Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac
The aim of this study was to assess the structure of indigenous microbial community associated with traditional fresh sheep cheese Karakačanski skakutanac and to preserve autochthonousmicrobial consortia. Eleven cheeses were sampled during production season (April-September) and subjected to microbi...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2011-09-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106459 |
| _version_ | 1818615436365791232 |
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| author | Viviana Corich Alessio Giacomini Dafni-Maria Kagkli Maura D'Andrea Tomislav Pogačić Enrico Baldan Andreja Čanžek Majhenič Tanja Obermajer Irena Rogelj Dubravka Samaržija |
| author_facet | Viviana Corich Alessio Giacomini Dafni-Maria Kagkli Maura D'Andrea Tomislav Pogačić Enrico Baldan Andreja Čanžek Majhenič Tanja Obermajer Irena Rogelj Dubravka Samaržija |
| author_sort | Viviana Corich |
| collection | DOAJ |
| description | The aim of this study was to assess the structure of indigenous microbial community associated with traditional fresh sheep cheese Karakačanski skakutanac and to preserve autochthonousmicrobial consortia. Eleven cheeses were sampled during production season (April-September) and subjected to microbiological analysis. Bacterial DNA was isolated by Maxwell®16 DNA system from99 microbial consortia harvested from three culture media (M17, Rogosa, CATC) on the 1st, 2nd and 3rd day of the cheese shelf life. The extracted bulk DNA (n = 99) was used as a template forPCR-ARDRA and PCR-DGGE analysis. There were no dramatic shifts in the bacterial number and structure of the microbial consortia harvested on the 1st, 2nd or 3rd day of the cheese shelf life neitherduring period of sampling. Lactococcus lactis subsp. lactis reached the number of 107-108 CFU g-1, while Leuconostoc pseudomesenteroides, Enterococcus faecalis, and Lactobacillus versmoldensis were identified only at lower dilutions (10-2 - 10-3). This first polyphasic microbiological-molecular study of the Karakačanski skakutanac indicated the main LAB representatives associated with the cheese. Obtained autochthonous microbial consortia present a valuable pool of strains for further genetic and functional characterizations. |
| first_indexed | 2024-12-16T16:33:53Z |
| format | Article |
| id | doaj.art-e993c93e43884d4bb92b23c3cfbd91b0 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-16T16:33:53Z |
| publishDate | 2011-09-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-e993c93e43884d4bb92b23c3cfbd91b02022-12-21T22:24:31ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252011-09-01613208219Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanacViviana CorichAlessio GiacominiDafni-Maria KagkliMaura D'AndreaTomislav PogačićEnrico BaldanAndreja Čanžek MajheničTanja ObermajerIrena RogeljDubravka SamaržijaThe aim of this study was to assess the structure of indigenous microbial community associated with traditional fresh sheep cheese Karakačanski skakutanac and to preserve autochthonousmicrobial consortia. Eleven cheeses were sampled during production season (April-September) and subjected to microbiological analysis. Bacterial DNA was isolated by Maxwell®16 DNA system from99 microbial consortia harvested from three culture media (M17, Rogosa, CATC) on the 1st, 2nd and 3rd day of the cheese shelf life. The extracted bulk DNA (n = 99) was used as a template forPCR-ARDRA and PCR-DGGE analysis. There were no dramatic shifts in the bacterial number and structure of the microbial consortia harvested on the 1st, 2nd or 3rd day of the cheese shelf life neitherduring period of sampling. Lactococcus lactis subsp. lactis reached the number of 107-108 CFU g-1, while Leuconostoc pseudomesenteroides, Enterococcus faecalis, and Lactobacillus versmoldensis were identified only at lower dilutions (10-2 - 10-3). This first polyphasic microbiological-molecular study of the Karakačanski skakutanac indicated the main LAB representatives associated with the cheese. Obtained autochthonous microbial consortia present a valuable pool of strains for further genetic and functional characterizations.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106459fresh sheep cheesemicrobial consortiabulk DNAARDRADGGE |
| spellingShingle | Viviana Corich Alessio Giacomini Dafni-Maria Kagkli Maura D'Andrea Tomislav Pogačić Enrico Baldan Andreja Čanžek Majhenič Tanja Obermajer Irena Rogelj Dubravka Samaržija Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac Mljekarstvo fresh sheep cheese microbial consortia bulk DNA ARDRA DGGE |
| title | Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac |
| title_full | Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac |
| title_fullStr | Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac |
| title_full_unstemmed | Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac |
| title_short | Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac |
| title_sort | biodiversity of microbial consortia isolated from traditional fresh sheep cheese karakacanski skakutanac |
| topic | fresh sheep cheese microbial consortia bulk DNA ARDRA DGGE |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106459 |
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