Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses
- Author
- Koenraad Van Hoorde (UGent) , Tine Verstraete (UGent) , Peter Vandamme (UGent) and Geert Huys (UGent)
- Organization
- Abstract
- PCR-denaturing gradient gel electrophoresis (PCR-DGGE) was used to study the diversity of lactic acid bacteria (LAB) in two Flemish artisan raw milk Gouda-type cheeses. In parallel, conventional culturing was performed. Isolates were identified using (GTG)(5)-PCR and sequence analysis of 16S rRNA and pheS genes. Discriminant analysis revealed some differences in overall LAB diversity between the two batches and between the two cheeses. Within each batch, the diversity of 8- and 12-week-old cheeses was relatively similar. Conventional isolation mainly revealed the presence of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus and Pediococcus pentosaceus. PCR-DGGE revealed the presence of three species of which no isolates were recovered, i.e. Enterococcus faecalis, Lactobacillus parabuchneri and Lactobacillus gallinarum. Conversely, not all isolated bacteria were detected by PCR-DGGE. We recommend the integrated use of culture-dependent and -independent approaches to maximally encompass the taxonomic spectrum of LAB occurring in Gouda-type and other cheeses.
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-539098
- MLA
- Van Hoorde, Koenraad, et al. “Diversity of Lactic Acid Bacteria in Two Flemish Artisan Raw Milk Gouda-Type Cheeses.” Food Microbiology, vol. 25, no. 7, 2008, pp. 929–35, doi:10.1016/j.fm.2008.06.006.
- APA
- Van Hoorde, K., Verstraete, T., Vandamme, P., & Huys, G. (2008). Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiology, 25(7), 929–935. https://doi.org/10.1016/j.fm.2008.06.006
- Chicago author-date
- Van Hoorde, Koenraad, Tine Verstraete, Peter Vandamme, and Geert Huys. 2008. “Diversity of Lactic Acid Bacteria in Two Flemish Artisan Raw Milk Gouda-Type Cheeses.” Food Microbiology 25 (7): 929–35. https://doi.org/10.1016/j.fm.2008.06.006.
- Chicago author-date (all authors)
- Van Hoorde, Koenraad, Tine Verstraete, Peter Vandamme, and Geert Huys. 2008. “Diversity of Lactic Acid Bacteria in Two Flemish Artisan Raw Milk Gouda-Type Cheeses.” Food Microbiology 25 (7): 929–935. doi:10.1016/j.fm.2008.06.006.
- Vancouver
- 1.Van Hoorde K, Verstraete T, Vandamme P, Huys G. Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiology. 2008;25(7):929–35.
- IEEE
- [1]K. Van Hoorde, T. Verstraete, P. Vandamme, and G. Huys, “Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses,” Food Microbiology, vol. 25, no. 7, pp. 929–935, 2008.
@article{539098,
abstract = {{PCR-denaturing gradient gel electrophoresis (PCR-DGGE) was used to study the diversity of lactic acid bacteria (LAB) in two Flemish artisan raw milk Gouda-type cheeses. In parallel, conventional culturing was performed. Isolates were identified using (GTG)(5)-PCR and sequence analysis of 16S rRNA and pheS genes. Discriminant analysis revealed some differences in overall LAB diversity between the two batches and between the two cheeses. Within each batch, the diversity of 8- and 12-week-old cheeses was relatively similar. Conventional isolation mainly revealed the presence of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus and Pediococcus pentosaceus. PCR-DGGE revealed the presence of three species of which no isolates were recovered, i.e. Enterococcus faecalis, Lactobacillus parabuchneri and Lactobacillus gallinarum. Conversely, not all isolated bacteria were detected by PCR-DGGE. We recommend the integrated use of culture-dependent and -independent approaches to maximally encompass the taxonomic spectrum of LAB occurring in Gouda-type and other cheeses.}},
author = {{Van Hoorde, Koenraad and Verstraete, Tine and Vandamme, Peter and Huys, Geert}},
issn = {{0740-0020}},
journal = {{Food Microbiology}},
language = {{eng}},
number = {{7}},
pages = {{929--935}},
title = {{Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses}},
url = {{http://dx.doi.org/10.1016/j.fm.2008.06.006}},
volume = {{25}},
year = {{2008}},
}
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