Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

Classical culturing and denaturing gradient gel electrophoresis (DGGE) techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casín cheese during manufacturing and ripening. As with other starter-free cheeses made from raw milk, the microbial diversity...

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Detalles Bibliográficos
Autores: Alegría, Ángel, Álvarez Martín, Pablo, Sacristán, Noelia, Fernández, Elena, Delgado, Susana, Mayo Pérez, Baltasar
Tipo de recurso: artículo
Fecha de publicación:2009
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/51495
Acceso en línea:http://hdl.handle.net/10261/51495
Access Level:acceso abierto
Palabra clave:Traditional cheeses
Casin
Lactic acid bacteria
Starters
Adjunct cultures
Lactococcus lactis
Lactococcus garvieae
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spelling Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milkAlegría, ÁngelÁlvarez Martín, PabloSacristán, NoeliaFernández, ElenaDelgado, SusanaMayo Pérez, BaltasarTraditional cheesesCasinLactic acid bacteriaStartersAdjunct culturesLactococcus lactisLactococcus garvieaeClassical culturing and denaturing gradient gel electrophoresis (DGGE) techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casín cheese during manufacturing and ripening. As with other starter-free cheeses made from raw milk, the microbial diversity of Casín was shown to be high by both culturing and DGGE analyses. The culture technique showed that lactic acid bacteria (LAB) species constituted the majority of the microbial populations. Of the 14 bacterial species identified, Lactococcus garvieae was predominant in the three-day-old cheese sample, although it was replaced by Lactococcus lactis subsp. lactis at day 30. As expected, the DGGE profiles obtained were complex, consisting, depending on the sample, in five to ten different amplification bands. Among these, a band corresponding to Streptococcus thermophilus was observed throughout the whole manufacturing process. This species had never been identified from traditional Spanish cheeses previously. Culturing and molecular methods showed high populations of undesirable microorganisms, arguing for a required improvement in the hygiene of Casín manufacture. Random amplification of polymorphic DNA (RAPD) profiling suggested that the L. garvieae and L. lactis populations were composed of one and five strains, respectively. In addition, only a single L. lactis RAPD pattern was stably maintained from day three to day 30, indicating high succession of strains along ripening. After a thoroughly characterisation, strains of the two Lactococcus species could be used in designing specific starter cultures for Casín. Additional species (such as Lactobacillus plantarum and Corynebacterium variabile) might be included as adjunct cultures. © 2009 Elsevier B.V. All rights reserved.This research was supported by a project from the Spanish Ministry of Science and Innovation (MCINN) (AGL2007-61869-ALI). S. Delgado awarded a research contract of the Spanish Ministry of Science and Innovation under Juan de la Cierva Program (JCI-2008-02391). A. Alegría and E. Fernández are supported by grants from FICYT (BP08-053) and MCINN (BES-2008-002031), respectively.Peer ReviewedElsevierMinisterio de Ciencia e Innovación (España)Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología2012201220092012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/51495reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/514952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
title Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
spellingShingle Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
Alegría, Ángel
Traditional cheeses
Casin
Lactic acid bacteria
Starters
Adjunct cultures
Lactococcus lactis
Lactococcus garvieae
title_short Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
title_full Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
title_fullStr Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
title_full_unstemmed Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
title_sort Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
dc.creator.none.fl_str_mv Alegría, Ángel
Álvarez Martín, Pablo
Sacristán, Noelia
Fernández, Elena
Delgado, Susana
Mayo Pérez, Baltasar
author Alegría, Ángel
author_facet Alegría, Ángel
Álvarez Martín, Pablo
Sacristán, Noelia
Fernández, Elena
Delgado, Susana
Mayo Pérez, Baltasar
author_role author
author2 Álvarez Martín, Pablo
Sacristán, Noelia
Fernández, Elena
Delgado, Susana
Mayo Pérez, Baltasar
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología
dc.subject.none.fl_str_mv Traditional cheeses
Casin
Lactic acid bacteria
Starters
Adjunct cultures
Lactococcus lactis
Lactococcus garvieae
topic Traditional cheeses
Casin
Lactic acid bacteria
Starters
Adjunct cultures
Lactococcus lactis
Lactococcus garvieae
description Classical culturing and denaturing gradient gel electrophoresis (DGGE) techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casín cheese during manufacturing and ripening. As with other starter-free cheeses made from raw milk, the microbial diversity of Casín was shown to be high by both culturing and DGGE analyses. The culture technique showed that lactic acid bacteria (LAB) species constituted the majority of the microbial populations. Of the 14 bacterial species identified, Lactococcus garvieae was predominant in the three-day-old cheese sample, although it was replaced by Lactococcus lactis subsp. lactis at day 30. As expected, the DGGE profiles obtained were complex, consisting, depending on the sample, in five to ten different amplification bands. Among these, a band corresponding to Streptococcus thermophilus was observed throughout the whole manufacturing process. This species had never been identified from traditional Spanish cheeses previously. Culturing and molecular methods showed high populations of undesirable microorganisms, arguing for a required improvement in the hygiene of Casín manufacture. Random amplification of polymorphic DNA (RAPD) profiling suggested that the L. garvieae and L. lactis populations were composed of one and five strains, respectively. In addition, only a single L. lactis RAPD pattern was stably maintained from day three to day 30, indicating high succession of strains along ripening. After a thoroughly characterisation, strains of the two Lactococcus species could be used in designing specific starter cultures for Casín. Additional species (such as Lactobacillus plantarum and Corynebacterium variabile) might be included as adjunct cultures. © 2009 Elsevier B.V. All rights reserved.
publishDate 2009
dc.date.none.fl_str_mv 2009
2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/51495
url http://hdl.handle.net/10261/51495
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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