P Nieto-Arribas1, S Seseña, J M Poveda, Ll Palop, L Cabezas. 1. Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Abstract
AIMS: Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. METHODS AND RESULTS: A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. CONCLUSIONS: The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. SIGNIFICANCE AND IMPACT OF THE STUDY: The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics.
AIMS: Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. METHODS AND RESULTS: A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. CONCLUSIONS: The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. SIGNIFICANCE AND IMPACT OF THE STUDY: The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics.
Authors: Daniel M Linares; Beatriz Del Río; Victor Ladero; Noelia Martínez; María Fernández; María Cruz Martín; Miguel A Alvarez Journal: Front Microbiol Date: 2012-05-28 Impact factor: 5.640
Authors: Jumamurat R Bayjanov; Marjo J C Starrenburg; Marijke R van der Sijde; Roland J Siezen; Sacha A F T van Hijum Journal: BMC Microbiol Date: 2013-03-26 Impact factor: 3.605