title: Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
abstract: 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.
authors.affiliation: University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11/A, 43100 Parma, Italy. monica.gatti@unipr.it
authors.forename: Monica
authors.initials: M
authors.lastname: Gatti
authors.forename: Juliano
authors.initials: J
authors.lastname: De Dea Lindner
authors.forename: Angela
authors.initials: A
authors.lastname: De Lorentiis
authors.forename: Benedetta
authors.initials: B
authors.lastname: Bottari
authors.forename: Marcela
authors.initials: M
authors.lastname: Santarelli
authors.forename: Valentina
authors.initials: V
authors.lastname: Bernini
authors.forename: Erasmo
authors.initials: E
authors.lastname: Neviani
mesh_terms: 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
chemical_list: D004269:DNA, Bacterial