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Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.

Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L

Dipartimento di Valorizzazione e Protezione delle Risorse agroforestali, Settore di Microbiologia e Industrie agrarie, Università degli Studi di Torino, via L. da Vinci 44, 10095 Grugliasco, TO, Italy. paola.dolci@unito.it

The aim of this research was to study the bacterial populations involved in the production of artisanal Raschera PDO cheese (Italian Maritime Alps, northwest Italy) in order to collect preliminary knowledge on indigenous lactic acid bacteria (LAB). A total of 21 samples of Raschera PDO cheese, collected from six dairy farms located in the production area, were submitted to microbiological analysis. LAB were randomly isolated from M17 agar, MRS agar and KAA plates and identified by combining PCR 16S-23S rRNA gene spacer analysis, species-specific primers and 16S rRNA gene sequencing. Biodiversity of Lactococcus lactis subsp. lactis isolates was investigated by RAPD-PCR. LAB microflora showed the highest count values among all microbial groups targeted. They reached counts of 10(9) colony forming unit (cfu)/g in cheese samples after 3 days of salting and 15 days of ripening. Yeast population also showed considerable count values, while enterococci and coagulase-negative cocci (CNC) did not overcome 10(7)cfu/g. L. lactis subsp. lactis was the species most frequently isolated from Raschera PDO samples at all different production stages while in aged cheeses Lactobacillus paracasei was frequently isolated. RAPD-PCR highlighted that isolates of L. lactis subsp. lactis isolated from Raschera PDO were highly homogeneous.

Published 21 January 2008 in Food Microbiol, 25(2): 392-9.
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