Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Pogačić, Tomislav (avtor), Samaržija, Dubravka (avtor), Corich, Viviana (avtor), D'Andrea, Maura (avtor), Kagkli, Dafni-Maria (avtor), Giacomini, Alessio (avtor), Čanžek Majhenič, Andreja (avtor), Rogelj, Irena (avtor)

Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a limited of eastern Croatia. It is manufactured from unrefrigirated raw sheep milk immediately after milking, without the addition of starter culture, and coagulated with industrial rennt. To date, no microbial or molecular characterization of the biodiversity of the microbiota has been performed. The objective of this study was to obtain an initial insight into the biodiversity of the microbial community associated with this cheese during the production season and shelf life period. Eleven cheeses wereobtained from a dairy farm at 14-day intervals during the lactation periodof east sheep Friesian sheep in 2007. Bacterial DNA was isolated directly from cheese on the first, second and third of the cheese shelf life, resulting in a total of 33 DNA samples. Extracted DNA was used as a template for PCR-ARDRA and PCR-DGGE analysis. the use of dual culture-independent approaches revealed similar results and indicated predominance of Lactococus lactis.

• Jezik: Angleški jezik
• Ključne besede: mlečni izdelki, ovčji siri, Karakačanski skakutanac, mikrobiologija, Hrvaška
• Vrsta gradiva: Delo ni kategorizirano
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2010
• Št. strani: Str. 461-468
• Številčenje: Vol. 90, no. 4
• PID: 20.500.12556/RUL-36517
• UDK: 637.3
• ISSN pri članku: 1958-5586
• DOI: 10.1051/dst/2010004
• COBISS.SI-ID: 2601608
• Datum objave v RUL: 10.07.2015

Gradivo je del revije

• Naslov: Dairy science & technology
• Založnik: Institut de la recherche agronomique
• ISSN: 1958-5586
• COBISS.SI-ID: 2312072