Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

• Published in: Journal of applied microbiology Vol. 107; no. 5; pp. 1505 - 1517
• Main Authors: Nieto-Arribas, P, Seseña, S, Poveda, J.M, Palop, Ll, Cabezas, L
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-11-2009; Blackwell Publishing Ltd; Blackwell
• Subjects: Aminopeptidases - metabolism; Animals; Autolysis; Bacterial Typing Techniques; Biological and medical sciences; Cheese - microbiology; Diacetyl - metabolism; DNA, Bacterial - genetics; Fundamental and applied biological sciences. Psychology; Genotype; lactococci; Lactococcus lactis; Lactococcus lactis - enzymology; Lactococcus lactis - genetics; Lactococcus lactis - isolation & purification; Manchego cheese; Microbiology; Peptide Hydrolases - metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; randomly amplified polymorphic DNA analysis; starter; technological characterization; Lactococcus lactis; Manchego; Lactic acid bacteria; starter; Applied microbiology; Genotype; Cheese; technological characterization; Characterization; Streptococcaceae; lactococci; DNA; Bacteria; Micrococcales; Isolate; Manchego cheese; randomly amplified polymorphic DNA analysis
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2009.04334.x

Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics.