Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese
作者： M Morea , F Baruzzi , F Cappa , P.S Cocconcelli
DOI: 10.1016/S0168-1605(98)00096-8
关键词: Food microbiology 、 Ribosomal DNA 、 Lactobacillus 、 RAPD 、 Microbiology 、 Leuconostoc 、 Weissella 、 Biology 、 Sequence analysis 、 16S ribosomal RNA
摘要: The natural Lactobacillus community involved in traditional Mozzarella cheese production has been investigated. bacterial associations of whey, curd before stretching and were analyzed using randomly amplified polymorphic DNA (RAPD) to follow growth kinetics, 16S rDNA sequencing identify the taxonomical position isolated strains. Analysis RAPD fingerprints revealed that was composed 13 different biotypes sequence analysis demonstrated strains belong L. plantarum, fermentum, helveticus casei subsp. casei. In addition, two Weissella hellenica on selective media for lactobacilli. four W. contained sequences related prtP gene coding proteinase, highest proteolytic activity milk found one strain subsp.casei.
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