Genotypic and technological diversity of   L euconostoc mesenteroides  and   L actobacillus paracasei  subsp.  paracasei  strains for use as adjunct starter cultures in  P ecorino di  F iliano cheese | Zendy

Bonomo Maria G | Zendy; Salzano Giovanni | Zendy

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Genotypic and technological diversity of L euconostoc mesenteroides and L actobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in P ecorino di F iliano cheese

Author(s) -

Bonomo Maria G,

Salzano Giovanni

Publication year - 2013

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12040

Subject(s) - lactobacillus paracasei , leuconostoc mesenteroides , starter , food science , biology , leuconostoc , lactobacillus , microbiology and biotechnology , lactic acid , bacteria , fermentation , genetics

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.

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