Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening

doi:10.7506/spkx1002-6630-201401028

Abstract

Abstract:

The survival of Lactobacillus casei LC2W and the bacterial communities in cheddar cheese were analyzed by
using selective media and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method during
the ripening period of 180 days at 6 ℃. Results demonstrated that SBM and MSE selective media could not objectively
reflect the dynamic changes of various microorganisms in the cheese due to the poor selectivity. The population of the
starters Streptococcus thermophilus and Lactococcus lactis decreased significantly, while the population and species of the
non-starter Lactobacillus significantly increased during the ripening period. L. casei LC2W survived well in the cheese
and retained its viability at ＞ 1 × 108 CFU/g even after 180 days ripening. It is concluded that cheddar cheese can be
an effective vehicle for delivery of L. casei LC2W and that PCR-DGGE technology combined with traditional culturedependent
methods can be more suitable for cheese microflora analysis.

Key words: cheddar cheese, Lactobacillus casei, polymerase chain reaction-denaturing gradient gel electrophoresis (PCRDGGE), probiotic, bacterial communities

CLC Number:

TS201.3

JIA Hong-xin1,2, GONG Guang-yu1, GUO Ben-heng1,*. Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening[J]. FOOD SCIENCE, 2014, 35(1): 145-149.

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