Franciosi E, Settanni L, Carlin S, Cavazza A, Poznanski E
Edmund Mach Foundation, Istituto Agraria di San Michele all'Adige (IASMA) Research Centre, Agri-Food Quality Department, Food Microbiology and Technology Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy.
J Dairy Sci. 2008 Aug;91(8):2981-91. doi: 10.3168/jds.2007-0764.
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidification and high proteolytic capacity was selected. The 3 strains (Lb. paracasei ssp. paracasei P397, Lb. plantarum P399, and P. pentosaceus P41) constituted a mixed SAC used at 2 levels of concentration (10(3) and 10(4) cfu/mL) in experimental cheese making at dairy factory-scale. The analysis of volatile organic compounds as well as sensory analyses showed that the preferred level of SAC inoculation was 10(3) cfu/mL.
对2种分别用冬季和夏季生牛奶制成的季节性莫埃纳普佐内奶酪在不同成熟时间的乳酸菌群进行了表征。在选择性培养基上分离乳酸菌（LAB），并进行基因分型和鉴定。成熟过程中最常发现的物种是副干酪乳杆菌副干酪亚种、植物乳杆菌和戊糖片球菌。通过随机扩增多态性DNA-PCR识别的不同菌株，对其酸化和蛋白水解活性进行了表征，以选择用作二级辅助培养物（SAC）的非发酵剂LAB。对于上述3个物种中的每一个，选择了一株酸化能力弱但蛋白水解能力高的菌株。这3株菌株（副干酪乳杆菌副干酪亚种P397、植物乳杆菌P399和戊糖片球菌P41）构成了一种混合SAC，在乳制品厂规模的实验性奶酪制作中以2种浓度水平（10³和10⁴ cfu/mL）使用。挥发性有机化合物分析以及感官分析表明，SAC接种的最佳水平是10³ cfu/mL。
