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.
Similar content being viewed by others
References
Andrighetto C., De Dea P., Lombardi A., Neviani E., Rossetti L., Giraffa G. (1998). Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products. Res. Microbiol., 149: 631–643.
Bosi F., Rebecchi A., Cappa F., Bottazzi V., Battistotti B. (1993). esBatteri lattici per la produzione di formaggio Grana. Parte IV. Distribuzione e caratterizzazione di batteri lattici mesofili. Sci. Tec. Latt. Cas., 44: 205–214.
Bottazzi V. (1993). I batteri lattici nella maturazione del formagio Grana. Ind. Latte, 29: 73–87.
Cocconcelli P.S., Parisi M.G., Senini L., Bottazzi V. (1997). Use of RAPD and 16S rDNA sequencing for the study ofLactobacillus population dynamics in natural whey culture. Lett. Appl. Microbiol., 25: 8–12.
Bouton Y., Guyot P., Beuvier E., Tailliez P., Grappin R. (2002). Use of PCR-based methods and PFGE for typing and monitoring lactobacilli during Comtè cheese ripening. Int. J. Food Microbiol., 76: 27–38.
Casey M.G., Häni J.P., Gruskovnjak J., Schaeren W., Wechsler D. (2006). Characterization of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese. Lait, 86: 407–414.
Chavagnat, F., Haueter M., Jimeno J., Casey, M. (2002). Comparison of partial tuf gene sequences for the identification of lactobacilli. FEMS Microbiol. Lett., 217: 177–183.
Cogan T.M., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Fernandes I., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M.C., Rodriguez E. (1997). Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res., 64: 409–421.
Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Grazia L. (1997). Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese. J. Dairy Res., 64: 305–310.
Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Chiavari C., Grazia L. (2000). Microbiological characteristics of parmigiano Reggiano chese during the cheesemaking and the first months of ripening. Lait, 80: 479–490.
Corroler D., Mangin I., Desmasures N., Gueguen M. (1998). An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area. Appl. Environ. Microbiol., 64: 4729–4735.
Dellaglio F., Lombardi A., Torriani S. (1998). Tassonomia e nuove prospettive nella identificazione dei microrganismi non starter di interesse caseario. Sci. Tecn. Latt. Cas., 34: 57–76.
Delley M., Mollet B., Hottinger H. (1990). DNA probe forLactobacillus delbrueckii. Appl. Environ. Microbiol., 56: 1967–1970.
de los Reyes-Gavilàn C., Limsowtin G.K.Y., Tailliez P., Séchaud L., Accolas J.P. (1992). ALactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphism in this species. Appl. Environ. Microbiol., 58: 3429–3432.
Drake M., Small C.L., Spence K.D., Swanson B.G. (1996). Rapid detection and identification ofLactobacillus spp. in dairy products by using the polymerase chain reaction. J. Food Prot., 59: 1031–1036.
Felis G., Dellaglio F., Mizzi L., Torriani S. (2001). Comparative sequence analysis of arecA gene fragment brings new evidence for a change in the taxonomy of theLactobacillus casei group. Int. J. Syst. Evol. Microbiol., 51: 2113–2117.
Gatti M., Contarini G., Neviani E. (1999). Effectiveness of chemometric techniques in discrimination ofLactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics. Appl. Environ. Microbiol., 65: 1450–1454.
Giraffa G., Mucchetti G., Addeo F., Neviani E. (1997). Evolution of lactic acid microflora during Grana cheese-making and ripening. Microbiologie Aliments Nutrition, 15: 115–122.
Giraffa G., De Vecchi P., Rossetti L. (1998a). Identification ofLactobacillus delbrueckii subspeciesbulgaricus and subspecieslactis dairy isolates by amplified rDNA restriction analysis. J. Appl. Microbiol., 85: 918–924.
Giraffa G., Rossetti L., Mucchetti G., Addeo F., Neviani E. (1998b). Influence of the temperature gradient on the growth of thermophilic lactobacilli used as natural starters in Grana cheese. J. Dairy Sci., 81: 31–36.
Giraffa G., Mora D. (1999). DNA probe forLactobacillus delbrueckii subsp.lactis. J. Dairy Res., 66: 303–311.
Giraffa G., Neviani E. (1999). DifferentLactobacillus helveticus strain populations dominate during Grana Padano cheesemaking. Food Microbiol., 16: 205–210.
Giraffa G., Neviani E. (2000). Molecular identification and characterisation of food-associated lactobacilli — A Review. It. J. Food Sci., 12: 403–423.
Giraffa G., Gatti M., Rossetti L., Senini L., Neviani E. (2000). Molecular diversity withinLactobacillus helveticus as revealed by genotypic characterization. Appl. Environ. Microbiol., 66: 1259–1265.
Gobbetti M. (2004). Extra-hard varieties. In: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P., Eds, Cheese — Chemistry, Physics and Microbiology, Vol. 2, Elsevier Academic Press, London, pp. 51–70.
Huey B., Hall J. (1989). Hypervariable DNA fingerprinting inE. coli. Minisatellite probe from bacteriophage M13. J. Bacteriol., 171: 2528–2532.
Neviani E., Carini S. (1994). Microbiology of Parmesan cheese. Microbiologie Aliments Nutrition, 12: 1–8.
Ottogalli G. (2000). A global comparative method for the classification of world cheese (with special reference to microbiological criteria). Revised edition. Ann. Microbiol., 50: 151–155.
Parente E., Cogan T.M. (2004). Starter cultures: general aspects. In: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P., Eds, Cheese — Chemistry Physics and Microbiology, Vol. 1, Elsevier Academic Press, London, pp. 123–148.
Ranalli G., Chiavari C, Manni M. (2000). Use of bioluminescence for rapid evaluation of fermentative activities during the first hours of large size cooked cheese ripening. Ann. Microbiol., 50: 141–149.
Rodtong S., Tannock G.W. (1993). Differentiation ofLactobacillus strains by ribotyping. Appl. Environ. Microbiol., 59: 3480.
Rossetti L., Giraffa G. (2005). Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases. J. Microbiol. Meth., 63: 135–144.
Sambrook J., Fritsch E.F., Maniatis T. (1989) Molecular Cloning: A Laboratory Manual, 2nd edn., Cold Spring Harbor Laboratory, New York.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zago, M., Fornasari, M.E., Rossetti, L. et al. Population dynamics of lactobacilli in Grana cheese. Ann. Microbiol. 57, 349–353 (2007). https://doi.org/10.1007/BF03175072
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF03175072