Bacterial communities associated with the production of artisanal Istrian cheese.
In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our results indicate changes in bacterial diversity pattern during the ripening process. Differences in bacterial diversity at the same ripening stage among different farms investigated were comparably low. Sequence analysis of the most prominent bands of denaturing gradient gel electrophoresis fingerprints revealed dominance of Lactococcus lactis subs. lactis in all samples and a strong presence of Enterococcus spp. which was also confirmed by plate count analysis.
Fuka
Mirna Mrkonjić
MM
University of Zagreb Faculty of Agriculture, Department of Microbiology, Zagreb, Croatia. mirna_fuka@yahoo.de
Engel
Marion
M
Skelin
Andrea
A
Redzepović
Sulejman
S
Schloter
Michael
M
D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D008969:Molecular Sequence Data; D012336:RNA, Ribosomal, 16S / Q000235:genetics
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S