挪威干酪成熟过程中微生物群落的表型及基于PCR的特征分析。
Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
作者信息
Østlie Hilde Marit, Eliassen Lise, Florvaag Angelika, Skeie Siv
机构信息
Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P.O. Box 5003, N-1432 As, Norway.
出版信息
Int J Food Microbiol. 2004 Aug 1;94(3):287-99. doi: 10.1016/j.ijfoodmicro.2004.01.012.
Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic acid bacteria (NSLAB) from nine Norvegia cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. After 90 days of ripening Leuconostoc spp., most probably from the starter, and the NSLAB specie Lactobacillus paracasei dominated among the isolates, however, after longer ripening Lb. paracasei dominated. The development and evolution of the microflora in Norvegia varied according to dairy and ripening time.
在成熟过程中，对来自三家奶酪工厂的挪威干酪进行了微生物取样。在成熟30、90、180和270天后，研究了需氧嗜温菌、乳球菌、乳杆菌、肠球菌、推测的明串珠菌和片球菌的演变。对成熟90、180和270天后从九块挪威干酪中分离出的135株非发酵剂乳酸菌（NSLAB）进行了检测。通过生理生化试验、种特异性PCR和16S rDNA测序对分离株进行检测。成熟90天后，分离株中明串珠菌属（很可能来自发酵剂）和NSLAB种副干酪乳杆菌占主导地位，然而，成熟时间更长后，副干酪乳杆菌占主导地位。挪威干酪中微生物群落的发展和演变因乳制品厂和成熟时间而异。
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