Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening
In order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection of species and strains that can be used to deliver...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/160834 |
| _version_ | 1827611338302554112 |
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| author | Marion Engel Andrea Skelin Bojana Bogovič Matijašić Sulejman Redžepović Michael Schloter Mirna Mrkonjić Fuka |
| author_facet | Marion Engel Andrea Skelin Bojana Bogovič Matijašić Sulejman Redžepović Michael Schloter Mirna Mrkonjić Fuka |
| author_sort | Marion Engel |
| collection | DOAJ |
| description | In order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection of species and strains that can be used to deliver safe products with balanced texture and flavour, and moreover, it can be applied to monitor the abundance of slow-growing or nonculturable species. The aim of this study is to evaluate the application of real-time PCR and plate count analysis in order to follow the dynamics of lactic acid bacteria (LAB) and enterobacteria during the ripening of traditional Istrian cheese. The abundance of all LAB was increased by prolonging the ripening time and reached the plateau after 90 days. The present study demonstrated that Lactococcus counts were closest to total bacterial count irrespective of the applied method, confirming Lactococcus spp. as one of the dominant bacterial groups associated with the ripening of Istrian cheese. Enterobacteria were mainly present at early phases of cheese ripening, whereas at later time a decrease was visible in samples from all farms. |
| first_indexed | 2024-03-09T08:05:34Z |
| format | Article |
| id | doaj.art-8367343623854091905118f6f0e5201f |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:05:34Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-8367343623854091905118f6f0e5201f2023-12-03T00:15:27ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-01513414421Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese RipeningMarion Engel0Andrea Skelin1Bojana Bogovič Matijašić2Sulejman Redžepović3Michael Schloter4Mirna Mrkonjić Fuka5Research Unit for Environmental Genomics, Helmholtz Centre Munich, Ingolstaedter Landstrasse 1, DE-85764 Neuherberg, GermanyDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, SloveniaDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaResearch Unit for Environmental Genomics, Helmholtz Centre Munich, Ingolstaedter Landstrasse 1, DE-85764 Neuherberg, GermanyDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaIn order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection of species and strains that can be used to deliver safe products with balanced texture and flavour, and moreover, it can be applied to monitor the abundance of slow-growing or nonculturable species. The aim of this study is to evaluate the application of real-time PCR and plate count analysis in order to follow the dynamics of lactic acid bacteria (LAB) and enterobacteria during the ripening of traditional Istrian cheese. The abundance of all LAB was increased by prolonging the ripening time and reached the plateau after 90 days. The present study demonstrated that Lactococcus counts were closest to total bacterial count irrespective of the applied method, confirming Lactococcus spp. as one of the dominant bacterial groups associated with the ripening of Istrian cheese. Enterobacteria were mainly present at early phases of cheese ripening, whereas at later time a decrease was visible in samples from all farms.http://hrcak.srce.hr/file/160834real-time PCRIstrian cheeselactic acid bacteriaEnterobacteriaceae |
| spellingShingle | Marion Engel Andrea Skelin Bojana Bogovič Matijašić Sulejman Redžepović Michael Schloter Mirna Mrkonjić Fuka Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening Food Technology and Biotechnology real-time PCR Istrian cheese lactic acid bacteria Enterobacteriaceae |
| title | Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening |
| title_full | Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening |
| title_fullStr | Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening |
| title_full_unstemmed | Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening |
| title_short | Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening |
| title_sort | culture independent quantitative approach to monitoring the dynamics of bacterial population during istrian cheese ripening |
| topic | real-time PCR Istrian cheese lactic acid bacteria Enterobacteriaceae |
| url | http://hrcak.srce.hr/file/160834 |
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