Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.
The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermentation, whilst the industrial producer used mixed cow-goat's milk and selected starters. The microbial communities were monitored during different seasons and ripening times with PCR-DGGE and culture-dependent methods. The cluster analysis showed that the DGGE bacterial patterns were related to the different manufacturing and climatic conditions, revealing the occurrence of species associated to Robiola di Roccaverano. The DGGE profiles of yeasts were affected by ripening in summer season. Moreover, the results obtained allowed the identification of microbial species such as Lactococcus lactis subsp. lactis, Geotricum spp. and Kluyveromyces lactis that are related to the production of this typical cheese.
Bonetta
Silvia
S
Dipartimento di Scienze dell'Ambiente e della Vita, Università degli studi del Piemonte Orientale A. Avogadro, via Bellini 25/G, 15100 Alessandria, Italy. silvia.bonetta@mfn.unipmn.it
Bonetta
Sara
S
Carraro
Elisabetta
E
Rantsiou
Kalliopi
K
Cocolin
Luca
L
D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D016000:Cluster Analysis; D015169:Colony Count, Microbial / Q000379:methods; D004269:DNA, Bacterial / Q000032:analysis; D004587:Electrophoresis, Agar Gel / Q000379:methods; D005285:Fermentation; D005516:Food Microbiology; D005848:Geotrichum / Q000302:isolation & purification*; D006041:Goats; D006801:Humans; D007558:Italy; D007716:Kluyveromyces / Q000302:isolation & purification*; D013294:Lactococcus lactis / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012621:Seasons
D004269:DNA, Bacterial