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Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR–DGGE and RAPD–PCR

Authors

  • Maria Feligini,

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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  • Simona Panelli,

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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  • Joanna Natalia Buffoni,

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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  • Cesare Bonacina,

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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  • Christian Andrighetto,

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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  • Angiolella Lombardi

    1. Authors Feligini, Panelli, Buffoni, and Bonacina are with Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy. Authors Andrighetto and Lombardi are with Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Via San Gaetano 74, 36016 Thiene, Italy. Direct inquiries to author Feligini (E-mail: maria.feligini@istitutospallanzani.it).
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Abstract

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.

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