0000000000117203

AUTHOR

Salvatore Coppola

showing 2 related works from this author

PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

2004

D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates…

DNA BacterialElectrophoresisfood.ingredientFood HandlingMicroorganismColony Count MicrobialApplied Microbiology and BiotechnologyPolymerase Chain Reactionchemistry.chemical_compoundfoodStarterCheeseAgarFood microbiologyAnimalsFood scienceLactic AcidPCR-DGGEbiologyChemistrymeshophilic bacteriafood and beveragesStreptococcusGeneral MedicineBiodiversityRaw milkbiology.organism_classificationDNA FingerprintingLactic acidCulture Mediamozzarella cheeseMilkmicrobial diversity natural whey culture PCR–DGGE analysis product identity quality controlstarter effectiveness tracing system water buffalo mozzarella cheeseFood MicrobiologyBacteriaBiotechnologyMesophileSettore AGR/16 - Microbiologia AgrariaJournal of applied microbiology
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Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

2006

Microbial diversity of the raw milk for the production of Fior di Latte di Agerola and its changes during cheesemaking were studied. Viable counts showed that at the end of curd ripening, loads of lactic acid bacteria, both mesophilic and thermophilic rods and cocci, higher than those commonly evidenced in similar cheeses produced by using natural or commercial starters, were detected. Identification of 272 isolates, supported by molecular diagnostic aids, evidenced representative cultures of a high number of bacterial taxa of interest as participating in the process, although most of the isolates belonged to Lactococcus lactis and Lactobacillus helveticus species. RAPD-PCR and REA-PFGE bio…

Food HandlingColony Count MicrobialFior di Latte di Agerolachemistry.chemical_compoundCheeseLactobacillus helveticuAnimalsCheesemakingFood scienceLactococcus lactiMicrobial diversity raw milk cheese Lactobacillus helveticus Lactococcus lactis Fior di Latte di AgerolaPhylogenyLactobacillus helveticusbiologyLactococcus lactisfood and beveragesGeneral MedicineLactobacillaceaeRaw milkbiology.organism_classificationLactobacillus helveticusLactic acidBacterial Typing TechniquesElectrophoresis Gel Pulsed-FieldRandom Amplified Polymorphic DNA TechniqueLactococcus lactisMilkchemistrymicrobial diversityFermentationFood MicrobiologyAnimal Science and ZoologyFermentationCattleFemaleraw milk cheeseBacteriaFood ScienceSettore AGR/16 - Microbiologia Agraria
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