Identification of lactic acid bacteria in Slovakian bryndza cheese

被引：0

作者：

Berta, Gabriela ^{[1
]}

Chebenova, Viera ^{[1
]}

Brezna, Barbara ^{[1
]}

Pangallo, Domenico ^{[2
]}

Valik, Lubomir ^{[3
]}

Kuchta, Tomas ^{[1
]}

机构：

[1] VUP Food Res Inst, Dept Mol Biol & Microbiol, SK-82475 Bratislava 26, Slovakia

[2] Slovak Acad Sci, Inst Mol Biol, SK-84551 Bratislava, Slovakia

[3] Slovak Tech Univ, Dept Nutr & Food Assessment, Fac Chem & Food Technol, SK-81237 Bratislava, Slovakia

来源：

JOURNAL OF FOOD AND NUTRITION RESEARCH | 2009年 / 48卷 / 02期

关键词：

cheese; bryndza; Lactobacillus; Pediococcus; DNA; PCR; LACTOBACILLUS-CASEI; RECLASSIFICATION; ENTEROCOCCI; PARACASEI; PENTOSUS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactic acid bacterial microflora of Slovakian bryndza cheese produced in 10 factories in Slovakia was characterized. Bacterial strains were isolated on de Man-Rogosa-Sharpe agar and identified on the basis of microbiological and biochemical testing, genotyping by randomly-amplified microsatellite polymorhism and, eventually, by 16S rDNA sequencing. Individual Slovakian bryndza cheese samples were found to contain 3-7 strains of Lactobacillus brevis, Lb. parabuchneri, Lb. fermentum, Lb. helveticus, Lb. paracasei, Lb. pentosus, Lb. plantarum and Pediococcus pentosaceus. Several bryndza cheese samples contained 2 or 3 genotypes of the same species. No clear correlation between the composition of the lactic acid microflora and the involvement of pasteurization of ewes' milk in the technology was observed. Clear correlation was neither observed between the composition of the lactic acid microflora and the organoleptic quality of the studied Slovakian bryndza cheese.

引用

页码：65 / 71

页数：7

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