title: Grana Padano cheese whey starters: microbial composition and strain distribution.
abstract: The aim of this work was to evaluate the species composition and the genotypic strain heterogeneity of dominant lactic acid bacteria (LAB) isolated from whey starter cultures used to manufacture Grana Padano cheese. Twenty-four Grana Padano cheese whey starters collected from dairies located over a wide geographic production area in the north of Italy were analyzed. Total thermophilic LAB streptococci and lactobacilli were quantified by agar plate counting. Population structure of the dominant and metabolically active LAB species present in the starters was profiled by reverse transcriptase, length heterogeneity-PCR (RT-LH-PCR), a culture-independent technique successfully applied to study whey starter ecosystems. The dominant bacterial species were Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, and Lactobacillus fermentum. Diversity in the species composition allowed the whey cultures to be grouped into four main typologies, the one containing L. helveticus, L. delbrueckii subsp. lactis, and S. thermophilus being the most frequent one (45% of the cultures analyzed), followed by that containing only the two lactobacilli (40%). Only a minor fraction of the cultures contained L. helveticus alone (4%) or all the four LAB species (11%). Five hundred and twelve strains were isolated from the 24 cultures and identified by M13-PCR fingerprinting coupled with 16S rRNA gene sequencing. Most of the strains were L. helveticus (190 strains; 37% of the total), L delbrueckii subsp. lactis (90 strains; 18%) and S. thermophilus (215 strains; 42%). This result was in good agreement with the qualitative whey starter composition observed by RT-LH-PCR. M13-PCR fingerprinting indicated a markedly low infra-species diversity, i.e. the same biotypes were often found in more than one culture. The distribution of the biotypes into the different cultures was mainly dairy plant-specific rather than correlated with the different production areas.
authors.affiliation: Agriculture Research Council, Research Centre for Forage and Dairy Productions (CRA-FLC), Viale Piacenza 29, 26900 Lodi, Italy.
authors.forename: Lia
authors.initials: L
authors.lastname: Rossetti
authors.forename: Maria Emanuela
authors.initials: ME
authors.lastname: Fornasari
authors.forename: Monica
authors.initials: M
authors.lastname: Gatti
authors.forename: Camilla
authors.initials: C
authors.lastname: Lazzi
authors.forename: Erasmo
authors.initials: E
authors.lastname: Neviani
authors.forename: Giorgio
authors.initials: G
authors.lastname: Giraffa
mesh_terms: D015373:Bacterial Typing Techniques; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D008894:Milk Proteins / Q000378:metabolism; D010802:Phylogeny; D016133:Polymerase Chain Reaction / Q000379:methods; D013045:Species Specificity; D013291:Streptococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D000067816:Whey Proteins
chemical_list: D004269:DNA, Bacterial; D008894:Milk Proteins; D000067816:Whey Proteins