Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese. (22nd March 2013)

• Record Type: Journal Article
• Authors: Bonomo, Maria G; Salzano, Giovanni
• Is Part Of: International journal of dairy technology. Volume 66:Number 3(2013:Aug.)
• Page Start: 402
• Page End: 409
• Publication Date: 2013-03-22
• Subjects: Pecorino di Filiano -- Adjunct culture -- Technological features -- Strain typing; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12040
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Seventeen Leuconostoc mesenteroides and 33 Lactobacillus paracasei subsp. paracasei from traditional Pecorino di Filiano cheese were tested for their potential use as adjunct starters, and a study of their genetic variability was carried out. Forty one per cent (41%) of Leu . mesenteroides and 46% of Lb. paracasei subsp. paracasei showed medium–high proteolytic activity, while high lipolytic activity was detected in 18% of Lb. paracasei subsp. paracasei . The aminopeptidase activity of Lb. paracasei subsp. paracasei was higher than that of Leu . mesenteroides . Strain diversity by RAPD analysis showed a high degree of heterogeneity. This study identified strains with unusual properties that could be good candidates as adjuncts in a starter to manufacture PF cheese.