CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

  • C. Scarano | lucia.zoppi@pagepress.org Dipartimento di Biologia Animale-Sassari, Italy.
  • R. Comunian Dipartimento per la Ricerca nelle Produzioni Animali, Agris Sardegna-Sassari, Italy.
  • A. Assaretti Dipartimento di Biologia Animale-Sassari, Italy.
  • A. Paba Dipartimento per la Ricerca nelle Produzioni Animali, Agris Sardegna-Sassari, Italy.
  • E.S Daga Dipartimento per la Ricerca nelle Produzioni Animali, Agris Sardegna-Sassari, Italy.
  • F. Cossu Dipartimento di Biologia Animale-Sassari, Italy.
  • S. Virdis Dipartimento di Biologia Animale-Sassari, Italy.
  • V. Spano Dipartimento di Biologia Animale-Sassari, Italy.
  • G. Campus Istituto Zooprofilattico Sperimentale della Sardegna-Sassari, Italy.
  • E.P.L De Santis Dipartimento di Biologia Animale-Sassari, Italy.

Abstract

In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plants after 7 and 21 days of ripening. Each sample was analyzed for mesophilic and thermophilic lactic acid bacteria (LAB). From plates, 118 isolates were identified by Rep- PCR GTG5, species-specific PCR and DNA sequencing. The identified LAB belonged to 7 different species: Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii, Lb. fermentum, E. faecalis, E. faecium e Lc. Lactis. Enterococci were the most common isolates, they were recovered from all the dairy plants and from all the products analysed at 7 and at 20 days of ripening. Although with some differences within the various producers, the technology used aids mesophilic LAB growth, guaranteeing a large biodiversity protection.

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Published
2010-06-13
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Original Articles
Keywords:
Lactic acid bacteria, traditional cheesemaking process, food safety
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How to Cite
Scarano, C., Comunian, R., Assaretti, A., Paba, A., Daga, E., Cossu, F., Virdis, S., Spano, V., Campus, G., & De Santis, E. (2010). CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE. Italian Journal of Food Safety, 1(8), 55-58. https://doi.org/10.4081/ijfs.2010.1038

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