PMID- 12788761
OWN - NLM
STAT- MEDLINE
DCOM- 20031001
LR  - 20210526
IS  - 0099-2240 (Print)
IS  - 1098-5336 (Electronic)
IS  - 0099-2240 (Linking)
VI  - 69
IP  - 6
DP  - 2003 Jun
TI  - Bacterial community structure and location in Stilton cheese.
PG  - 3540-8
AB  - The microbial diversity occurring in Stilton cheese was evaluated by 16S 
      ribosomal DNA analysis with PCR-denaturing gradient gel electrophoresis. DNA 
      templates for PCR experiments were directly extracted from the cheese as well as 
      bulk cells harvested from a variety of viable-count media. The variable V3 and 
      V4-V5 regions of the 16S genes were analyzed. Closest relatives of Lactococcus 
      lactis, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus curvatus, 
      Leuconostoc mesenteroides, Staphylococcus equorum, and Staphylococcus sp. were 
      identified by sequencing of the DGGE fragments. Fluorescently labeled 
      oligonucleotide probes were developed to detect Lactococcus lactis, Lactobacillus 
      plantarum, and Leuconostoc mesenteroides in fluorescence in situ hybridization 
      (FISH) experiments, and their specificity for the species occurring in the 
      community of Stilton cheese was checked in FISH experiments carried out with 
      reference cultures. The combined use of these probes and the bacterial probe 
      Eub338 in FISH experiments on Stilton cheese sections allowed the assessment of 
      the spatial distribution of the different microbial species in the dairy matrix. 
      Microbial colonies of bacteria showed a differential location in the different 
      parts of the cheese examined: the core, the veins, and the crust. Lactococci were 
      found in the internal part of the veins as mixed colonies and as single colonies 
      within the core. Lactobacillus plantarum was detected only underneath the 
      surface, while Leuconostoc microcolonies were homogeneously distributed in all 
      parts observed. The combined molecular approach is shown to be useful to 
      simultaneously describe the structure and location of the bacterial flora in 
      cheese. The differential distribution of species found suggests specific 
      ecological reasons for the establishment of sites of actual microbial growth in 
      the cheese, with implications of significance in understanding the ecology of 
      food systems and with the aim of achieving optimization of the fermentation 
      technologies as well as preservation of traditional products.
FAU - Ercolini, Danilo
AU  - Ercolini D
AD  - Division of Food Sciences, School of Biosciences, University of Nottingham, 
      Loughborough, Leicestershire LE12 5RD, United Kingdom.
FAU - Hill, Philip J
AU  - Hill PJ
FAU - Dodd, Christine E R
AU  - Dodd CE
LA  - eng
SI  - GENBANK/AF498048
SI  - GENBANK/AF498049
SI  - GENBANK/AF498050
SI  - GENBANK/AF498051
SI  - GENBANK/AF498052
SI  - GENBANK/AF498053
SI  - GENBANK/AF498054
SI  - GENBANK/AF498055
SI  - GENBANK/AF498056
SI  - GENBANK/AF498057
SI  - GENBANK/AF498058
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - Appl Environ Microbiol
JT  - Applied and environmental microbiology
JID - 7605801
RN  - 0 (DNA, Ribosomal)
RN  - 0 (RNA, Ribosomal, 16S)
SB  - IM
MH  - Cheese/*microbiology
MH  - Colony Count, Microbial
MH  - DNA, Ribosomal/analysis
MH  - *Ecosystem
MH  - Electrophoresis, Polyacrylamide Gel/methods
MH  - Gram-Positive Bacteria/*classification/*genetics/isolation & purification
MH  - In Situ Hybridization, Fluorescence
MH  - Molecular Sequence Data
MH  - Polymerase Chain Reaction
MH  - RNA, Ribosomal, 16S/genetics
MH  - Sequence Analysis, DNA
PMC - PMC161494
EDAT- 2003/06/06 05:00
MHDA- 2003/10/02 05:00
PMCR- 2003/06/01
CRDT- 2003/06/06 05:00
PHST- 2003/06/06 05:00 [pubmed]
PHST- 2003/10/02 05:00 [medline]
PHST- 2003/06/06 05:00 [entrez]
PHST- 2003/06/01 00:00 [pmc-release]
AID - 1697 [pii]
AID - 10.1128/AEM.69.6.3540-3548.2003 [doi]
PST - ppublish
SO  - Appl Environ Microbiol. 2003 Jun;69(6):3540-8. doi: 
      10.1128/AEM.69.6.3540-3548.2003.