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Annals of Microbiology

, Volume 57, Issue 3, pp 349–353 | Cite as

Population dynamics of lactobacilli in Grana cheese

  • Miriam Zago
  • Maria Emanuela Fornasari
  • Lia Rossetti
  • Barbara Bonvini
  • Laura Scano
  • Domenico Carminati
  • Giorgio Giraffa
Food Microbiology Original Articles

Abstract

A survey on the presence, microbial diversity, and population dynamics of lactobacilli in Grana cheese is presented. Evolution of thermophilic rod lactic acid bacteria within the first two days from cheese making and during ripening was different according to different bacterial groups, which were selectively enumerated and identified by molecular methods. Species-specific microbial counts indicated prevalence ofLactobacillus helveticus in both the whey starter and the cheese at moulding, and ofLactobacillus delbrueckii subsp.lactis in cheese after two months of ripening. In more advanced ripening, a decrease of total thermophilic lactobacilli and an increase of mesophilic lactobacilli (mostly belonging toLactobacillus casei/paracasei andLactobacillus rhamnosus) was observed. PCR fingerprinting of lactobacilli, which was performed by PCR-fingerprinting, indicated a marked microbial heterogeneity within theLactobacillus spp. populations, which enabled strain (or group)-specific fingerprints to be observed.

Key words

lactic acid bacteria Lactobacillus microbial diversity molecular identification Grana cheese microbial counts 

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Copyright information

© University of Milan and Springer 2007

Authors and Affiliations

  • Miriam Zago
    • 1
  • Maria Emanuela Fornasari
    • 1
  • Lia Rossetti
    • 1
  • Barbara Bonvini
    • 1
  • Laura Scano
    • 1
  • Domenico Carminati
    • 1
  • Giorgio Giraffa
    • 1
  1. 1.C.R.A.-Istituto Sperimentale Lattiero CasearioLodiItaly

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