期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 94, 期 3, 页码 287-299出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2004.01.012
关键词
non-starter lactic acid bacteria (NSLAB); cheese; ripening; identification; Lactobacillus
Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic acid bacteria (NSLAB) from nine Norvegia cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by, physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. After 90 days of ripening Leuconostoe spp., most probably from the starter, and the NSLAB specie Lactobacillus paracasei dominated among the isolates, however, after longer ripening Lb. paracasei dominated. The development and evolution of the microflora in Norvegia varied according to dairy and ripening time. (C) 2004 Elsevier B.V. All rights reserved.
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