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Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters. Int J Food Microbiol 2012; 160:290-7. [PMID: 23290237 DOI: 10.1016/j.ijfoodmicro.2012.10.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 10/08/2012] [Accepted: 10/19/2012] [Indexed: 10/27/2022]
Abstract
A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of those species during ripening of derived dairy products. A major increase in understanding the starter culture contribution to cheese ecosystem could be harnessed to control cheese ripening and flavor formation.
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Affiliation(s)
- Benedetta Bottari
- Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, Parma, Italy
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Bove CG, Angelis MD, Gatti M, Calasso M, Neviani E, Gobbetti M. Metabolic and proteomic adaptation of Lactobacillus rhamnosus
strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium. Proteomics 2012; 12:3206-18. [DOI: 10.1002/pmic.201200157] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2012] [Revised: 08/20/2012] [Accepted: 08/22/2012] [Indexed: 11/09/2022]
Affiliation(s)
| | - Maria De Angelis
- Department of Soil; Plant and Food Science; University of Bari Aldo Moro; Bari Italy
| | - Monica Gatti
- Department of Food Science; University of Parma; Parma Italy
| | - Maria Calasso
- Department of Soil; Plant and Food Science; University of Bari Aldo Moro; Bari Italy
| | - Erasmo Neviani
- Department of Food Science; University of Parma; Parma Italy
| | - Marco Gobbetti
- Department of Soil; Plant and Food Science; University of Bari Aldo Moro; Bari Italy
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53
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Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach. Syst Appl Microbiol 2012; 35:270-7. [DOI: 10.1016/j.syapm.2012.04.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 04/20/2012] [Accepted: 04/23/2012] [Indexed: 11/23/2022]
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54
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ROSSI FRANCA, GATTO VERONICA, SABATTINI GIANCARLO, TORRIANI SANDRA. An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00844.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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55
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Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese. Int J Food Microbiol 2011; 150:73-8. [DOI: 10.1016/j.ijfoodmicro.2011.07.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Accepted: 07/17/2011] [Indexed: 11/22/2022]
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56
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The spatial distribution of bacteria in Grana-cheese during ripening. Syst Appl Microbiol 2011; 35:54-63. [PMID: 21943677 DOI: 10.1016/j.syapm.2011.07.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2011] [Revised: 06/24/2011] [Accepted: 07/01/2011] [Indexed: 11/22/2022]
Abstract
The microbial composition and its spatial distribution of Grana Trentino, a hard Parmesan-like cheese, was determined, from vat milk to cheese. After cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. After two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. Milk samples were dominated by mesophilic and psychrophilic bacterial counts. Thermophilic bacteria (Lactobacillus helveticus) were found in high amounts in cooked whey and natural whey starter cultures. After 9 months of ripening, lactic acid bacteria (LAB) counts were higher than those after 18 months. Furthermore, the LAB numbers in the cheese core was lower than those under the rind or in the intermediate section. The main LAB species isolated from milk (Lactococcus lactis, Pediococcus pentosaceus, Streptococcus uberis and Lactococcus garvieae) were not found in the corresponding cheeses. Some differences were observed in the species composition among the three cheese sections. Microbiota under the rind and in the intermediate section was similar and dominated by Lactobacillus paracasei and Lactobacillus rhamnosus. The core, after 18 months of ripening, was characterized by a total absence of LAB. In each sample, all LAB were genotypically grouped and the different biotypes were subjected to several technological tests indicating that some non-starter LAB (NSLAB) displayed technological features that are favorable for the production of Grana Trentino cheese.
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57
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Bove CG, Lazzi C, Bernini V, Bottari B, Neviani E, Gatti M. cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium. J Appl Microbiol 2011; 111:855-64. [PMID: 21762473 DOI: 10.1111/j.1365-2672.2011.05101.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS Lactobacillus rhamnosus is a dominant species during Parmigiano Reggiano cheese ripening and exhibits a great adaptability to unfavourable growth conditions. Gene expression of a Lact. rhamnosus, isolated from Parmigiano Reggiano cheese, grown in a rich medium (MRS) and in a cheese-like medium (CB) has been compared by a novel cDNA-amplified fragment length polymorphism (cDNA-AFLP) protocol. METHODS AND RESULTS Two techniques, capillary and gel electrophoresis cDNA-AFLP, were applied to generate unique transcript tags from reverse-transcribed messenger RNA using the immobilization of biotinylated 3'-terminal cDNA fragments on streptavidin-coated Dynabeads. The use of three pairs of primers allowed detecting 64 genes expressed in MRS and 96 in CB. Different transcripts were observed when Lact. rhamnosus was cultured on CB and MRS. CONCLUSIONS The cDNA-AFLP approach proved to be able to show that Lact. rhamnosus modifies the expression of a large part of genes when cultivated in CB compared with growth under optimal conditions (MRS). In particular, the profiles of the strain grown in CB were more complex probably because the cells activate different metabolic pathways to generate energy and to respond to the environmental changes. SIGNIFICANCE AND IMPACT OF STUDY This is the first research on Lact. rhamnosus isolated from cheese and represents one of the few concerning bacterial transcriptomic analysis towards cDNA-AFLP approaches.
