Natural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach
Abstract
AIMS: The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano natural whey starters through different culture-independent methods. METHODS AND RESULTS: Eighteen different Parmigiano Reggiano natural whey starters sampled from three different provinces of this cheese production area and the nonacidified wheys from which they arose have been studied by length heterogeneity polymerase chain reaction (LH-PCR) and fluorescent in situ hybridization (FISH). A high microbial composition variability between different samples has been observed. CONCLUSIONS: Revealing different images of the same community, LH-PCR and FISH have given a more accurate view of the not well-known Parmigiano Reggiano whey starter ecosystem. SIGNIFICANCE AND IMPACT OF THE STUDY: New lights have been shed on Parmigiano Reggiano natural whey starters microbial composition, highlighting how culture-independent approach could be used and improved to study this and other food ecosystems.
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Studies on long-ripened cheeses have shown that the counts of starter LAB (SLAB) can remain high for several months during cheese ripening, although different species and biotypes may succeed over time.
“Studies on long-ripened cheeses have shown that the counts of starter LAB (SLAB) can remain high for several months during cheese ripening, although different species and biotypes may succeed over time [73,88,89].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [89]
The small differences among dairies at curd stage are likely due to the prevalence of SLAB coming from the starter, which generally contains mainly L. helveticus and L. delbrueckii and possibly S. thermophilus and L. fermentum.
“This is likely due to the prevalence of SLAB coming from the starter, which, although prepared differently by each dairy, generally contains mainly L. helveticus and L. delbrueckii and possibly S. thermophilus and L. fermentum (Bottari et al., 2010, 2013; De Filippis et al., 2014; Bertani et al., 2020).”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Bottari et al., 2010
The abundance of αS1-CN f(1-23) is positively correlated with the total amount of DNA from entire cells of L. helveticus and L. delbrueckii.
“Interestingly, the abundance of αS1-CN f(1–23) – characteristic of the first stages of cheese manufacturing, within 48 h, thus derived from the proteolytic actions happening in the curd – is positively correlated with the total amount of DNA from entire cells of L. helveticus and L. delbrueckii, two species typical of PR natural whey starters (Bottari et al., 2010, 2013; De Filippis et al., 2014;”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Bottari et al., 2010
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Self-citationEspinosa, L. R. P., & Soler, G. G. (2002) · Dialnet (Universidad de la Rioja) · Cited by 2 · see citing works
Cristofolini, M., Ronsivalle, M. A., Manicardi, D., Pizzamiglio, V., Musi, V., Bortolazzo, E., & Solieri, L. (2025) · Food Microbiology · doi:10.1016/j.fm.2025.104861 · Cited by 1 · see citing works
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
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Ecology and evolution of microbial community assembly
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Advances in the Application of FISH in Food Microbiology
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- Authors
- Bottari, B., Santarelli, M., Neviani, E., & Gatti, M.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Bottari, B.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2010-05
- Volume
- 108
- Issue
- 5
- Pages
- 1676-1684
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W2086259841
- Cited by
- 72
- References
- 39
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 6 · 2023: 1 · 2022: 5 · 2021: 4 · 2020: 7 · 2019: 3 · 2018: 4 · 2017: 5 · 2016: 7 · 2015: 1 · 2014: 5 · 2013: 7 · 2012: 5
- FWCI
- 3.71
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Applied Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Università degli Studi di Parma
- Regione Emilia-Romagna
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Parmigiano Reggiano, whey starter cultures, microbial community composition, culture-independent methods, fluorescence in situ hybridization, microbial variability
- MeSH terms
- Bacteria, Cheese, Food Microbiology, Polymerase Chain Reaction, In Situ Hybridization, Fluorescence, Ecosystem, Bacterial Physiological Phenomena
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