Dipartimento di Genetica, Biologia dei microrganismi, Antropologia, Evoluzione, Università degli Studi di Parma, Viale Usberti 11/A, 43100 Parma, Italy.
Int J Food Microbiol. 2011 Jan 5;144(3):569-72. doi: 10.1016/j.ijfoodmicro.2010.11.017. Epub 2010 Nov 13.
Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter. The microflora is involved in the manufacturing of this cheese, arising from the natural whey starter, the raw milk and the environment. Molecular studies have shown that mesophilic non-starter lactic acid bacteria (NSLAB) are the dominant microflora present during the ripening of PR. In this study, a characterisation of Lactobacillus rhamnosus isolated from a single PR manufacturing and ripening process is reported, using a combination of genotypic fingerprinting techniques (RAPD-PCR and REP-PCR). The intraspecies heterogeneity evidenced for 66 strains is correlated to their abilities to adapt to specific environmental and technological conditions. The detection of biotypes that correlate with specific moments in cheese ripening or differential development throughout this process suggests that these strains may have specific roles closely linked to their peculiar technological properties.
帕玛森干酪（PR）是一种意大利的熟成奶酪，使用未经加热的牛奶和天然乳清发酵剂制成。在制造这种奶酪的过程中，微生物群来自天然乳清发酵剂、原料乳和环境。分子研究表明，在 PR 的成熟过程中，中温非发酵性乳酸菌（NSLAB）是主要的微生物群。在这项研究中，报道了从单个 PR 生产和成熟过程中分离出的鼠李糖乳杆菌的特征，使用了基因型指纹图谱技术（RAPD-PCR 和 REP-PCR）的组合。66 株菌的种内异质性与它们适应特定环境和技术条件的能力相关。在奶酪成熟过程中或在整个过程中不同阶段的生物型检测表明，这些菌株可能具有与其特殊技术特性密切相关的特定作用。
