Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
Gatti
Monica
M
University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11/A, 43100 Parma, Italy. monica.gatti@unipr.it
De Dea Lindner
Juliano
J
De Lorentiis
Angela
A
Bottari
Benedetta
B
Santarelli
Marcela
M
Bernini
Valentina
V
Neviani
Erasmo
E
D001419:Bacteria / Q000145:classification* / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D001433:Bacteriolysis; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D016000:Cluster Analysis; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000235:genetics; D005838:Genotype; D016133:Polymerase Chain Reaction / Q000379:methods; D019105:Random Amplified Polymorphic DNA Technique
D004269:DNA, Bacterial