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使用多种研究技术检测,识别和扩散用于Provolone Valpadana PDO奶酪结构缺陷的酵母

Miriam Zago¹, Barbara Bonvini¹, Lia Rossetti¹

¹Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), 26900 Lodi, Italy.

Foods (Basel, Switzerland)

|January 10, 2026

概括

包括Saccharomyces cerevisiae和Debaryomyces hansenii在内的酵母被确定为Provolone Valpadana奶酪结构缺陷的主要原因. 他们的存在在整个生产线中得到证实,这表明潜在的生物膜形成.

科学领域:

食品微生物学食品微生物学
乳制品科学乳制品科学
分子生物学分子生物学

背景情况:

普罗沃龙瓦尔帕达纳原产地名称保护 (PDO) 奶酪的结构缺陷对产品质量构成重大挑战.
确定特定的微生物病原体对实施有效的控制措施至关重要.

研究的目的:

为了确定Provolone Valpadana PDO奶酪结构缺陷背后的微生物罪祸首.
确定这些微生物在整个奶酪生产过程中的流行和分布.

主要方法:

对有缺陷的奶酪和加工中间产品进行微生物学分析.
使用26S rRNA基因的D1/D2区域测序来识别酵母分离物.
酵母和细菌的元编码和随机扩展多态DNA-PCR (RAPD-PCR) 分析.

主要成果:

酵母一直被确定为缺陷奶酪中占主导地位的微生物群体.
鉴定到的主要酵母物种包括Saccharomyces cerevisiae,Kluyveromyces marxianus和Debaryomyces hansenii.
RAPD-PCR建议在乳制品环境中形成酵母生物膜,在样本中出现特定的基因型.

结论:

酵母是Provolone Valpadana PDO奶酪结构缺陷的主要原因.
在生产线上存在特定的酵母基因型表明了持续污染和生物膜发展的可能性.
对生物膜控制策略的进一步研究是有必要的,以确保奶酪的质量.

关键词:

普罗沃龙瓦尔帕达纳原产地注册地址 (PDO) 奶酪奶酪的腐烂奶酪的腐烂乳制品酵母乳制品酵母形成气体的微生物群.超标编码分析的分析微生物识别微生物识别分子类型的分子类型.

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