Scarano, Christian and Comunian, Roberta and Assaretti, Anna Rita and Paba, Antonio and Daga, Elisabetta Simona and Cossu, Francesca and Virdis, S. and Spano, V. and Campus, G. and De Santis, Enrico Pietro Luigi (2010) Caratterizzazione di batteri lattici di un formaggio tradizionale a pasta filata = Characterization of lactic acid bacteria isolated from a traditional pasta filata cheese. Italian Journal of Food Safety = Rivista dell'Associazione Italiana dei Veterinari Igienisti, Vol. 8 , p. 55-58. ISSN 2239-7132. Article.
Full text not available from this repository.
In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian provoletta, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plants after 7 and 21 days of ripening. Each sample was analyzed for mesophilic and thermophilic lactic acid bacteria (LAB). From plates, 118 isolates were identified by Rep-PCR GTG5, species-specific PCR and DNA sequencing. The identified LAB belonged to 7 different species: Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii, Lb. fermentum, E. faecalis, E. faecium e Lc. Lactis. Enterococci were the most common isolates, they were recovered from all the dairy plants and from all the products analysed at 7 and at 20 days of ripening. Although with some differences within the various producers, the technology used aids mesophilic LAB growth, guaranteeing a large biodiversity protection.
I documenti depositati in UnissResearch sono protetti dalle leggi che regolano il diritto d'autore
Repository Staff Only: item control page