu’à présent jamais été caractérisée, ni par des méthodes microbiologiques classiques ni par des méthodes moléculaires. L’objectif de cette étude était d’obtenir un premier aperçu de la biodiversité de l’écosystème bactérien associé à ce type de fromage au cours de la période de production et de la durée de conservation. Onze fromages ont été collectés en 2007 d’une ferme laitière tous les 14 jours durant la période de lactation de brebis de race Frisonne. L’ADN bactérien a été isolé directement du fromage les 1er, 2e et 3e jours de stockage, donnant 33 échantillons. L’ADN extrait était utilisé pour analyse par PCR-ARDRA et PCR-DGGE. Les deux méthodes culture-indépendantes mises en œuvre ont conduit à des résultats similaires montrant la prédominance de Lactococcus lactis.

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Authors and Affiliations

  1. Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia

    Tomislav Pogačić & Dubravka Samaržija

  2. CIRVE, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Università di Padova, Conegliano, TV, Italy

    Viviana Corich, Maura D’Andrea & Alessio Giacomini

  3. Dipartimento di Biotecnologie Agrarie, Università di Padova, Legnaro, PD, Italy

    Viviana Corich, Dafni-Maria Kagkli & Alessio Giacomini

  4. Chair of Dairy Science, Biotechnical Faculty, University of Ljubljana, Slovenia

    Andrej a Čanžek Majhenič & Irena Rogelj

Authors
  1. Tomislav Pogačić
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  2. Dubravka Samaržija
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  3. Viviana Corich
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  4. Maura D’Andrea
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  5. Dafni-Maria Kagkli
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  6. Alessio Giacomini
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  7. Andrej a Čanžek Majhenič
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Correspondence to Tomislav Pogačić.

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Pogačić, T., Samaržija, D., Corich, V. et al. Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE. Dairy Sci. Technol. 90, 461–468 (2010). https://doi.org/10.1051/dst/2010004

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  • DOI: https://doi.org/10.1051/dst/2010004

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