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Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.

Antonsson, Martin; Molin, Göran LU and Ardo, Y (2003) In International Journal of Food Microbiology 85(1-2). p.159-169
Abstract
Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD). Ten RAPD types were found and 70% of the isolates were of RAPD types found in more than one cheese. The different RAPD types were identified to species level by Temporal Temperature Gradient Gel Electrophoresis (TTGE). Most of the isolates were identified as Lactobacillus paracasei (76%), but also Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus rhamnosus and some taxa... (More)
Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD). Ten RAPD types were found and 70% of the isolates were of RAPD types found in more than one cheese. The different RAPD types were identified to species level by Temporal Temperature Gradient Gel Electrophoresis (TTGE). Most of the isolates were identified as Lactobacillus paracasei (76%), but also Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus rhamnosus and some taxa originating from the starter culture were detected. In one cheese, no lactobacilli were found.One strain of the most frequent Lactobacillus RAPD type from each of the five cheeses with a Lactobacillus flora was used as adjunct cultures in a cheese model system. Four of the five adjuncts were re-isolated during ripening. Two adjunct containing model cheeses received higher flavour scores than the control while two other were associated with off-flavours. The two model cheeses with off-flavour had a similar microflora and both were after 13 weeks of ripening dominated by a strain identified as L. plantarum. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Lactobacillus strains, Danbo cheese, RAPD
in
International Journal of Food Microbiology
volume
85
issue
1-2
pages
159 - 169
publisher
Elsevier
external identifiers
  • pmid:12810280
  • wos:000184475200015
  • scopus:0141906350
ISSN
0168-1605
DOI
10.1016/S0168-1605(02)00536-6
language
English
LU publication?
yes
id
ba958de9-eb82-4317-8f0c-996db084076e (old id 128250)
date added to LUP
2007-07-18 12:26:18
date last changed
2018-01-07 06:07:05
@article{ba958de9-eb82-4317-8f0c-996db084076e,
  abstract     = {Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD). Ten RAPD types were found and 70% of the isolates were of RAPD types found in more than one cheese. The different RAPD types were identified to species level by Temporal Temperature Gradient Gel Electrophoresis (TTGE). Most of the isolates were identified as Lactobacillus paracasei (76%), but also Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus rhamnosus and some taxa originating from the starter culture were detected. In one cheese, no lactobacilli were found.One strain of the most frequent Lactobacillus RAPD type from each of the five cheeses with a Lactobacillus flora was used as adjunct cultures in a cheese model system. Four of the five adjuncts were re-isolated during ripening. Two adjunct containing model cheeses received higher flavour scores than the control while two other were associated with off-flavours. The two model cheeses with off-flavour had a similar microflora and both were after 13 weeks of ripening dominated by a strain identified as L. plantarum.},
  author       = {Antonsson, Martin and Molin, Göran and Ardo, Y},
  issn         = {0168-1605},
  keyword      = {Lactobacillus strains,Danbo cheese,RAPD},
  language     = {eng},
  number       = {1-2},
  pages        = {159--169},
  publisher    = {Elsevier},
  series       = {International Journal of Food Microbiology},
  title        = {Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.},
  url          = {http://dx.doi.org/10.1016/S0168-1605(02)00536-6},
  volume       = {85},
  year         = {2003},
}