Istituto di Microbiologia-Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
Int J Food Microbiol. 2010 Apr 15;138(3):205-11. doi: 10.1016/j.ijfoodmicro.2010.01.017. Epub 2010 Jan 28.
The composition of the bacterial consortia of the smear Italian cheeses and their role on quality and safety is still poorly understood. The objective of this study was to identify and characterize the bacterial communities present on the surface of five traditional Italian cheeses, Casera Valtellina, Scimudin, Formaggio di Fossa, Gorgonzola and Taleggio. DGGE analysis performed using total DNA obtained from cheese surfaces enabled us to identify the dominant bacterial populations. Bands showing different intensity and identified as Staphylococcus, Micrococcus, Psychrobacter, Enterococcus and Brevibacterium species were detected on the surface of cheeses. The cluster analysis showed that Gorgonzola, Taleggio and Formaggio di Fossa cheeses present high similarity in their surface bacterial composition while major differences in the DGGE profiles were observed in Scimudin and Casera. The molecular taxonomical identification among the Gram positive isolates, reveals the presence of the following bacterial genera: Staphylococcus, Micrococcus, Macrococcus, Enterococcus, Lactobacillus, Carnobacterium, Leuconostoc, Brevibacterium, Corynebacterium, Brochothrix, Bacillus. The combination of culture dependent and independent techniques allowed us to obtain information about the bacterial species covering the surface of five different traditional Italian cheeses.
意大利涂抹奶酪的细菌群落组成及其对质量和安全的作用仍知之甚少。本研究的目的是鉴定和描述五种传统意大利奶酪（瓦尔泰利纳乳清干酪、斯奇马迪干酪、福萨诺奶酪、戈贡佐拉奶酪和塔尔干奶酪）表面存在的细菌群落。从奶酪表面获得的总 DNA 进行的 DGGE 分析使我们能够鉴定出主要的细菌种群。在奶酪表面检测到的强度不同并鉴定为葡萄球菌、微球菌、嗜冷菌、肠球菌和短杆菌属的条带。聚类分析表明，戈贡佐拉奶酪、塔尔干奶酪和福萨诺奶酪表面细菌组成具有高度相似性，而在斯奇马迪奶酪和卡塞拉奶酪中则观察到 DGGE 图谱的主要差异。革兰氏阳性菌分离物的分子分类鉴定表明存在以下细菌属：葡萄球菌、微球菌、巨球菌、肠球菌、乳杆菌、卡诺杆菌、肠球菌、短杆菌、棒状杆菌、布鲁氏菌、芽孢杆菌。培养依赖和独立技术的结合使我们能够获得有关覆盖五种不同传统意大利奶酪表面的细菌种类的信息。
