Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening

Abstract

Abstract Microbiological sampling of Prast cheese from three cheese factories was done during ripening. The evolution of total bacterial counts, lactococci, lactobacilli, enterococci presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (140) of non-starter lactic acid bacteria (NSLAB) from 12 Prast cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. The predominant NSLAB species was Lactobacillus paracasei . The development and evolution of the NSLAB microflora in Prast varied according to dairy plant and ripening time.