title: Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
abstract: "Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.
authors: Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Elena
authors: 0000-0001-5478-3176
authors: E
authors: Franciosi
authors: Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Ilaria
authors: 0000-0002-3662-9535
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: Silvia
authors: S
authors: Schiavon
authors: Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy ; Environmental Province Agency, Office 29.9, Laboratorio Biologico, Via Sottomonte 2, 39055 Laives, Italy.
authors: Elisa
authors: 0000-0003-1924-3427
authors: E
authors: Poznanski
authors: Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Agostino
authors: A
authors: Cavazza
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, Department of Food Quality and Nutrition, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors: Kieran M
authors: KM
authors: Tuohy
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D044822:Biodiversity; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D016000:Cluster Analysis; D015169:Colony Count, Microbial; D019344:Lactic Acid / Q000378:metabolism*; D008892:Milk / Q000382:microbiology*; D010802:Phylogeny; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis*
chemical_list: D019344:Lactic Acid; D005680:gamma-Aminobutyric Acid