Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
作者： Mireille Serhan , Catherine Cailliez-Grimal , Frédéric Borges , Anne-Marie Revol-Junelles , Chadi Hosri
关键词:
摘要: Abstract In order to contribute the preservation of Lebanese dairy heritage, aim this study was characterize Darfiyeh cheese, a traditional variety made from raw goat's milk and ripened in skin. Three independent batches production were analyzed after 20, 40 60 days ripening. Mesophilic lactobacilli, thermophilic coccal-shaped lactic acid bacteria (LAB) lactobacilli enumerated. explore natural ecosystem, combination phenotypical molecular approaches applied. The latter included Polymerase Chain Reaction-temporal temperature gel electrophoresis (PCR-TTGE), classical PCR quantitative PCR. These methods revealed presence Streptococcus thermophilus , Enterococcus faecium durans faecalis malodoratus group D sp., Lactococcus lactis subsp. L. cremoris Lactobacillus plantarum curvatus Staphylococcus haemolyticus Escherichia coli Clostridium sp./ Eubacterium tenue . Real-time enabled quantification E. with detection 10 7 –10 9 cfu g −1 product. present combined phenotypic method allowed describing complex ecosystem Darfiyeh, giving useful information for artisanal products.
cabdirect.org
univ-lorraine.fr
elsevier.com
sci-hub.se 参考文章(44)
Daniel A Portnoy, Julian Ian Rood, Vincent A Fischetti, Joseph J Ferretti, Richard P Novick, Gram-positive pathogens Published in <b>2000</b> in Washington DC) by AMS press. ,(2006)
Anne Tristan, Gerard Lina, Jerome Etienne, François Vandenesch, Biology and Pathogenicity of Staphylococci Other than Staphylococcus aureus and Staphylococcus epidermidis Gram-Positive Pathogens. pp. 572- 586 ,(2006) , 10.1128/9781555816513.CH47
JOHN L. McKILLIP, MARYANNE DRAKE, Real-time nucleic acid-based detection methods for pathogenic bacteria in food. Journal of Food Protection. ,vol. 67, pp. 823- 832 ,(2004) , 10.4315/0362-028X-67.4.823
K RANTSIOU, R URSO, P DOLCI, G COMI, L COCOLIN, Microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology. ,vol. 126, pp. 36- 42 ,(2008) , 10.1016/J.IJFOODMICRO.2008.04.031
Milica Nikolic, Amarela Terzic-Vidojevic, Branko Jovcic, Jelena Begovic, Natasa Golic, Ljubisa Topisirovic, Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese. International Journal of Food Microbiology. ,vol. 122, pp. 162- 170 ,(2008) , 10.1016/J.IJFOODMICRO.2007.11.075
G. Reuter, Culture media for enterococci and group D-streptococci International Journal of Food Microbiology. ,vol. 17, pp. 101- 111 ,(1992) , 10.1016/0168-1605(92)90109-G
C RANDAZZO, E VAUGHAN, C CAGGIA, Artisanal and experimental Pecorino Siciliano cheese : Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses International Journal of Food Microbiology. ,vol. 109, pp. 1- 8 ,(2006) , 10.1016/J.IJFOODMICRO.2005.11.002
P.S. Cocconcelli, E. Poznanski, A. Cavazza, F. Cappa, Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park International Journal of Food Microbiology. ,vol. 92, pp. 141- 151 ,(2004) , 10.1016/J.IJFOODMICRO.2003.09.006
D. Corroler, N. Desmasures, M. Gueguen, Correlation between polymerase chain reaction analysis of the histidine biosynthesis operon, randomly amplified polymorphic DNA analysis and phenotypic characterization of dairy Lactococcus isolates. Applied Microbiology and Biotechnology. ,vol. 51, pp. 91- 99 ,(1999) , 10.1007/S002530051368
Nathalie Desmasures, Sandra Larpin, Céline Mondoloni, Stefanie Goerges, Jean-Paul Vernoux, Micheline Guéguen, Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese. Fems Yeast Research. ,vol. 6, pp. 1243- 1253 ,(2006) , 10.1111/J.1567-1364.2006.00127.X