%0 Journal Article
%T CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
%A C. Scarano
%A R. Comunian
%A A. Assaretti
%A A. Paba
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2010.8.55
%X 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.
%K Lactic acid bacteria
%K traditional cheesemaking process
%K food safety
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1038