Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk.

ABSTRACT: Among the bacterial genera that are used for cheese production, Lactobacillus is a key taxon of high industrial relevance that is commonly present in commercial starter cultures for dairy fermentations. Certain lactobacilli play a defining role in the development of the organoleptic features during the ripening stages of particular cheeses. We performed an in-depth 16S rRNA gene-based microbiota analysis coupled with internally transcribed spacer-mediated Lactobacillus compositional profiling of 21 common Italian cheeses produced from raw milk in order to evaluate the ecological distribution of lactobacilli associated with this food matrix. Statistical analysis of the collected data revealed the existence of putative Lactobacillus community state types (LCSTs), which c

SUBMITTER: Milani C 

PROVIDER: S-EPMC7267208 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature