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Bacterial community structure and location in Stilton cheese
Danilo Ercolini1, Philip J Hill, Christine E R Dodd
1Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Applied and Environmental Microbiology
|June 6, 2003
Summary
This study mapped microbial communities in Stilton cheese using DNA analysis and fluorescence in situ hybridization (FISH). Researchers identified specific bacterial locations, revealing insights into cheese ecology and fermentation.
Area of Science:
- Food Microbiology
- Molecular Biology
- Dairy Science
Background:
- Understanding microbial communities is crucial for cheese production and quality.
- Stilton cheese harbors a complex microbial ecosystem influencing its unique characteristics.
Purpose of the Study:
- To analyze the microbial diversity and spatial distribution within Stilton cheese.
- To identify key bacterial species and their locations in the cheese matrix.
Main Methods:
- 16S ribosomal DNA analysis using PCR-denaturing gradient gel electrophoresis (DGGE).
- Sequencing of DGGE fragments to identify bacterial species.
- Fluorescence in situ hybridization (FISH) with specific oligonucleotide probes to determine microbial spatial distribution.
Main Results:
- Identified key species including Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides.
- Revealed differential distribution of bacteria: Lactococci in veins and core, L. plantarum near the surface, and Leuconostoc homogeneously distributed.
- Demonstrated the utility of combined molecular methods for analyzing microbial structure and location in cheese.
Conclusions:
- The spatial arrangement of bacteria in Stilton cheese is non-random, suggesting ecological drivers.
- This approach provides a foundation for optimizing fermentation and preserving traditional cheese products.
- Understanding microbial ecology in food systems is vital for technological advancement.