1,721,127 research outputs found
Characterization of yeast microflora associated with a typical cheese of Southern Italy.
No full textValutazione del polimorfismo genetico di lieviti di origine alimentare mediante analisi molecolare.
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“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii.
No full textThe composition of yeast microflora in artisanal “Pecorino di Filiano” cheese, a typical product of the
Basilicata region of Southern Italy, was studied during ripening. The isolates were identified by restriction
analysis of the 18S rDNA amplified region with the combined use of Hinf I and Cfo I enzymes. The majority of
the isolates were identified as Debaryomyces hansenii, whereas two yeasts were identified as Kluyveromyces
lactis and one as Dekkera anomala. To evaluate natural biodiversity, D. hansenii “Pecorino di Filiano” isolates
were submitted to genetic and technological characterization. RAPD-PCR analysis with P80
(5CGCGTGCCCA3) primer revealed significant polymorphism among D. hansenii isolates. About 30% of the
isolates showed single molecular profiles, whereas the other D. hansenii yeasts were separated into three
main patterns, differing for both the ripening time and the isolation source. Furthermore, the yeasts showed
significant variability in their, “proteolytic activity”. This work demonstrated the high predominance of D.
hansenii among the yeast population of “Pecorino di Filiano” cheese, probably in consequence of the
traditional salting process, which was selected for this salt tolerant species. This preliminary study allowed us
to isolate autochthonous D. hansenii yeasts potentially useful as starters for the production of this artisanal
cheese
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti
No full textMicrobiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti
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