Literature DB >> 18689516

Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.

Monica Gatti1, Juliano De Dea Lindner, Angela De Lorentiis, Benedetta Bottari, Marcela Santarelli, Valentina Bernini, Erasmo Neviani.   

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.

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Year:  2008        PMID： 18689516      PMCID： PMC2565984          DOI： 10.1128/AEM.00871-08

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  10 in total

1.  Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

Authors:  M Gatti; C Lazzi; L Rossetti; G Mucchetti; E Neviani
Journal:  J Appl Microbiol       Date:  2003       Impact factor: 3.772

Review 2.  Detection and traceability of genetically modified organisms in the food production chain.

Authors:  M Miraglia; K G Berdal; C Brera; P Corbisier; A Holst-Jensen; E J Kok; H J P Marvin; H Schimmel; J Rentsch; J P P F van Rie; J Zagon
Journal:  Food Chem Toxicol       Date:  2004-07       Impact factor: 6.023

3.  Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.

Authors:  Lia Rossetti; Giorgio Giraffa
Journal:  J Microbiol Methods       Date:  2005-11       Impact factor: 2.363

Review 4.  Release and persistence of extracellular DNA in the environment.

Authors:  Kaare M Nielsen; Pål J Johnsen; Douda Bensasson; Daniele Daffonchio
Journal:  Environ Biosafety Res       Date:  2007-09-12

5.  Usefulness of length heterogeneity-PCR for monitoring lactic acid bacteria succession during maize ensiling.

Authors:  Lorenzo Brusetti; Sara Borin; Diego Mora; Aurora Rizzi; Noura Raddadi; Claudia Sorlini; Daniele Daffonchio
Journal:  FEMS Microbiol Ecol       Date:  2006-04       Impact factor: 4.194

6.  Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.

Authors:  M Santarelli; M Gatti; C Lazzi; V Bernini; G A Zapparoli; E Neviani
Journal:  J Dairy Sci       Date:  2008-03       Impact factor: 4.034

7.  Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.

Authors:  Monica Gatti; Carlo Trivisano; Enrico Fabrizi; Erasmo Neviani; Fausto Gardini
Journal:  Appl Environ Microbiol       Date:  2004-01       Impact factor: 4.792

8.  Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.

Authors:  C Lazzi; L Rossetti; M Zago; E Neviani; G Giraffa
Journal:  J Appl Microbiol       Date:  2004       Impact factor: 3.772

9.  Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.

Authors:  Maria Emanuela Fornasari; Lia Rossetti; Domenico Carminati; Giorgio Giraffa
Journal:  FEMS Microbiol Lett       Date:  2006-04       Impact factor: 2.742

10.  Molecular typing of Lactobacillus delbrueckii of dairy origin by PCR-RFLP of protein-coding genes.

Authors:  G Giraffa; C Lazzi; M Gatti; L Rossetti; D Mora; E Neviani
Journal:  Int J Food Microbiol       Date:  2003-04-25       Impact factor: 5.277
  10 in total
  7 in total

1.  Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.

Authors:  Camilla Lazzi; Silvia Turroni; Andrea Mancini; Elisa Sgarbi; Erasmo Neviani; Patrizia Brigidi; Monica Gatti
Journal:  BMC Microbiol       Date:  2014-02-07       Impact factor: 3.605

2.  The microbes we eat: abundance and taxonomy of microbes consumed in a day's worth of meals for three diet types.

Authors:  Jenna M Lang; Jonathan A Eisen; Angela M Zivkovic
Journal:  PeerJ       Date:  2014-12-09       Impact factor: 2.984

3.  Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

Authors:  Elena Franciosi; Ilaria Carafa; Tiziana Nardin; Silvia Schiavon; Elisa Poznanski; Agostino Cavazza; Roberto Larcher; Kieran M Tuohy
Journal:  Biomed Res Int       Date:  2015-02-23       Impact factor: 3.411

4.  Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures.

Authors:  Aline Moser; Karl Schafroth; Leo Meile; Lotti Egger; René Badertscher; Stefan Irmler
Journal:  Front Microbiol       Date:  2018-04-04       Impact factor: 5.640

Review 5.  Fermented Foods as a Dietary Source of Live Organisms.

Authors:  Shannon Rezac; Car Reen Kok; Melanie Heermann; Robert Hutkins
Journal:  Front Microbiol       Date:  2018-08-24       Impact factor: 5.640

Review 6.  How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses.

Authors:  Benedetta Bottari; Alessia Levante; Erasmo Neviani; Monica Gatti
Journal:  Front Microbiol       Date:  2018-11-22       Impact factor: 5.640

7.  New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.

Authors:  Erasmo Neviani; Benedetta Bottari; Camilla Lazzi; Monica Gatti
Journal:  Front Microbiol       Date:  2013-02-28       Impact factor: 5.640
  7 in total

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