Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

6533b7dbfe1ef96bd1271510

RESEARCH PRODUCT

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

Rosamaria Andolfi Vincenzina Fusco Giancarlo Moschetti Danilo Ercolini Maria Aponte Salvatore Coppola Giuseppe Blaiotta

subject

Food Handling Colony Count Microbial Fior di Latte di Agerola chemistry.chemical_compound Cheese Lactobacillus helveticu Animals Cheesemaking Food science Lactococcus lacti Microbial diversity raw milk cheese Lactobacillus helveticus Lactococcus lactis Fior di Latte di Agerola Phylogeny Lactobacillus helveticus biology Lactococcus lactis food and beverages General Medicine Lactobacillaceae Raw milk biology.organism_classification Lactobacillus helveticus Lactic acid Bacterial Typing Techniques Electrophoresis Gel Pulsed-Field Random Amplified Polymorphic DNA Technique Lactococcus lactis Milk chemistry microbial diversity Fermentation Food Microbiology Animal Science and Zoology Fermentation Cattle Female raw milk cheese Bacteria Food Science Settore AGR/16 - Microbiologia Agraria

description

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 biotyping were performed for the isolates of the above species and it was shown that most of the strains isolated from the raw milk occurred during the whole cheesemaking process, and an active role of these strains in the fermentation was supposed. The results offer further proof of the importance of the raw milk as source of technologically interesting strains of lactic acid bacteria capable of driving the fermentation of traditional cheeses.

year	journal	country	edition	language
2006-01-01

10.1017/s0022029906001804 http://hdl.handle.net/10447/2435