Microbial Flora Associated with the Sardinian 'Semicotto Caprino' goat cheese made from raw milk

摘要

The microbial diversity of "semicotto caprino" cheese made from raw goat milk and without the use of any starter culture has been studied by the classical culturing method, and also by culture independent methods (16S rDNA-PCR TTGE). Raw milk, curd and cheese samples from four different farms were aseptically sampled at 3, 10, 20, 30, 60 and 90 days of ripening and investigated. The microbial counts showed that mesophilic lactobacilli and lactococci were the dominant flora throughout the entire ripening. The TTGE analysis of twelve different cheese batches showed that the microbial consortium associated with the "semicotto caprino" during the whole ripening was dominated by Lactococcus lactis and Lactobacillus spp.