Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR–DGGE and RAPD–PCR
Article first published online: 24 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages M609–M615, November 2012
How to Cite
Feligini, M., Panelli, S., Buffoni, J. N., Bonacina, C., Andrighetto, C. and Lombardi, A. (2012), Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR–DGGE and RAPD–PCR. Journal of Food Science, 77: M609–M615. doi: 10.1111/j.1750-3841.2012.02932.x
- Issue published online: 19 NOV 2012
- Article first published online: 24 OCT 2012
- MS 20120329 Submitted 3/2/2012, Accepted 8/6/2012.
- food microbiology;
- food quality;
- molecular techniques;
- smear cheese
Abstract: Microbial DNA from 9 batches of Taleggio PDO cheese sampled at various times during ripening, brines, swabs of wooden shelves used for cheese dry-salting, and 13 commercial cheeses were analyzed by denaturing gradient gel electrophoresis (PCR-DGGE) and/or random amplification of polymorphic DNA (RAPD-PCR). Sequencing allowed the detection of 12 genera, 27 species, and 2 unclassified bacteria. Molecular analysis allowed for the detection of microorganisms not previously associated with Taleggio such as Lactobacillus paracasei, Carnobacterium maltaromaticum, Bacillus licheniformis, Corynebacterium variabile, Psychrobacter cibarius, and Staphylococcus carnosus. For the first time Massilia spp. was detected in a dairy ecosystem.
Practical Application: Indigenous species and strains of bacteria identified by this study could be used for the selection of dairy cultures to be employed routinely by manufacturers to control the Taleggio cheese production. The new cultures may give the bases for driving dairy processes and, consequently, control the typical flavor resulting from metabolic actions of environmental microorganisms.