Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening.
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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.
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The E index, calculated from the LH-PCR data on entire cells in the present study, increased over time and indicates the predominance of one or a few species compared to the total.
“This finding is in agreement with the isolation of few species from long ripened PR (Gatti et al., 2008) and is further confirmed by the E index, calculated from the LH-PCR data on entire cells in the present study, which increased over time and precisely indicates the predominance of one or a few species compared to the total.”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Gatti et al., 2008
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Self-citation
- Authors
- Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., & Neviani, E.
- Affiliations
- University of Parma (IT)
- Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy
- Corresponding author
- Gatti, Monica
- Venue
- Applied and Environmental Microbiology
- Publisher
- American Society for Microbiology
- Published
- 2008-10
- Volume
- 74
- Issue
- 19
- Pages
- 6161-6167
- ISSN
- 0099-2240 (ISSN-L)
- 1098-5336
- PMC
- PMC2565984
- OpenAlex
- W2159372253
- Cited by
- 94
- References
- 15
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 3 · 2023: 2 · 2022: 4 · 2020: 6 · 2019: 3 · 2018: 12 · 2017: 6 · 2016: 6 · 2015: 3 · 2014: 11 · 2013: 10 · 2012: 5
- FWCI
- 6.95
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Applied and Environmental Microbiology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Parmigiano-Reggiano cheese, cheese ripening, cheese production, microbial succession, starter cultures, autolysis, intact bacterial cells, fermented foods, lactic acid bacteria
- MeSH terms
- Bacteria, Bacteriolysis, Cheese, DNA, Bacterial, Genotype, Cluster Analysis, Polymerase Chain Reaction, DNA Fingerprinting, Random Amplified Polymorphic DNA Technique, Biodiversity
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