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Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

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Dairy Science & Technology

Abstract

Bitto is a Protected Designation of Origin raw milk cheese produced in a restricted Italian alpine area only during the summer transhumance. The indigenous microbial ecosystem of this artisanal cheese is considered a primary factor related to its typicality. The aim of the research was to investigate the dynamics of wild lactic acid bacteria (LAB) involved in Bitto production and to study the characteristics of LAB. A total of 210 LAB isolates from curd, whey and ripened cheese, were first molecularly analysed by means of randomly amplified polymorphic DNA (RAPD). After strain differentiation, LAB were identified at the species level using species-specific primers and 16S rRNA gene sequencing. Genotypic diversity and technological properties of major interest for cheese making (acidification ability, redox potential and caseinolytic activity) were also evaluated. The predominant species, in both curd and ripened cheese, was Enterococcus faecium, and there appeared a high degree of diversity in the genotypic and technological traits. By using 16S rRNA sequencing and RAPD-PCR as well as examining the phenotypic properties, the new isolates were shown to belong to a novel enterococcal species for which the name Enterococcus lactis has been proposed. Among the curd isolates, six bacteriocin producers were found belonging to E. faecium, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus species.

意大利PDO Bitto干酪中野生乳酸菌的技术、表型和基因型特性研究

摘要 Bitto 是产自意大利阿尔卑斯山部分地区,且仅在夏季放牧季节生产的PDO(原 产地名号保护)鲜乳干酪。这种手工干酪中固有的微生物生态系统被认为是决定 该干酪特性的主要因素。本研究目的是调查Bitto 生产过程中野生乳酸菌的动态 分布以及其特性。从凝乳、乳清和成熟的干酪中分离获得了210 株乳酸菌,利用 随机扩增多态性DNA(RAPD)方法进行了分子水平分析。在菌株鉴别后,利用 种特异性引物和16S rRNA 基因测序分析,将乳酸菌鉴定到种。并且评价了基因 型多态性与干酪的技术特性指标(酸化能力、氧化还原电势和酪蛋白水解活性) 的关系。在凝乳和成熟干酪中,Enterococcus faecium 是优势菌株,其在基因型和 技术特性中呈现了高水平的遗传多态性。通过16S rRNA 测序分析和RAPD-PCR 分析以及表型特性的检测,分离菌株属于一个新的肠球菌Enterococcus lactis。在 凝乳中分离获得了6 株细菌素产生菌,研究发现分别属于E. faecium,Lactobacillus fermentum,Lactobacillus. delbrueckii subsp. bulgaricus 和 Streptococcus 属。

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Acknowledgements

This study was partly performed within the research project VALTEC set-up and supported by the Regione Lombardia.

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Authors and Affiliations

  1. Institute of Sciences of Food Production National Research Council of Italy (CNR ISPA), Via Celoria. 2, 20133, Milan, Italy

    Stefano Morandi, Milena Brasca & Roberta Lodi

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  1. Stefano Morandi
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  2. Milena Brasca
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  3. Roberta Lodi
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Correspondence to Milena Brasca.

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Morandi, S., Brasca, M. & Lodi, R. Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese. Dairy Science & Technol. 91, 341–359 (2011). https://doi.org/10.1007/s13594-011-0016-7

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  • DOI: https://doi.org/10.1007/s13594-011-0016-7

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