Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. Thus, the vitality of this microorganism, well known as dairy starter, has been evaluated, in this research, throughout cheese manufacturing and ripening. Quantitative PCR (qPCR) and Reverse Transcriptase (RT)-qPCR protocols, for the detection and quantification of L. lactis in cheese, were developed. Both commercial and laboratory miniature cheeses were analyzed by culture-dependent and -independent methods to monitor the vitality of the microorganism. RT-qPCR highlighted the presence of metabolically active populations of L. lactis in most of the cheeses analysed at advanced stages of ripening.

Detection and vitality of Lactococcus lactis in cheese ripening

RUGGIRELLO, MARIANNA;DOLCI, Paola
2014-01-01

Abstract

Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. Thus, the vitality of this microorganism, well known as dairy starter, has been evaluated, in this research, throughout cheese manufacturing and ripening. Quantitative PCR (qPCR) and Reverse Transcriptase (RT)-qPCR protocols, for the detection and quantification of L. lactis in cheese, were developed. Both commercial and laboratory miniature cheeses were analyzed by culture-dependent and -independent methods to monitor the vitality of the microorganism. RT-qPCR highlighted the presence of metabolically active populations of L. lactis in most of the cheeses analysed at advanced stages of ripening.
2014
19th Workshop in the Italian PhD Research on Food Science Technology and Biotechnology
BARI
24-26/09/2014
PROCEEDING BOOK
UNIVERSITY OF BARI ALDO MORO
203
204
9788888793481
M. Ruggirello; P. Dolci
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/151042
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