Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening

International Journal of Food Microbiology
Hilde M ØstlieSiv Skeie

Abstract

Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic acid bacteria (NSLAB) from nine Norvegia cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. After 90 days of ripening Leuconostoc spp., most probably from the starter, and the NSLAB specie Lactobacillus paracasei dominated among the isolates, however, after longer ripening Lb. paracasei dominated. The development and evolution of the microflora in Norvegia varied according to dairy and ripening time.

References

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Jun 18, 2003·International Journal of Food Microbiology·Martin AntonssonYlva Ardö
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Citations

Jul 29, 2008·Applied and Environmental Microbiology·Antonio M Martín-PlateroManuel Martínez-Bueno
Jan 30, 2007·Applied and Environmental Microbiology·Céline DelbèsMarie-Christine Montel
Apr 5, 2008·Canadian Journal of Microbiology·Ségolène Henri-DubernetMicheline Guéguen
Apr 14, 2012·International Journal of Food Microbiology·Shahram Hanifian, Sajjad Khani
Sep 9, 2008·International Journal of Food Microbiology·Natasa JokovicLjubisa Topisirovic
Aug 30, 2008·Food Microbiology·Koenraad Van HoordeGeert Huys
Oct 8, 2009·Journal of Basic Microbiology·Francesca ColomboMaria Grazia Fortina
Jul 28, 2006·Letters in Applied Microbiology·L AquilantiF Clementi
Sep 17, 2004·Journal of Microbiological Methods·Astrid OustAchim Kohler
Apr 9, 2008·Neurotherapeutics : the Journal of the American Society for Experimental NeuroTherapeutics·Robert E Gross
Oct 1, 2020·Food Science and Biotechnology·Anshul SharmaYoung-Seo Park

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