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Bacterial communities associated with the production of artisanal Istrian cheese.
Int. J. Food Microbiol. 142, 19-24 (2010)
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In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our results indicate changes in bacterial diversity pattern during the ripening process. Differences in bacterial diversity at the same ripening stage among different farms investigated were comparably low. Sequence analysis of the most prominent bands of denaturing gradient gel electrophoresis fingerprints revealed dominance of Lactococcus lactis subs. lactis in all samples and a strong presence of Enterococcus spp. which was also confirmed by plate count analysis.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Istrian cheese; 16S rRNA gene; Bacterial diversity; Lactococcus lactis subsp lactis
ISSN (print) / ISBN 0168-1605
Zeitschrift International Journal of Food Microbiology
Quellenangaben Band: 142, Heft: 1-2, Seiten: 19-24
Begutachtungsstatus Peer reviewed
Institut(e) Institute of Soil Ecology (IBOE)