Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese

• Published in: International journal of food microbiology Vol. 107; no. 3; pp. 265 - 273
• Main Authors: Sánchez, Isabel, Seseña, Susana, Poveda, Justa M., Cabezas, Lourdes, Palop, Llanos
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01-04-2006; Elsevier
• Subjects: acid tolerance; Animals; antigenic variation; Biological and medical sciences; Cheese - microbiology; cheese ripening; cheese starters; enzyme activity; Ewe's milk cheese; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Genetic diversity; Genetic Variation; Genotype; Humans; isolation; Lactic acid bacteria; Lactobacillus; Lactobacillus - classification; Lactobacillus - genetics; Lactobacillus - isolation & purification; Lactobacillus - physiology; manchego cheese; Milk and cheese industries. Ice creams; molecular sequence data; nucleotide sequences; Phenotype; Phylogeny; population dynamics; Random Amplified Polymorphic DNA Technique; Randomly amplified polymorphic DNA analysis; ribotypes; serotypes; Sheep; Spain; Species Specificity; viability; Spain; Lactic acid bacteria; Genetic diversity; Ewe's milk cheese; Lactobacillus; Randomly amplified polymorphic DNA analysis; Ewe milk cheese; Genetic variability; Dairy product; Bacteria; Lactobacillaceae; Molecular biology
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2005.10.023

A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not genotyped. Forty-two distinct RAPD patterns, grouped in six major clusters at a similarity level of 54%, were obtained. Phenotypic characterization of isolates enabled their assignment to the species
L. plantarum,
L.
brevis,
L.
paracasei subsp.
paracasei, L.
fermentum,
L.
pentosus, L. acidophilus and
L.
curvatus. In samples from both dairies, the species
L. plantarum,
L.
brevis and
L.
paracasei subsp.
paracasei dominated during ripening. Three genotypes showed excellent physiological characteristics and were therefore proposed as adjunct cultures for Manchego cheese manufacture.