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Affiliation(s)
- C G Bove
- Department of Genetics, Biology of Microorganisms, Anthropology and Evolution, University of Parma, Parma, Italy.
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58
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Ndoye B, Rasolofo EA, LaPointe G, Roy D. A review of the molecular approaches to investigate the diversity and activity of cheese microbiota. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0031-8] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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59
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Bove CG, De Dea Lindner J, Lazzi C, Gatti M, Neviani E. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains. Int J Food Microbiol 2010; 144:569-72. [PMID: 21131087 DOI: 10.1016/j.ijfoodmicro.2010.11.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2010] [Revised: 11/05/2010] [Accepted: 11/09/2010] [Indexed: 10/18/2022]
Abstract
Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter. The microflora is involved in the manufacturing of this cheese, arising from the natural whey starter, the raw milk and the environment. Molecular studies have shown that mesophilic non-starter lactic acid bacteria (NSLAB) are the dominant microflora present during the ripening of PR. In this study, a characterisation of Lactobacillus rhamnosus isolated from a single PR manufacturing and ripening process is reported, using a combination of genotypic fingerprinting techniques (RAPD-PCR and REP-PCR). The intraspecies heterogeneity evidenced for 66 strains is correlated to their abilities to adapt to specific environmental and technological conditions. The detection of biotypes that correlate with specific moments in cheese ripening or differential development throughout this process suggests that these strains may have specific roles closely linked to their peculiar technological properties.
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Affiliation(s)
- Claudio Giorgio Bove
- Dipartimento di Genetica, Biologia dei microrganismi, Antropologia, Evoluzione, Università degli Studi di Parma, Viale Usberti 11/A, 43100 Parma, Italy
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60
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Bottari B, Santarelli M, Neviani E, Gatti M. Natural whey starter for Parmigiano Reggiano: culture-independent approach. J Appl Microbiol 2010; 108:1676-84. [DOI: 10.1111/j.1365-2672.2009.04564.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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61
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COLOMBO E, FRANZETTI L, FRUSCA M, SCARPELLINI M. Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese. J Food Prot 2010; 73:657-62. [DOI: 10.4315/0362-028x-73.4.657] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The lactic acid bacteria community in traditional goat cheese produced in three dairies in Valsesia (Piemonte, Italy) was studied at different steps of the manufacturing process. These cheeses were produced from raw milk without starter bacteria, and no protocol was followed during the manufacturing process. Three hundred thirty-two isolates were characterized and grouped by results of both morphophysiological tests and random amplification of polymorphic DNA plus PCR analysis. Bacteria were identified by partial sequencing of the 16S rRNA gene. Lactococci were the dominant lactic acid bacteria in raw milk. Their initial numbers ranged from 5 to 7 log CFU ml−1. Their levels increased during manufacturing and decreased during ripening. The growth trend for enterococci was comparable to that of lactococci, although enterococci counts were lower. Lactococcus lactis subsp. cremoris, Lactococcus garviae, and Enterococcus faecalis were the most frequently isolated species during goat cheese manufacturing, whereas the highest numbers of Enterococcus (E. faecium, E. durans, E. gilvus, and E. casseliflavus) were isolated with the greatest frequency from ripened cheese samples. Occasionally, Leuconostoc mesenteroides, Leuconostoc lactis, and Lactobacillus paraplantarum also were isolated.
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Affiliation(s)
- E. COLOMBO
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche sez, Microbiologia Agraria Alimentare Ecologica, Università degli Studi di Milano, Via Celoria, 2 201333 Milano, Italy
| | - L. FRANZETTI
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche sez, Microbiologia Agraria Alimentare Ecologica, Università degli Studi di Milano, Via Celoria, 2 201333 Milano, Italy
| | - M. FRUSCA
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche sez, Microbiologia Agraria Alimentare Ecologica, Università degli Studi di Milano, Via Celoria, 2 201333 Milano, Italy
| | - M. SCARPELLINI
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche sez, Microbiologia Agraria Alimentare Ecologica, Università degli Studi di Milano, Via Celoria, 2 201333 Milano, Italy
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Belletti N, Gatti M, Bottari B, Neviani E, Tabanelli G, Gardini F. Antibiotic resistance of lactobacilli isolated from two italian hard cheeses. J Food Prot 2009; 72:2162-9. [PMID: 19833040 DOI: 10.4315/0362-028x-72.10.2162] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.
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Affiliation(s)
- Nicoletta Belletti
- Dipartimento di Scienze degli Alimenti, Università di Bologna-Sede di Cesena, Piazza Goidanich 60, 47023, Cesena, Italy
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63
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Jensen M, Ardö Y, Vogensen F. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains. Lett Appl Microbiol 2009; 49:396-402. [DOI: 10.1111/j.1472-765x.2009.02673.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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