Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese

被引：116

作者：

Coppola, S ^{[1
]}

Blaiotta, G ^{[1
]}

Ercolini, D ^{[1
]}

Moschetti, G ^{[1
]}

机构：

[1] Univ Naples Federico II, Sez Microbiol Agr Alimentare & Ambientale & Igien, Dipartimento Sci Alimenti, I-80055 Portici, Italy

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 2001年 / 90卷 / 03期

关键词：

D O I：

10.1046/j.1365-2672.2001.01262.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Aims: The microbial community of different types of unripened Pasta Filata cheese was investigated by culture-independent methods with the aim of rapidly achieving knowledge about cheese microbiota and discriminating traditional and industrial cheeses. Methods and Results: The microbial DNA extracted directly from the samples was used as a template in PCR experiments to amplify the 16S-23S rDNA spacer region and the V3 region of the 16S rDNA. Conventional electrophoresis of the amplified spacers allowed known classes of these DNA fragments belonging to genera and species of lactic acid bacteria to be distinguished. Denaturing gradient gel electrophoresis analysis of V3 amplicons was supported by reference cultures of LAB used as markers. Conclusions: Both molecular approaches furnished the expected information about microbial diversity and were quite valid for discriminating industrial, semi-artisanal or traditional cheeses, characterized by increasingly complex DNA profiles. Significance and Impact of the Study: Both methods could be used for legal purposes when products obtained through prescribed manufacturing regulations are to be analysed.

引用

页码：414 / 420

页数：7

共 25 条

[21]

Parente E., 1997, 5th Cheese Symposium, 11-13th March 1997., P31

[22] Characterization of natural starter cultures used in the manufacture of Pasta Filata cheese in Basilicata (Southern Italy) [J].