The aim of the study was to evaluate the influence of an autochthonous starter culture on the diversity and dynamics of PDO Silter cheese microbiota during ripening. To this end, a polyphasic approach comprising both culture-dependent and -independent methods was performed to compare cheeses produced with and without the addition of the autochthonous starter culture. The starter determined higher lactic acid bacteria (LAB) level till 30 days of ripening, and the higher content of different LAB concurred to reduce detrimental microorganisms in curd. Discrepancies in the proportion of Enterococcus were observed between culture-dependent and -independent methods but the pivotal role of Streptococcus and Lactococcus genera was highlighted by both approaches.
Influence of an autochthonous starter culture on the microbial dynamics of PDO Silter cheese
Silvetti T;Cremonesi P;Morandi S;Capra E;Albano C;Brasca M
2017
Abstract
The aim of the study was to evaluate the influence of an autochthonous starter culture on the diversity and dynamics of PDO Silter cheese microbiota during ripening. To this end, a polyphasic approach comprising both culture-dependent and -independent methods was performed to compare cheeses produced with and without the addition of the autochthonous starter culture. The starter determined higher lactic acid bacteria (LAB) level till 30 days of ripening, and the higher content of different LAB concurred to reduce detrimental microorganisms in curd. Discrepancies in the proportion of Enterococcus were observed between culture-dependent and -independent methods but the pivotal role of Streptococcus and Lactococcus genera was highlighted by both approaches.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
