Literature DB >> 14659553

Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria.

Marilena Marino1, Michela Maifreni, Gabriella Rondinini.   

Abstract

The aim of this study was to investigate the dynamics of the microflora during Montasio cheese ripening, with specific reference to some characteristics of biotechnological interest. Nine batches of Montasio cheese produced in different plants were analyzed. Streptococcus thermophilus was the predominant species throughout the whole ripening period of Montasio cheese. Enterococci were also frequently present. This microbial group resulted probably from milk, and its proportion decreased rapidly during ripening. The most acidifying microbial species was S. thermophilus, while the most proteolytic strains belonged to the genera Enterococcus. A high degree of phenotypic diversity occurred within the microbial species.

Entities:  

Mesh：

Substances：

Year:  2003        PMID： 14659553     DOI： 10.1016/S0378-1097(03)00816-4

Source DB:  PubMed          Journal:  FEMS Microbiol Lett        ISSN： 0378-1097            Impact factor:   2.742


  12 in total

1.  Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.

Authors:  Céline Delbès; Leila Ali-Mandjee; Marie-Christine Montel
Journal:  Appl Environ Microbiol       Date:  2007-01-26       Impact factor: 4.792

2.  Characterisation of thermotolerant cocci from indigenous flora of 'leben' in algerian arid area and DNA identification of atypical Lactococcus lactis strains.

Authors:  Farid Bensalah; Christine Delorme; P Renault
Journal:  Curr Microbiol       Date:  2009-05-30       Impact factor: 2.188

3.  Characterization of antilisterial bacteriocins produced by Enterococcus faecium and Enterococcus durans isolates from Hispanic-style cheeses.

Authors:  John A Renye; George A Somkuti; Moushumi Paul; Diane L Van Hekken
Journal:  J Ind Microbiol Biotechnol       Date:  2008-10-30       Impact factor: 3.346

4.  Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.

Authors:  Antonio M Martín-Platero; Eva Valdivia; Mercedes Maqueda; Inés Martín-Sánchez; Manuel Martínez-Bueno
Journal:  Appl Environ Microbiol       Date:  2008-07-25       Impact factor: 4.792

5.  Introduction to Challenge Test and Microbiological Characterisation of Local Products.

Authors:  Andrea Serraino; Federica Giacometti
Journal:  Ital J Food Saf       Date:  2014-03-05

6.  Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America.

Authors:  Keisha Harrison; Chris Curtin
Journal:  Microorganisms       Date:  2021-05-14

7.  Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.

Authors:  Klaus Gori; Mia Ryssel; Nils Arneborg; Lene Jespersen
Journal:  Microb Ecol       Date:  2012-12-07       Impact factor: 4.552

8.  Comparison of Enterococcus faecium and Enterococcus faecalis Strains isolated from water and clinical samples: antimicrobial susceptibility and genetic relationships.

Authors:  Gonzalo Castillo-Rojas; Marisa Mazari-Hiríart; Sergio Ponce de León; Rosa I Amieva-Fernández; Raúl A Agis-Juárez; Johannes Huebner; Yolanda López-Vidal
Journal:  PLoS One       Date:  2013-04-01       Impact factor: 3.240

9.  Biogenic amines in italian pecorino cheese.

Authors:  Maria Schirone; Rosanna Tofalo; Pierina Visciano; Aldo Corsetti; Giovanna Suzzi
Journal:  Front Microbiol       Date:  2012-05-08       Impact factor: 5.640

10.  Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.

Authors:  Mirna Mrkonjić Fuka; Stefanie Wallisch; Marion Engel; Gerhard Welzl; Jasmina Havranek; Michael Schloter
Journal:  PLoS One       Date:  2013-11-20       Impact factor: 3.240
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.