Population Dynamics of Lactobacillus helveticus in Swiss Gruyere-Type Cheese Manufactured With Natural Whey Cultures

被引：35

作者：

Moser, Aline ^{[1
,2
]}

Schafroth, Karl ^{[1
]}

Meile, Leo ^{[2
]}

Egger, Lotti ^{[1
]}

Badertscher, Rene ^{[1
]}

Irmler, Stefan ^{[1
]}

机构：

[1] Agroscope, Bern, Switzerland

[2] Swiss Fed Inst Technol, Inst Food Nutr & Hlth, Lab Food Biotechnol, Zurich, Switzerland

来源：

FRONTIERS IN MICROBIOLOGY | 2018年 / 9卷

关键词：

Lactobacillus helveticus; population dynamics; strain diversity; cheese ripening; natural whey cultures; PARMIGIANO-REGGIANO CHEESE; ROCK-PAPER-SCISSORS; DIVERSITY; COMMUNITY; BACTERIOPHAGES; BIODIVERSITY; STARTERS; BACTERIA; SYSTEM; GROWTH;

D O I：

10.3389/fmicb.2018.00637

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyere cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 months of ripening in eight Swiss Gruyere-type cheeses using a culture-independent typing method. The study showed that the L. helveticus population present in NWCs persisted in cheese and demonstrated a stable multi-strain coexistence during cheese ripening. With regard to proteolysis, one of the eight L. helveticus populations exhibited less protein degradation during ripening.

引用

页数：8

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