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Applied and Environmental Microbiology, October 2008, p. 6161-6167, Vol. 74, No. 19
0099-2240/08/$08.00+0     doi:10.1128/AEM.00871-08
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening{triangledown}

Monica Gatti,*{dagger} Juliano De Dea Lindner,{dagger} Angela De Lorentiis, Benedetta Bottari, Marcela Santarelli, Valentina Bernini, and Erasmo Neviani

Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy

Received 16 April 2008/ Accepted 2 August 2008

Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.

* Corresponding author. Mailing address: University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11/A, 43100 Parma, Italy. Phone: (39) 0521 905479. Fax: (39) 0521 905604. E-mail: monica.gatti{at}unipr.it

{triangledown} Published ahead of print on 8 August 2008.

{dagger} Monica Gatti and Juliano De Dea Lindner contributed equally to this work.

Applied and Environmental Microbiology, October 2008, p. 6161-6167, Vol. 74, No. 19
0099-2240/08/$08.00+0     doi:10.1128/AEM.00871-08
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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