The aim of this research was to investigate the starter and non starter lactic acid bacteria of long ripened Monte Veronese cheese (a traditional raw cows' milk cheese from the North East of Italy). A total of 315 isolates, obtained form samples collected at various stages during manufacture and ripening of Monte VEronese cheese, were identified and characterized using physiological and genetical methods. RAPD-PCR proved to be a fast and reliable tool for identification of strains and revealed the existence of intraspecific genetic variability. Moreover, a clear differentiation of isolates on the basis of their technological characteristics was recognized. The data obtained in this study can be exploited for the development of specific indigenous starter cultures for use in the manufacture of traditional long ripened Monte Veronese cheese.
Microbiological contribution to the study of Monte Veronese Cheese
TORRIANI, Sandra;DELLAGLIO, Franco;
1999-01-01
Abstract
The aim of this research was to investigate the starter and non starter lactic acid bacteria of long ripened Monte Veronese cheese (a traditional raw cows' milk cheese from the North East of Italy). A total of 315 isolates, obtained form samples collected at various stages during manufacture and ripening of Monte VEronese cheese, were identified and characterized using physiological and genetical methods. RAPD-PCR proved to be a fast and reliable tool for identification of strains and revealed the existence of intraspecific genetic variability. Moreover, a clear differentiation of isolates on the basis of their technological characteristics was recognized. The data obtained in this study can be exploited for the development of specific indigenous starter cultures for use in the manufacture of traditional long ripened Monte Veronese cheese.
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