Studio della microflora lattica autoctona del Pecorino di Tramonti: un formaggio artigianale prodottonel territorio del Parco Regionale dei Monti Lattari

摘要: The natural lactic flora of Tramonti Pecorino, a typical cheese manufactured in the “Lattari mountain” area province Salerno (Italy), was investigated. Particular attention paid to assessment growth dynamics and molecular identification indigenous acid bacteria involved ripening this made with raw sheep milk without starter cultures. Two batches were produced for trial: first called Classical Pecorino (CTP) second chilli (CTP1). In total, 4 samples from CTP taken, one on manufacturing day others 39o, 60o 94o day. Subsequently, CTP1 30o, 50o 105° Lactobacillus Lactococcus enumerated randomly isolated MRS LM17 agar (32oC x 48h ± 2h -mesophilic flora- 42°C -thermophilic flora) both pecorino cheese. gram positive catalase negative colony (n. 101 n. 67 CTP1) genotipically identified by Ribotyping. thermophilic initial values log10 5.2 cfu/g (Lactobacillus) 7.5 cfu /g (Lactococcus) reached average 5.5 at end ripening. mesophilic showed an charge 8.3 reaching, ripening, 5.3 6.5 / g. CTP1, attested 107 during whole time while Lactobacillus, 106 105 cfu/g; average, beginning ripening.Ribotyping allowed us detect species baches: Enterococcus faecium (69,30% CTP; 64,17% CTP1), lactis spp. cremoris (18,81% 25,37% faecalis (8,91% 5,97% durans (2,97 % 4,47% CTP1). four Ribotyping show diversity that characterizes examinated.