Carafa Ilaria, Nardin Tiziana, Larcher Roberto, Viola Roberto, Tuohy Kieran, Franciosi Elena
Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Food Microbiol. 2015 Jun;48:123-32. doi: 10.1016/j.fm.2014.12.003. Epub 2014 Dec 18.
The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were isolated and genotypically characterized by Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) with two primers, species-specific PCR and partial sequencing of 16S rRNA gene. The 95 LAB clustered in 70 biotypes. Pediococcus pentosaceus and Lactobacillus paracasei were the dominant species. Isolates were tested for their growth properties, carbohydrate metabolism, acidifying ability, proteolytic and lipolytic activities, acetoin production, amino-peptidase (AP) activity, biogenic amines production, bile salts hydrolysis, conjugated linoleic acid and γ-aminobutyric acid production. Lb. paracasei isolates resulted to be well adapted to Malga environment and to show the best AP activity and acetoin production. TMM-cheese related LAB showed also interesting health promoting properties and produced bioactive substances. In particular, one Lb. brevis biotype produced a GABA mean value of 129 mg/L that is considered a high concentration. The results confirmed that TMM-cheese resident LAB could be exploited for dairy production.
传统山地高山牧场（TMM）奶酪由生牛奶制成，在特伦蒂诺地区名为“高山牧场”的小农场中通过自然发酵而成。本研究旨在对成熟末期TMM奶酪在MRS培养基上生长的乳酸菌（LAB）进行特征描述。通过使用两种引物的随机扩增多态性DNA - 聚合酶链反应（RAPD - PCR）、种特异性PCR以及16S rRNA基因的部分测序，分离并对95株乳酸菌进行了基因分型。这95株乳酸菌聚类为70个生物型。戊糖片球菌和副干酪乳杆菌是优势菌种。对分离株进行了生长特性、碳水化合物代谢、酸化能力、蛋白水解和脂肪水解活性、乙偶姻产生、氨肽酶（AP）活性、生物胺产生、胆盐水解、共轭亚油酸和γ-氨基丁酸产生的测试。副干酪乳杆菌分离株显示出对高山牧场环境的良好适应性，并表现出最佳的AP活性和乙偶姻产生。与TMM奶酪相关的乳酸菌还显示出有趣的健康促进特性并产生生物活性物质。特别是，一株短乳杆菌生物型产生的γ-氨基丁酸平均值为129mg/L，这被认为是一个高浓度。结果证实，TMM奶酪中的常驻乳酸菌可用于乳制品生产。
