Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
نویسندگان
چکیده
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes establishing a link between products territory production, which commercial starters, constituted by few species strains, are not able to. purpose this work was the assessment biodiversity, at strain level, safety scotta-innesto whose is mandatory for Pecorino Romano cheese manufacturing, according its product specification. biodiversity three scotta-innesto, collected in 1960s preserved lyophilised form, assessed molecular biotyping using both PFGE (GTG)5 rep-PCR profiling on 209 isolates belonging Streptococcus thermophilus (30), Lactobacillus delbrueckii subsp. lactis (72), Enterococcus faecium (87), Limosilactobacillus reuteri (20), revealing high cultures. cultures’ proved through new approach assessing phenotypic antibiotic resistance toto, instead single while investigated EFSA guidelines. production microbial starters cheeses, such as Romano, could be an opportunity recovering microbiota lost during years use.
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2021
ISSN: ['2076-2607']
DOI: https://doi.org/10.3390/microorganisms9071363