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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2011

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Short communication: Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment

Anno di pubblicazione: 2011

Formato: Cartaceo

Autori: G. Blaiotta , A. Sorrentino ,A. Ottombrino , M. Aponte

Affiliazioni autori: Dipartimento Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Istituto di Scienza dell'Alimentazione, Istituto di Scienza dell'Alimentazione, Dipartimento Scienza degli Alimenti, Università degli Studi di Napoli Federico II,

Autori CNR:

  • MARIA APONTE
  • GIUSEPPE BLAIOTTA
  • ANTONIO OTTOMBRINO
  • ALIDA SORRENTINO

Lingua: inglese

Abstract: The species Streptococcus thermophilus is widely used for the preparation of several dairy products, and its technological contribution is clear. On the other hand, although Streptococcus macedonicus was first described more than 10 yr ago and, despite the scientific interest around this issue, the exact role of Strep. macedonicus in cheese making has yet to be clarified. In this study, 121 strains belonging to both species and isolated from the same dairy environment were genetically characterized by random amplification of polymorphic DNA (RAPD)-PCR and compared for the main biochemical features of technological interest, such as acid production, galactose utilization, citrate metabolism, exopolysaccharide production, and lipolytic, ureolytic, exocellular proteolytic, and decarboxylasic activities. Analysis by RAPD-PCR highlighted a remarkable genotypic heterogeneity among strains in both species, and, at a similarity level of 78%, all the isolates and reference strains of Strep. thermophilus grouped together and were well separated from the strains of Strep. macedonicus, confirming that these 2 species are different microbial entities. Comparison between genetic and phenotypic or biotechnological data did not reveal any relationships.

Pagine da: 5871

Pagine a: 5877

Pagine totali: 6

Rivista:

Journal of dairy science s. n.]
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0022-0302

Numero volume: 94

DOI: 10.3168/jds.2011-4630

Referee: Sì: Internazionale

Parole chiave:

  • Streptococcus thermophilus
  • Streptococcus macedonicus
  • random amplification of polymorphic DNA (RAPD)-PCR
  • Provolone del Monaco cheese

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