Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (11): 2330-2336.doi: 10.3864/j.issn.0578-1752.2013.11.017

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Analysis of Bacterial Community Structure of Cheddar Cheese During Ripening

 JIA  Hong-Xin, GONG  Guang-Yu   

  1. 1.State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co., Ltd., Shanghai 200436
    2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306
  • Received:2012-11-05 Online:2013-06-01 Published:2013-04-18

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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

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