马苏里拉奶酪传统加工过程中乳酸菌群落的分子特征分析
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese.
作者信息
Morea M, Baruzzi F, Cappa F, Cocconcelli P S
机构信息
Istituto Tossine e Micotossine da Parassiti Vegetali, CNR, Bari, Italy.
出版信息
Int J Food Microbiol. 1998 Aug 18;43(1-2):53-60. doi: 10.1016/s0168-1605(98)00096-8.
The natural Lactobacillus community involved in traditional Mozzarella cheese production has been investigated. The bacterial associations of whey, curd before stretching and Mozzarella were analyzed using randomly amplified polymorphic DNA (RAPD) to follow growth kinetics, and 16S rDNA sequencing to identify the taxonomical position of isolated strains. Analysis of RAPD fingerprints revealed that the Lactobacillus community was composed of 13 different biotypes and the sequence analysis of 16S rDNA demonstrated that the isolated strains belong to L. plantarum, L. fermentum, L. helveticus and L. casei subsp. casei. In addition, two strains of Weissella hellenica were isolated on selective media for lactobacilli. The four L. casei subsp. casei strains and W. hellenica contained sequences related to the prtP gene coding for proteinase, and the highest proteolytic activity in milk was found in one strain of L. casei subsp.casei.
对参与传统马苏里拉奶酪生产的天然乳酸菌群落进行了研究。使用随机扩增多态性DNA（RAPD）分析乳清、拉伸前凝乳和马苏里拉奶酪的细菌群落，以追踪生长动力学，并通过16S rDNA测序确定分离菌株的分类学位置。RAPD指纹分析表明，乳酸菌群落由13种不同的生物型组成，16S rDNA序列分析表明，分离菌株属于植物乳杆菌、发酵乳杆菌、瑞士乳杆菌和干酪乳杆菌干酪亚种。此外，在乳酸菌选择性培养基上分离出两株希腊魏斯氏菌。四株干酪乳杆菌干酪亚种菌株和希腊魏斯氏菌含有与编码蛋白酶的prtP基因相关的序列，在一株干酪乳杆菌干酪亚种中发现了牛奶中最高的蛋白水解活性。
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