| Área: Microbiologia de Alimentos ( Divisão K ) DYNAMICS OF WHOLE AND LYSED BACTERIAL CELLS DURING A LONG CHEESE RIPENING: AN INNOVATIVE STUDY USING A CULTURE INDEPENDENT METHOD
Juliano de Dea Lindner (UDESC); Angela de Lorentiis (UNIPR); Benedetta Bottari (UNIPR); Marcela Santarelli (UNIPR); Valentina Bernini (UNIPR); Erasmo Neviani (UNIPR); Monica Gatti (UNIPR)
ResumoParmigiano-Reggiano (PR) is a long-ripened cheese made from raw cow’s milk supplemented with natural whey starter rich in thermophilic lactic acid bacteria (LAB). The use of culture-dependent methods to study microbial succession could underestimate the less-abundant components of microflora, which are equally important for cheese ripening and flavor development. A detailed knowledge of LAB dynamics during the manufacturing and ripening stages is necessary for a deeper insight into the complex processes which contribute to the development of this product. In the present study, length heterogeneity PCR (LH-PCR) was used to monitor the microbial dynamics during 24 months of PR ripening for both the whole and lysed cells. 㰀倀 挀氀愀猀猀㴀䴀猀漀一漀爀洀愀氀 猀琀礀氀攀㴀∀䴀䄀刀䜀䤀一㨀 挀洀 挀洀 瀀琀㬀 吀䔀堀吀ⴀ䤀一䐀䔀一吀㨀 挀洀㬀 䰀䤀一䔀ⴀ䠀䔀䤀䜀䠀吀㨀 渀漀爀洀愀氀㬀 吀䔀堀吀ⴀ䄀䰀䤀䜀一㨀 樀甀猀琀椀昀礀∀㸀㰀匀倀䄀一 氀愀渀最㴀䔀一ⴀ唀匀 猀琀礀氀攀㴀∀䘀伀一吀ⴀ匀䤀娀䔀㨀 ㈀瀀琀㬀 䘀伀一吀ⴀ䘀䄀䴀䤀䰀夀㨀 ✀吀椀洀攀猀 一攀眀 刀漀洀愀渀✀Ⰰ✀猀攀爀椀昀✀㬀 洀猀漀ⴀ愀渀猀椀ⴀ氀愀渀最甀愀最攀㨀 䔀一ⴀ唀匀∀㸀匀愀洀瀀氀攀猀 眀攀爀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀椀氀欀 琀漀 挀栀攀攀猀攀 爀椀瀀攀渀攀搀 昀漀爀 ㈀㐀 洀漀渀琀栀猀⸀ 䤀渀 漀爀搀攀爀 琀漀 爀攀挀漀瘀攀爀 愀 栀攀琀攀爀漀最攀渀攀漀甀猀 戀愀挀琀攀爀椀愀氀 瀀漀瀀甀氀愀琀椀漀渀Ⰰ 搀椀昀昀攀爀攀渀琀 琀礀瀀攀猀 漀昀 渀甀琀爀椀琀椀漀渀愀氀 洀攀搀椀愀 眀攀爀攀 甀猀攀搀⸀ 䄀 琀漀琀愀氀 漀昀 㠀㜀 猀琀爀愀椀渀猀 眀攀爀攀 椀猀漀氀愀琀攀搀 愀渀搀 琀栀攀 最攀渀漀洀椀挀 䐀一䄀 眀愀猀 攀砀琀爀愀挀琀攀搀⸀ 䄀氀氀 猀瀀攀挀椀攀猀 椀搀攀渀琀椀昀椀攀搀 戀礀 㘀匀 爀刀一䄀 最攀渀攀 猀攀焀甀攀渀挀椀渀最 眀攀爀攀 昀椀渀最攀爀瀀爀椀渀琀攀搀⸀ 匀琀爀愀椀渀猀 戀攀氀漀渀最椀渀最 琀漀 攀椀最栀琀 搀椀昀昀攀爀攀渀琀 猀瀀攀挀椀攀猀 漀爀 戀攀氀漀渀最椀渀最 琀漀 琀栀攀 猀愀洀攀 猀瀀攀挀椀攀猀 