Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

摘要: Aims:  To investigate the bacterial dynamics of a Caciotta cheese traditionally manufactured in Montefeltro area (Central Italy) with raw cow’s milk and an aqueous extract dried flowers from Cynara cardunculus as coagulating agent. Methods Results:  Conventional methods combined PCR-DGGE approach, relying on culture-dependent -independent analyses, were used to community, special focus lactic acid bacteria. A heterogeneous population, including enterococci, lactococci, lactobacilli, food spoilage other banal micro-organisms, was found. Significance Impact Study:  The study contributed highlighting influence different technological parameters coagulated vegetable rennet. Conclusions:  None species found rennet became dominant during cheese-making prevailing role adventitions microbita coming dairy environment highlighted.