An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese

作者：Rossi Franca^*; Gatto Veronica; Sabattini Giancarlo; Torriani Sandra

来源：International Journal of Dairy Technology, 2012, 65(3): 401-409.

DOI：10.1111/j.1471-0307.2012.00844.x

• Grana-type cheese Grana Trentino
• Whey cultures
• Aged cheeses
• Counts
• Bacterial genotype diversity
• PCR-DGGE analysis
• Microbiological variability

In this study, microbiological aspects of Grana Trentino, a variant of Grana Padano cheese, were defined by plate counts, random amplified polymorphic DNA (RAPD) PCR genotying, 16S rRNA gene sequencing of bacterial isolates and PCRdenaturing gradient gel electrophoresis (PCRDGGE). Results showed variability in monthly fluctuations of whey culture counts, differences in the diffusion of bacterial genotypes among producers and dairy plant-specific microbial associations. Moreover, the presence of bacteria not previously reported in this cheese type was highlighted, including coagulase-negative staphylococci and Lactobacillus sanfranciscensis-like micro-organisms.

• 出版日期2012-8