Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses
作者： Koenraad Van Hoorde , Tine Verstraete , Peter Vandamme , Geert Huys
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摘要: PCR-denaturing gradient gel electrophoresis (PCR-DGGE) was used to study the diversity of lactic acid bacteria (LAB) in two Flemish artisan raw milk Gouda-type cheeses. In parallel, conventional culturing performed. Isolates were identified using (GTG)5-PCR and sequence analysis 16S rRNA pheS genes. Discriminant revealed some differences overall LAB between batches Within each batch, 8- 12-week-old cheeses relatively similar. Conventional isolation mainly presence Lactobacillus paracasei, plantarum, brevis, rhamnosus Pediococcus pentosaceus. PCR-DGGE three species which no isolates recovered, i.e. Enterococcus faecalis, parabuchneri gallinarum. Conversely, not all isolated detected by PCR-DGGE. We recommend integrated use culture-dependent -independent approaches maximally encompass taxonomic spectrum occurring other
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