DGGE is one of the most frequently used methods to study diversity of microbial communities but it requires accurate performance in optimised conditions. The crucial step is selection of appropriate primers. We found out that primer pairs HDA1/HDA2 and V3f/V3r are most appropriate for discrimination of enterococci from cheese. Due to the high degree of relatedness identification of enterococci from mixed populations can sometimes be unequivocal only after employment of additional analysis, such as species specific PCR. Paper reports some methodological novelties that have been already quoted.
COBISS.SI-ID: 2445704
Presented research is first report on lactobacilli community in Karst ewe’s cheese. Besides phenotypic and genotypic characterisation, lactobacilli were tested for antibiotic susceptibility and production of antimicrobial compounds as well. For phenotypic discrimination of lactobacilli novel method of PhP plates was successfully introduced. Based on results, some most promising strains were selected for possible application as starter cultures in Karst ewe’s cheese manufacture.
COBISS.SI-ID: 2088840
Antagonistic potential of microbial communities from cheese was assessed by detection of bacteriocin genes on total DNA extracted form cheese and microbial consortia. Nine samples of Tolminc and Karst ewe’s cheese proved positive for 11 different bacteriocin genes. Our finding is in accordance with statements of other researchers claiming that raw milk cheeses are abundant in bacteriocinogenic strains. Procedure, which offers novel approach in analysing antimicrobial activities of natural microbial communities, has already been applied by other research groups.
COBISS.SI-ID: 2390920
The health concerns associated with the presence of L. monocytogenes in cheese have been demonstrated by several listeriosis outbreaks. This work demonstrates that traditional Greek Graviera cheeses contaminated in retail with L. monocytogenes are at low risk regarding a potential outgrowth of the pathogen above the E.U. maximum allowable level of 100 CFU/cm2 or g, but may support its survival during storage. A cocktail of bacteriocins naturally present in cheese and consisting mainly of enterocins associated with E. faecium and plantaricin A may contribute to pathogen inhibition.
COBISS.SI-ID: 2443400