切达干酪成熟过程中细菌群落结构的分析

doi:10.3864/j.issn.0578-1752.2013.11.017

摘要/Abstract

摘要： 【目的】研究切达干酪成熟过程（6℃，180 d）中细菌群落的动态变化和组成多样性。【方法】用选择性培养基计数，并对菌落进行总DNA提取和PCR-DGGE分析。【结果】随着切达干酪成熟时间的延长，发酵剂嗜热链球菌的数量显著下降，非发酵剂乳杆菌种类明显增多。对DGGE图谱条带重扩增、测序，并进行BLAST对比分析得出，增多的乳杆菌主要为植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、瑞士乳杆菌和鼠李糖乳杆菌。【结论】切达干酪成熟过程中细菌群落的组成和数量处于动态变化之中，PCR-DGGE用作选择性培养基计数菌落的后续分析，可以明确培养基上长出的菌落属于哪一种或哪一亚种，进而客观和真实地分析出干酪内细菌群落的组成和动态变化。

关键词: 切达干酪 , 细菌群落 , PCR-DGGE , 选择性培养基

Abstract: 【Objective】The diversity and dynamics of cheddar cheese bacterial community were studied at 6℃ for 180 d. 【Method】The selective medium was used for bacteria isolation and counting, then the colonies in the plate were collected and the total DNA was extracted for polymerase chain reaction (PCR)-DGGE analysis.【Result】As the cheddar cheese ripening, the population of the starter Streptococcus thermophilus decreased significantly, to the contrary, the species of non-starter Lactobacillus had an obvious increase. The amplification, sequencing, and BLAST comparative analysis of DGGE profiles bands showed that the main increasing Lactobacillus were Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus helveticus and Lactobacillus rhamnosus. 【Conclusion】Dynamic changes of bacterial community composition and quantity exist in cheddar cheese ripening period. PCR-DGGE as a follow-up analysis of selective medium analysis could define the kind of species and subspecies, and then could help us to get an objective and realistic analysis of the composition and dynamics of cheese bacterial community.

Key words: cheddar cheese , bacterial community , PCR-DGGE , selective medium

贾宏信, 龚广予. 切达干酪成熟过程中细菌群落结构的分析[J]. 中国农业科学, 2013, 46(11): 2330-2336.

JIA Hong-Xin, GONG Guang-Yu. Analysis of Bacterial Community Structure of Cheddar Cheese During Ripening[J]. Scientia Agricultura Sinica, 2013, 46(11): 2330-2336.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2013.11.017

https://www.chinaagrisci.com/CN/Y2013/V46/I11/2330

参考文献

[1]Irlinger F, Mounier J. Microbial interactions in cheese: implications for cheese quality and safety. Current Opinion in Biotechnology, 2009, 20(2): 142-148.

[2]Singh T K, Drake M A, Cadwallader K R. Flavor of cheddar cheese: A chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety, 2003, 2(4): 139-162.

[3]Settanni L, Moschetti G. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiology, 2010, 27(6): 691-697.

[4]Carraro L, Maifreni M, Bartolomeoli I, Martino M E, Novelli E, Frigo F, Marino M, Cardazzo B. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing. Research in Microbiology, 2011, 162(3): 231-239.

[5]Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. Journal of Microbiological Methods, 2004, 56(3): 297-314.

[6]Giraffa G, Neviani E. DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. International Journal of Food Microbiology, 2001, 67: 19-34.

[7]Fontana C, Sandro C P, Vignolo G. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International Journal of Food Microbiology, 2005, 103(2): 131-142.

[8]Jany J L, Barbier G. Culture-independent methods for identifying microbial communities in cheese. Food Microbiology, 2008, 25(7): 839-848.

[9]Randazzo C L, Pitino I, Ribbera A, Caggia C. Pecorino Crotonese cheese: Study of bacterial population and flavour compounds. Food Microbiology, 2010, 27(3): 363-374.

[10]Fontana C, Cappa F, Rebecchi A, Cocconcelli P S. Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses. International Journal of Food Microbiology, 2010, 138(3): 205-211.

[11]Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. International Journal of Food Microbiology, 2010, 143: 71-75.

[12]Alegria A, Alvarez-Martin P, Sacristan N, Fernandez E, Delgado S, Mayo B. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk. International Journal of Food Microbiology, 2009, 136(1): 44-51.

[13]Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese . International Journal of Food Microbiology, 2008, 125(3): 347-351.

[14]Cocolin L, Innocente N, Biasutti M, Comi G. The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. International Journal of Food Microbiology, 2004, 90(1): 83-91.

[15]Florez A, Mayo B. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. International Journal of Food Microbiology, 2006, 110(2): 165-171.

[16]Hoorde K V, Verstraete T, Vandamme P, Huys G. Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiology, 2008, 25(7): 929-935.

[17]Franciosi E, Settanni L, Carlin S, Cavazza A, Poznanski E. A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. Journal of Dairy Science, 2008, 91(8): 2981-2991.

[18]Ercolini D, Hill P J, Dodd C E R. Bacterial community structure and location in Stilton cheese. Applied and Environmental Microbiology, 2003, 69(6): 3540-3548.

[19]郭本恒. 干酪. 北京: 化学工业出版社, 2004: 271-285.

Guo B H. Cheese. Beijing: Chemical Industry Press, 2004: 271-285. (in Chinese)

[20]Watkinson P, Boston G, Campanella O, Coker C, Johnston K, Luckman M, White N. Rheological properties and maturation of New Zealand cheddar cheese. IDF Symposium on Ripening and Quality of Cheeses, le Lait, 1997, 77(1): 109-120.

[21]Peterson S D, Marshall R T. Nonstarter Lactobacilli in Cheddar cheese: A review. Journal Dairy Science, 1990, 73: 1395-1410.

[22]Kongo J M, Gomes A M, Malcata F X, McSweeney P L H. Microbiological, biochemical and compositional changes during ripening of São Jorge-a raw milk cheese from the Azores (Portugal). Food Chemistry, 2009, 112(1): 131-138.

[23]Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microbiology, 2008, 25(2): 392-399.

[24]Bonetta S, Carraro E, Rantsiou K, Cocolin L. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE. Food Microbiology, 2008, 25(6): 786-792.

[25]Randazzo C L, Torriani S, Akkermans A D L, de Vos W M, Vaughan E E. Diversity, dynamics, and activity of bacterial communities during production of an Artisanal Sicilian Cheese as evaluated by 16S rRNA analysis. Applied and Environmental Microbiology, 2002, 68(4): 1882-1892.