engleski

Bacterial communities associated with the production of artisinal Istrian cheese

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 main changes in bacterial diversity pattern during the ripening process. Differences in bacterial diversity pattern at the same ripening stage among different farms investigated were comparable low. Sequence analysis of the most prominent bands of the 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.

Istrian cheese; 16S rRNA gene; bacterial diversity; Lactococcus lactis subsp. lactis

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