title: Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.
abstract: The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were isolated and genotypically characterized by Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) with two primers, species-specific PCR and partial sequencing of 16S rRNA gene. The 95 LAB clustered in 70 biotypes. Pediococcus pentosaceus and Lactobacillus paracasei were the dominant species. Isolates were tested for their growth properties, carbohydrate metabolism, acidifying ability, proteolytic and lipolytic activities, acetoin production, amino-peptidase (AP) activity, biogenic amines production, bile salts hydrolysis, conjugated linoleic acid and γ-aminobutyric acid production. Lb. paracasei isolates resulted to be well adapted to Malga environment and to show the best AP activity and acetoin production. TMM-cheese related LAB showed also interesting health promoting properties and produced bioactive substances. In particular, one Lb. brevis biotype produced a GABA mean value of 129 mg/L that is considered a high concentration. The results confirmed that TMM-cheese resident LAB could be exploited for dairy production.
authors: Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Ilaria
authors: I
authors: Carafa
authors: Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Tiziana
authors: T
authors: Nardin
authors: Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Roberto
authors: R
authors: Larcher
authors: Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Roberto
authors: R
authors: Viola
authors: Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Kieran
authors: K
authors: Tuohy
authors: Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: elena.franciosi@fmach.it.
authors: Elena
authors: E
authors: Franciosi
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D005285:Fermentation; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D008892:Milk / Q000382:microbiology*; D008969:Molecular Sequence Data; D010376:Pediococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D010802:Phylogeny; D019105:Random Amplified Polymorphic DNA Technique
keywords: GABA production; Lactic acid bacteria; Technological properties; Traditional Mountain Malga cheese