Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Tomislav Pogačić (Avtor), Dubravka Samaržija (Avtor), Viviana Corich (Avtor), Maura D'Andrea (Avtor), Dafni-Maria Kagkli (Avtor), Alessio Giacomini (Avtor), Andreja Čanžek Majhenič (Avtor), Irena Rogelj (Avtor)

Povzetek

Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a limited of eastern Croatia. It is manufactured from unrefrigirated raw sheep milk immediately after milking, without the addition of starter culture, and coagulated with industrial rennt. To date, no microbial or molecular characterization of the biodiversity of the microbiota has been performed. The objective of this study was to obtain an initial insight into the biodiversity of the microbial community associated with this cheese during the production season and shelf life period. Eleven cheeses wereobtained from a dairy farm at 14-day intervals during the lactation periodof east sheep Friesian sheep in 2007. Bacterial DNA was isolated directly from cheese on the first, second and third of the cheese shelf life, resulting in a total of 33 DNA samples. Extracted DNA was used as a template for PCR-ARDRA and PCR-DGGE analysis. the use of dual culture-independent approaches revealed similar results and indicated predominance of Lactococus lactis.

Ključne besede

mlečni izdelki;ovčji siri;Karakačanski skakutanac;mikrobiologija;Hrvaška;

Podatki

Jezik:	Angleški jezik
Leto izida:	2010
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	UL BF - Biotehniška fakulteta
UDK:	637.3
COBISS:	2601608
ISSN:	1958-5586
Št. ogledov:	754
Št. prenosov:	269
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Neznan jezik
Vrsta dela (COBISS):	Delo ni kategorizirano
Strani:	str. 461-468
Letnik:	ǂVol. ǂ90
Zvezek:	ǂno. ǂ4
Čas izdaje:	2010
DOI:	10.1051/dst/2010004
ID:	1033711