Abstract
Sixty-two strains ofLactobacillus helveticusisolated from whey starter cultures for Grana Padano cheese and from the cheese curd after moulding were grouped by PCR fingerprinting and SDS-;PAGE fingerprinting of cell wall proteins. Strain clustering allowed discrimination of five groups ofL. helveticusstrains, distributed differently between the whey starter and the cheese. In particular, two clearly distinguished biotypes respectively dominated theL. helveticuspopulations of the whey starter and the cheese curd after moulding. These two groups of strains also showed a peculiar cell wall protein profile, thus strengthening differences between biotypes alternatively dominating in whey starter and cheese curd. This study showed that the community ofL. helveticusdominating in Grana cheese is composed of different biotypes. Cheese technology parameters may play a major role in selecting dominant strains.
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