engleski

Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening

The aim of this study was to quantify lactic acid bacteria (LAB) including lactobacilli, lactococci and enterococci as well as enterobacteria during ripening of cheeses obtained from 4 farms in Istria (Croatia) using a polyphasic approach including classical cultivation dependent methods based on selective media, as well as cultivation independent techniques including quantitative real time PCR of 16S rRNA gene. The abundance of all LAB bacteria increased by ripening time and reached plateau after 90 days of ripening. The present study demonstrated that lactococci counts were closest to total bacterial count irrespective of method applied, confirming Lactococcus spp. as one of the dominant bacterial groups associated with Istrian cheese. Enterobacteria were mainly present at early phases of cheese ripening, whereas at later time points a decrease was visible in samples from all farms. Absolute numbers of enterobacteria were closely linked to the inoculum (raw milk).

Real time PCR; Istrian cheese; bacterial communities; Enterococcus; Lactococcus; Lactobacillus; Enterobacteriaceae

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