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Applied and Environmental Microbiology, January 2004, p. 182-190, Vol. 70, No. 1
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.1.182-190.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

Monica Gatti,1 Carlo Trivisano,2 Enrico Fabrizi,2 Erasmo Neviani,3 and Fausto Gardini4*

Istituto Sperimentale Lattiero Caseario, 26900 Lodi,1 Dipartimento di Scienze Statistiche, Università degli Studi di Bologna, 40126 Bologna,2 Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, 40127 Bologna,4 Dipartimento di Genetica Antropologia Evoluzione, Università degli Studi di Parma, 43100 Parma, Italy3

Received 6 May 2003/ Accepted 7 October 2003

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest.

* Corresponding author. Mailing address: Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via Fanin 46, 40127 Bologna, Italy. Phone: 390512096575. Fax: 390512096574. E-mail: fgardini{at}kaiser.alma.unibo.it.

Applied and Environmental Microbiology, January 2004, p. 182-190, Vol. 70, No. 1
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.1.182-190.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., Neviani, E. (2008). Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening. Appl. Environ. Microbiol. 74: 6161-6167 [Abstract] [Full Text]  
  • Di Cagno, R., De Angelis, M., Limitone, A., Fox, P. F., Gobbetti, M. (2006). Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures.. Appl. Environ. Microbiol. 72: 4503-4514 [Abstract] [Full Text]  
  • Gatti, M., Rossetti, L., Fornasari, M. E., Lazzi, C., Giraffa, G., Neviani, E. (2005). Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus. Appl. Environ. Microbiol. 71: 7582-7588 [Abstract] [Full Text]  


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