CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK

  • A. Mormile | lucia.zoppi@pagepress.org Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti di O.A. Facoltà di Medicina Veterinaria, Università degli Studi di Napoli “Federico II”, Italy.
  • M. Barile Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti di O.A. Facoltà di Medicina Veterinaria, Università degli Studi di Napoli “Federico II”, Italy.
  • N. Murru Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti di O.A. Facoltà di Medicina Veterinaria, Università degli Studi di Napoli “Federico II”, Italy.
  • K. Johanna Björkroth Dipartimento di igiene degli alimenti e dell’ambiente, Università di Helsinki,, Finland.

Abstract

The natural lactic flora of the artisanal chilli “Tramonti” cheese, a typical product manufactured in the “Lattari mountains”, area of Salerno province (Italy), was investigated. Particular attention was paid to the growth dynamics assessment and to the molecular identification of the indigenous lactic acid bacteria involved in the ripening of this cheese made with raw sheep milk without starter cultures. One batch was monitored taking 4 sample on 0, 30, 50 and 105 ripening days. Lactobacillus and Lactococcus were enumerated and randomly isolated on MRS and LM17 agar (32ºC x 48h -mesophilic flora- and 42°C x 48h -thermophilic flora), respectively. N. 66 presumptive lactic acid bacteria isolates, gram positive and catalase negative, were genotipically identified by Ribotyping. Mesophilic Lactobacillus remained at levels of 107 cfu/g during whole maturation time and thermophilic Lactobacillus, from initial values of 105 cfu/g, reached concentratios of 106 cfu/g at the end of maturation. Mesophilic and thermophilic Lactococcus showed, on average, levels of 106 since the beginning of the ripening. Ribotyping allowed to detect 4 lactic acid bacteria species: Enterococcus faecium (65,15%), Lactococcus lactis spp. cremoris (24,24%), Enterococcus faecalis (6,06%) and Enterococcus durans (4,54%), showing the diversity of indigenous lactic acid bacteria of chilli “Tramonti” cheese.

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Published
2012-08-02
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Original Articles
Keywords:
Raw milk cheese, Lactic acid bacteria, Bacterial identification, Ribotyping.
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How to Cite
Mormile, A., Barile, M., Murru, N., & Björkroth, K. J. (2012). CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK. Italian Journal of Food Safety, 1(4), 77-80. https://doi.org/10.4081/ijfs.2012.811