戀甀琀 眀椀琀栀 愀 搀椀昀昀攀爀攀渀琀 爀愀渀搀漀洀氀礀 愀洀瀀氀椀昀椀攀搀 瀀漀氀礀洀漀爀瀀栀椀挀 䐀一䄀 ⠀刀䄀倀䐀ⴀ倀䌀刀⤀ 瀀爀漀昀椀氀攀 愀渀搀 挀漀洀椀渀最 昀爀漀洀 搀椀昀昀攀爀攀渀琀 猀愀洀瀀氀攀猀Ⰰ 眀攀爀攀 挀栀漀猀攀渀 琀漀 最攀渀攀爀愀琀攀 琀栀攀 䰀䠀ⴀ倀䌀刀 搀愀琀愀戀愀猀攀⸀ 吀漀 椀渀瘀攀猀琀椀最愀琀攀 攀瘀漀氀甀琀椀漀渀 漀昀 琀栀攀 洀椀挀爀漀戀椀愀氀 挀漀洀洀甀渀椀琀礀 椀渀 倀刀 挀栀攀攀猀攀Ⰰ 䐀一䄀 眀愀猀 攀砀琀爀愀挀琀攀搀 昀爀漀洀 猀愀洀瀀氀攀猀 戀漀琀栀 昀爀漀洀 氀礀猀攀搀 挀攀氀氀猀 愀渀搀 眀栀漀氀攀 挀攀氀氀猀 愀渀搀 琀栀攀 䰀䠀ⴀ倀䌀刀 眀愀猀 瀀攀爀昀漀爀洀攀搀⸀ 㰀漀㨀瀀㸀㰀⼀漀㨀瀀㸀㰀⼀匀倀䄀一㸀㰀⼀倀㸀
The dendrogram obtained reveal a high biodiversity among strains and species present in a complex system like PR cheese. Starter LAB and non-starter LAB dynamically evolve during ripening. When starter thermophilic species underwent autolysis, species non starter coming from milk were able to grow. These results are also important to understand the moments of release of cytoplasmatic enzymes important for the casein peptides proteolysis in ripening. 㰀倀 挀氀愀猀猀㴀䴀猀漀一漀爀洀愀氀 猀琀礀氀攀㴀∀䴀䄀刀䜀䤀一㨀 挀洀 挀洀 瀀琀㬀 吀䔀堀吀ⴀ䤀一䐀䔀一吀㨀 挀洀㬀 䰀䤀一䔀ⴀ䠀䔀䤀䜀䠀吀㨀 渀漀爀洀愀氀㬀 吀䔀堀吀ⴀ䄀䰀䤀䜀一㨀 樀甀猀琀椀昀礀∀㸀㰀匀倀䄀一 氀愀渀最㴀䔀一ⴀ唀匀 猀琀礀氀攀㴀∀䘀伀一吀ⴀ匀䤀娀䔀㨀 ㈀瀀琀㬀 䘀伀一吀ⴀ䘀䄀䴀䤀䰀夀㨀 ✀吀椀洀攀猀 一攀眀 刀漀洀愀渀✀Ⰰ✀猀攀爀椀昀✀㬀 洀猀漀ⴀ愀渀猀椀ⴀ氀愀渀最甀愀最攀㨀 䔀一ⴀ唀匀∀㸀䴀漀渀椀琀漀爀椀渀最 戀漀琀栀 攀渀琀椀爀攀 愀渀搀 氀礀猀攀搀 挀攀氀氀猀 琀栀爀漀甀最栀 䰀䠀ⴀ倀䌀刀 愀氀氀漀眀猀 琀漀 挀漀洀椀渀最 愀眀愀爀攀 漀昀 琀栀攀 椀洀瀀漀爀琀愀渀挀攀 漀昀 琀栀椀猀 琀眀漀 昀爀愀挀琀椀漀渀猀 椀渀 倀刀 挀栀攀攀猀攀 瀀爀漀搀甀挀琀椀漀渀 愀渀搀 爀椀瀀攀渀椀渀最⸀ 䘀漀爀 琀栀攀 昀椀爀猀琀 琀椀洀攀Ⰰ 琀栀攀 䰀䠀ⴀ倀䌀刀 琀攀挀栀渀椀焀甀攀 眀愀猀 愀瀀瀀氀椀攀搀 琀漀 猀琀甀搀礀 愀 昀攀爀洀攀渀琀攀搀 昀漀漀搀⸀ 吀栀椀猀 愀瀀瀀爀漀愀挀栀 漀瀀攀渀猀 瀀攀爀猀瀀攀挀琀椀瘀攀猀 昀漀爀 椀渀猀椀最栀琀 洀椀挀爀漀戀椀愀氀 攀瘀漀氀甀琀椀漀渀 椀渀 昀攀爀洀攀渀琀攀搀 昀漀漀搀 攀渀瘀椀爀漀渀洀攀渀琀⸀ 吀栀攀 渀攀眀 昀椀渀搀椀渀最猀 椀渀 琀栀椀猀 猀琀甀搀礀 挀漀渀琀爀椀戀甀琀攀 琀漀 愀 戀攀琀琀攀爀 甀渀搀攀爀猀琀愀渀搀椀渀最 漀昀 洀椀挀爀漀戀椀愀氀 搀礀渀愀洀椀挀猀 椀渀 愀 挀漀洀瀀氀攀砀 昀攀爀洀攀渀琀攀搀 攀挀漀猀礀猀琀攀洀⸀㰀漀㨀瀀㸀㰀⼀漀㨀瀀㸀㰀⼀匀倀䄀一㸀㰀⼀倀㸀㰀⼀昀漀渀琀㸀㰀⼀瀀㸀㰀戀爀㸀㰀戀㸀倀愀氀愀瘀爀愀猀ⴀ挀栀愀瘀攀㨀 㰀⼀戀㸀☀渀戀猀瀀㬀䰀愀挀琀椀挀 愀挀椀搀 戀愀挀琀攀爀椀愀Ⰰ 䰀攀渀最栀琀 栀攀琀攀爀漀最攀渀攀椀琀礀 倀䌀刀Ⰰ 䴀椀挀爀漀戀椀愀氀 搀礀渀愀洀椀挀猀Ⰰ 倀愀爀洀椀最椀愀渀漀 刀攀最最椀愀渀漀 挀栀攀攀猀攀Ⰰ 刀椀瀀攀渀椀渀最㰀⼀琀搀㸀㰀⼀琀爀㸀㰀⼀琀愀戀氀攀㸀㰀⼀琀爀㸀㰀⼀琀搀㸀㰀⼀琀愀戀氀攀㸀㰀⼀戀漀搀礀㸀㰀⼀栀琀洀氀㸀
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